Michael Sieburg

Last night I checked out Bun, a new Vietnamese small plates restaurant in Soho run by Chef Michael Bao Huynh, formerly of Bao Noodles and Bao 111, two great Vietnamese restaurants in Manhattan. Happily, we had a group of 4 so we could sample many dishes on the menu. From short ribs wrapped on sugarcane to shrimp and pork belly spring rolls to my favorite, 7 spices duck heart and tongue confit; Bun has a fun and creative menu. I was so caught up in the small plates that, go figure, I neglected to order any dishes served with bun, the rice-based noodle for which the restaurant is named. I’ll certainly be back for another bite at the interesting menu but also to sample a bowl of bun as well as give the pho a try. If there is one thing I have had trouble finding in New York, it’s good pho.

As a bonus for the evening, I told our waiter that I had met Bao in Saigon when he was leading a chef’s tour through in 2005. And even though the restaurant was packed, he was gracious enough came over to introduce himself, and we chatted about Saigon, Vietnamese food, and this, his new, excellent restaurant.