The Good Thief

Oh, the Good Thief again???  Hasn't it only been a little over a month?  Well, Mijune was invited to try the place out and seeing that she was wanting me to join her, I just couldn't say no.  Besides, my first visit was pretty good, so I was looking forward in trying the rest of the menu (despite me already ordering a lot of dishes already the first time!).  If I have to remind everyone, the Good Thief is the 2nd restaurant from the owners of Anh & Chi, which is next door.

One of the most impressive things about my initial visit was their vast and unique cocktail menu.  Therefore, we got a few including the Six Inch Yellow, Pom Pom Punch and Phở Dặc Biệt.  I've had the Pom Pom before (so read it in the previous post) while the Six Inch Yellow was something completely different.  Although it was fruity and refreshing like the Pom Pom, it was also more bold due to the Chartreuse and Rye.  To top it off, the spicy foam really provided a kick.  As for the Phở Dặc Biệt, it really did taste like the broth and the usual flavourings, including a star anise finish.  Strangely, they were able to emulate the subtle flavour of rice noodles.  This was a rather savoury and heavy cocktail, where the pickled bean sprouts was definitely needed to provide balance.

Onto the food, we had the Oysters first and despite not looking like much, they were fantastic!  These sunseekers were topped with a coconut chili foam which was super impactful, light and aromatic.  Of course there was a bite to them too, but just enough, so that the sweet brininess of the liquor came through.  We also had the Whelk atop crispy forbidden rice.  This was a study of textures with the tender, yet chewy whelk contrasting with the crunch of the rice.  Even though the rice looked heavy, it was actually soft and airy on the inside.  The combination of sauces as well as the Vietnamese coriander allowed for tangy, sweet and herbaceousness.

Believe it or not, I've not actually had Balut before.  Well, given that they have the quail's egg version on the menu, it was as good as any other time to take the dive.  Besides being firmer, these resembled boiled eggs but just with a bit more egginess and/or gaminess.  Sitting in a spicy tamarind sauce, it did add plenty of impact and lessened the egginess.  To top it all, literally and figuratively, we found rau răm that provided an unmistakable coriander essence as well as a level of mustiness.  Some peanuts added crunch and of course nuttiness. 

To lighten things up a bit, we got the Pomelo & Lotus Root.  It was truly refreshing with the pops of sweetness and bitterness from the pomelo and also the saltines from the crunchy cured lotus root.  With mint and coriander, there was no shortage of herbal notes either.  What brought it all together was the calamansi vinaigrette as it offered up the usual tart citrus flavours.  Perfect to go with our drinks, the Charcoal Skewers featuring lamb and pork were smoky and perfectly grilled.  Due to the char, there was some nuttiness and caramelization.  Some flakes of salt helped bring out the natural meat flavours.  Inside, the meat was tender and juicy.

I think my favourite small plate had to be the Frog Legs in Mẹ’s fish sauce glaze.  Everyone seems to want to do chicken wings in some form of fish sauce caramel these days, but by virtue of using frog legs, this became a very different, yet familiar dish.  Sure, frog legs do resemble chicken but they do taste different.  There is a certain fishiness to them without actually being fishy.  The ones here were mild-tasting while super tender.  Outside, they were crispy and complete glazed.  The intense sweet brininess was addictive and we really couldn't stop eating these!

One featured item that we tried was the Charcoal-Grilled Octopus with kaffir lime and paprika atop jicama, Asian pear and radicchio salad.  Since the octopus was sous-vide first, its texture was tender while still retaining a bit of chew.  The caramelized fish sauce glaze was sweet and briny while completely charred by the grilling.  Hence there was intense smokiness and caramel notes.  The salad underneath was the perfect accompaniment since it added freshness and crunch.

So far, the meal was going swimmingly and those cocktails, so good!  However, the Escargots was the most ordinary of the dishes we had.  It wasn't bad, but just didn't compare well with the rest.  It was prepared like a vol-au-vent with a puff pastry shell.  Well, the menu description was "Bánh Patê Sô" which is a pasty pie, but really, it was a vol-au-vent.  The escargots were prepared with brandy, garlic, chili oil and butter.  This was plenty aromatic, yet somehow, it was a bit underseasoned.  Again, nothing wrong with the dish, just the least impactful.

