wholefood kitchen

It’s not just amazing Banh Mi on offer at Keu! on Old Street, you’ll also come across dishes like this Roast Spicy Duck on Rice with Steamed Greens.

A tasty lunch from Keu Banh Mi deli, Old St. The ‘Keu Classic’ Pork Belly Banh Mi, finished off with a Virgin Keujito with Fresh Lime Juice & Mint. Delicious.

Enough filling for you? Up close and personal with one of Keu’s fine Banh Mi’s: Crispy Lemongrass infused Mackerel with Daikon and Coriander, and a splash of Lime Juice. Exquisite. Keu is part of the Vietnamese Kitchen family.

Congratulations to Hieu, Nghia and the extended Keu family, as the doors opened to the public for the first time today. Not surprisingly, it attracted a reasonable lunchtime queue, with delicious smells of Vietnamese street food wafting out into Old St. Definitely a cut above your average lunchtime fare, with the soon-to-be classic Banh Mi’s complemented by lunch dishes and daily specials including Chicken & Knotweed Salad and Crispy Pork belly with steamed Seasonal Greens on Rice.

I was on hand to sample one of the new range of Banh Mi’s which will be sold at Keu! on Old St, due to open next week. A taste explosion of fresh, quality ingredients: The classic ‘Keu Sandwich’ with Spiced Belly of Pork, Ham Terrine, Chicken Liver Pate, Kewpie mayonnaise and fresh herbs. Served here with a glass of Vietnamese dripped coffee.

I’ve been working on the design for ‘Keu!’ a new Vietnamese Banh-Mi deli due to open shortly on Old St, just opposite Hoxton Square. David Archer Architects has created a beautiful interior space, and Hieu and his team will provide culinary delights which live up to the name of ‘Keu!’ (pronounced kay-o) Vietnamese for ‘that’s fantastic!’

I’m delighted to be working on new identities for Vietnamese Restaurant Cay Tre, and a sister delicatessen and Banh Mi Lunch bar opening in the New Year. The owner Hieu has been introducing to me to a world of authentic Vietnamese cuisine, artfully combining local ingredients with fresh Vietnamese herbs, flavours and ways of cooking. Simply eating at his restaurants is inspiring an approach to the design, its all in the food being created.