Bun Soho

Reviews

“ Intoxicating melange of flavors and textures wouldn’t taste any better”

Bloomberg

Wll-considered wine list

New York Times

Pleasantly surprising as everything else that comes out of the kitchen”
“Nolita shrine to modern Viatnamese cuisine

Time Out New York

Sophisticated preparations and relativeley generous portions, is sure to be a hit with value-seekers

Zagat

Michael Huynh, the peripatetic Vietnamese chef (Bao 111, Mai House), recently left his fourth New York restaurant, Bun. Though his name remains on the menu, both the kitchen and dining room are in the hands of his partner, Tony Lam’a voluble host who can be found most nights telling his guests why they are VIPs. Huynh laid the groundwork for this downtown gem with an enormous, well-priced menu (everything’s under $12) featuring 26 small, shareable plates and ten main-course bun the rice noodles, with or without the soup, for which the restaurant is named. A former architect, Huynh also designed the space, hanging contemporary Vietnamese art on the walls, and lining the long bar with bright beaded lamps. Though the menu’s fusion impulses have been scaled back somewhat, the food remains several notches above the usual neighborhood-Asian fare.