Vietnamese Kitchen & Craft Beer Bar in Katy Asian Town
Pho simmered overnight, a tap wall that turns over every other week, and a kitchen that keeps inventing things. We're on the corner of Grand West and 99 — come hungry, and ask what's new.
The Traditional
The Vietnamese canon, cooked the long way. Pho on a twelve-hour broth with charred ginger, onion and star anise. Shaking beef seared hard and tossed in the wok. Bun Bo Hue, Broken Rice, Banh canh cua — the dishes we'd want judged on.
The Craft Beer
Twelve rotating taps, changed every other week. Local pours from Baa Baa Brewhouse in Brookshire, Project Halo in Fulshear and Great Heights in Houston, plus whatever allocated cans we can get our hands on that week.
Flights are four 5.5oz pours. Tell us what you usually drink and we'll pick them for you.
The Specialties
Where the kitchen goes off-book. Smoked-brisket pho — Texas barbecue in a Vietnamese bowl, and the thing people drive in from Cinco Ranch for. Barbacoa dumplings in spicy beef broth. Brisket fried rice. The Wings Passport, which changes flavor before you've finished arguing about the last one.
Meet Amy Dong
Corner 99 is Amy's kitchen. The recipes came down through three generations of her family — the twelve-hour pho broth, the com tam, the habit of cutting herbs the same morning they're served. She brought them to Katy in 2021 and she's been behind the pass ever since.
Nothing on this menu came off a supplier's spec sheet.
Ask for her when you come in. She's usually here.
Two Kitchens, One Corner
One kitchen pulls a clear, twelve-hour pho broth. The other puts smoked brisket in it.
Being a fusion kitchen doesn't just mean two cuisines to us — it means we don't sit still. The Wings Passport runs a new flavour through the fryer every few weeks. There's a Vietnamese coffee and tea program most people don't expect to find next to a tap wall. And there's usually something being worked out in the back that hasn't made the menu yet.
Thirty years of cooking earns you the right to play with it. Come see what we're on this week.
