Co-founded in 2015 by two shareholders who studied in the United States, Fo Heng Tai (Pho Brothers) was born out of their passion for authentic flavors. During their time abroad, they spent nearly two years working full-time at an American-Vietnamese restaurant, where they systematically mastered the art of simmering Pho broth, ingredient pairing, and daily operations. After returning to Macao, they localized the rich beef bone Pho to perfectly suit local palates. With a decade-long dedication to perfecting Vietnamese Pho, the brand has been officially recognized as a “Signature Shop” in Macao and has been featured on TDM television programs, earning multiple accolades from leading food and travel platforms.
The brand’s dual core offerings feature two distinct broth lines: a rich beef bone broth series, crafted by slow-simmering approximately 40 pounds of beef bones with aromatic spices for about 10 hours; and a signature crab soup series, which beautifully balances tangy tomato and umami-rich crab roe. Flagship dishes include the signature Pho Dac Biet (House Special Beef Combination), rice vermicelli with tomato crab meat, and thick rice noodles in crab broth. Over the past ten years, these beloved bowls have sold over 200,000 servings.
Building upon traditional Vietnamese pho, Fo Heng Tai integrates the bold North American style—characterized by robust spices, generous portions, and diverse cuts of beef—while tailoring the flavors to local preferences. This has established its clear identity as a dedicated an American-style Vietnamese pho specialty shop. By combining meticulously crafted broths with hearty, satisfying portions at accessible prices, it has become a go-to daily spot for office workers and an absolute must-try culinary destination for tourists exploring Macao’s historic city center.
