Ong Ba

You know what, it’s great. Come if you’re hankering for a little twist on Vietnamese food. My friend said her beef rib broth could’ve used more flavor, but I really enjoyed my chicken pho the ginger scallion broth was just on a cold evening. Appetizers were perfect for sharing we appreciate an even number! and very tasty. Beyond friendly service. Space is rather small: 7 half tables so can fit max 14 patrons. Could use some bins or baskets for our items as seat space is minimal; or even maybe a coat rack at the entrance. Credit cards accepted. Dec2022

Highly recommend the deep fried mushrooms!! The enoki mushroom was really fun to eat with a good crunch. We also tried the beef skillet and beef rib pho. The broth was lacking a little bit of flavour but the meat was super tender and fell right off the bone. The Vietnamese coffee flan dessert was a good finish to our meal! Went on a Friday night and waited around 30 minutes for a table for 3.

Must try the salad roll wrapped with a spring roll. Food was delicious and creative. You definitely can’t find some of these dishes at other Vietnamese restaurants. Restaurant is really small so expect to wait.

I don’t usually eat spicy but the bun Bo hue was soooo good. The pho with rib bone was unique and just as good. We ordered a few sides like the hot plate, chicken wings and deep fried mushrooms and they were good but didn’t stand out. Would definitely come back for the noodle soups!Recommended dishesBeef Rib Pho, Bun Bo Hue

10/10!!! First welcomed with a complimentary pot of Jasmine tea. Shrimp fresh rolls were decent, tasty satay sauce, nothing to write home about... Let's talk about the beef rib pho. Super tasty broth, not at all salty, perfectly seasoned. The beef rib, FALL OFF THE BONE, melt in your mouth goodness. Amazing smoky charred flavour. Well worth the $25 price tag. Really yummy chili oil sauce served in a glass jar that's my style!. All in all great experience and will definitely be back for when I need to cut my pho craving.

I went out for lunch with my husband and our daughter at Ongba Eatery on Denman St. It's a whimsical little restaurant that's full of charm both in the decor and in the menu. Their menu is so different from any other Vietnamese restaurant I've ever been to. I love that they offer tater tots with a lot of their dishes. Tater tots are not a traditional Vietnamese food item but that really doesn't matter to us. All three of us love tater tots and found them to be a wonderful addition to our lunch that day! Aside from tater tots we ordered Special Beef Pho, Meatless Platter on Skillet, and Avocado Banh Mi. Special Beef Pho: The soup was flavourful and there were different types of meat in the bowl. The thin slices of meat were overcooked which is what tends to happen when thin slices of meat are immersed in hot broth. There were also thicker slices of meat which came with bone and these slices of meat were fall off the bone tender. Overall, my husband was very happy with this dish. Meatless Platter on Skillet: Skillet is not a word that I expect to see on a Vietnamese menu; much less a meatless one. This wasn't a Vegan dish but it did include a Vegan pate. This was my first time trying a Vegan pate and I have no idea what they used to make it but whatever it was, it was tasty. Included was a basket with several pieces of baguette for me to spread the Vegan pate onto. The baguette was toasted and wonderfully crisp when I sunk my teeth into it. I loved every part of my Meatless platter and would happily order it again! Avocado Banh Mi: This was our daughter's first time eating a Banh Mi sandwich and it was a marvelous introduction to Banh Mi for her. Avocado Banh Mi is such a brilliant idea. I always see things like Lemongrass Tofu Banh Mi or "Vegetarian" meat Banh Mi on other restaurant menus. Avocado isn't exactly an exotic ingredient so I don't understand why such a simple combination of ingredients hasn't become a more common Vegetarian offering on Vietnamese Banh Mi sandwich menus. This Avocado Banh Mi was fantastic. The Baguette was perfectly crisped just like the ones I had for my Vegan pate. Avocado slices were well portioned which made it easier for our daughter to eat it together with the pickled veggies. Not being accustomed to pickled veggies she might have complained about having to eat them if the avocado had been too sparse, but she loved this Avocado Banh Mi and very happily devoured it! Service: Good Parking: Paid parking on the streets or in a paid parking lot. Location: On Denman St. @ Ted Northe Ln.

One of my go-to spots for Vietnamese food! Service is 10/10 and the wait is quite quick on the weekdays. My favourite dishes: Pillow Cakes, Veggie Spring Rolls, Pho Ga chicken pho and Bun Moc Tomato Pork Rib. I personally think they have the best Pho Ga in the city! All the flavours are deliciously balanced and there are no bones. 100% would recommend this restaurant! Vegetarian options: Lots of vegetarian options available! Kid-friendliness: They have high chair's for kids and there is booth seating. Dietary restrictions: They're great with accepting dietary restrictions.

Cannot be happier now that Ong Ba is back in business their comeback comes with so much more delicious dishes that I can't wait to try I've had Fall off the bone Rib Phở, Bún Mọc, Bánh Gối mini, Xíu Mại sizzling plate with bánh mì, and Coffee Flan so far, and I have not been disappointed! They kept most of the old dishes too like the salad rolls, spring rolls, wonton pho, rice/vermicelli dishes. From what I see, they kept them as is and I can't be more happy about it. It was already perfect Ong Ba is a must try!!

Loved the renovation of their place...if you were used to their old menu, come back and try the new one... they elevated their look and the service is good as usual! Come early because there is usually a line up... That's their special beef Pho and the spring rolls. Great flavor! They have an avocado smoothie I want to try again!Food: 5/5

Very disappointing. I decided to give it a try after all the buzz they pay their instagramers. We tried the sizzling beef and the bowl. 1. The satay beef they use is the same in the bowl, sizzling plate and I’m guessing in the banh mi sandwich. Normally you find this cut of beef on a sandwhich. I guess for economics and ease they cook one style of beef protein. It’s the same flavour over and over. It’s lazy and should remain in sandwhich. 2. The bowl. They made it rice when I selected noodles. The portion/box is smaller than other Vietnamese restaurant. 3. Vegetables are marinated long enough so it doesn’t leave a sour and crunchy bite. There is also a shallot skin 4. Sauce: they don’t use a orange light sauce. It’s a dark and heavy fish sauce. 5. Sizzling plate the corn they use is a canned corn. I think it would be better if they used frozen corn and buttered itself. 6. Packaging for sizzling beef is poor that the sauce poured