One dish I was eyeing the last time, but didn't end up ordering, was the Winter Squash.  Fortunately, we got to try it this time and man, it was delicious!  The delicata squash was perfectly roasted where it was sweet and caramelized while not being mushy.  It had the essence of five-spice and completely complimented by the Thai red curry.  The combination of aromatics, spice and creaminess really elevated the dish.  Add in the firm radicchio and we had some textural contrast.

One dish I absolutely loved and wanted to have again was the Oxtail.  They took all the trouble out of eating oxtail by shredding the meat and reforming it with caul fat.  The result was a tender fall apart meat with its usual gelatinous and fatty texture.  The pho demi-glace was so rich and silky with star anise notes.  This time around, the carrots were roasted, which made them more flavourful and texturally-appealing.  The confit daikon was tender while the carrot puree provided creamy earthy sweetness to go with the demi-glace.

Last time, I had ordered the steak, but was indifferent about it.  Well, they have changed it to a AAA Striploin (instead of sliced ribeye) with bone marrow butter, Sauce a la Royale and pho chimichurri.  Prepared perfectly medium-rare, the meat was juicy and well-rested.  The meat was tender with appealing meatiness.  It was well-seasoned while paired well with the chimichurri.  It had the pho herbs going on there with brightness and pungency.  The sauce a la royale was rich and possibly a little over-reduced being a bit salty.

As a treat of sorts, we were served another off-menu item in the Smoked Beef Rib with sweet & sour glaze and palm sugar.  The meat on the bone was like candy being sweet and sticky.  It was super tender while still maintaining a gelatinous meat quality.  Nice smokiness in smell and taste.  On the side, we had the Pomme Frites with Thai green chili aioli.  Unlike the last time, the large frites were uniformly crispy with soft potato inside.  Nice aroma from the fried curry leaves.

Our first dessert was something mysterious in the Forbidden Rice Pudding.  The rice was hidden underneath a coconut yogurt gelee disc.  About that disc, it was a bit too firm for our liking and although aromatic, was somewhat bland.  I loved the rice underneath as it had an al dente chew and some sweetness.  The best part was the toasted rice ice cream as it certainly lived up to its billing.  Aromatic and nutty, the ice cream was also just sweet enough.

The second dessert was something I've had before in the Mung Bean.  If I needed a word to describe this dessert, it would be interesting.  It sat on a base of almondine cake which was moist and quite good.  The mung bean on top was rather heavy and with condensed milk, this ate pretty sweet.  I think this needs have something else in terms of texture to give some contrast.  Overall, this was another great meal at the Good Thief.  I got to try all of the small plates and the majority were excellent.  The cocktails were great just like the previous meal.   I believe the Good Thief should be on anyone's list who want to grab some drinks with some delicious food to go with it.

*All food and beverages were complimentary for this blog post*

The Good:
- Large cocktail menu that is truly unique
- Great little bites
- Excellent service

The Bad:
- Of course the menu is a work in progress, but things that need tweaks are already changing 

Ngon Cafe Burnaby

For since I can remember, I've loved snacking on Banh Mi or having a few of them for a meal.  They were really cheap back-in-the-day, but like everything else, they have gone up in price.  Let's be honest about it, they were probably underpriced at one point, so the prices now are more in line with what they should be worth.  I really am enjoying some of more progressive spots that have the classic sandwiches as well as some reimagined ones.  One of these places I checked out recently is Ngon Cafe in Burnaby.  Their menu is pretty simple with a selection of Banh Mi, coffees and now noodle bowls (in lieu of their salad rolls).

So the thing to get here is their #1 or Ngon Special.  This fully loaded sub consists of siu mai (aka pork meatball), braised pork, fried egg and pate.  If you can imagine, this is packed with umaminess and various meat flavours.  The tender meatball is sweet with onion vibes while the braised pork adds body and rich stewed essences.  Of course the pate gives plenty of punch with mild gaminess due to the fat content.  They also add a fried egg to it so you have even more protein in the way of fluffiness.  

The next best thing to get in my opinion is the Meat Lovers (as if the Ngon Special is not a form of that already!).  This features all the goodness of a Banh Mi Dac Biet (or cold cut) including more interesting components such as banana leaf pork, ham, pork belly, beef ham, jambon and pate.  This is seriously a loaded sandwich as every bite is a mouthful of meat.  The great thing about those meats is that they all have their distinct flavour.  Hence it is a real party of sweet and savoury as well as aromatics.

