Anan means, “eat, eat” and is located in Chợ Cũ along Ton That Dam Street, a wet market in the heart of bustling Saigon. 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.

The Anan Experience can be found in an iconic “tube house”, a tall, thin building that typifies modern Vietnamese architecture. Upstairs from Anan, on the 2nd floor, is the cocktail bar Nhau Nhau. The name means “drink, drink” a tribute to Vietnam’s culture of after work drinking and eating. And above that, is our Pot Au Pho noodle bar, which showcases the country’s most iconic noodle dish, pho. 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 Saigon city center.

Anan Saigon currently offers two Tasting Menus which offer a perfect introduction to Chef Peter’s modern New Vietnamese Cuisine. The Saigon Tasting Menu showcases modern interpretation of classic Vietnamese dishes such as Le Petite Bánh Mì, River Prawn Bánh Xèo Taco and Saigon Shaking Beef with Phú Quốc pepper sauce. For an even more gastronomic experience, we recommend Chef Peter’s Tasting Menu, which details a culinary tour of the country with regional dishes from North to South with dishes such as Foie Gras Spring Roll, Bún Chả Bourdain and Chả Cá Hà Nội.

In addition, a full A La Carte menu features signature dishes such as Bánh Xèo Taco, Đà Lạt Street-Style Pizza, Crab Fried Rice, Mekong Fish, Lemongrass Pork Chop and Fish Sauce Ice Cream.

  • #40 ASIA’S 50 BEST RESTAURANTS
  • FIRST & ONLY MICHELIN STAR HCMC, VIETNAM
  • “THE MOST SOUGHT AFTER DINING EXPERIENCE”

Chef Peter
Cuong Franklin

Chef Peter<br />
Cuong Franklin

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. A pioneer in modern Vietnamese and Asian cuisine, he is one of the most recognizable faces on the country’s dynamic gastronomic scene. His true culinary inspiration is his mother, who runs a small noodle shop in Dalat in central Vietnam.

Chef 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. 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.

Chef 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. He serves on the board of Streets International, a charity that trains disadvantaged youths for a career and future in F&B. 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. 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

About
The Old Market

Chợ Cũ Tôn Thất Đạm is of one of the oldest wet markets in Saigon. Despite the open market’s humble and dilapidated exterior, many of the vendors at Chợ Cũ have been here for generations and are known to provide some of best and highest-quality herbs, fruits, vegetables, meats and other products in the city. Based directly in the middle old the market, Anan reflects a vision of the new Saigon by connecting the traditional street market with quality ingredients, modern presentation and cooking techniques.

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