I have only one real complaint about Hao Hao, a Chinese and Vietnamese fusion restaurant on William Cannon and Manchaca Rd in South Austin: I wish it was closer to my house. Hao Hao means "good, good" and what an appropriate name. There are many nights when I start craving Asian delicacies from the kitchen of Kevin and Lynn Quach. But I live out in BFE (ask any teenager for the translation) and it's not easy to get to Hao Hao as often as I'd like to go. But when I do get there baby, watch out.

I always begin with an order of their succulent Chinese-style Spare Ribs. These ribs will knock you out: savory, tender, and with just a bit of kick, they are the remnants of that almost lost in Austin Asian art form. Easily the best in town. And I am very partial to the Vietnamese Egg Rolls. They are made with pork, carrots, tree mushrooms, onions and garlic and are wrapped in rice paper and deep fried. They are delicious. Some like to wrap them in lettuce as well. And the Steamed Vegetable Dumplings is another Hao Hao concoction that's hard to resist. The texture of the dumplings is very light and the pureed vegetable stuffing has a lovely flavor.

And try the Shrimp Pho (pronounced "fuh") Soup. A meal in itself for under $5, you get a wonderful beef broth with vermicelli noodles, shrimp, bean sprouts, onions, jalapenos and mountains of flavor. And if shrimp is not your thing, and piquant flavors rule your day, then try the Can Chua Ga, a hot and sour chicken soup. While Pho can be eaten anytime during the day, the Can Chua Ga is more of a main meal. This soup has an amazing, ethereal flavor and it presents very interestingly as well. It contains a plethora of bright, fresh vegetables and just fires on all taste cylinders.

Another new dish that Kevin has crafted has a Vietnamese name that is quite charming: Bo-Luc-Lac. It's cubes of blackened tenderloin with a beautiful flavor served on a bed of lettuce with onions and tomatoes and a light wine and vinegar sauce. This beef is tender and has that appealing aroma that endears Vietnamese meat dishes. Then here is a dish that I tried for my recent birthday celebration: The Peppery Shrimp. The dish is dry stir fried with peppercorn, garlic, and ground black pepper. It has a flavor that is immediately satisfying and then continues to unfold in subtle layers, with a lovely back bite. And I would be remiss if I did not mention one of my perennial favorites, the Kung Pao Lamb. This dish just screams out flavor. And it's wonderfully aromatic. Served with a killer brown sauce, this dish features tender, succulent chucks of lamb with peanuts, celery, onions, and scallions and broccoli. If you enjoy lamb, you'll love this dish.

Another must try is the Beef and Scallops served on a sizzling hot plate. The contrast between the robust taste of the beef and the smooth, almost silky texture of the scallops really works in this dish.

So even if you don't live out in BFE like me, make it a point to get to Hao Hao often. Come see Kevin and Lynn and discover what is obvious: their passion for their craft and for this restaurant rubs off: on the cuisine and the customers alike.

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