One of the more surprising sandwiches on the menu is the BBQ Pork.  Sure, that does not sound very interesting and in fact, it maybe is one of the more basic options.  However, this was one is a solid option for those who didn't want the aforementioned sandwiches.  This features tender and slightly fatty pork that is juicy and well-seasoned.  The sweetness helps balance out the savouriness.  As for the bread itself, it is light, crunchy and airy.

One of the most neutral options is the Lemongrass Chicken banh mi.  What I mean is that chicken is easy to eat and probably fits most diets excluding vegetarians.  With that in mind, the chicken is the least meaty of the available non-vegetarian options.  It is moist and has plenty of flavour while it goes well with the other ingredients such as the pickled daikon and carrots, cucumber and cilantro.  As I said, a good neutral choice.

On the other hand, the Grilled Beef is the opposite of the chicken as it is denser, more meaty and richer in taste.  I find the beef sufficiently tender, yet due to its leanness, the texture is a touch dry.  It is slightly peppery and plenty beefy.  The rest of the ingredients are needed to keep things from being too heavy.  Thankfully, the bread, as mentioned, is light and airy.  So it keeps the balance within the sandwich. 

Lastly, they have a selection of Vietnamese coffee, in particular, cold drinks.  In the picture, we see the Salted Cream Coffee and the Coco Coffee.  I'm not usually a coffee drinker, but these are aromatic with balance from the coconut cream.  A real treat in itself apart from the delicious banh mi.  Overall, the stuff at Ngon Cafe is carefully made with great ingredients.  Their take on the meatball sandwich (#1 Ngon Special) is my choice here.

*All food and beverages were complimentary for this blog post*

The Good:

- Quality ingredients

- Lots of filling

- Bread is airy and crunchy

The Bad:

- This particular location doesn't have much seating, mainly take out

 

Saigon Dish

Sometimes, even while on vacay, you just might want to go basic with something less expensive and also less heavy.  This was the case here when Viv and I decided to just grab some Vietnamese nearby our hotel.  We made our way to the highly-rated Saigon Dish in Lawndale.  I guess we weren't the only ones thinking that as there was an extensive wait list going on.  Instead of giving up, we merely put our name down on the iPad and waited in the car.  Almost 45 minutes later, we were seated.

A bit out-of-character, we decided to order the Shrimp Tempura.  Nope, no spring rolls, no salad rolls and no salad.  Nothing really unusual about this dish as it was what we expected.  It consisted of meaty shrimp that had some rebound texture while coated in a light tempura batter.  The outside was crispy while the batter was slightly greasy.  It came with a sweet chili dip and the whole thing just ate pleasantly.  Not sure if this would be the most interesting thing to order as a starter though.

Viv went for the Phở with lean steak and brisket.  This was a solid bowl of noodles as the broth was clean but had depth.  It wasn't too salty while the natural sweetness of the components did come through.  There was sufficient tender meats, but they could've put a bit more to balance out the amount of al dente noodles.  But really, it was a good value and was more than enough food for Viv.

For myself, I had the Bún Bò Huế.  Unlike many versions out there, this one was legit as there was a large pork knuckle sitting in the fragrant broth.  Unfortunately, there was no pig's blood, but I can understand it may not be a big seller.  Now back to the broth, we could taste the lemongrass for sure, but there could've been more shrimpiness.  The spice was medium where it did add impact.  The noodles were slippery and chewy while the meats were tender (including the pork hock).

Lastly, we added the Bo Luc Lac with rice.  Despite the considerable amount of onions, it really didn't define the dish.  The cubes of beef were super moist and tender.  It had been stir-fried enough to slightly caramelize the onions and hence provide some sweetness.  This complimented the black pepper and soy.  I would've liked to see some peppers added to the mix rather than just onions.  Overall, the food at Saigon Dish was quite good and very reasonably-priced.  That is probably why they are so busy all the time.

The Good:
- Inexpensive
- Solid eats
- Fairly fair portions

The Bad:
- Pretty busy, you might have to wait (unless you do the online waitlist)
- Seating arrangements are not the most comfortable

Phở Bắc Sup Shop

Meeting up with Lola and Scout in Seattle is always a treat.  If I haven't told the story before, we met them on an Alaskan cruise over 10 years ago.  I was excited to do cruise ship trivia, but could not find a seat at the bar.  However, Lola waived me over and asked if Viv and I wanted to join her and Scout to form a team.  We killed it at that session and subsequent ones on the the 7-day journey.  Since then, we meet up every now and then when we are in Seattle or when they come up to Vancouver!  This time, we met up at a Seattle favorite in Phở Bắc Sup Shop.  They dish up traditional Vietnamese eats with some modern touches as well as offering cocktails.

