Cafe Annam (已結業)

似乎一切都應該完結的新一天，睡醒已近十二時，要找個空間整理糾雜不清資料，記得這裡環境不錯，就這裡吧。走斯文路線越南餐廳，本地人為主，也有些內地客，能慢嚐慢想的舒適氣氛，如冷氣再大一點就更好。嚐過Pho，味道傾向於清新微鮮派別，是日想吃些刺激一點味道，要了番茄炆牛腩，前菜要了牛柳木瓜律。先說牛柳木瓜律，青木瓜切得夠幼，吃起來清爽，魚露汁下了下多辣椒粒，偏辣帶點化學酸嗆味，欠鹹鮮，少量的金不換成了帶起味道主角，調味方面可以更好。牛柳不是吃慣的煎牛柳條，而是偏甜牛肉乾，薄如燈影牛，幾得意。番茄香茅炆牛腩配白飯，洋蔥番茄汁低下了些八角、香茅，汁連渣浸著牛腩，家常得很的擺陣。汁底以茄膏酸味為主，香料辛香豐富了味道，帶點胡蘿蔔的甜，是幾開胃的味道，只嫌不夠厚身，牛腩切成方粒，不夠入味亦不算鬆腍，幸好不至於吃到滿口渣，碟上薯仔比沒有水分的乾白飯配汁吃更好；始終是以Pho作主打，小店廚房器具有限，也不能怪罪店方在炆燉方面做得不夠好。Tasting的分量，埋單連加一共九十七元，環境好，如服務專業一點，有杯冰水就更好。呼了口氣，步出門口，之後又是個新的開始。 繼續閱讀

是晚我們心血來潮想吃越南菜...聽說"Cafe Annam"的環境和食物都不俗...我們便專誠到蘇豪區來嚐嚐~~甫進店便被其裝橫吸引...大蕉葉扇加竹滕椅令全店充滿越南氣息..或許是晚店內客人不多...故此服務員對我們的招待也不錯...首先上台的是大蝦柚子沙律...味道很清新...是不俗的一道頭盤~~接著是牛油炸雞翼和雞絲米紙卷...炸雞翼配了青檸和鹽...米紙卷則配了碟魚露.....兩碟小吃不算得上十分出色...但算是用心之作~最後便是牛肉撈檬和生牛肉河...兩者都很讚!!!P.S. 值得一提的是此店的 Mojito (Cocktail) 調得很好...愛喝 Mojito 的絕對值得一試~~ 繼續閱讀

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. 繼續閱讀

蘇豪的食肆，有前菜有主菜及飲品的，大多索價一百上下。這裡前身是另一間西餐廳，現在就開了間飲食集團經營的越南菜館。兩道菜連飲品，盛惠78蚊再加一，幾便宜。是日來吃午餐，主菜當然是選生牛河，而也吃了好幾款前菜。午市套餐有5款前菜可以選擇，除了雞絲沙律外，選了雞絲粉卷、蝦肉粉卷、蒸粉卷及春卷。粉卷做得幾認真，材料也十足的，生菜、香葉也下足的，吃起來很清新。吃起來雞絲餡跟蝦肉餡味道也差不多，而最重要的一環其實是魚露，這裡的只一般水準，令這味菜失色不少。不過一客6件，份量很足夠的；春卷肉碎太多，吃起來有點膩，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，晶瑩剔透，夾起來也不穿破。內裡餡料下足，有沙葛、肉碎、蔥等等，夾上炸蒜蓉及撈下魚露，是覺得最好的一款前菜；牛湯河很大碗的，湯多，也夠熱度。喝起來不算是很鮮美，牛肉湯是騙不得人的，功夫及材料下得不夠，一喝就知；牛肉上檯時已差不多全熟的，還好吃起來也軟熟，不韌；加入金不換、紅尖椒及青檸汁，吃起來也不錯。不過如果可以多點芽菜及蔥，會更好吃。侍應有點「遊魂」，服務是一般水準。連一杯凍飲，埋單78蚊加一，幾經濟抵食，可以一試。 繼續閱讀

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. 繼續閱讀