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2013-12-03
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When we think of Vietnamese food, we usually evoke imagery of big bowls of pho served in cheap plastic bowls in a simple and maybe sightly worn-down environment. This was not the case with An Nam.The owner envisioned bringing back the gastronome delights of Hué, set in a contempoary, colonial style interior with high ceilings and beautiful teal walls. The environment exuded elegance all the way from the furnishing to the menu and plates. Decor aside, let's not forget about the food. Most were se
This was not the case with An Nam.
The owner envisioned bringing back the gastronome delights of Hué, set in a contempoary, colonial style interior with high ceilings and beautiful teal walls. The environment exuded elegance all the way from the furnishing to the menu and plates.
Decor aside, let's not forget about the food. Most were seasoned more strongly than the typical Vietnamese food I was accustomed to, probably attributable to its Central Vietnam influence, but the flavors were diverse, and some dishes certainly stood out.For drinks I started with the Coco avocado ($85). Basically, two of my favorites ingredients happily blended into a creamy drink, and stuffed into a young coconut! What more can I say! My friend opted for a more traditional young coconut juice, no complaints there either.
Barbecued pork with bun vermicelli ($108)A recommended dish by the manager and now recommened by me! This trio of pork meatballs and char-grilled pork had wonderful meaty flavors. The meatballs were my favorite. Well seasoned and grilled to perfection, it was meaty, juicy and tender.
Lotus root salad ($128)This dish was very tangy and with a gentle sweetness; a refreshing medley of crunchy vegetables accompanied by shrimp. It jolted my tastes buds wide awake, especially towards the bottom of the dish where the sauce became a little too strong. A good appetizer nonetheless, and definitely the perfect opening to the meal.
Clay pot lemongrass clams ($188)Flavors in the soup base were a departure from the menu description, which noted young coconut juice - this was in fact overpowered by the penetrating taste of peppers and lemongrass. The Asian flavors, however, did complement the fresh, juicy clams very nicely. Overall, a good dish.
Braised basa fish hot pot ($180)Also served in a clay pot, this dish reminded me of Hangzhou style braised pork belly (東坡肉). The sauce was similar in consistency and fragance but had a hint of fish sauce and pepper that added to its depth. This was tasty with the pork and eggs, but we both agreed that the dish could be improved with the Basa substituted with a more moist fish such as Cod.
Chocolate Fondant ($80)A French-inspired dessert isn't exactly the best at a Vietnam restaurant, despite the country once being a colony of France. There was no runny chocolate center and the coconut ice cream had flavors that were quite divorced from the chocolate. Lesson learnt, when in Vietnam (restaurants), do as the locals do.
Overall, the food was decent. Service was more mixed. While the manager was proactive in catering to our needs - he patiently introduced the food to us when he spotted us studying the menu for too long; the delivery of food was intermittent, our mains arrived long after the appetizers were finished.
::||Good for||::
If you want a cozy and romantic meal but not the routine French or Italian food, this is it.
If you want value for money, go to Pho24 instead.
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