Hoa Hong 9 (Nine Roses)
WHY IT’S NOTEWORTHY
The most ambitious Vietnamese restaurant in the area, Hoa Hong 9 (it means “Nine Roses”) not only cooks every Vietnamese dish you ever heard of, but also a full Chinese menu, too. That adds up to almost 300 dishes, including many found in no other local restaurants. A major renovation since the hurricane makes it the most welcoming of all the Vietnamese places, and a good place for the uninitiated to begin their discovery of this exciting cuisine. Prices are almost laughably low.
The vast menu suggests that the restaurant specializes in nothing in particular, but somehow everything tastes like a specialty. Even complicated dishes are good. The “fondues,” for example. These are prepared at the table, with simmering broths and sauces through which you send various meats, seafoods, and vegetables. (They’re not the fondues you and I know, but that’s the closest word to the idea.) Large parts of the kitchen’s repertoire are expressly aimed at ethnic Vietnamese; the servers may try to talk you out of some of the more exotic dishes. Get them anyway. It’s a big world here.
Nine Roses (that’s what the non-Vietnamese call it) opened its large, attractive dining room in 1990, long before New Orleanians went nuts over pho. Pitching its offerings to the needs of Vietnamese customers, it opened early in the morning to serve its soups and noodles, and kept going all day to grab the West Bankers at night.
A large dining room, with aquariums decorating the edges. Many of the tables are oversize, and quite often filled with whole Asian families. Indeed, the clientele is very heavily tilted to the Asian side, but this should not discourage non-Asians from attending. Service is more rapid than you expect. Some of the servers show a bit of impatience with those new to the restaurant, but with so many dishes to explain that’s almost understandable.
Vietnamese spring rolls
Hot and sour fish soup for two
Pho with brisket or meatballs
Bo tai chanh (beef salad with mint)
Grilled pork rolls
Black pepper crab
Seafood delight salad
Lemon grass chicken
Salt-baked shrimp, scallops, or crabs
Giant shrimp in Mama Tu’s sauce
Beef fondued in vinaigrette
Curry and coconut shrimp or chicken
Fish in clay pot
“Bun” dishes (grilled meats over cool noodles
FOR BEST RESULTS
Don’t go on Wednesday: they’re closed. If it’s your first visit, go to the website and print out the menu. Look it over and check off dishes that might be interesting to you. This will save a lot of impatience and delay in the restaurant.
OPPORTUNITIES FOR IMPROVEMENT
A “chef’s specialties” section of the menu would help those just getting into Vietnamese cooking to figure it out. But the regulars might object.
FACTORS OTHER THAN FOOD
Up to three points, positive or negative, for these characteristics. Absence of points denotes average performance in the matter.
- Dining Environment +1
- Consistency +1
- Value +3
- Wine & Bar
- Hipness +1
- Local Color
- Open all afternoon
- Quick, good meal
- Easy, nearby parking