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Tanto Hotel Solvay como ONGBA merecen una visita. La cocina vietnamita forma parte de la carta de este restaurante. En este establecimiento, sus clientes disfrutan entre deliciosos manjares y saborean sus sabrosas tapas, su bien trabajado pollo y su singular carpacho. Servir un casero parfait y unos bien preparados crepes es la principal característica de ONGBA. Su excelente café hará que tu comida sea más sabrosa, lo que, con seguridad, te hará volver.
Vas a llevarte un buen recuerdo de este lugar, ya que es famoso por su gran servicio y su amable personal, siempre dispuesto a ayudar. En este lugar, sus invitados disfrutan de un ambiente delicado y de una decoración atrayente. Este restaurante ha logrado el premio Bib Gourmand por sus estupendos platos a un precio asequible.
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Reseñas de visitantes en ONGBA
/ 266
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J
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James Aswin
hace un mes en Google
Original Vietnamese street-food ambiance with hanging lanterns, buzzy open kitchen, colourful patterned stools, newspaper wall and kiosk window, giving a unique vibe to the place. This is probably the only very positive review I could give about ÔNGBÀ. However, the food was nothing original, nor exceptional as the reviews or the accolades have given this restaurant (Bib Gourmand, 13/20 Gault & Millau). The taste of dishes were OK, but missing punchy flavours and excitements like their competitors in Brussels such as the much-loved Nénu or the eclectic NYYÓ. But since they’re catering to mainly westerners/Belgian locals and with me being the only Asian guest that evening, I can understand how the majority is wowed by the food, especially if they’ve never travelled to Southeast Asia before. ButI have to give an honest and objective review. Service was inconsistent and blasé, not warm nor hospitable such as expected from Southeast Asian hospitality. The dark-haired young lady who served us didn’t know anything about the menu when asked about some dishes, and didn’t really care so much. Once we finished the savoury dishes, she didn’t even care to ask if we’d like a dessert or coffee or tea - no upselling effort at all. Maybe a student, which is normal for restaurants to keep their costs down especially in quieter summer period, but hey, at least you could train them better to reflect the kind of hospitality DNA and service style you would like your customers to experience. Wine service was a catastrophe. The only amazing service we received was from the Asian lady bringing us the chicken wings, probably daughter of the owner: smiley, friendly and heartfelt. She was there for 2 seconds but the impact was lasting. Price per person: €40–50 Food: 3 Service: 3 Atmosphere: 4
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K. Sturm
hace un mes en Google
The menu for two is one of the best, most balanced and overall tasty Vietnamese menus I’ve had in a while. The garlic fried chicken wings are the best by far! Would recommend making a reservation as seats can be difficult to get from 7.30pm onwards. Price per person: €30–40 Food: 5 Service: 5 Atmosphere: 5
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Sey Ha Sok
hace un mes en Google
Ahhh, okay. Now I get it. The small steel bowls, that's the move. Share concept. Pass it around, grab what you want, keep it casual. That's not just presentation, that's function. That's how you eat on the street. That's how you eat with friends. I respect that. So let me recalibrate: The wings come in that little steel bowl, and they're gone in ninety seconds because everyone's reaching for them. That's the sign of a great share plate. The Gỏi Bò in its bowl, bright, crunchy, acidic, it cuts through everything else. That's the palate cleanser you didn't know you needed. And the Bò Kho? Served in that same steel bowl, meant to be scooped up with bread or rice, passed around the table. Conceptually? Perfect. That's the communal warmth you want. But that broth still needs to show up. In a share setting, that stew should be the thing people go back for thirds on, the bowl that gets scraped clean. Instead, it sits there, politely uneaten, while the wings get demolished. That's the gap. The format is right. The vibe is right. But if you're gonna do share plates, every single bowl needs to be a fight for the last bite. Right now, the Bò Kho is losing that fight. Three-hour braise. Beef is tender, I'll give 'em that. But the broth? Man, where's the soul? Where's the lemongrass? The star anise? The fish sauce funk that's supposed to hit you in the back of the throat and make you sit up straight? This drank like a Western beef stew. Like someone's grandmother from Lyon got confused and made a Bourguignon with fish sauce by accident. It's not bad, it's just not Vietnamese. It's safe. And safe is the enemy of great. Price per person: €40–50
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Vietnamita
€€€€
Rango de precios por persona
€30 - €50
Dirección
Estación Porte de Namur/Naamsepoort
Rue Lesbroussart 52, Bruselas, Región de Bruselas-Capital, Bélgica
Características
Tarjetas de crédito aceptadas
Para llevar
Reserva
Asientos al aire libre
Horario
| LunesLun | 18:30-22:00 |
| MartesMar | 18:30-22:00 |
| MiércolesMié | 18:30-22:00 |
| JuevesJue | 18:30-22:00 |
| ViernesVie | 18:30-23:00 |
| SábadoSáb | 12:00-15:00 18:30-23:30 |
| DomingoDom | 12:00-15:00 18:30-22:00 |
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