Cafe Annam (已結業)

似乎一切都应该完结的新一天，睡醒已近十二时，要找个空间整理纠杂不清资料，记得这里环境不错，就这里吧。走斯文路线越南餐厅，本地人为主，也有些内地客，能慢尝慢想的舒适气氛，如冷气再大一点就更好。尝过Pho，味道倾向于清新微鲜派别，是日想吃些刺激一点味道，要了番茄炆牛腩，前菜要了牛柳木瓜律。先说牛柳木瓜律，青木瓜切得够幼，吃起来清爽，鱼露汁下了下多辣椒粒，偏辣带点化学酸呛味，欠咸鲜，少量的金不换成了带起味道主角，调味方面可以更好。牛柳不是吃惯的煎牛柳条，而是偏甜牛肉干，薄如灯影牛，几得意。番茄香茅炆牛腩配白饭，洋葱番茄汁低下了些八角、香茅，汁连渣浸著牛腩，家常得很的摆阵。汁底以茄膏酸味为主，香料辛香丰富了味道，带点胡萝卜的甜，是几开胃的味道，只嫌不够厚身，牛腩切成方粒，不够入味亦不算松腍，幸好不至于吃到满口渣，碟上薯仔比没有水分的干白饭配汁吃更好；始终是以Pho作主打，小店厨房器具有限，也不能怪罪店方在炆炖方面做得不够好。Tasting的分量，埋单连加一共九十七元，环境好，如服务专业一点，有杯冰水就更好。呼了口气，步出门口，之后又是个新的开始。 继续阅读

是晚我们心血来潮想吃越南菜...听说"Cafe Annam"的环境和食物都不俗...我们便专诚到苏豪区来尝尝~~甫进店便被其装横吸引...大蕉叶扇加竹滕椅令全店充满越南气息..或许是晚店内客人不多...故此服务员对我们的招待也不错...首先上台的是大虾柚子沙律...味道很清新...是不俗的一道头盘~~接著是牛油炸鸡翼和鸡丝米纸卷...炸鸡翼配了青柠和盐...米纸卷则配了碟鱼露.....两碟小吃不算得上十分出色...但算是用心之作~最后便是牛肉捞檬和生牛肉河...两者都很赞!!!P.S. 值得一提的是此店的 Mojito (Cocktail) 调得很好...爱喝 Mojito 的绝对值得一试~~ 继续阅读

For the price they charge at Cafe Annam the food is disgusting (the so called vegetarian rice paper rolls had a few lettuce leafs and a few carrots etc...you can't taste anything and the rice paper was hard...the noodles were again tasteless and did not taste of Vietnamese food at aThe food didn't come for an hour and they didn't apologize even once but snarled at us for complaining. When it DID come the order was ALL wrong and once again they did not apologize at all. What a horrible place...wouldn't even give it a score if i didn't have to. 继续阅读

苏豪的食肆，有前菜有主菜及饮品的，大多索价一百上下。这里前身是另一间西餐厅，现在就开了间饮食集团经营的越南菜馆。两道菜连饮品，盛惠78蚊再加一，几便宜。是日来吃午餐，主菜当然是选生牛河，而也吃了好几款前菜。午市套餐有5款前菜可以选择，除了鸡丝沙律外，选了鸡丝粉卷、虾肉粉卷、蒸粉卷及春卷。粉卷做得几认真，材料也十足的，生菜、香叶也下足的，吃起来很清新。吃起来鸡丝馅跟虾肉馅味道也差不多，而最重要的一环其实是鱼露，这里的只一般水准，令这味菜失色不少。不过一客6件，份量很足够的；春卷肉碎太多，吃起来有点腻，不是好事，包了不少的生菜才能中和；蒸粉卷是最好的一味，皮薄薄的，晶莹剔透，夹起来也不穿破。内里馅料下足，有沙葛、肉碎、葱等等，夹上炸蒜蓉及捞下鱼露，是觉得最好的一款前菜；牛汤河很大碗的，汤多，也够热度。喝起来不算是很鲜美，牛肉汤是骗不得人的，功夫及材料下得不够，一喝就知；牛肉上台时已差不多全熟的，还好吃起来也软熟，不韧；加入金不换、红尖椒及青柠汁，吃起来也不错。不过如果可以多点芽菜及葱，会更好吃。侍应有点「游魂」，服务是一般水准。连一杯冻饮，埋单78蚊加一，几经济抵食，可以一试。 继续阅读

