Chôm Chôm

Y’all know our Kaffir Lime Margarita by now… I’m just sharing to have an excuse for posting the second photo of 😋

We may not have the biggest bar, but we have some BIG flavours! Focusing on funneling the fun (and funk) of of Vietnams sidewalk cocktail culture into every glass, the first step is always found in the freshest ingredients 👌

A coconut milk mustache means you did it right…
With cool Vietnamese CaPhe on bottom and warm lemongrass and coconut foam on top, you need to sip untill you feel the cool for Hong Kong’s best
Also Hardien is usually well-mannered until about 5 of these bad boys… then the dance moves come out 😂🕺

We ❤️ our NERD

UPGRADE! We have been putting in work to take our (already) incredible Crispy Duck Rolls to the next level with the addition of both dry-aged duck and bamboo!! One of my favorite dishes when in Hanoi is Bún Măng Vịt; this little roll packs in all the fantastic flavours for that bowl into a crispy, juicy bite!

Lively, bubbly, and heart that stokes the vibe of ChomChom, our Bia Hơi is what inspired the first dreams of Chom Chom and still fuels us today… except for Mr. Amir… he usually prefers shots 😂
When we sat down to re imagine what this chapter of Chom Chom would look like, it was universal that we wanted to take it back to the “bia hoi roots” that inspired us in the first place.
The majority of the nights I’ve spent after work in Vietnam were filed with all kinds of beer… but gathering around a table with friends for bia hơi and nhậu is one of the most special! You could be seated between a diplomat and a dish washer, but everyone was the same level, drinking the same brew. The beer never mattered more than the people drinking it.
The name in English for Bia Hơi is usually translated a fresh beer… but when learning more about the language, hơi take on a deeper meaning: effervescent, aromatic, gas… also steam? Anywhoo 😂 Tiếng Việt của tôi không tốt lắm.
We wanted to bring the spirit of bia hơi to Chôm Chôm, so we wanted to find a beer that was fresh, local, crushable, (and wouldn’t break the bank) so we reached out to our friends at and proposed the challenge he to them! If you haven’t yet, you need to swing by and taste the result!

The bosses told me it was too good not to do it 🫣
After a wicked launch at we are popping out these crispybois for an encore on the stoop👌
9️⃣🎱 bucks for a banh mi and beer. Limited availability per day so roll through early for a solid pre-game bite!

With weather like this, there is only one option for Sip&Spin tonight 💦

I’m excited and terrified 🫣
Excited because our Lac Canh Tenderloin is getting a BIG upgrade!
Terrified because now Yasmina is running around with scissors 😳 Y’all been warned 🙏.

So good it made the menu! 𝗪𝗔𝗚𝗬𝗨 𝗕𝗼 𝗧𝗮𝗶 𝗖𝗵𝗮𝗻𝗵!!!
I get weird looks… often; especially when I follow up the all-to-frequent “where are you from” question with a bit-too-serious “I moved here from Saigon” 😂
I definitely don’t look like the type of chef people expect to be cooking Vietnamese food, nor are the dishes we create at Chôm Chôm what people expect when they think about Vietnamese Cuisine!
The first time I had Bo Tai Chanh, was in one of my frequented neighbourhood spots back in the US. It was described to me as “Vietnamese Carpaccio” with the thin shaved beef that otherwise would go on top of a bowl of Pho Bo Tai, topped with a punchy lime nước chấm, peanuts, herbs, and LOADS of crispy shallots… it wasn’t until I got to Vietnam that I realised that it was DRASTICALLY different to what I thought I knew! It was amazing how much one dish could change when translated to another country. I love both the mounds of cured zesty beef shared with friends in Vietnam, and the memories of those first versions of the dish I tried overseas.
The names in Vietnamese for Lime and Passionfruit are super similar (chanh & chanh dây)… I love the idea of innovation coming from things that are lost in translation! The bright, tropical punch of passion fruit pairs perfectly with the thin, hand pounded wagyu topside. Its seeds bring an extra level of crunch to a dish that already exciting with every bite!
(P.S.: sorry for dragging on, I’m just head over heels for this dish and am excited to share!!! Swing through!)

Don’t miss our glazed pork ! This beauty is lightly cooked overnight, grilled in charcoal oven and paired with a fresh and flavorful herb salad !

When the weekend begins on Thursday, .grg is always the first one to sing his favorite songs ! Bring your own vinyl and come feel the vibe at Chôm Chôm !

Exclusively next week, ONLY AT we are rolling in with these hot&crispy Hơi A style Pepper Chicken Banh Mi!
I have been working on getting this bad boy dialled in for the better part of this last month since getting back from central Vietnam and am IN LOVE with how it has turned out! When you swing through Art Central this next week, be sure to sneak back and give us a shout!

