Filling a basement spot in Lippo Plaza with wicker-backed chairs, white tiles and leather couches, Bun Cha Cha is the brainchild of Chef Danyi Gao (also of Shake). Next to its namesake, it's serving up a short list of salads and small bites like chicken wings and fresh or deep-fried spring rolls.
That's nice. Whatever! Bun cha. 58rmb for the pork/chicken (bun ga) or 68rmb for beef (bun bo). We got the pork and beef.
Presented on a woven platter is a small heap of cold vermicelli noodles, pickled vegetables, lime wedges and a spread of lettuce, Thai basil, mint, perilla and coriander. Veritable herb garden. Also a heaping, generous helping of BBQ'd meat. Mix your own proportions of fish sauce, lime juice, chili and fresh garlic in the bowl provided. Dip'n stir, or wrap it in a lettuce leaf like it's Korean BBQ.
Impressions from our expert on Vietnamese food? How is Bun Cha Cha's bun cha?
Hien: "Quite authentic. The marinade flavour is spot on. Pork better than the beef (no surprise there). In Hanoi, it'd come with some green mango slices, though... Could we get like a mixed platter? Or like a bigger version for 88rmb?"
Burned through the vermicelli pretty quick. We asked politely for a top-up and got another bowl with zero fuss. Danyi confirms that's a feature, not a bug.
During soft-open, you get a free Vietnamese coffee with every order of a bun dish. That lasts until March 28, after that, you're paying 35rmb. Speaking of soft open, the deep-fried Vietnamese spring rolls, a quintessential side dish, were not available.
No pho available either, though there was banh mi. We didn't try either. We're not 100% sure they need to be there. The bun cha's good enough to stand on its own.
Bun Cha Cha is in soft open until proper open on March 29th.