Elgin Street has a new resturant opening, again. Just weeks after Canadian Cannuck opened its doors to test our tastebuds, Cafe Annam has popped up with a new take of Vietnamese cuisine. With more than 10 Vietnamese resturants in Central alone, with Cafe Annam is the third one on Elgin Street alone, and to stand out among two other popular dining spots is even harder.Under the lime green x white sign upfront is a two storey high resturant reminiscent of Vietnam's colonial architecture, accented by the clash of detailed Oriental crafts and artistic French sensuality. The decor inside brings out a different flavor, as the owner disregarded a take on simplicity, rather with local touches that remind us of Vietnam. A wall-fan caught my eye, and sitting in one of the booths I could look over the entire floor from the back. The art though, colourful indeed, may seem unfitting for the colonial decor. The bar upfront serves Asian inspired cocktails as well as Mojitos and Dacquiris. (All you need is a hammock, palm trees and sea breeze) Everything from the choice of art showing on the wall, and the music played reflect a sense of careful consideration to create an ambience that oozes comfort from inside out. What's a resturant without its food, right? Cafe Annam has a bilingual menu to begin with, intending to serve a different clientele than most other joints. Having to invite all to discover a new sense of Vietnamese cuisine -- by bringing back the traditional philosophy of the cuisine itself: Fresh, Light, and Real. While one may feel ambivalent over the distinguishing line between Thai and Vietnamese cuisine as both feature seemingly similar pantry basics, Cafe Annam is set to draw a fine line here. Thai food are mostly buildup of flavours in layers. Each bite you take is a flavour explosion that says "Pow!". Vietnamese, however is quite different here. You may taste the spice, but you will only taste it as a component elements that build up into forming an overall taste to the entire dish. The famous Pho, Vietnamese Beef noodle soup, is a case in point. Cafe Annam's pho featured thin shavings of raw and cooked beef atop thick rice noodles. Unlike the ones you've had elsewhere using thin noodles and a deeply flavoured broth, each sip is ever so light in taste without a cloying spice aftertaste. The spice is there, you recognize them as you inhale and taste-- cassia bark, star anise, and coriander, etc. , This lightness may not be totally accepted though, as the first few sips tasted alright, drinking it until the end is just bland and flavorless... Maybe it's the temperature of it burning against my tongue, or maybe it's just too bland...Be careful as the broth can be hotter than you can imagine. Vietnamese "Ravioli" are dainty rice-noodle pockets steamed and served with crispy shallots and green onions. The filling of these dumplings create a burst of freshness close to a Chinese dumpling-- with juliennes of carrots, shitake mushrooms, minced pork, wood ear; flavored with a tinge of lemongrass and lime juice. The tartness of the lime offset a sweet combination of the meat and vegetables all in the filling. The crispy shallots offset a harmony of textures against the softness of the rice noodle wrappers. I find myself enjoying every bite of this.Soft shell crab rice paper roll is another popular choice. Narrow translucent rolls with well flavored deep fried crab and basil are the usual suspects here. I took my next bite, a rush of freshness overcome me, as I began the search in my head..."What could that herb be?" I ruled out majoram, sage and rosemary, until I discovered a loose frond on my plate. It was DILL! What a pleasant surprise to taste such a fresh crunch just as you think the basil will take over the entire roll?! Herbs are picked over and flown in from Ho Chi Minh City's Ben Thanh Market. This rice paper roll is served with a condiment widely used in Vietnamese food. Cafe Annam creates its own blend of sauce by combining red chilies, sugar and a zesty combination of citrus juice. The resulting condiment is cool, tangy, and delivers a punch kinder to our tastebuds then the sharp vinegary aftertaste from the industrial production. Imagine the efforts put in the smallest of details offered here in Cafe Annam. The food speaks for itself. And since the lack of deep complex flavours Hong Kong-ers are familiar with, or thought were authentic to Vietnamese cuisine, Cafe Annam's mission is to reintroduce the popular cuisine in a different take, by bringing back the old as the new, and the basic. After all it's all about eating fresh and eating real food. But is this implied authenticity going to be a big hit? I'm on the bench on this one. Note: The service here can vary. Sometimes you get attentive service, sometimes it makes you feel that you don't want to be here. Maybe having a seat near the bar will help you out with that. 继续阅读