13
Years at WestgateOur Story · Est. 2013
Korean hands. Vietnamese broth.
It shouldn't work. It's been working for 13 years.
You're right to be suspicious. Fusion is usually what a menu says when a kitchen can't commit. Ours was never a plan: in 2013 a Korean family took over a Vietnamese kitchen and kept cooking the only way we know how. 100,000 bowls later, here's what that tastes like.
01 · The pan
The difference is in the pan.
Here is what happens when you order our Jjambbong Pho. The wok goes on first: seafood, vegetables, chili, straight into the heat. Then the morning's broth is added into the pan, so the two cook together instead of meeting in the bowl.
That is the Korean way of building a soup: heat first, then depth. The Vietnamese side answers in the bowl, with fresh bean sprouts, spring onion and crisp shallot on top.
You taste it in the first spoonful. The chili is in the broth, not sitting on top of it.
02 · The morning
Made from scratch, in a shopping centre.
We know how "shopping centre restaurant" sounds. So here is our morning instead.
The broth is built fresh every morning: chicken and dried seafood, cinnamon and black pepper, roasted onion, finished with fish sauce and the Korean seasoning that has been in the pot since 2013.
The wontons are folded by hand. The herbs are delivered fresh. None of that changes on a busy day.
03 · The receipts
Don't take our word for it.
100K+
Bowls served370+
Google reviews, 4.2 stars40
Seats, one family kitchenEvery number above is checkable, and every one was earned a bowl at a time. What they mean for you is simple: this is not a risky lunch.
04 · The family
Still the same family.
None of this was a business plan. In 2013 the original owner left, and the Korean family working the kitchen stayed. We kept cooking Vietnamese food the only way we knew how, with Korean instincts and the patience to layer flavour properly.
Alphonse is the son of that family. He joined the kitchen full-time in 2023, and the engineering brain never switched off: why this chili in this oil for these seconds, why this order at the pass. These days he plans every dish; the kitchen cooks it the same way, every single day. Every dish on the menu was tested by this family before it earned its place.
05 · Your first visit
Your first visit, sorted.
If it is your first time, here is the order we would place for you.
I
Jjambbong Pho
If you want the whole story in one bowl. Spicy, wok-fired, the dish this page has been describing.
II
Sizzling Black Bean Plate
If you want the table to go quiet. It arrives on cast iron, still cooking.
III
Classic Beef Pho
If you want to start gently. The same morning broth, no chili anywhere near it.
06 · The questions
What people ask us.
Who runs Pho Heaven?
The same Korean family that has been in this kitchen since 2013. When the original owner left that year, the family working the kitchen stayed and kept cooking. Alphonse is the son of that family. He joined the kitchen full time in 2023 and these days he plans every dish.
How long has Pho Heaven been at Westgate?
Since 2013, which is thirteen years in the same shopping centre. Roughly 100,000 bowls in that time, 370 plus Google reviews at 4.2 stars, and 40 seats run by one family kitchen.
Is the food actually made in-house?
The broth is built fresh every morning from chicken and dried seafood, cinnamon and black pepper and roasted onion, finished with fish sauce and the Korean seasoning that has been in the pot since 2013. The wontons are folded by hand. The herbs are delivered fresh. None of that changes on a busy day.
What makes it Korean-Vietnamese and not just Vietnamese?
The technique. On the Jjambbong Pho the wok goes on first with seafood, vegetables and chilli, then the morning's broth is added into the pan so the two cook together instead of meeting in the bowl. That is the Korean way of building a soup: heat first, then depth. The Vietnamese side answers in the bowl, with fresh bean sprouts, spring onion and crisp shallot on top.
Come hungry. Say hello.
Westgate Shopping Centre · Free parking · Mon-Tue 11am-8:30pm · Wed-Sun 11am-9pm. We still care whether you liked it.