Hold down Control (PC) or Command (Mac) key + mouseclick to select more than one option
Posted by CCec on 09/15/2011
It's certainly a gamble. I'd like to try going to this restaurant which seems to get fairly good reviews. I was not sure what to order so made some choices via seamless and was not that impressed. Food delivery was fast, which was good since I was starved. The Shrimp roll with pork belly was good. Sticky rice with chinese pork sausage, so-so. Stick, dry, clumped rice with little flavor. Probably better right outta the kitchen. Bun Shrimp as also a bit of a disappointment. Shrimp was good, pork belly was fatty and cold - blah, and the noodles almost tasteless, but then again, I think the dishes would have been better in the restaurant than what I got delivered. I'd give another try! hope it's better next time.
Posted by apple07 on 02/14/2010
I have been told about Bun Soho by a friend, so we take a business partner into this Vietnamese restaurant. The place is nice, clean well decorated with Vietnamese paintings. This make it much different from other Vietnamese restaurants in the Soho and Chinatown areas which often has good food but the space is not suitable for business meals. The food is good; I like Bun Mekong a lot. Bun Bo Hue is good. The dishes are a little bit small though. We enjoyed our meal, the meeting went well and will be back again.
Posted by anon on 12/13/2009
would you like to pay twelve dollars for a few shrimp and a pile of soggy noodles? how about a faint sprinkling of meat chunks atop another mound of overcooked noodles? (also, 12 dollars) if so, bun soho is the place for you. they don't even include all the items for a dish they would normally provide if you dined in. i don't usually bother to write reviews, unless a place treats its customers as if they're completely indifferent about whether they'd like you to return. and don't even try to get a manager on the phone to contribute some feedback. there was none available the night we ordered. quality, authenticity, hospitality and value clearly are not priorities at this place.
Posted by Isis on 11/03/2009
The $ charged for the food is highway robbery. Like the prior reviewer, you are literally blocks away from chinatown where you get food that is actually authentic & MUCH cheaper. Everything in here screams, "want to take your money." Which is pretty funny since I overheard the owner yell at his staff for screwing up our order. The food tastes like it has that corporate feel to it. Trust me, walk those few blocks & get some real Vietnamese food at reasonable prices.
Posted by sa on 01/02/2009
this place was not our first choice but it was the only one open on the block for lunch at 11am. so we decided to give it a try. its basically overpriced vietnamese fusion foods. a small simple menu but the food isnt anything special. i believe their reputation comes from a semi famous chef who owns the restaurant. a viet pho came out to $9 which is ridiculous given the fact that you are steps away from a chinatown viet place that is rather more "authentic" and less americanized/modernized. you get a fingernail sized lemon to put in your soup to add taste compared to a REAL vietnamese place you get a whole slice of a lemon/lime for tasting. same thing with the hot sauce. u get a drop. this place is good if you want to eat and you dont care about the price. the food was rather bland, nothing special. the slush is good though but not as good/cheap as what chinatown can offer you just steps away. i think at night this place turns into a hip bar of some sort of nightlife. definitely not worth the money, and you wont be full with just an appetizer/and a dish. by all means try it though.
Posted by Aimee on 12/26/2008
Went here to celebrate my friend's birthday, was going to try the thai restaurant next door but instead we came here. We were disappointed at the quality of the food. The duck was too dry and overcooked, the pho beef was not satisfying. The only good thing was the design of the place, very chic. We will not visit here again for sure.
Posted by Gourmet Gourmand on 11/06/2008
At the door: Do get the time and number in the party right when you take reservations. Do not offer seats at the bar when they are taken. Do not say ‘you’re next’ then seat other tables. At the table: Do ensure you know which tables you are serving. If you don’t know anything about the drinks or food, do find somebody who does. Do not think that ‘it’s my first night’ is an acceptable excuse once or ten times. Do not come to take orders long after food and drink were ordered. Do answer a question about the dishes on the tasting menu, if not the first, then the second or third time it is asked, especially if you’ve been told that the party contains a non-meat and a non-shellfish eater. Do not say the shrimp rolls are suitable for a non-meat eater when they contain roast pork. Do not call the tasting menu ‘unlimited’ if it is a single bite of a 6 or 7 dishes. If your menu is a sampler, do bring one bite of each dish per person. When customers see that there isn’t going to be enough and want to order off the dinner menu, do point out that a dish they want is already on the still undefined set menu. Do bring the extra dishes ordered. If a dish is sent back or if an extra dish is not brought out, do ensure that neither is actually on the check. If you’re the self-proclaimed manager/bartender/busboy: Do not think that having new staff come in at 5 pm as the doors are opening for the week’s most popular event constitutes sufficient training. Do not claim to have a first-come-first served policy if our name is on the print-out that has been referred to all evening long. Do not be proud of serving thimble-sized drinks for $9.50. Do not make ‘they don’t give you headaches’ the selling point of your cocktails. Do not explain that nobody could make basil mussels right until the dishwasher came up with the recipe. After admitting that the same dish was ‘not very good’, do not explain that the cooks didn’t have time to cook the dishwasher’s sauce properly. Instead, do remove from the menu anything you don’t know how to cook and serve. Do not drunkenly corner a clearly dissatisfied, but still good-natured table as they are about to leave to explain that you didn’t train new staff, your cooks can’t cook everything on the menu, that you chose the formica tables and folding chairs, or that you’ve tried every single drink and they didn’t give you a headache.