“Hem” means alleyway in Vietnamese and especially in Saigon, most of the local favourites dishes are found in narrow alleyways. All Hem has a number associated to it, to differentiate their location. Ours is called Hem 27, we aim to bring a unique culinary experiences of Vietnamese street hawker’s food to our guest, without losing the authentic, aromatic, Asian flavours.
Originated from Northern of Vietnam, this dish has adapted many flavours during its migrant to South of Vietnam. And with its new flavours, try our take on “Canh Bún” with a combinations of crab & pork cake, pork loaf, fried tofu, tomato, water spinach, on a bowl of thick round vermicelli noodles in pork & shrimp broth. Have it the local way and add some shrimp paste, pickled ground chilli and hint of lemon juice.
A local favourite rice dish from the Middle of Vietnam, a combination of Shredded chicken salad toss with onion & coriander, lightly seasoned and served on bed of ginger infused steam rice. Accompanied with homemade ginger fish sauce.
The tapioca noodles has a chewy consistency, served with thin sliced pork, fish cakes, fresh mushroom, in a thick crab gravy soup. Top with fried soft shell crab and garnish with spring onions, & fried shallots.
Strong spicy flavours of spices & creamy peanut sate broth accompanied with mince beef, beef slices and prawn served in a bowl with your choice of rice or egg noodles. A local hidden gem in the alleyway.
Do you love coconut? “Bánh tằm bì” is a southern Vietnamese favourite, which consist of thick rice and tapioca noodles, tossed with herbs, salad, pork, and drenched in thick coconut cream dressing topped with homemade fish sauce. This dish is served cold**
With your choice of:
Chicken, Prawn, or Vegetarian
Gà, Tôm hoặc Chay
Delicately fine vermicelli net spring rolls sheet wrapped in flavoursome ingredients.
Your favourite spring rolls on a new concept – wrapped in Rice paper!
Prawn & Pork Rice Paper rolls
Heo – Pork
Đậu Hủ – Fried Tofu
Xá Xíu Chay
Mock Vegetarian BBQ pork (xá xíu)
Rau cải Chay – Vegie
Gỏi Cuốn Tôm
Prawn Rice Paper Rolls
Gỏi Cuốn Gà Nướng
Grilled chicken Rice Paper Rolls
Served with creamy Hoi Sin sauce (sauce not GF)
Rice Paper wrapped with Shredded pork & salad served with homemade fish sauce
Bite into a crispy texture of fried tofu skin wrapped around juicy shrimp batter, then sprinkle with spring onion & peanuts; served with homemade fish sauce
Marinated minced pork wrapped in wonton sheet served with sweet chilli sauce
Minced prawn seasoned with spring onion wrapped in wonton sheet and served with sweet chilli sauce
Mince prawn & vermicelli wrapped in wonton sheets serves with sweet chilli sauce
Crunchy fried chicken spare ribs in seasoned battered
Scrumptious battered Full length chicken wings sauté with sweet & salty fish sauce
Rice cake steamed in small bowls, served with mince pork topping, fried scallion & onion, peanuts and enjoy with homemade fish sauce. A local snack favourite from Hue, Mid Vietnam.
This chewy texture fish cake combines Thac Lac fish paste & minced pork, lightly seasoned with spring onion, dill and served with homemade fish sauce.
Thac Lac fish is known as clown knife-fish, a famous delicacy found in Lak Lake, Highland of South Vietnam.
Freshly infused local herbs, with soy based marinate quail. Gently crisp fried and slightly sautéed with butter; garnished sprig of spring onion.
Your choice of Chicken or Beef
15 minutes waiting time required
Feast on a sample of; Combination of Spring Rolls, fried wonton, fried shrimp dumpling & prawn lucky money bag, served with sweet chilli & homemade fish sauce.
A combination of grilled tasty chicken skewers, spicy beef skewers and Chargrilled pork sausage serve with homemade fish sauce.
A delicate combinations of sweet corn, tofu and local vegetables
Shreadded chicken cooked in herbal fragrance of Lotus seeds, Lily Bulb, Goji, Red dates, & broadbeans.
Strips of tender boil chicken, tossed with slice cabbage, pickled carrots, daikon, celery, herbs and season with homemade fish sauce. Sprinkles with peanuts and fried shallots. Try it the traditional way and dip with chilli salt & lemon juice as well!
Cured beef in lemon juice, then tossed with pickled carrots, daikon, celery, onions & herbs; balance with sweet fish sauce. Then topped with peanuts and loads of fried shallots.
Grilled Calamari toss in mix of fresh coleslaw, picked carrots, daikon, celery and local herbs. Season with fish sauce and dash of lemon.
Light fresh salad combines Fried Thac Lac fish cake served on a bed of coleslaw with mix herbs and season with sweet & salty fish sauce, with dashes of lemon juice.
