Chôm ChômGo back
Chôm Chôm bar and kitchen brings Vietnam’s lively Bia Hoi tradition of sipping fresh beer on busy street corners to Peel Street in Hong Kong’s Soho district. Now in its third year, Chôm Chôm has firmly cemented its place on the city’s list of ‘must eat’ locations, with visitors and locals alike making for a place at this beloved space. Starting with a selection of small but flavourful bites serves as the ideal introduction to an evening of food inspired by the street food of Hanoi. From the clean notes found in freshly made rice paper rolls, to the subtle spice of VFC (Vietnamese Fried Chicken), the palate is well satiated and spiked for the meals ahead. Cooling and zesty salads are best eaten alongside choices from the ‘large plates’ where beautiful proteins are employed in traditional fashion. Whether opting for the Shaking Beef, or Caramel Black Cod – a sticky clay pot concoction featuring ginger and garlic, diners are never left wanting. The beverage program highlights a selection of regional Vietnamese beers, internationally sourced wines and inventive cocktails designed by the Chôm Chôm bar team.
With over a decade of kitchen experience and a passion for multiple food cultures, Group Executive Chef Tony Ferreira joined Black Sheep Restaurants via La Vache! as a key member of the opening team. Originally from Hong Kong, but raised in Vancouver, Canada, Tony began his restaurant career in high school and earned a degree in culinary arts from Vancouver Community College. In 2007, Tony returned to Hong Kong and worked at many popular restaurants before signing in 2012 to assist Christopher Mark’s running of the company’s many kitchens. Since joining, Tony has played an integral role in shaping the success of La Vache!, Motorino, Burger Circus and Chom Chom.