Price: $$$
Cravingness: ★★★★★
An Nam, a new Vietnamese restaurant located at Lee Garden One, Causeway Bay. Apart from all the various Vietnamese dishes you can possibly try in Hong Kong, An Nam also introduces dishes from the center part of Vietnamese, Hue which is pretty rare in Hong Kong. Hue cuisine is categorised as palace cuisine in the old times where Hui dishes are more delicate and nicely plated.
An Nam is bringing the Indochine (french colonial style) to Hong Kong, creating a modern French Vietnamese ambiance from the tiniest detail. Starting with a lake green wall at the door front with contrasting deep brown wood door and rustic window frame, highlighted with the old fashioned desk lamp at the reception, a delicate and natural embracing ambiance to welcome the guest.
Walking down the aisle was pathed with traditional pattern tiles, round wooden tables and grey chair. With the use of several hanging fans, the dining hall was filled with East Asian Colours.
Even the table setting at An Nam is in natural colours - dark brown wood with bamboo matt, rustic green plates and wooden chopsticks. We started the luncheon with several welcome champagne and cocktails before digging in our delicious appetisers.
The Saigon Ambarella is a cocktail with Ambarella plum and fresh orange juice shaken with grenadine and lime soda. This is pretty nice and sweet.
The Lotus ICT (Ice Tea) is made with fresh Longan and grass jelly with lotus iced tea and barley syrup. This cocktail tastes literally like Longan Ice Tea with lots grass jelly to chew with. I like this drink more as it is more interesting.
This champagne is a blend of 10 years Chardonnay harvest, using the method of low pressure disgorgement to give a unique low sparkling style. The low sparkling production also known as Demi mousse or cremant is a recent revived traditional Champagne making method. I have never tried champagne made in low sparkling method before, it felt a bit weird as I got used to the bubbly texture attack from typical champagne. Yet with LS champagne I was able to savour the champagne taste more. This LS champagne is light and floral in taste.
Another highlight of this champagne is that it is a grower champagne which it is produced by the same estate that owns the vineyard which grapes are grown. This results in a more premier quality champagne.
The deep fried spring rolls are made with crabmeat, shrimp, pork, onions and vermicelli wrapped with rice paper that imports directly from Vietnam. The crust was extremely crispy and a bit chewy, I don't think I have ever had such rice paper texture before and I like it alot!!
The rice flan is not something that I have heard of before, and is definitely one of the main highlight in today's tasting. The rice flan is a traditional Vietnamese street snack in Hue, the center part of Vietnam.
Looking simple but the production of rice flan is complicated. First they need to fine ground the premium Vietnamese Rice, then add in appropriate amount of water to create a thin batter. To make the plan, pour a thin layer of approximately 5 mm of better onto a small porcelain plate and steam for 2 minutes. Lastly add in bread crumbs, dried shrimp and green onions on top for taste and garnishment.
The rice flan is quite chewy, as if I am having glutinous cake. The colourful garnishment of crispy bread crumbs, savoury dried shrimp, fresh green onions and the fish sauce created a complex and delicious taste for the rice flan. Comes in a wooden box of six small dishes, this rice flan is a must try item here!
Bùn Chà Bãc is a traditional Northern Vietnamese (Hanoi) Cuisine. The char-grilled pork belly was super tender and tasted sweet. The pork cake was pretty standard, not too much of a surprise here. The pork belly was matched nicely with vermicelli and fish sauce. If you can take spicy, definitely go for the exotic Vietnamese chilli served at side.
The salad is a dish from the center part of Vietnamese. It was crisp, mildly spicy and quite sour to whet the appetite. The lotus used here was the lotus root which although did not give much taste, had a very crisp texture. The idea is interesting but taste wise was not too special overall.
This dish is to be loved!!! The dish was delightful with an amazing broth of sweet seafood, creamy coconut and a hint of lemongrass taste. Swimming in the coconutty broth was many sautéed jumbo clams which was big and sweet.
Another great dish was this Vietnamese crab with sweet and sour sauce. The crab was very meaty and sweet! Everything was flavourful on this dish, even the purple onions tasted amazing.