We started with some fried things including the Pho Fries featuring a dip made of pate pho gravy with minced brisket, herbs, pickled carrots, cilantro, jalapenos and fried shallots.  Oh man this was absolutely delicious.  The uamaminess was so intense with the liver aroma and the sweetness.  Fries were crispy and already good on their own.  We also had the Chinese Donuts that we ended up dipping into the broths of our noodle soups.  They were crispy and not overly dense.

Viv ended up with the Short Rib Pho that featured three bones!  These were so tender as the meat fell off the bone.  There was some delicious meatiness to them and that was filling enough.  But there was still al dente noodles and the broth was fairly clean with the star anise coming through.  We felt maybe the broth was a touch on the lighter side where they didn't overdo it with the salt and rock sugar.  However, there was enough natural flavors from the beef bones already.

For myself, I went for the BBH (or Bun Bo Hue) also sporting a beef rib. This was much more impactful due to the spiciness of the broth.  I wouldn't say it was super spicy, but it definitely lingered.  There was also a bit of brininess and sweetness to the broth.  It cam complete with pork blood cubes and shrimp meatballs.  These meatballs were excellent with a fluffy bounciness to them while being naturally sweet.  The lai fun was slippery and cooked just right.

For Lola, she had the Pho Tron Prawns & Veggies.  This consisted of turmeric noodles tossed in an OG Pho Bac sauce, fried shallots, peanuts and a side of broth.  Those yellow ribbons were the highlight of the dish as they were chewy (in a good way).  Some real earthiness to them and plenty of impact from the sauce.  There was an intoxicating mix of sweet, tangy and briny.  When all mixed together, the prawns and veggies (which were properly cooked) benefited from the awesome sauce too.

For Scout, he went for the Pho Tron with Beef.  This came with the same turmeric ribbons and accompaniments.  There is no soup in this picture because the thought it would be a better shot...  Anyways, the main difference in the protein really changed the dish.  The well-marinated and tender beef provided more punch and depth with salty brininess to already compliment the existing sauce. Overall, we enjoyed the food at Phở Bắc Sup Shop where things were just tweaked enough to create some excitement to the dishes without being completely unfocused.  Loved the industrial vibe of the place and we had some great cocktails too.

The Good:
- Simple and industrial, the dining space worked
- Food was delicious
- Well-planned tweaks to the dishes

The Bad:
- That must be one of the worst parking lots ever
- Gets pretty busy, you might have to wait

Pho & Chill

Here we are with our out-of-town food adventures, this time in Seattle.  First stop is Pho & Chill out in Lynnwood that boasts authentic Vietnamese cuisine.  Honestly, most Vietnamese restaurants I've been to in multiple locations have been authentic, rather than something fusion.  However, one look at the menu at Pho & Chill reveals many dishes that are not offered at the run-of-the-mill Vietnamese spots.  Furthermore, they boast a variety of drinks and desserts not seen at most places.

To start things off, we had the Bánh Khọt served with all the fixin's including nước chấm, lettuce, herbs and pickled veggies.  These little pancakes, cooked in their own special mould, were crispy on the bottom and edges, while being a bit custardy in the middle.  There was the unmistakable coconut milk flavour as well as a certain sweetness to go with the usual savouriness.  Shrimp in the middle was cooked just right having a buttery snap texture.  Wrapped these little things in lettuce and dipped into the fish sauce, so delicious!

Next, we tried their Fish Sauce Chicken Wings.  These gigantic wings were coated in a fairly thick batter that was universally crunchy with surprisingly rendered skin.  I guess this was achieved by an aggressive deep-fry where the meat was not dry per se, but wasn't juicy either.  On the outside, each wing was generously coated with a fish sauce caramel that was sweet, garlicky and slightly spicy.  Due it being quite sweet, I think if there was a wedge of lime for us to squeeze onto the wings, this would be perfect.

