Bun

 

NAME: Búnbun2

 

ADDRESS: 143 Grand Street
(Between Crosby & Lafayette Streets)
New York, NY 10013

WEB SITE: www.bunsohonyc.com

TELEPHONE: (212) 431-7999

FAX: (212) 431-7911

HOURS: Breakfast: 7:00 AM – 12:00 Noon, Mon.-Sun.
Lunch: 12:00 Noon – 6:00 PM, Mon.-Sun. Dinner: 6:00 PM – 7:00 AM, Mon.-Sun

CUISINE: Vietnamese
(Authentic Vietnamese dishes with global
ingredients with a particular focus on small
plates for sharing and bún – the rice noodles,
with or without the soup.)

CREDIT CARDS: All major

PRICE RANGE: Breakfast (entrees): $ 6.00 – $12.00
Lunch (entrees): $ 6.00 – $12.00
Dinner (entrees): $ 6.00 – $12.00

DRESS: Casual

RESERVATIONS: Recommended

SEATING CAPACITY: 60

NUMBER OF ROOMS: 1

PARTY FACILITIES: Available upon request

BAR: Full-service sit-down bar. The 32-foot long
custom-made straw and bamboo bar features
stylish backless red barstools and beaded
hanging lanterns. The bar features an extensive
selection of global wines. A variety of wines
are available by the glass. In addition, a
premier selection of spirits, liquors, after-dinner
drinks, dessert wines, imported beers, and specialty
cocktails such as Poison Ruby (Fresh Mint, Rose
Extract, and Lychee Liqueur), M16 (Fresh Mint,
Bailey’s, and Sparkling Super Premium Vodka),
Bún Pina Colada (Fresh Lime, Fresh Coconut Milk,
Fresh Pineapple Juice, Organic Protein Drink, and
Premium Vodka), and Airborne (Shot of Johnnie
Walker Gold Label) are also available. The Breakfast,
Lunch, and Dinner Menus are available at the bar.

ATMOSPHERE: Intimate, exotic ambiance. The romantic, stylish
dining room is enhanced by a 15-foot high ceiling,
a 32-foot long custom-made straw and bamboo
bar, bamboo tables and modern chairs, bamboo
and black leather banquettes with floral silk pillows,
bamboo booths, slate walls and floors, original
traditional, modern, and Buddha paintings by
well-known Vietnamese artists, track lighting, and
an expansive open kitchen to create a contemporary
Vietnamese restaurant.

DESIGNERS : Tony Lam
Michel Bao

 

EXECUTIVE CHEF: Tony Lam

 

WINE DIRECTOR: Tony Lam

OWNERS: Tony Lam
Michael Bao

OPENING DATE: November, 2007

—————————————————————————–

Review By Nancy Walman

bun1

BÚN: SOHO RESTAURANT CELEBRATES
AUTHENTIC VIETNAMESE COOKING WITH GLOBAL INGREDIENTS

Award-winning website, Punchin-dot-com, features the Walman Report and reviews of restaurants, travel, wine and theater. Bún, an intimate, exotic Soho Vietnamese restaurant, showcases the traditional dishes of Vietnam with global ingredients. Owned by executive chef/restaurateur Tony Lam and his partner, Michael Bao, the romantic, stylish atmosphere recreates the ambiance of a contemporary Vietnamese restaurant with a custom-made straw and bamboo bar, bamboo tables and modern chairs, bamboo banquettes and booths, slate walls and floors.

bun4

Seasonal menus focus on small plates for sharing and bún – the rice noodles with or without the soup. The continually evolving menus feature more than 50 sauces with very little salt, sugar and NO MSG. The global wine list changes seasonally. In addition, there is a premier selection of spirits, liquors, after-dinner drinks, dessert wines, imported beers, and a wide selection of specialty cocktails such as Poison Ruby (Fresh Mint, Rose Extract, and Lychee Liqueur), M16 (Fresh Mint, Bailey’s, and Sparkling Super Premium Vodka), Bún Pina Colada (Fresh Lime, Fresh Coconut Milk, Fresh Pineapple Juice, Organic Protein Drink, and Premium Vodka), Miami Vice (Premium Vodka, Herb Rum, Fresh Basil, and Blue Flame), and Airborne (Shot of Johnnie Walker Gold Label).

