Vietnamese is a cuisine for all seasons, with the abundance of herbs and fresh seafood in the summer and phos and other noodle soups that bring warm comforts in the winter. PHO24 has built up its reputation since its first restaurant opened in Ho Chi Minh City, Vietnam back in 2003. With its vast expansion in Vietnam, PHO24 has now reached worldwide, with more than 100 restaurants in Indonesia, the Philippines, Japan, Korea, Australia, Cambodia, and the UK. This shows the rising popularity of one of world's favorite cuisines.

The signature dish that brought PHO24 into the world arena is the "Raw Beef Pho Noodles", a staple at the restaurant that brings recognition and accolades not only in Vietnam but also from around the world. In 2009, PHO24 opened in Sha Tin, the first flagship in Hong Kong, followed by one at iSQUARE in Tsim Sha Tsui. Dishes at PHO24 mirror consistent flavour and style of the original PHO24 in Vietnam. They bring an authentic taste of Vietnam to Hong Kong.

The décor of PHO24 takes on a contemporary minimalist design, with photos of a handful of famous Vietnamese photographers on display. They not only show the local culture of Vietnam, but also give the restaurant a vibrant and colourful touch. With an open kitchen and the presence of light green colour most commonly used in Vietnamese restaurants, PHO24 intends to bring nostalgic resemblance of the country to Hong Kong.

The word ‘pho' means noodle soups in Vietnamese language. ‘24' in the name is associated with the number of ingredients contributing flavours to the famed noodle soup base. The soup is made by simmering beef bones with 24 kinds of traditional Vietnamese herbs and spices for 8 hours. The clear soup bears a complex flavour profile. While the recipe of this soup base is considered a trade secret, you can count on the consistency of flavours in every branch of PHO24 from around the world. Noodles at PHO24 are house-made. These soft noodles are perfectly paired with the irresistibly aromatic soup base, enhanced by the addition of fresh basil leaves and crisp bean sprouts. When winter comes, a steaming bowl of pho not only induces an appetite, but also brings comfort to the soul.

Aside from noodle soups, PHO24 offers a variety of traditional Vietnamese bites. All ingredients imported directly from Vietnam, the chefs are exclusively trained at the original PHO24 in Vietnam to ensure prime quality of authentic taste.

Diners who desire a sample of Vietnamese classic should have the Vietnamese Assorted Platter, consisting a mélange of the wonderful Vietnamese snacks such as sweet and tangy Pomelo Salad, the ever-crunchy Spring Rolls, Chicken Wings and Prawn Crackers; not to mention the Vietnamese signature Pork Meat Roll and Lemongrass Pork Chop. Deep Fried Soft Shell Crab with Pomelo Salad is also another menu favorite!

PHO24 introduced a new a la carte menu last month, with a collection of new Vietnamese dishes with a strong focus on seafood. One of the chef's recommendations is Stir Fried Mud Crab, Tamarind, Chili and Herbs. The tangy sweetness of tamarind and the sharp heat of chilies are perfect match to the freshness of crabs.

Another signature is Sautéed Mussels, Garlic, Lemongrass and Basil. PHO24 takes the briny tastes of mussels and pair it with strong supporting flavours of garlic, fresh basil leaves and lemongrass, a Vietnamese staple. Also try the Fried Prawns, Garlic, Onion, chili and Shrimp Paste. The sharp edge of shrimp paste is mellowed in the cooking, yet the flavours enhanced by the addition of garlic, onions and chilies, building up complex flavours to the fresh shrimps.

While Vietnamese Hot Pots are not as popular in Hong Kong as it is in Vietnam, PHO24 brings these hot pots this winter. The soup base can be a choice between beef soup or chicken, Yet the difference between Vietnamese Hot Pot and Cantonese Hot Pot is that the former has simpler selections of ingredients. All it takes to warm up is to put thin slices of beef into the same soup that makes a great pho, and wait for the extra beefy flavor to burst on your palate. Rounding off the selections in the Beef Hot Pot are cooked slices of beef brisket, beef tendons and tripe. One should save the best for last by adding Vietnamese rice noodles to soak up all the great flavours at the end.

For a lighter alternative one can choose the Chicken Hot Pot, featuring clear chicken soup base flavoured with fresh coriander. Simmering slowly in the broth, the chicken pieces slowly take on more complex flavours. The Vietnamese Hot Pot promotion runs from 9 January to 29 February, 2012. Come feel the warm comfort of Vietnamese Hot Pot!

From now until the end of 2012, Citibank credit card holders can receive a complimentary dessert upon spending over $100. (not applicable to public holidays and their eves)

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