We had a cold appie in the Gỏi Bỏ or Beef Mixed Herb Salad featuring beef with lettuce, onions, carrots, fried shallots, banana blossoms, basil and peanuts.  This was a light and almost refreshing dish, especially with the warm weather.  The slices of slightly rare beef were sufficiently tender, but had a chew to them.  The rest of the ingredients were crunchy while the shallots and basil offered up aromatics.  The light fish sauce dressing added some tangy saltiness.

Onto another appie, we had the Shrimp Paste on Sugar Cane.  This is a classic dish, that for some reason or another, I never really order at any Vietnamese restaurant.  Glad we tried these here as they were rather large with a good amount of tender, but not too airy shrimp paste on each piece of sugar cane.  The shrimp paste still had a touch of fluffiness and rebound. The shrimp paste flavor was on the sweeter side, but was further amped by the natural taste of the sugar cane. 

With the bigger plates, I was so glad they had the Bánh Mì Chảo, specifically Bò Né in this case.  Served on a cast iron plate, we found a 6oz filet mignon with sunny side eggs, mini-sausages, tomato, fries and bread.  The steak was already sliced into strips and was cooked to about medium.  It was quite tender with a bit of a chew due to the doneness of the meat.  That sauce was pretty darn tasty with a rich meatiness accentuated by an appealing amount of fat (where all the flavour is baby!) and he silkiness of the eggs.  Yes, we dipped the bread into the sauce!

Continuing on with beef, we had the Bò Lúc Lắc served with rice and salad.  For this dish, the cubed beef was cooked to rare where the beef was juicy and moist but a touch on the chewier side.  I think it would've been more tender if it was cooked to medium.  As for the taste, it was flavourful with the usual meatiness accented by saltiness and some sweetness.  Naturally, the beef took on some of the flavours from the wok-fried peppers and onions.  To kick it up a notch, there was some lime salt & pepper served on the side.  Wished they had tomato rice with this though!

One of the more unique dishes we had was the half Cornish Game Hen with fried egg rice and some veggies.  Although looking pretty cooked on the outside, the hen actually featured moist and tender meat on the inside.  Naturally, the dark meat was more so than the white meat.  The fish sauce caramel was a bit similar to the one found on the wings being on the sweeter side with some fermented saltiness.  It was accented by some garlic butter which went well with the caramelized fried rice.

We some different in the noodle soup department with the Pho & Chill Special or Phở Tái Lăn featuring lightly wok-seared beef with fried garlic, rare eye-round steak and sunny side egg.  This Hanoi-specialty tasted quite different than a regular Southern Phở where it was much more fragrant, sweet and fatty.  Due to the wok-fry, the beef sitting in the broth shed some of the oil and hence made the soup more robust.  Lots more impactful flavours due to this and definitely not as clean as a regular broth.

 

We also decided to go with a selection of Bánh Mì including đặc biệt and grilled pork.   These were some pretty large sandwiches with plenty of meat.  In the cold cut, the meats were unusually thick.  In fact, there was plenty of meat in all of the subs.  Therefore, these ate well with lots of texture and flavor.  Grilled pork had a smoky char while being tender and well marinated.  The bread was fairly light with a crunchy exterior.

As mentioned earlier, they also feature a selection of drinks and desserts.  We tried Milk Tea with everything, Che Khuc Bach and Milk Tea with flan and pannacotta cubes.  These were really good!  That flan was silky and creamy.  Pannacotta cubes were stiffer with more gelatin, but I'm sure it is because it needed to not fall apart in the drink.  They were semi-sweet.  I would come here just for these!  But the food is good too, so I would consider this a hidden gem due to being located in Lynnwood.  If you are ever in the area, go check them out.  Very non-descript, yet really good!

*All food and beverages were complimentary for this blog post*

The Good:

- The desserts/drink are excellent

- Large portions

- Impactful flavors

The Bad:

- The beef in general could've been more tender

 

Pho Super Bowl (Burnaby Kingsway)

As much as the point of going out to eat is to find delicious food, more than ever we are looking at things that are the best bang for the buck.  Not everyone has a huge budget to dine at restaurants and given how the economy is these days, the best combination is good food, reasonable prices and large portions.  That perfect trifecta is rarely achieved, but some places have got this down pat.  One particular example is Pho Super Bowl.  I've been to the location in Burquitlam many times and it has never failed me.  Now they have opened up a new spot on Kingsway in Burnaby.  Interestingly, this has been the former location of several Vietnamese restaurants over the past 3 decades.