At Bún, the prices remain moderate. Breakfast entrees range from $6.00 for the Rocket Roll (Maria’s Rocket Fried Tiger Shrimp, Pork, Scallions) up to $12.00 for Baby Lamb with Eggplant, Pear Chutney, and Anise Sauce. Lunch entrees range from $6.00 for the Shrimp Roll (Shrimp, Berkshire Pork Belly, Bún, Lettuce, Mint, Served with Peanut Sauce) up to $12.00 for Duck Confit (Daikon Pancake, Duck Egg, Served with Red Vinegar Soy Sauce. Dinner entrees range from $6.00 for the Salmon Roll (Salmon, Bún, Turmeric, Avocado, Bean Sprouts, Dill, Served with House Sauce) up to $12.00 for Bún Basa Fish (Fish, Turmeric, Dill, Cucumber Salad, Served with Anchovy Sauce).

Open 24 hours a day for breakfast, lunch, and dinner Bún, (143 Grand Street – between Crosby and Lafayette Streets) offers a unique dining experience and rates “A Minor” on The Walman Report.bun3

 

Copyright 2008 By Punch In International. All Rights Reserved

Dinner Menu

ROLLS
01. Shrimp Roll shrimp, Berkshire pork belly, bún, lettuce, and mint, served with peanut sauce. $6
02. Beef Roll bún, arugula, pineapple, and herbs, served with cham sauce. $6
03. Lamb Roll bún, mustard green, apple, and herbs, served with plum sauce. $6
04. Salmon Roll bún, turmeric, avocado, bean sprouts, and dill, served with house sauce. $6
05. Vegetable Spring Roll bún, seasonal mushroom, jicama, and herbs, served with soy sauce. $5
06. Hot Steamed Roll bún and king mushroom, served with soy sauce. $6
07. King Crab Spring Roll pork, king crab meat and water chestnut, served with nuoc cham sauce. $9
08. Tuna Spring Roll mango-cucumber relish served with citrus soy dressing. $12
09. Rocket Roll Maria’s Rocket-fried tiger shrimp, pork and scallions. $6
10. Mini Cakes diced pork, mushroom and mung bean. $6
11. Buddha Delight mushrooms, soy sauce, mixed vegetables, bean sprouts, tofu and garlic. $8

COLD & SALADS
12. Beef Salad spicy beef, mixed greens, endives, pineapple, pomelo and basil, served with lime dressing. $9
13. Lobster Salad endives, pineapple, herbs, grape tomatoes and basil, served with lemongrass dressing. $12
14. Grilled Shrimp Salad grilled tiger shrimp, mixed greens, endives, pineapple, basil and fragrant knotweed. $12
15. Shrimp Carpacio shaved fennel, pomelo and fragrant knotweed, served with lime dressing. $12
16. Chicken Salad shredded chicken, fragrant knotweed, red onion and cabbage, served with lime dressing. $9
17. Cubed Beef Salad beef cubes, butter, garlic, soy sauce and water chestnut, served with lime dressing. $12
18. Papaya Salad shredded green papaya, beef jerky, fragrant knotweed, basil, fried onions and peanuts, served with lime dressing. $9
19. Vegetable Salad mushroom, tofu, black fungus, mixed greens and peanuts, served with soy sauce dressing. $12

FISH & SHELLFISH
20. SoHo Shrimp tiger shrimp sauteed in a coconut green curry sauce. $12
21. Tiger Shrimp garlic, and chilli, served with lemongrass extra-virgin olive oil. $12
22. Crispy Bass chanterelles, coconut pandan parsnip puree, and curry paste. $12
23. Sweet and Sour Fish tamarind sauce, tomato, garlic and onion, served with house sauce. $12
24. Diver Scallops braised endives, scallion radish, and chinese sausage. $12
25. Spicy Mussels coconut, curry paste, smoked bacon, and rice paddy herb. $12
26. Basil Mussels coconut water, green curry, lemongrass, and basil. $12
27. Cuttlefish spicy Vietnamese salsa verde. $11
28. Calamari garlic, onion, butter, soy sauce and fish sauce. $10
29. Buttered Frog Legs deep fried frog legs in French imported butter, garlic, and onion. $12
30. Stir-Fried Frog Legs French imported butter, garlic, and onion. $12

