“Bui’s has a great menu. It has loads of variety and extends beyond traditional Vietnamese cuisine,” writes dining reviewer WENDY JOHNSON.

WHAT do I love about Vietnamese food? So much. The freshness, vibrancy, clever use of herbs and spices, the balance between sweet and salty.

The new Vietnamese restaurant in ‘old Kingston’, Bui’s, delivers on all fronts. Owned by Nam and Thanh Bui (siblings), who have been in the food game for yonks, Bui’s Restaurant has a great menu. It has loads of variety and extends beyond traditional Vietnamese cuisine.  

Where Madam Woo’s used to be, Bui’s has smartened up the restaurant’s interior with Vietnamese flair, including a feature wall of bright and colourful straw cone hats on one side and other Vietnamese décor perfectly positioned on the other.

We all adore duck – indeed are totally in love with duck – and devoured the roasted duck rice paper rolls ($8 for two pieces). The meat was succulent and the dipping sauce jammed with flavour, topped with crunchy bits of peanuts. This dish is a great way to put your taste buds on high alert for what’s coming next.

It’s always intriguing to go for house specials and Bui’s Restaurant’s line-up includes crispy pork belly ($25.90), three-hour, slow-cooked lamb curry ($25.90 and a great winter dish) and sizzling eye fillet steak ($26.90).

The Vietnamese crusted calamari ($26.90) was one house special we chose. We squeezed and squirted the two slices of juicy lemon on top of the calamari and dug in. The dish featured lovely flavours, but a few pieces of the calamari were just slightly tough (the others perfect).

Another house special was the crispy soft-shelled crab with chilli salt ($27.90). One of our party isn’t entirely enamoured with crab but quickly changed her mind with Bui’s version.

Veggies were in order and we chose the tofu stir-fried with lemongrass and chilli ($16.90), asking if additional vegetables could be included. They already come with the dish, which is great. The chilli was the right level and the tofu cooked beautifully (sometimes it can be too squishy). 

Two of our party had already been to Bui’s and had road-tested the stir-fried chicken, also with lemongrass and chilli ($18.90). They recommended we try it and were glad we did. The chicken was super moist and the combo of flavours perfectly balanced in that special Vietnamese way.

Banquets for a minimum of four are available (excluding house specials) – $30 per person or $40 per person.

Bui’s, although it hadn’t been open long when we visited, was packed. Staff were stretched but didn’t let that influence the quality of service. Lots of smiles and a genuine desire, when we paid the bill, to seek feedback. Nice touch.

By the way, corkage is only $2 per person.