At The Annam the menu is never fixed — it changes with the tide. Each morning at five, the Cua Dai fishermen's boats reach shore, and the chef selects the freshest catch right there.
From sea to table
Crab, squid, rabbitfish, mantis shrimp — all prepared the same day. No freezing, no middlemen. That is why the sweetness of the sea survives all the way to the plate.
Central-Vietnamese flavours
The chef pairs heirloom recipes with contemporary technique: seafood mi Quang, banana-leaf steamed fish, An Bang jellyfish salad. Once a week the menu is refreshed to the fishing calendar.
Reserve a table by the sea, and let dinner tell you the story of this coastline.