Taking the place of Lao Kitchen, Kim Hang Vietnamese Restaurant specialises in serving Vietnamese cuisine. The dishes are noted to be similar to those offered at the head chef's former restaurant in Canberra.
Green Peppercorn Chicken at T Chow Restaurant is one of my favourite dishes so we could not resist ordering Kim Hang's Chicken with Green Peppercorns and Onion dish. We were delighted that the dish had a generous amount of peppercorns to give it a delectable peppery flavour. The chicken was cooked just right and the onions added a bit of crunch to the dish.
Chicken with Green Peppercorns and Onion (Photographed by Jonathan Phoon)
Due to the Tofu and Vegetables with Garlic and Black Bean Sauce being sold out during our visit, we ordered the Vegetables with Curry and Coconut Cream in its place. All the vegetables still had a bite to them and a scattering of crushed peanuts added a crunchy element to the dish. We think the curry sauce the vegetables were cooked in tasted somewhat similar to satay sauce, a popular Malaysian peanut sauce.
Tofu and Vegetables with Curry and Coconut Cream (Photographed by Jonathan Phoon)
From the selection of dishes classified as Wok Classics, we went with Stir-fry with Lemongrass, Capsicum and Onion. The pork was tender and the capsicum slices provided a hint of sweetness. The sauce had the degree of lemongrass flavour we desired and it also had some chilli to provide a bit of heat.
Stir-fried Pork with Lemongrass and Capsicum (Photographed by Jonathan Phoon)
Having enjoyed the stir-fried dishes, we went back to Kim Hang to try the three staple Vietnamese dishes – Pho, Pork Chop Rice and Bun Bowl. While we would have liked the beef slices in their Vietnamese Beef Noodle with Rare Beef to be sliced thinner, the broth that forms a key part of Pho had the degree of spiced flavour that we desired. The rice noodles were cooked al dente and freshness was provided by some spring onion. Served with the dish were beansprouts and Asian herbs that can be added to the soup for more texture and flavour.
Vietnamese Beef Noodle with Rare Beef (Photographed by Jonathan Phoon)
The pork chop in their Pork Chop with Fried Egg and Broken Rice was noted for being cooked in the "traditional" char-grilled fashion. Accompanying the pork chop were pickled vegetables whose sharp taste partnered well with the pork and Noc Chum sauce the pork can be dipped in for extra flavour.
Pork Chop with Fried Egg and Broken Rice (Photographed by Jonathan Phoon)
We liked that the lemongrass beef in their Lemongrass Beef Vermicelli Bowl had a good amount of lemongrass flavour. Freshness was provided by the beansprouts and rice vermicelli noodles and a scattering of fried shallots and peanuts gave the dish some crunch. The dish is best enjoyed by pouring the Noc Chum sauce over the ingredients and mixing everything thoroughly to spread its flavour throughout the dish.
Lemongrass Beef Vermicelli Bowl (Photographed by Jonathan Phoon)
The restaurant had a comfortable and casual feel with the tables spaced a good distance apart from each other. Its location in Martin Plaza Shopping Centre makes it convenient for locals living around the area to drop by for a meal or order takeaways for enjoying at home.