You’re walking through Fitzrovia, specifically Percy Street, and you see that distinctive corner. It’s iconic. House of Ho London has always occupied a strange, almost mythical space in the city's dining scene. It’s not just another pho shop. Not even close. It’s a four-story townhouse that feels more like a private club than a noodle bar, and it has survived the brutal churn of the London restaurant industry for a decade now. That’s basically a lifetime in Soho terms.
Londoners are picky. We’ve seen trends come and go. We saw the bao craze, the small-plates fatigue, and the "fusion" era that mostly just confused people. But House of Ho stuck around. Why? Honestly, it’s probably because it captures a specific vibe—upscale but not stuffy, Vietnamese but with a serious Western polish. It’s the kind of place where you take a date if you want to look like you know what you’re doing without trying too hard.
The Bobby Chinn Era vs. Now
When House of Ho first launched back in 2013, it was all about Bobby Chinn. If you don’t know Bobby, he’s basically the wild child of the Asian culinary world. Born in New Zealand, educated in the States, and a superstar in Vietnam. He brought this frenetic, rock-and-roll energy to the original Old Compton Street location. People weren't just going for the food; they were going for the brand.
But things changed. Big time.
The move from Soho to the current Percy Street location in Fitzrovia signaled a shift in identity. It went from being a "celebrity chef" hangout to a more established, multi-level dining destination. Some people missed the grit of the original spot. Others welcomed the fact that they could finally get a table without shouting over the person next to them. The current iteration is less about the cult of personality and more about the consistency of the Lemongrass Sea Bass and that addictive Smoked Duck Salad.
What the Critics Actually Said (And What They Got Wrong)
The British press is notoriously cynical about high-end Asian food. When House of Ho London opened its townhouse doors, the reviews were... mixed. Some critics felt it was "Vietnamese for people who don't like Vietnam," which is a bit of a low blow. Others, like the late, great A.A. Gill or Jay Rayner, have historically been tough on "concept" restaurants in this neighborhood.
But here’s the thing: most critics look for "authenticity" as if it’s a static, unchanging metric. They want a plastic stool and a bowl of soup for five quid. House of Ho isn't trying to be a street-side stall in Hanoi. It’s an interpretation. It’s what happens when you take high-quality British ingredients—think Scottish scallops and Hereford beef—and apply Vietnamese aromatics.
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The Shaking Beef (Bo Luc Lac) is a perfect example. In Saigon, it’s a classic dish of cubed beef sautéed with soy and pepper. At House of Ho, it’s elevated. The meat is tenderer, the sear is more precise, and the presentation is designed for a table with a white cloth. Is it "authentic"? Maybe not in the way a purist would want. Is it delicious? Absolutely.
The Layout Is the Real Star
Most people don't realize how massive this place actually is. You’ve got different vibes on every floor.
- The ground floor is the "see and be seen" area. Big windows, lots of light.
- The first floor is for the "serious" dinners.
- The top floors? Private dining. If these walls could talk, they’d probably mention a few Premier League players and B-list actors who value the discretion of a townhouse layout.
The Menu Hits (and a Few Misses)
If you’re going for the first time, don't overthink it. People get caught up in the "signature" dishes, but the real gems are often in the starters.
The Soft Shell Crab is usually a safe bet. It’s crispy, not greasy, and seasoned with a heavy hand of salt and chili. Then there’s the Morning Glory. It sounds basic, right? It’t just water spinach. But the way they flash-fry it with garlic and fermented bean curd is better than 90% of the sides you’ll find in central London.
However, the "Ho-mous"—their take on hummus with edamame—is a bit of a polarizing one. Some people love the fusion twist; others think it’s a bridge too far. Honestly, if you want hummus, go to a Lebanese place. Stick to the seafood here. The Chilean Sea Bass with Plum Sauce is the dish that keeps the lights on. It’s buttery, sweet, and melts the second it hits your tongue.
Why Fitzrovia?
Location matters. If House of Ho had stayed on Old Compton Street, it might have burned out. Soho is where restaurants go to have a mid-life crisis. Fitzrovia, on the other hand, is the grown-up sibling. It’s quieter. It’s more professional. By moving to Percy Street, the restaurant tapped into a different clientele: the media agencies of Rathbone Square and the affluent residents of Marylebone.
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It’s a business lunch powerhouse. You’ll see agents closing deals over Duck Spring Rolls at 1:00 PM on a Tuesday. It’s also a "safe" choice for a family dinner where you need to please a 70-year-old grandmother and a 20-year-old foodie. That versatility is rare.
Addressing the "Luxury" Elephant in the Room
Let’s talk money. House of Ho London is not cheap.
If you’re expecting a bill under £30 a head, you’re in the wrong postcode. You’re paying for the Fitzrovia rent, the service, and the fact that you’re eating in a Grade II listed building. Is it worth the premium? That depends on what you value. If you want the best value Vietnamese food, head to Kingsland Road in Shoreditch. Go to Song Que or Tay Do.
But if you want a cocktail that actually tastes like it has alcohol in it, a wine list that pairs properly with spice, and a chair that doesn't make your back ache after twenty minutes, then yes, the premium makes sense. The cocktails, by the way, are underrated. The Lychee Martini is a cliché, but they do it better than most bars in the West End.
The Current State of Play
Post-pandemic, the London dining scene has been volatile. We’ve lost some giants. The fact that House of Ho is still standing—and still busy—says a lot about its resilience. They’ve tweaked the menu, they’ve tightened the service, and they’ve leaned into the "contemporary Asian" label rather than trying to be strictly Vietnamese.
There’s a certain comfort in knowing exactly what you’re going to get. In a city that is constantly chasing the "next big thing," there is immense value in a restaurant that just does its job well. It’s the reliable veteran in the starting lineup.
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Real Expert Tips for Your Visit:
- Lunch is the secret. They often run set lunch menus that are significantly cheaper than the à la carte dinner prices. It’s the best way to test the waters.
- Request a window table. On the ground floor, these are the best seats for people-watching on Percy Street.
- The Basement Bar. It’s often overlooked, but it’s a great spot for a pre-dinner drink if the main floor is buzzing too loudly.
- Order the Aubergine. The Smoked Aubergine with Claypot Sauce is arguably the best vegetarian dish on the menu. Even the meat-eaters usually end up stealing some.
Actionable Insights for the Savvy Diner
If you’re planning to visit House of Ho London, don't just walk in. This isn't a "wing it" kind of place, especially on Thursday or Friday nights.
Book ahead. Use their online system or call. If you have a group of 8 or more, ask about the private rooms on the upper floors—they often don't have a massive minimum spend during off-peak days (Monday-Wednesday).
Dietary requirements. Unlike many traditional Asian spots, they are incredibly well-versed in gluten-free and vegan options. They have a separate menu for it, so don't be afraid to ask.
The Verdict. House of Ho isn't trying to change the world. It’s trying to give you a high-quality, stylish, and flavorful meal in one of the nicest parts of London. It succeeds because it knows its audience. It’s for the person who wants the flavors of the East with the comforts of the West. It’s a bridge between two worlds, and right now, that bridge is looking pretty sturdy.
Next Steps for Your Visit:
- Check their official website for the current "Pre-Theatre" menu if you’re looking for a deal before 6:30 PM.
- If you’re a fan of spicy food, specifically ask for their house-made chili oil—it’s not always on the table, but it’s a game-changer for the noodle dishes.
- Plan your transport to Goodge Street or Tottenham Court Road stations; both are less than a five-minute walk away.