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2016-09-14
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Mom and I went to see a morning show at Windsor House so we decided to have lunch at Lee Gardens for a bit of peace and quiet. As I had been craving for a bowl of Vietnamese beef noodle soup, An Nam was indeed a fantastic choice. This place was relaxing. It’s modern yet reminiscent of the old colonial style decorated in teal and wood hues with tiled floor. We walked through a long corridor before getting to our table at the end of the restaurant. To start off, I had a Guava None'tini. Basically
To start off, I had a Guava None'tini. Basically it was just pink guava shaken with lime juice, chilled red fruit tea and rose syrup in a nice martini glass. It's zero alcohol and was refreshing. We had two appetizers Steamed Rice Paper Roll and Deep Fried Spring Roll, a Shredded Chicken Salad and of course we also shared a beef pho. They are all chef’s recommended dishes.
Mom always likes Deep Fried Spring Roll and this version with crabmeat, shrimp and pork dipped with their special fish sauce was delicious. The generous share of lettuce, cucumber, and basil leaves made my mom really happy. Their Steamed Rice Paper Roll with minced pork, shrimp, Chinese fungus, yam bean and Vietnamese salami was beautifully displayed on a long rectangular plate with trimmed bean sprouts on the side. It was served hot and the salami’s texture was firm and fresh. Palatable. The Hoi An Style Shredded Chicken Salad served with lemongrass and spring onions in garlic dressing was tasty too with pineapple and papaya shreds. Finally, we had Vietnamese Beef Noodle Soup. We liked the beef broth, the garnish, and the good-quality beef. I just enjoyed mom picking the basil leaves into my bowl. It was a gratifying meal especially with the abundance of greens and herbs paired with tasty dressings. Indeed, we had a delightful time and appreciated the attentive and polite service in an elegant and tranquil settling.
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