Joining this January, this is Rupa’s first time in the kitchen! Over the past couple months she has been leaning and growing so much!! Give her a what’s-up next time you roll though for some rolls 👌

They told us not to share, but we love our Ol’ Dirty Bastard 🖤
To everyone else who likes it raw, Sip&Spin with us every Thursday at Chom Chom

For a few more days only, these Sugarcane Shrimp Skewers are flying out of the charcoal oven! I’d type more, but I’m about to go eat these before they get cold!!
(P.s.: you can chew on the sugarcane after you finish the prawn and it’s DELICIOUS 🤤)

With a crew as tight as ours, we always love when we get to welcome new friends! Starting within a week of each other with the internship program, Cecilia and Diaa will be with us for the next 6 months 💪
Swing through and help welcome them to Hong Kong!

Sip & Spin Thursdays 👌
When asked to pick an album he likes, immediately reached for some Fugees. “I don’t know how to say it… they are like R&B, rap, soul, funk… they are all over the place, but are my kind of vibe, you know?”
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If you have any vinyls you want to contribute to the vibe tonight, bring some along! nothing beats listening and sharing with new people!
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One of our team favorite dish on the menu !
This is the definition of refreshement ! The perfect harmony between the firm texture, buttery flavor and delicate taste of the Hamachi matched with the juicy flavors of Vietnamese pomelo, seasoned with a lots of love and homemade Nuoc Cham ! Embrace it as it surely will be one of the best dish you have tasted so far !

Every dish has a story, and the story of our Lac Canh Tenderloin has three parts. I’l try to not go too far off script 😂

Part 1
The first and only time of been kicked out of a restaurant was in Nha Trang a few years ago. This seaside city in South Central Vietnam is known for having some of the best oysters and seafood and all of the country, however, the one restaurant chefs keep telling me to go to is known for their marinated grilled beef. Its name: Bò Nướng Lạc Cảnh
To their credit, they kicked me out because I was obsessed with the flavour of this beef! I went 3 dimes in the same day taking notes and trying to figure it out, and finally was told that i should go eat something else 😂
If you can’t guess, this is on the menu because I need to get my fix!
Part 2:
When taking the team down with to Vietnam while we were renovating Chom Chom, our first meal was to an outdoor grilling restaurant I have had one too many lovey drunken nights (5kU in D1 HCMC). While we were there. I was teaching my team how to grill on the small table top charcoal grills, how to blister okra for the best flavour, and how to cook the beef on only one side so that after it rests, it’s perfectly cooked.
Half way though the meal, right before we were about to take off some more meat, an attendant came by and added some raw onions and herbs onto the back of the meat, flipped it (rather un-ceremoniously) onto a plate, and replaced our grilling grate with a fresh one. I WAS SPEACHLESS! Not for how smooth the move was (which it was VERY smooth) but realizing that this is how we could pull off this dish in our charcoal oven!
Part 3:
Armed with the memory of flavor from Lac Canh, and the tricks of our flipping friend, we set about trying to bring these flavours to our new menu in Hong Kong!
Working with a charcoal oven is a very different cooking method to what we do in Vietnam, but has a lot of potential to deliver even more flavor if we could figure it out…
Long story short, we realized that we needed to go against the grain of culinary logic and slice our tenderloin WITH the grain! If you are curious to know why, come by and see us 😉

For all the loud personalities on our team, our strong, silent types are the ones that keep the wheels turning and fires burning 🔥

Happy holidays from the tightest crew in the 852!

Out of everything on our new menu, the “ChomChom Espresso” is hands down our favourite.
This layered beauty features a rich blend of sous-vide “long brew” Vietnamese coffee & Ruou Nep on the bottom, capped off with a warm, frothy layer of coconut foam on top.
While the flavours sound simple, we can guarantee this puts even the best espresso martini to shame!

Crew so fly you’d swear we at 35 thousand ✈️

At its heart, Chôm Chôm has always been about people, and it was with tremendous joy that we reopened our doors and invited our friends, our neighbours and our community back to our humble stoop.

As we begin our new chapter, we are thrilled to welcome you back to drink, eat, make memories and share your stoop stories with us once more.

Xin chào, SoHo!

One for the money
Two for the show
Gotta dine-in for oysters
Then get Pho Rolls on GO

Here for a good time, but not a long time, Benoît is joining us for the last month of his summer internship before returning to Switzerland in the fall!

𝗙𝗮𝘃𝗼𝘂𝗿𝗶𝘁𝗲 𝗗𝗶𝘀𝗵:

The Crispy Crispy Duck Roll for sure, it really combines generosity and the refreshing twist of Vietnamese Cuisine.

𝗕𝗲𝘀𝘁 𝘁𝗿𝗮𝗰𝗸 𝗼𝗻 𝗖𝗵ô𝗺 𝗖𝗵ô𝗺'𝘀 𝗣𝗹𝗮𝘆𝗹𝗶𝘀𝘁:

"Got your Money" from ODB, cause it always puts the whole place in a good mood.

Life isn’t nearly as fun without our friends 🍻