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2013-10-08
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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.We started the luncheon with several welcome champagne and cocktails before digging in our delicious appetisers. Lotus ICT
We started the luncheon with several welcome champagne and cocktails before digging in our delicious appetisers.
Lotus ICT
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.
Chà Giò - Deep Fried Spring RollsThe 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 StyleThe 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.
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
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 SaladThe 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 clamsThis 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 sauceAnother 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 ChickenA 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 SoupThe 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.Bang Flan - Caramel custard
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 jellyThe 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 CoffeeI 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
Other Info. :
The Bill for 2
Saigon Ambarella HKD70
Lotus ICT HKD85
Coco Avocado HKD85
Vietnamese Drip Coffee HKD45
Deep Fried Spring Rolls HKD108
Steamed Rice Flan in Hue Style HKD80
Barbecue pork with vermicelli bun HKD108
Lotus Root Salad HKD128
Clay pot lemongrass clams HKD188
Wok-fried Tamarind Crab with signature sauce HKD480
An Nam Roasted Chicken HKD168
Vietnamese Beef Noodle Soup HKD98
Caramel custard HKD60
Young coconut jelly HKD78
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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