Neutral oil - A little is needed to oil our hands to make the pork patties and prevent stickiness. Lemongrass, garlic, and shallots - Our Southeast Asian aromatics that make everything smell wonderful. It’s awesome, delicious and perfectly safe to consume, but feel free to leave out if you wish. NY TIMES Anan and Nhau Nhau: Nowhere is the convergence of old and new Ho Chi Minh City more apparent than on Ton That Dam Street.MSG (optional) - MSG, or monosodium glutamate, is a flavor enhancer.MICHELIN GUIDE Cuisine Mới: What Is New Vietnamese Cuisine?.VIETCETERA: Anan Saigon Bags A Win For Vietnam At Asia’s 50 Best Restaurants.TATLER A Taste Of Home: Peter Cuong Franklin Shares His Favourite Places To Eat In Hong Kong.PETER CUONG FRANKLIN: A leading light in Ho Chi Minh City’s dynamic dining scene TATLER Asia’s Most Influential Tastemakers List 2021.THE WORLDS 50 BEST Ambitious restaurant turning street-food flavours into contemporary creations.THE WORLDS 50 BEST From evacuee to culinary ambassador: Peter Cuong Franklin’s Vietnamese odyssey.TIME Anan Saigon Featured in Time World’s Greatest Places 2021.VTV4 TALK VIETNAM Peter Cuong Franklin Elevate Vietnamese Cuisine Nâng Tầm Ẩm Thực Việt Nam.50 BEST DISCOVERY Nhau Nhau Bar, Ho Chi Minh City, Vietnam.HARPER'S BAZAAR Anan Saigon Reopen with New Design and Exciting Changes.THE BUREAU ASIA Finding Balance & The Art Of Hospitality.ANAN INSTAGRAM Chef Peter Collaborates With Award-Winning Director Bao Nguyen On Mastercard’s First Campaign In Vietnam.VIETCETERA Sensational Six Hands Dinner: LE DU X ANAN X KYO BAR at Anan Saigon. WORLD’s 50 BEST Anan Saigon Awarded #40 Asia’s 50 Best Restaurants and The Best Restaurant In Vietnam 2023.MICHELIN GUIDE Anan Saigon: First & Only Michelin Star in HCMC, Vietnam.Chef Peter was recognized as one of Tatler Asia’s Most Influential Tastemakers of 2021 and Chef of the Year 2022 by Men&Life Magazine Chef Peter is a mentor for the new generation of chefs and bartenders and served as a judge for Top Chef, Young Talents Escoffier, Rémy Martin Cocktail Competition and Diageo World Class. He serves on the board of Streets International, a charity that trains disadvantaged youths for a career and future in F&B. He takes inspiration from the country’s vibrant food culture and uses fresh ingredients often sourced from local markets while incorporating French culinary techniques honed during his training at Le Cordon Bleu.Ĭhef Peter also helms Nhau Nhau cocktail bar and Pot Au Pho noodle bar, with all his restaurants – including Anan Saigon – located in the oldest wet market in Saigon’s city center. His true culinary inspiration is his mother, who runs a small noodle shop in Dalat in central Vietnam.Ĭhef Peter’s “Cuisine Mói” or “ New Vietnamese Cuisine” reflects his vision of a modern Vietnam that is deeply respectful of its history and traditions yet progressive and international in outlook. A pioneer in modern Vietnamese and Asian cuisine, he is one of the most recognizable faces on the country’s dynamic gastronomic scene. Peter Cường is a Vietnamese-American chef who was born and raised in Dalat in central Vietnam and trained at the prestigious Le Cordon Bleu and world-famous restaurants including Caprice in Hong Kong, Alinea in Chicago and Nahm in Bangkok. Anan Saigon was awarded #40 Asia’s 50 Best Restaurants and The first & only Michelin-starred restaurant in HCMC Vietnam 2023. Before and after visits to any of the venues, guests can transition to the building’s rooftop dining bar and take in the breathtaking views of the city center. And above that, is our Pot Au Pho noodle bar, which showcases the country’s most iconic noodle dish, pho. The name means “ drink, drink” a tribute to Vietnam’s culture of after work drinking and eating. Upstairs from Anan, on the 2 nd floor, is the cocktail bar Nhau Nhau. The Anan Experience can be found in an iconic “tube house”, a tall, thin building that typifies modern Vietnamese architecture. Chef Peter elevates street food and traditional dishes towards a fine dining experience using fresh local ingredients, incorporating French culinary techniques, all while retaining the essential flavors at the heart of Vietnamese cuisine. Anan means, “ eat, ea t” and is located in Chợ Cũ along Ton That Dam Street, a wet market in the heart of bustling Saigon.
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