Good variety of vegan options here so I was very excited to try!

The tofu gems were tasty but for the price the serving was too small. I think they were under mains but for a main, they disappeared far too quickly. Eggplant entree was rather standard, not very memorable. Highlight for me was the vegan bao!! Sooooo good. You must give this a go when here because it was a light fluffy bao with a slight crispy middle and delicious sauce.

We also ordered the vegan laksa and pho and felt both could have done with bit more flavour. Or rather, a flavour more like the real thing. I have tried vegan phos that taste pretty identical to the standard ones, but the one at Hem Nine Nine didn't quite reach that level. I wouldn't say they were both bad, but just needed an extra oomph and would have been incredibly delicious.

Would go back for the bao - it was so good!!

Desperately wanting takeaway it was a tie between Hem Nine Nine and Miss Chu's. Both recently opened, it was clear online Hem Nine Nine was the better option as the spin-off from Mama Linh's. Ching Wings, Beef Pho, Chicken laksa, and Hem Gua Bao were quickly jotted on our order.

Whilst there sadly wasn't much to the Hem Gua Bao outside of overcooked, dry chicken, the Pho and Laksa stood out. Even on delivery, you've got all the trimmings, ready to build upon arrival. You've also got option of adding extra bone marrow to your order. The wagyu is marbled and tender, and the brisket is velvety and silky. Ching Wings are tasty, but not dissimilar to a 'sweet and sour' although the sauce's texture is a little more fibrous and thick. The chicken in the Ching Wings were juicy flavoursome, but nothing something I love so much to re-order, I'll save that space for the beef pho.

Since trialling Hem Nine Nine for takeaway, I've visited several times and can report the dine in experience easily surpasses that of takeaway. Hem have a multi level dining space, maximising the area yet maintaining a cosy feel. I love the Hem Special Pho here, and have found a new favourite in the crispy netted spring rolls. The rolls can be topped with as many or little herbs that you like. The Bok choy dumplings are an interesting sight, with the bases posing as towers filled with pork and shrimp, then steamed. I also recommend the eggplant stuffed with woodear as the filling is damn delicious. Ask for their sate (chilli) oil to add to the beef pho and laksa.