Crunchy strips of Tofu & Mock Vegetarian Xa Xiu, served on a bed of coleslaw, pickled carrots, daikon, celery with mix herbs and season in vegetarian fish sauce.
PHỞ is a Vietnamese noodle soup consisting of 8hrs slow cooked beef broth, linguine-shaped rice noodles called “bánh phở”, a few herbs and meat, primarily served with either beef or shredded chicken.
Bò Tái, Nạm, Bò Viên và Bò Gân.
A combinations of rare beef, beef brisket, beef balls and beef tendon.
A central Vietnam specialty, and amongst one of the most common favourite by the locals in the South. With Thinly sliced beef shanks, pork gravy, pork loaf and round rice vermicelli in a Beef, lemongrass & shrimp paste infused broth with dashes of very spicy chilli oil.
A combination of thinly cut matchstick size egg omelette, chicken, pork loaf, dried shrimps floss, on a bed of rice vermicelli noodle, served in a light pork & chicken broth garnish with Vietnamese coriander. Have it the traditional way and add some shrimp paste with pickled ground chilli to taste!
Slowly cooked sweet potato & potato, with light curry flavours in a creamy coconut broth. Served over rice vermicelli, and garnish with local herbs. *Contains Dairy*
Saigon local fast and easy soup, consist of beef balls and vermicelli served in pork & chicken broth, garnished with coriander and spring onion.
All-time favourite from the north to south featuring thin rice vermicelli noodles, a tangy broth, with tomatoes, cubed tofu, sliced pork and pork & crab clusters topped with coriander, spring onions, and loads of fried shallots. Try it the local style and add some shrimp paste to bring out the taste.
This earthy stew is deeply fragrant with the sweet spice of ginger, lemon grass, star anise and cinnamon. Dotted with carrots and tender pieces of beef. Have it your style with either, Rice or Egg noodles.
Glass noodle also known Cellophane noodles made from rice flour. This noodle soup is accompanied with shredded chicken served in light pork & chicken broth garnish with Vietnamese coriander.
Originated from the Northern Vietnam, today it becomes popular around Vietnam, including Saigon. A delicate soup with pork balls & mushroom, vermicelli noodles in a light broth garnished with coriander and spring onion.
Our version of the popular Bun Cha Ca Nha Trang, with slices of fish cake on a bed of vermicelli in a tomato & dill fish broth
“HỦ TIẾU” is the extreme have-it-your-way Vietnamese food experience. The noodles in a bowl of “hủ tiếu” can be chewy clear tapioca noodles (Hu Tieu noodles), or thin Chinese egg noodles (mì). Either served in hot pork broth or dry with soy dressing & a small bowl of broth on the side.
Grilled pork chop, shredded pork, fried egg, pork loaf, served with
Fresh veggies & homemade fish sauce, it touches all your senses.
A popular Vietnamese cold Rice Vermicelli noodle dish, served with mix salad, bean sprout, pickled carrots, julienne cucumber & peanuts , dressed in homemade fish sauce topped with your favourite topping
Sườn Nướng | Gà Nướng | Nem Nướng | Chả giò
Grilled Pork chop | Grilled Chicken | Grilled Pork sausage | Spring Rolls
Chả Giò – Spring Rolls
Bì – Shredded pork
Sườn Nướng – Grilled Pork Chop
Gà Nướng – Grilled Chicken
Nem Nướng – Grilled pork sausage
“BÁNH HỎI” consist of very fine rice vermicelli woven into intricate bundles and often topped with scallion oil, peanuts, and homemade fish sauce, served with complementary meat dish. Vietnamese people love to bundle up food in lettuce and fresh herbs, which is exactly how this dish is enjoyed.
A touch of Caramel & Coffee coated over creamy binding of custard pudding
The original “Bánh Flan” top with coconut ice-cream, coated with caramel sauce.
Made from rice flour with slight aroma of coconut served with coconut cream (seasonal)
Everyone favourite Coconut ice-cream top with peanuts, condense milk and a waffle stick!
Fun combinations of fruits, jellies and lychee, top with colourful syrup and condense milk.
They’ve whittled out the Chinese dishes usually found on lengthy Vietnamese restaurant menus and expanded on the Vietnamese offerings, which means you’ll find not-everywhere dishes here
I am willing to suspend reality and go with the Saigon alleyway vibe they’re going for here, but the service is too good, the drinks and desserts too polished, and the place too spotless to make me think I’m hearing the buzz of Honda scooters
I recently returned from Vietnam where I learnt that pho is the country’s blandest noodle soup. Sacrilegious, I know, but it led me to Hem 27, which specialises in regional noodle soups.
Sleek Vietnamese cafe with top shelf noodle soups, hefty hawker snacks and a chilled approach to bringing you own? Lock it in. They do a mean iced coffee, too.