BOK Kitchen Pub

So delicious! Especially the conch oh my god! The egg pasta with clams also delicious and make sure you get the wagyu carpaccio too!

Excellent presentation and delicious food. The taste profile for the dishes we ordered were remarkable. Highly recommended.

We came in an hour or so after they opened on a Friday and there was only one other table occupied. The food was amazing!!! We ordered the spicy cajun edemame, crispy pork, and tom yum seafood fried rice. All three dishes were wonderfully prepared! Great job to the chefs! The only thing lacking was the service, but the staff was young, but I would venture to guess that they will learn and the service will get better in time. We will definitely be returning soon and recommend giving them a try!

My friends and I decided to try this place for an experience! We got to try the brunch menu including the chicken & waffles and banh xeo! I was obsessed with the chicken but not really impressed with the sea bass! The service is very friendly to us because it wasn't crowded at the time we came in! I gotta say that the interior here is nice especially in the dark! But I say I would go here again for the dinner experience!

We had a wonderful lunch of crispy duck with garlic noodles and egg creme pasta. Both served deliciously hot and with great service. The atmosphere has a good vibe and stylish decor. Would definitely come back. There are so many things on the menu I want to try.

Vietnamese fusion is trending in Orange County, and this place executes it so well. We ordered a variety of savoury and sweet dishes including chicken & pandan waffles, fried chicken & pumpkin curry, and Ha Noi sampler platter. Everything was delicious, and there's nothing I wouldn't order again. Staff crushed it, and the interior aesthetic is lovely. This is the place I'm recommending to all my friends when they ask for a brunch rec!

I am so glad I came here to try before it gone viral and hard to get a table. I had a great experience at BOK Kitchen, a new restaurant in Fountain Valley that serves modern Vietnamese cuisine. The owner, Chef Thanh Nguyen, came from Philadelphia to introduce her ways of cooking and to elevate the culture. She has a lot of passion and knowledge about food, which shows in her dishes. The food was very delicious and fresh. I ordered the beef carpaccio, which was thinly sliced red meat with a variety of toppings, such as chopped green herbs, pine nuts, and fried garlic. It was served on a light blue plate with a white rim, which made it look very elegant and appetizing. The meat was tender and flavorful, and the toppings added some crunch and aroma. It was a perfect starter for the meal. For the main course, I had the wok-fired tenderloin, which was cubed filet mignon with cracked black pepper, beets puree, lime dressed watercress, simple roasted asparagus, and jasmine rice. It was a hearty and satisfying dish, with the beef cooked to perfection and the vegetables adding some freshness and color. The beets puree was smooth and sweet, and the lime dressing gave a nice tang to the salad. The rice was fluffy and fragrant, and complemented the beef well. I also tried the short rib ragu, which was prime grade short rib with buttered polenta, stir-fried watercress, roasted tomatoes, and rustic potatoes. It was a rich and decadent dish, with the short rib falling apart in my mouth and the polenta creamy and buttery. The watercress added some bitterness and crunch, while the tomatoes added some acidity and sweetness. The potatoes were crispy on the outside and soft on the inside. It was a dish that made me feel cozy and happy. I also had the Hanoi sampler, which was a traditional Vietnamese dish with tofu, pork, pork pattie, vermicelli, Vietnamese herbs, kumquat, fermented shrimp sauce, and blood sausage (optional). It was a fun and interactive dish, where I could wrap the ingredients in lettuce leaves and dip them in the sauce. The tofu was crispy on the outside and soft on the inside, the pork was tender and juicy, the pork pattie was savory and aromatic, the vermicelli was light and springy, the herbs were fresh and fragrant, the kumquat was sour and sweet, the shrimp sauce was pungent and salty, and the blood sausage was rich and earthy. It was a dish that showcased the diversity and complexity of Vietnamese flavors. The interior of the restaurant was very nice and cozy. It had an open kitchen concept, so I could see the chef and her staff working hard to prepare the food. The decor was modern and chic, with some traditional Vietnamese elements. The service was friendly and attentive, and they made sure I had everything I needed. I would definitely recommend BOK Kitchen to anyone who loves Vietnamese food or wants to try something new and different. It is a gem in Fountain Valley that deserves more recognition and support. I can't wait to go back and try more dishes from their menu.