MEAT & POULTRY
31. Baby Lamb eggplant and pear chutney, served with anise sauce. $12
32. Sausage wild boar blood sausages, served with pickled green papaya and spicy ginger sauce. $10
33. Short Ribs short beef ribs wrapped on lemongrass skewers, served with hoisin peanut sauce. $10
34. Pork Ribs pork ribs on a sugar cane stick, with a honey mustard glaze. $10
35. Nem of Lamb pineapple relish, lettuce wrap, served with anchovy sauce. $12
36. Quail soy sauce, garlic, onion, house barbecue sauce, and French imported butter. $12
37. Baby Back Ribs lemongrass, onion, garlic, soy sauce, and fish sauce. $12
38. Duck Confit daikon pancake, duck and egg, served with red vinegar soy sauce. $12

BÚN
39. Bún Shrimp shrimp, Berkshire pork belly, cucumber and herb salad. $11
40. Bún Hanger Steak steak, apples, Asian mustard greens and mint. $11
41. Bún Nem Lamb nem lamb, spring rolls, pickled shaved papaya and herbs. $12
42. Bún Basa Fish fish, turmeric, dill and cucumber salad, served with anchovy sauce. $12
43. Bún Chicken spicy grilled chicken, lettuce, and herbs. $10
44. Bún Vegetables king mushroom, shiitake, tofu and herbs, served with soy sauce. $10

BÚN SOUP & PHO
Bún Mekong, fish, shrimp, crab, water spinach served in a seafood broth. $12
Bún Hue beef shin, Berkshire pork served in a spicy broth. $11
Pho Beef beef sirloin cubes, rare beef, oxtail in an anise broth. $10
Pho Chicken shredded chicken, hour-poached egg and fragrant knotweed served in a ginger anise broth. $10

SIDE
White Rice $2
Sticky Rice with Chinese sausages $3

__________________________________________________

01. Shrimp roll, shrimp, Berkshire pork belly, bún, lettuce, mint leaves, served with peanut sauce $6
02. King Crab Roll, pork, king crab meat, water chestnut, served with nuoc cham sauce $7
03. Hot Steamed Roll, bún, king mushroom, served with soy sauce. $6
04. Rocket Roll, Chef Maria’s original Rocket fried tiger shrimp, pork, scallions. $6
05. Spicy Beef Salad, spicy beef, mixed greens, endives, pineapple, pomelo, basil and lime dressing. $9
06. Grilled Shrimp Salad, grilled tiger shrimp, mixed greens,endives, pineapple, basil, fragrant knotweed, and lime dressing. $12
07. Papaya Salad, shredded green papaya, beef jerky, fragrant knotweed, basil, fried onions, peanuts, and lime dressing. $9
08. Vegetable Salad, mushroom, tofu, black fungus, mixed greens, peanuts, and soy sauce dressing. $9
09. SOHO shrimp, tiger shrimp sauteed in coconut green curry sauce $12
10. Sausages, wild boar sausages, served with pickled green papaya and spicy ginger sauce $10
11. Pork Ribs, pork ribs on a sugar cane stick, with a honey mustard glaze $10
12. Short Ribs, short beef ribs wrapped on lemongrass skewers, served with hoisin peanut sauce $10
13. Nem of Lamb, pineapple relish, lettuce wrap, served with anchovy sauce. $12
14. Duck Confit, daikon pancake, duck egg, served with red vinegar soy sauce. $12
15. Mini Cakes, diced pork, mushroom, green bean $6
16. Grilled Pork Chops, served wtih sticky rice and Chinese pork sausages $10
17. Grilled Spicy Chicken, served with market vegetables $10
18. Baby Lamb Lollipops, eggplant, pear chutney, served with anise sauce $12