To get a taste of the menu, we started with some appies including the Chicken Salad Rolls and the Salad Rolls with shrimp, pork, vermicelli noodles, lettuce and herbs.  I thought the chicken was slightly better since it was served warm and hence, the rice paper was more pliable and chewy.  Didn't hurt that the chicken was nicely charred and well-seasoned. too.  The cold shrimp and pork salad roll featured a firmer and harder rice paper wrap with meaty and sweet shrimp inside.

Continuing on with the standard stuff, we had the Pork Spring Rolls and the Chicken Wings.  I found the spring rolls to be quite good being tightly-wound but not dense inside.  The filling was not loose, but it had some fluffiness to go along with the meat texture.  Outside was crunchy and not overly greasy.  As for the wings, they were somewhat aggressively battered and hence they were crunchy.  The skin was fairly well-rendered while the nicely marinated meat was juicy.  There was a side of spiced salt to dip the wings into.

From the appies, we went onto the staples including the Phở Đặc Biệt and the Bún Bò Huế.  As expected, the phở was fully loaded with all the meats including tendon and tripe.  Textures were on point while the noodles remained al dente.  The broth was clean and sweet with some background meatiness and daikon.  As for the BBH, the broth was spicy with some fermented shrimpiness.  Loved that they put in the pork knuckle (2 pieces too!).  Only thing missing was the pork blood, but that is probably not a big seller, hence not available.

We ended up having two versions of the Bún Riêu including the original with rice noodles and an alternate version with red rice noodles.  Other than that, they were identical with a seafoody and sweet broth.  I enjoyed this and despite what people will tell you, the one at Bun Cha Ca Hoang Yen is not the best.  I find that one too "porky" and the crab gets lost.  This one, the pork, crab and egg was fluffy and briny sweet.  Lots of shrimp, fish cake and chả lụa to compliment.  By virtue of being thicker, chewier and more robust, the red rice noodle makes the whole bowl much more filling and heavy.  Definitely a good option for those who want more texture.

Our last soup noodle was the Seafood Rice Noodle featuring shrimp, fish cake, crab cake and veggies.  Predictably, the broth was very clean, clear and sweet.  There was the ever-so-slight brininess to it.  Since this was all seafood, this ate more lightly and felt healthy.  We also had the Bo Kho with baguette on the side.  This was loaded with large pieces of brisket that were rather lean (the flat portion of the brisket).  Therefore, it was a touch dry, but still sufficiently tender.  It was bathed in a meaty and slightly fatty braising liquid.  There a little bit of spice to it and the star anise came through.  Definitely some sweetness too.  Great for dipping the bread into.

On the topic of baguettes, we had a trio of Bánh Mì including Đặc Biệt (Cold Cut), Grilled Chicken and Grilled Pork.  These were fully-stuffed with meat and other components (as if that was a given).  I particularly enjoyed the cold cut as that is usually my go-to.  But for this one, the meats were sliced thick (look at the chả lụa!).  The other 2 were solid too with nicely marinated and grilled meats.  They were tender and went well with the crusty bread.

Naturally, we tried one item each from the rice and vermicelli bowl sections.  This included Lemongrass Pork Chop with rice and double-fried eggs as well as the Chicken and Grilled Prawns Vermicelli Bowl.  As illustrated in the picture, the pork chops were well-charred, hence there was both caramelization and smokiness.  Meat was still tender though.  The same could be said about the pieces of chicken as they were tender with plenty of sweet saltiness.  Prawns were meaty and cooked just enough.

Complimenting our meal and also being our de facto dessert, we had the Combination Bean Pudding and the Durian Smoothie.  The Bean Pudding consisted of mung beans, red beans, and pandan jelly, topped with coconut cream and crushed ice.  Both were pretty sweet, with the bean pudding having plenty of textures.  I've had Che on many occasions and this one was fully loaded.  The durian smoothie was not too pungent, so it was rather mild.  As you can see, the food at Pho Super Bowl comes in large quantities.  But the quality is there too, so you get the best of both worlds.  In addition, the pricing is reasonable.  Great place to grab a bite to eat but keeping within a budget.

*All food and beverages were complimentary for this blog post*

The Good:
- Large portions
- Food is good too
- Reasonable-pricing

The Bad:
- Would've liked to see fattier beef in the Bo Kho, but possibly it was just the luck of the draw