What's new at Phomo

Since opening in 2016, Phomo has been our regular go-to for all things Vietnamese, whether it’s their innovative Viet-style tapas bites, classic dishes like 6-spice crispy skin chicken, or – of course – the 12-hour beef broth that goes into their soul-warming phở. Not ones to rest on their laurels, the team at Phởmo have taken things to the next level recently – introducing a new executive head chef, and taking the menu in a new direction (spoiler alert: their signature phở is still there though – now with wagyu beef!). To get the lowdown, read on.

The chef
Peter Wu has recently been appointed Phởmo’s executive head chef, tasked with pushing a few culinary boundaries and bringing excitement back into Vietnamese cuisine.


Well-known for being chef/owner of Vietnamese venues such as Hem Nine Nine in Glebe, and Mama Linh’s Vietnamese food truck, Peter has a strong background in both traditional and contemporary Vietnamese cuisine. He learned traditional Vietnamese cookery from his mother, who also owned and was head chef of several Vietnamese restaurants in the 90s; and his experience at venues like Chef’s Gallery, Mejico and Kid Kyoto have enabled him to expand his culinary repertoire and bring some creative flair into his own cooking – which will no doubt be on show at Phởmo.

The menu
“Being part of such a progressive neighbourhood like Barangaroo inspired us to push Phởmo further,” says co-owner Kevin Kasih. “Drawing on Peter’s extensive experience, our original concept of authentic Vietnamese food now comes with a modern twist.”

As a start, Phởmo’s tapas dishes, which are perfect for after-work catch-ups or lazy weekend lunches, have been completely revamped. They’re Vietnamese at heart, but incorporate a mix of Mexican, Japanese and Chinese influences – think beef tartare with hoisin nuoc cham, fried enoki mushrooms with Vietnamese avocado salsa, and grilled ox tongue with spicy XO sauce.

Other parts of the menu break the traditional concepts of Vietnamese restaurants you’d find in Sydney’s south-west. For example, shaking beef is crusted with black pepper and paired with truffle butter; and a crab, calamari and prawn-laden fried rice takes on a deeper look with the addition of squid ink sauce.

Vietnamese food purists need not stress though – at Phởmo’s core remains their phở, with some impressive tweaks around the edges. Their beef phở is served exclusively with mouth-watering wagyu beef, the chicken phở uses free-range chicken thighs, and there’s a new mushroom phở with an umami-laden mushroom broth.

With harbour views and natural sunlight all afternoon, Phởmo offers a unique Vietnamese dining experience in Sydney – and now, there’s a bunch of new reasons to visit.


Phmo is located on Wulugul Walk, and is open 7 days a week. For more information and to book, visit http://www.phomo.com.au.