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All Posts > Food - Victoria > Asian Fusion: Pho-Ever Restaurant
Asian Fusion: Pho-Ever Restaurant
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Update on Jan 29 2020

Korean food and Vietnamese food are people’s two favorite dishes on the Victoria Island. When you think of Korean food, the first thing you think of is: bibimbap, Korean miso soup, classic fried chicken with beer; when you mention Vietnamese food, you have to mention: Pho noodle soup. So what if you both want Korean food and Vietnamese noodles? It comes to this "special" restaurant on the island: Pho-Ever.


The First Asian Fusion Restaurant on the Island

The owner and her daughter, Teresa, have lived on the island for nine years. Until the winter of 2016, Teresa who went to university in Vancouver did not know that her mother planned to open a restaurant. In 2017, Teresa received a memorable call. Her mother informed her on the phone that she had taken over a restaurant in Victoria and planned to open a creative restaurant focusing on health and nutrition. Teresa was pleasantly surprised, then chose to gap her college course, returned to the island to help her mother start a business. Having said that, the boss looked at his daughter, "Every time I mention this, I feel particularly sorry for Teresa." Fortunately, Teresa will soon return to campus, and this unique entrepreneurial experience must have special significance for her growth.

 

"It's not just me who is involved in entrepreneurship, but also my chef and customers"

When asked why the onwer wanted to open a unique restaurant combining Korean food with Vietnamese food, she said frankly that she started cooking Vietnamese food because she found an experienced Vietnamese chef. “After a long time, I still want to put the taste of home in the food, so I hired a Korean chef from a popular Korean restaurant to Canada. And I am mainly responsible for assisting them to add home flavor to professional dishes.”, she said.

Although the business is booming now and delivery orders are constantly on, when she first opened, the owner still encountered something that upset her.

Because of the focus on health and nutrition, MSG (Monosodium Glutamate; MSG) is not added to all dishes of the restaurant. Because of this, some customers did not accept the taste of the dishes early. The owner also hesitated whether to add seasonings for taste, and eventually she insisted on her original intention of making healthy home-cooked dishes. The business is gradually getting better, and many customers even suggested to her to promote the restaurant, such as suggesting that she introduce discount coupons and so on. Everyone hopes that more of this authentic and conscientious restaurant will be known.


Home-made Kimchi

"I pickled these kimchi myself, and many customers asked me if I could sell them exclusively."

The owner showed us a picture of pickled kimchi on her phone and told us that although pickled kimchi is very common in Korean dramas, the production process is particularly complicated. If you want to marinate authentic Korean kimchi, you can't use Taiwanese cabbage that is common in supermarkets. You must buy Wuguji for kimchi. The production steps are also quite tedious. To make a delicious kimchi, you need at least two days of physical and energy investment.

"Because making kimchi is not so easy, I usually don't sell it."


Popular Soup Base Making

In addition to the traditional bibimbap, the popular dish is the Pork Bone Soup. After cooking the soup base for more than 20 hours, coupled with rice, it feels like giving you a warm winter hug.

Teresa said that although Pork Bone Soup is a must-have for almost every Korean meal, each restaurant has its own recipe for making it and it will taste different. Although it is a traditional classic dish, it is difficult to handle at home due to its large bones, unless it is a special occasion.

"Everyone likes to have hot soup in winter, so our restaurant is also very popular in winter."

In fact, the owner is not just so attentive to the Korean soup stock, she is also extremely devoted to the soup base of Vietnamese noodle soup. Each bowl of Pho soup base is made from bone soup that has been boiled for more than 20 hours, so the soup base looks extra rich. Unlike the clear soup base of ordinary Vietnamese noodle shops, Pho-Ever's soup is high in calcium and protein.

The owner's innovation goes beyond adding the concept of Korean nutritious cuisine to Vietnamese cuisine. The chef from South Korea also brought his new ideas - adding the popular Vietnamese fried shrimp with salad, blueberry, mulberry and special mango salad dressing. A plate of "upgraded" fried shrimp is freshly baked.

 

"I don't like to compare the dishes of my own restaurant with other similar restaurants, because each restaurant should have its own characteristics. I just want to make healthy and delicious dishes to ensure that the guests are happy and at ease." – Owner of Pho-Ever
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