Ho

Vietnamese Restaurant in Soho
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6 / 10 from 1 review
Address
55-59 Old Compton Street
Soho
London
W1D 6HW
Map
Cuisine
Vietnamese
Region
Soho
Nearest Station
Piccadilly Circus
0.20 miles
Opening Summary
Lunch:
Monday - Saturday: 12:00 - 15:00

Dinner:
Monday - Wednesday: 17:00 - 22:30
Thursday - Saturday: 17:00 - 23:30
Sunday: 12:00 - 22:00

Recently rebranded the 90 cover Ho restaurant on Old Compton Street offers a modern Vietnamese menu under the watchful eye of Chef Director Ian Pengelley. Ho’s signature sharing plates have been given a new lease of life; try ‘Shaking Beef’ – 30 day aged grass fed Aberdeen Angus, Roasted Chilean seabass in Vietnamese miso served with plum sauce and grilled lime, Pan fried smoked duck with black sticky rice, orange miso and young vegetables and Sous vide congee egg.

Reinventing the menu, Ian's Ho offers a contemporary Vietnamese menu using the freshest of ingredients for intense flavour and vibrant colour. The menu is split into six parts; Pho, Salad, Small Sharing Plates, Rolls, Ho’s Signature Sharing Plates and Sides.

Ho Picture Gallery

Ho Picture
Seafood Ceviche
Seafood Ceviche
Ho Picture

All In London Review

restrained, Vietnamese-style offering a culinary retreat from Soho’s usual fare

Situated at the quieter end of Old Compton Street, The House of Hố is a restrained, Vietnamese-style restaurant that offers a culinary retreat from Soho’s usual fare. Once you step through its doors, a calm atmosphere descends like a soft towel. Maybe that’s a soppy way of putting it but you know what is meant: it’s not a noisy joint.

The décor and the food at The House of Hố gives a nod to Vietnamese culture – Bobby Chinn, the owner, earned his cheffing credentials when he opened a famously successful restaurant in Haigon -- but Kingsland Road this is not. A starter could be spicy salmon tartare with pistachio and shiso (£7) or smokey aubergine with crispy shallots and a warm scallion vinaigrette.($6). There are half a dozen what you might call main dishes but portions are not large and two people could easily work though three of four of them. My pal enjoyed apple-smoked pork belly with braised cabbage (£11) and described the rind as thin, with lots of fat, expertly cooked and with the meat moving apart effortlessly, though perhaps a little salty if you’re not accustomed to sodium chloride on your food. The monkfish cooked with lemongrass – the two go together harmoniously -- served with a fish caramel sauce (£12), comes shaped into little balls and this makes it ideal for sharing. Side dishes include the unfortunately phrased ‘Wok Tossed Morning Glory’ (£4) and stir-fried choyote (£4).

Desserts are labelled ‘Happy Endings’ on the menu but this is more an aspiration than actual achievement. After all, crème brûlée (£5.50) or an ice-cream trio (£4.50) are readily available at M&S, as is chocolate cake (£5.50), so something a tad more oriental would be nice at a restaurant ethnically-inclined towards south-east Asia.

The House of Hố is a new restaurant and some evolution in the desserts section will surely take place in due course. In the meantime, console yourself with one of the many after-dinner drinks that are available or a glass of a different type of wine. There are nearly half a dozen served by the glass, starting at £5.50 and moving up to an amazingly robust pinot noir from Australia (£8) christened ‘Cruel Mistress’. Wine starts at £21 (white) and £27 (red); cocktails average £8.

It is not difficult to select an enjoyable and tasty meal from the House of Hố’s menu but, given the small size of the dishes, a solo diner would spend too much exploring what is available. A couple will get by, but a group of three of four sharing everything would do proper justice to the eclectic range of food on offer.

Top tip: try to reserve the table under a mural that was discovered by the builders when renovating the building. Its significance is revealed by the plaque on the exterior wall, commemorating the site of a once-famous coffee bar and music venue..

Reviewed by Sean Sheehan on Feb 26, 2014
Published on Feb 26, 2014


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