Hoang Hau Kingston
Hoang Hau, having relocated from Dickson to classy Kingston, is run by husband and wife team Simon and Ann Lam. The couple grew up in Vietnam, so the menu is mostly Vietnamese, but has interesting Chinese influences which the owners credit to family members who grew up in China. There's nowhere else in Canberra quite like it. Hoang Hau, meaning 'imperial queen', originally opened in Dickson about six years ago and was the couple's first restaurant.
Chef Simon has plenty of experience under his belt, after years of experience cooking at Asian restaurants in Sydney and Tang Dynasty in Canberra. He whips up dishes that are certain to excite Aussie palates, such as the house special - golden, crispy pigeon sprinkled with spiced salt. The decor isn't really anything to write home about, but Hoang Hau doesn't claim to be a place for fine dining - it's all about authentic food at a great price, with helpful service. Try the Vietnamese mini rolls for an entree, and the bo luc lac - authentic Vietnamese diced steak wok-fried with garlic butter.
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