Brother and sister Ken and Nicky Ton manage the Cy-Fair family restaurant together.[/caption]Family is at the heart of Cy-Fair Vietnamese restaurant Pho Ton. The eatery is a family-owned and -operated business at the ground level, the menu is based on family recipes and the restaurant itself is named after the family who founded it.
“The importance of family to us translates to how we treat our customers as well,” co-owner Nicky Ton said. “We want to create a place where people can bring their loved ones and feel like they are at home.”
The restaurant was founded in Vancouver, Washington, where the original and only other location still exists. The decision to move to the Greater Houston area came about when some family members were living in the area and noted its strong business community, ethnic diversity and the regularity with which people ate out at restaurants, Ton said.
Ton—who opened the Louetta Road eatery with her sister Mimi and now runs it with her brother Ken—was living in California at the time, but jumped at the idea of coming to Houston.
“I moved here myself in October, and we had the restaurant opened [for business] in January,” she said. “People in the local area have been very supportive, whether they work or live around here. We know we made the right choice coming to Houston.”
Pho Ton’s regulars include residents in Gettsyburg and other residential neighborhoods, office workers from nearby Hewlett Packard and Noble Energy campuses, and police officers who patrol the area.
Popular dishes at Pho Ton include pho dac biet, with round steak, brisket and meatballs ($7.95).[/caption]Menu items revolve around pho—noodle soups that can be made with chicken, beef, shrimp or vegetables—as well as vermicelli noodle salads and rice plates. Appetizers, such as fried shrimp, salad rolls and egg rolls, are also available. Most items cost between $8-$10.
“We make everything from scratch from homemade recipes, including our sauces and our soups, which can brew for as long as 15-20 hours,” Ton said. “I think that’s one thing that sets us apart. Everything comes out very flavorful.”
One of the benefits of Vietnamese cuisine is menu items are highly customizable, Ton said. Customers are able to choose from a variety of meat and seafood options and can substitute various ingredients to create their own plates.
The first year in business has gone smoothly, thanks in part to the menu and business model established at the Washington location, Ton said. The location has been open for more than 10 years and is currently being run by an older brother of the Houston owners.
The restaurant’s strong start in Houston already has its owners looking into expanding in the Cy-Fair area, Ton said.
“My idea is to open a Pho Ton Express version where we could sell breads, coffees, bubble teas and some sandwiches,” she said.
