FOLD

Place is clean and modern. Tried the Spring rolls (both prawn and chicken) — all in all the rolls were fresh and tasty.
We also had the beef Phở — that however was not what we expected. I have had tons of Phở before in different places around the world and usually the broth is rich and delicious. The broth at FOLD was lukewarm, thin, watery and frankly flavorless. I attempted to spice it up with the house hot sauce but after pouring in almost half the bottle there was still no change. The staff was very friendly and explained it was a difference in regional tastes, but still…
Verdict: if you want fresh spring rolls this place might be for you. If you’d like a hot and hearty broth you’ll need to look elsewhere.

Came here for an impromptu dinner with a friend who lives in the neighborhood. Chill spot right on Brick Lane with a long wooden communal table in the center of the restaurant (perfect for a larger group) as well as tables for parties of 2 or 4 lining the sides.
The waiter told us that the place had only been open for 6 weeks. Only three other tables were seated at 8pm. The food came out quickly (within 15 min of placing our order).
I had the caramelised ginger chicken with cockscomb mint and tiger prawns with lemongrass and hot mint rice paper folds filled with carrot and daikon pickles, fresh herbs and rice noodles. Rice paper folds are basically like summer rolls, which I feel naturally aren’t chock full of flavor. However, each table has a selection of sauces labeled fishy, fruity, chili, nutty, etc., which I used to dip my rice paper folds into. The dipping sauces brought some variety and flavor to the dish. My vote goes to the fruity and nutty sauces, yum yum.
My friend had the beef phở. Both our meals were refreshing and light. We both weren’t super hungry so the portions were filling and left us satisfied.

My meal at Fold was pretty solid, I really enjoyed the rice paper rolls especially. As one of the founder used to work in an ad agency, not to my surprise, the branding of Fold is modern with trendy feels to it. Whether it starts from the menu design, arrangement of the tables to the décor of the space. To me it almost feel like it is already setting itself ready to become a chain operation for the future, which isn’t such a bad idea as I can see the potential in its rice paper rolls concept, provided if they can keep up the consistency of its dishes, with some luck and good PR.