Annam

Monday, March 16, 2020 Sharon Halim 0 Comments

Annam is made by Chef Jerry Mai, specialising in casual dining Asian Fusion. He aims to combine flavours of Vietnamese, Thai and Cambodian cuisines into one interesting shared dishes. I came in to Annam to try their famous fried ice cream but sadly, they don't have it anymore during my visit.

I love the spacey interior with high ceilings, decorated in industrial cement, wood, splash of red and dim lighting. Annam also opens for private functions such as business and corporate affairs, private family affairs and other kinds of gathering.

Roasted Bone Marrow - red boat salt, Chinese doughnut ($22). I love bone marrow so much but sadly, this dish is way too salty. I can't even eat it. They served a generous portions that make me jumped in joy at first but such a waste I could not eat it.

Ora King Salmon - yellow curry, okra, snake beans ($32). The salmon is perfectly cooked and the curry is nicely made. Subtle flavour but still flavourful enough with a lil bit freshness the pineapple. I partnered it with warm white rice.


Tamarind Caramel Sticky Pork Hock -  granny smith slaw, fresh herbs, banh tieu ($39). I would a little more flavourful rather than just sweetness in this dish and I would like pork to be a lil bit more tender. I love the fresh apple slaw as well as the soft bun. Mind you, Annam does not do takeaway so don't over ordered.

Score:
Annam
+6139654 6627
56 Little Bourke St
Melbourne VIC 3000
https://www.annam.com.au/

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