BÚN
19. Bún Shrimp, shrimp, Berkshire pork belly, cucumber and herb salad $9
20. Bún Hanger Steak, steak, apples, asian mustard greens $10
21. Bún Nem Lamb, nem lamb, spring roll, pickled shaved papaya, and herbs $10
22. Bún Basa Fish, fish, tumeric, dill, cucumber salad, served with anchovy sauce $10
22. Bún Chicken, grilled chicken, lettuce, herbs $9
23. Bún Vegetables, king mushroom, shitake, tofu, herbs, served with soy sauce $9

BÚN SOUP & PHO
25. Bún Mekong, fish, shrimp, crab, water spinach, in seafood broth $9
26. Bún Hue, beef shin, Berkshire pork in spicy lemongrass broth $9
27. Pho Beef, beef sirloin cubes, rare beef, oxtail, anise broth $9
28. Pho Chicken, shredded chicken, hour poached egg, fragrant knotweed, and ginger anise broth $9

SIDE
White rice $2
Sticky rice with Chinese sausages $3

_________________________________________________________

General Info

Bún, the intimate, exotic Soho (143 Grand Street – between Crosby and Lafayette Streets) Vietnamese restaurant, showcases the traditional dishes of Vietnam with global ingredients. The restaurant, which opened in November 2007, is owned by executive chef/restaurateur Tony Lam and his partner, Michael Bao.

Bún’s romantic, stylish atmosphere recreates the ambiance of a contemporary Vietnamese restaurant. It features a 32-foot long custom-made straw and bamboo bar, bamboo tables and modern chairs, bamboo banquettes and booths, slate walls and floors, track lighting, and an expansive open kitchen.

Executive chef Tony Lam’s seasonal menus showcase the traditional dishes of Vietnam with a particular focus on small plates for sharing and bún – the rice noodles with or without the soup. However, these traditional dishes feature an extensive variety of global ingredients. In addition, Lam’s continually evolving menus feature more than 50 sauces with very little salt and sugar. He doesn’t use any MSG (monosodium glutamate). His flavorful dishes are sophisticated, yet simple and exotic. Lam integrates traditional, cooking styles and traditions of Vietnam with contemporary ones. Lam’s use of fresh fruits, global ingredients as well as a variety of Asian herbs and spices is the foundation of Bún’s culinary style.

Vietnamese Executive Chef Tony Lam celebrates modern Vietnamese cooking at Bún with a particular focus on small plates for sharing. A native of Saigon, Vietnam, he learned to cook from his mother as well as from street vendors he encountered throughout Vietnam. In 1978, at the age of 14, he and his family fled to a Malaysian refugee camp. During the next 2 years, he ran 3 different refugee camps and became actively involved in Indochinese refugee programs in coordination with the United Nations. For his work, he was officially recognized with an award and major certificates by the United Nations, Red Cross, and Malaysian government. In 1980, he arrived in the United States to complete his studies in Florida and Hawaii. In 1982, he arrived in New York City to launch a clothing business (wholesale, retail, import) and a pizza restaurant in Soho, which is currently closed for renovation. In 1997, he returned to Saigon to work as a freelance global investment consultant while still maintaining his New York City residence and businesses. He also worked as Director of AIDS Research and Protection Program in Europe and Asia which earned him a major certificate by the Cambodian government in 2001. In 2000, he enrolled in every cooking class that was available in Saigon’s Women’s Culture Institution. From 2000 to 2004, he returned to New York City to live full-time. In 2004, he returned to Saigon to open a 5-story authentic Vietnamese restaurant and launch a boutique clothing store (wholesale, retail, import), which he recently sold. In 2007, he became a Board Member of International Graduate University in Washington, D.C. From 2004 to 2008, he traveled back and forth between New York City and Saigon. However, his ongoing ambition was to open a contemporary Vietnamese restaurant in New York City. He opened Bún with his partner, Michael Bao, in Soho in November 2007.