A Northern Vietnamese dish. The roasted chicken was tender with honey roasted skin. The best element on the dish was actually the originally looking rice cake at the side which had a mochi like inner and crispy skin! Loved it!
The beef was a US rib eye which was tender. The beef broth was braised with lots of beef bone, radish, onions, shallots and ginger over 9 hours. The Vietnamese spices were added in the broth when served, hence the broth tasted pretty one dimensional with a strong beef flavour. This is not the Pho taste I am looking for.
Bean sprouts, lime, chilli and Thai basil were served at the side. Hoisin sauce, chilli sauce and fish sauce had to be request to be served.
This cocktail served in coconut shell can basically be my dessert as there is coconut ice-cream in it. Apart from the natural coconut juice, coconut milk, avocado and crushed ice were added in it to give extra flavour. The Coco Avocado was a bit sweet but very delicious if you consider it as dessert.
As Vietnam was once a French Colony, the French dessert creme brûlée was also brought over to Vietnam. The cream brûlée was smooth with vanilla taste. The crust was not caramelised enough to give a crispy top, this could just be a pudding.
The young coconut jelly was mildly sweet with a subtle taste of coconut. There was some coconut meats on the jelly. A pretty light dessert to end the luncheon.
Walking down the aisle was pathed with traditional pattern tiles, round wooden tables and grey chair. With the use of several hanging fans, the dining hall was filled with East Asian Colours.
Even the table setting at An Nam is in natural colours - dark brown wood with bamboo matt, rustic green plates and wooden chopsticks. We started the luncheon with several welcome champagne and cocktails before digging in our delicious appetisers.
Saigon Ambarella - HKD70
The Saigon Ambarella is a cocktail with Ambarella plum and fresh orange juice shaken with grenadine and lime soda. This is pretty nice and sweet.
Lotus ICT - HKD85
The Lotus ICT (Ice Tea) is made with fresh Longan and grass jelly with lotus iced tea and barley syrup. This cocktail tastes literally like Longan Ice Tea with lots grass jelly to chew with. I like this drink more as it is more interesting.
Pierre Peters, Blanc de balance, "Perle", Le Mesnil-sur-Oger LSNV
This champagne is a blend of 10 years Chardonnay harvest, using the method of low pressure disgorgement to give a unique low sparkling style. The low sparkling production also known as Demi mousse or cremant is a recent revived traditional Champagne making method. I have never tried champagne made in low sparkling method before, it felt a bit weird as I got used to the bubbly texture attack from typical champagne. Yet with LS champagne I was able to savour the champagne taste more. This LS champagne is light and floral in taste.
Another highlight of this champagne is that it is a grower champagne which it is produced by the same estate that owns the vineyard which grapes are grown. This results in a more premier quality champagne.
Chà Giò - Deep Fried Spring Rolls - HKD108
The deep fried spring rolls are made with crabmeat, shrimp, pork, onions and vermicelli wrapped with rice paper that imports directly from Vietnam. The crust was extremely crispy and a bit chewy, I don't think I have ever had such rice paper texture before and I like it alot!!
Bánh Bèo - Steamed Rice Flan in Hue Style - HKD80
The rice flan is not something that I have heard of before, and is definitely one of the main highlight in today's tasting. The rice flan is a traditional Vietnamese street snack in Hue, the center part of Vietnam.
Looking simple but the production of rice flan is complicated. First they need to fine ground the premium Vietnamese Rice, then add in appropriate amount of water to create a thin batter. To make the plan, pour a thin layer of approximately 5 mm of better onto a small porcelain plate and steam for 2 minutes. Lastly add in bread crumbs, dried shrimp and green onions on top for taste and garnishment.
The rice flan is quite chewy, as if I am having glutinous cake. The colourful garnishment of crispy bread crumbs, savoury dried shrimp, fresh green onions and the fish sauce created a complex and delicious taste for the rice flan. Comes in a wooden box of six small dishes, this rice flan is a must try item here!
Bùn Chà Bãc - Barbecue pork with vermicelli bun - HKD108
Bùn Chà Bãc is a traditional Northern Vietnamese (Hanoi) Cuisine. The char-grilled pork belly was super tender and tasted sweet. The pork cake was pretty standard, not too much of a surprise here. The pork belly was matched nicely with vermicelli and fish sauce. If you can take spicy, definitely go for the exotic Vietnamese chilli served at side.