Tony Lam comments on opening Bún: “I am delighted to open a contemporary Vietnamese restaurant in New York City. However, I didn’t want to open a traditional Vietnamese restaurant either in terms of décor or menus. Michael and I designed a stylish, exotic restaurant, combining the traditional with the modern. I work in the dining room and enjoy meeting new customers and greeting repeat guests. I want them to feel comfortable and enjoy a unique Vietnamese culinary experience. I am frequently at the restaurant and enjoy being there. I love introducing the customers to a modern, updated version of Vietnamese cuisine. My desire is to make Vietnamese cooking well-known in a modern way using global ingredients.”

Lam comments: “The cooking of Vietnam is sophisticated and flavorful yet simple and earthy. I grew up in Vietnam so that my culinary roots are based there. However, I have traveled extensively for business and been inspired by the ingredients from around the world. Naturally, my childhood memories lingered on throughout my years as a chef and as the owner of a restaurant and clothing business in Saigon. However, I also enjoy creating new Vietnamese dishes alongside the classic ones. I work directly with my cooks by teaching them new dishes and updating traditional ones. My philosophy is to bring the past into the future and bring my food to a new dimension.”

Restaurateur/Wine Director Tony Lam oversees the areas of food, wine, service, and ambiance. He provides personalized, individual service and attention to all diners to ensure a memorable dining experience.

Lam explains: “At Bún, I have created a sophisticated yet comfortable, environment with friendly and attentive service – professional and unobtrusive yet warm and welcoming – treating each diner as an individual. I want my customers to come and relax. Most people like simplicity, consistency, and warm, comfortable surroundings. It is my pleasure providing this special hospitality which is a part of my cultural heritage.”

Bún features a superior selection of global wines. The global wine list, created by Tony Lam, changes seasonally and is continually evolving. An impressive number of wines are available by the glass. In addition, there is a premier selection of spirits, liquors, after-dinner drinks, dessert wines, imported beers, and a wide selection of specialty cocktails such as Poison Ruby (Fresh Mint, Rose Extract, and Lychee Liqueur), M16 (Fresh Mint, Bailey’s, and Sparkling Super Premium Vodka), Bún Pina Colada (Fresh Lime, Fresh Coconut Milk, Fresh Pineapple Juice, Organic Protein Drink, and Premium Vodka), Miami Vice (Premium Vodka, Herb Rum, Fresh Basil, and Blue Flame), and Airborne (Shot of Johnnie Walker Gold Label).

Lam explains his philosophy of this global wine list: “Bún’s global wine list offers a select choice of wines from around the world. I work closely with both small and large-estate vineyards to create a unique selection of wines to complement the menus. It is my belief that by removing an intimidating edge to the presentation, selection, and service of wine, my guests can relax, have fun, and become more familiar with an exciting choice of international wines. However, I also offer a wide selection of premium liquors and am continually creating new specialty cocktails”

At Bún, the prices remain moderate. Breakfast entrees range from $6.00 for the Rocket Roll (Maria’s Rocket Fried Tiger Shrimp, Pork, Scallions) up to $12.00 for Baby Lamb with Eggplant, Pear Chutney, and Anise Sauce. Lunch entrees range from $6.00 for the Shrimp Roll (Shrimp, Berkshire Pork Belly, Bún, Lettuce, Mint, Served with Peanut Sauce) up to $12.00 for Duck Confit (Daikon Pancake, Duck Egg, Served with Red Vinegar Soy Sauce. Dinner entrees range from $6.00 for the Salmon Roll (Salmon, Bún, Turmeric, Avocado, Bean Sprouts, Dill, Served with House Sauce) up to $12.00 for Bún Basa Fish (Fish, Turmeric, Dill, Cucumber Salad, Served with Anchovy Sauce). The restaurant is now open 24 hours a day for breakfast, lunch, and dinner.

Lam concludes: “Bún, first and foremost, celebrates the union of fine global wine, authentic Vietnamese dishes with global ingredients, personalized service, and a stylish modern atmosphere. Although I have created a sophisticated dining experience at Bún, I want my customers to feel comfortable and enjoy themselves. There is no attitude or pretense here.”

Bún, with its contemporary Vietnamese menus created by Executive Chef Tony Lam, wide variety of small plates for sharing, 24-hour dining, superior global wine list created by Tony Lam, exotic romantic setting, friendly service, and personalized proprietorship, offers a unique dining experience for all to enjoy.

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