Goi Sen Tom Thit - Lotus Root Salad - HKD128
The salad is a dish from the center part of Vietnamese. It was crisp, mildly spicy and quite sour to whet the appetite. The lotus used here was the lotus root which although did not give much taste, had a very crisp texture. The idea is interesting but taste wise was not too special overall.
Nghéu Tay Cám - Clay pot lemongrass clams - HKD188
This dish is to be loved!!! The dish was delightful with an amazing broth of sweet seafood, creamy coconut and a hint of lemongrass taste. Swimming in the coconutty broth was many sautéed jumbo clams which was big and sweet.
Cua Rang Me - Wok-fried Tamarind Crab with signature sauce - HKD480
Another great dish was this Vietnamese crab with sweet and sour sauce. The crab was very meaty and sweet! Everything was flavourful on this dish, even the purple onions tasted amazing.
Xoi Chién Phóng Gà Roti - An Nam Roasted Chicken - HKD168
A Northern Vietnamese dish. The roasted chicken was tender with honey roasted skin. The best element on the dish was actually the originally looking rice cake at the side which had a mochi like inner and crispy skin! Loved it!
Pho Bo - Vietnamese Beef Noodle Soup - HKD98
The beef was a US rib eye which was tender. The beef broth was braised with lots of beef bone, radish, onions, shallots and ginger over 9 hours. The Vietnamese spices were added in the broth when served, hence the broth tasted pretty one dimensional with a strong beef flavour. This is not the Pho taste I am looking for.
Bean sprouts, lime, chilli and Thai basil were served at the side. Hoisin sauce, chilli sauce and fish sauce had to be request to be served.
Coco Avocado - HKD85
This cocktail served in coconut shell can basically be my dessert as there is coconut ice-cream in it. Apart from the natural coconut juice, coconut milk, avocado and crushed ice were added in it to give extra flavour. The Coco Avocado was a bit sweet but very delicious if you consider it as dessert.
Bang Flan - Caramel custard - HKD60
As Vietnam was once a French Colony, the French dessert creme brûlée was also brought over to Vietnam. The cream brûlée was smooth with vanilla taste. The crust was not caramelised enough to give a crispy top, this could just be a pudding.
Thavh Dua Xiem - Young coconut jelly - HKD78
The young coconut jelly was mildly sweet with a subtle taste of coconut. There was some coconut meats on the jelly. A pretty light dessert to end the luncheon.
Vietnamese Drip Coffee - HKD45
I had a cup of Vietnamese Drip Coffee to end the luncheon. I like sipping the Vietnamese Drip Coffee before blending the condense milk with coffee to savour the original taste of the coffee. The coffee was easy to drink with a light body.
Food are truly awesome in An Nam, my luncheon was very satisfying. The only criticism I have in mind was messy service, which is still understandable and forgivable given the restaurant has just opened. A point to note is that most servers are Vietnamese, kind of give me a feeling that I was in Vietnam :P
Rating
Food - ★★★★★
Service - ★★★☆☆
Ambience - ★★★★☆
Overall - ★★★★★
An Nam
4/F., Lee Gardens One, 33 Hysan Ave., Causeway Bay, Hong Kong
香港銅鑼灣希慎道33號利園一期4樓
☏ 2787 3922
Opening Hours: Mon - Sun: 11.30am - 12am
Reservation Available?: Yes
Walk In Possible?: Yes
Website: http://www.annam.com.hk/
Date of Dinning: 18 Oct 2013
I have tried annam at x'mas, the environment is cozy and silent, the dishes is really nice. The most impressive dishes is viteman deep fried spring roll; the spring roll is crispy and not much oil, the grilled "big head prawn", the prawn have thick taste and the its meat is fresh, the mojito is there is also good. I think this annam can be encore again, next time will try another dishes
ReplyDeleteDear Patrick,
DeleteOMG I am super sorry for the late reply. Dunno what happened to the notification but I just found your comment now! I love the food at An Nam too! It offers lots of ingredients that is not readily available in other Vietnamese resto in HK!
X N