Restaurant Review
Ănăn Saigon is located in the heart of Ho Chi Minh City's historic Chợ Cũ (Old Market), and is one of Vietnam's most celebrated restaurants and the recipient of 1 Michelin Star. At first glance, however, its surroundings hardly suggest a Michelin-starred destination. Set amongst crowded market stalls, ageing shopfronts, and the constant bustle of everyday city life, the approach feels far removed from the grand entrances and prestigious addresses typically associated with fine dining.
That contrast is precisely what makes Ănăn unique. Chef-owner Peter Cuong Franklin returned to Vietnam after working in Hong Kong, Chicago, and Bangkok to create what he calls "New Vietnamese Cuisine", a contemporary interpretation of traditional Vietnamese cooking that combines local ingredients, street-food culture, and modern culinary techniques.
Housed in a narrow multi-level "tube building" (see photo) typical of Vietnamese architecture, the restaurant embraces the energy of its neighbourhood rather than attempting to escape it. The menu reimagines classic Vietnamese dishes through a fine-dining lens, elevating familiar flavours while remaining true to their origins.
For many visitors, Ănăn Saigon represents the perfect blend of old and new Vietnam, where world-class cuisine emerges from one of the most unlikely and unpretentious culinary settings in Ho Chi Minh City.
Though I was a little surprised by the surroundings when my taxi arrived at the restaurant, the friendly host waiting outside the building quickly reassured me that this was all part of the Ănăn experience. Once checked in, I was escorted through the multi-level venue to the upper floor of the building.
My initial table was located in a particularly noisy section of the restaurant, so upon request I was moved to a quieter area adjacent to the bar, illuminated by stylish modern lighting. While the table itself was noticeably smaller, the atmosphere was considerably more comfortable. Interestingly, I was the only guest seated in the bar area for the entire evening, which provided a welcome sense of calm away from the main dining room. However, being somewhat removed from the primary service area may also have contributed to the occasional issue of dishes arriving less than ideally warm.
The staff attire was notably casual, with jeans and T-shirts rather than the suits and jackets more commonly seen in Michelin-starred establishments. I assumed this reflected both the restaurant's modern philosophy and the character of its surrounding neighbourhood. While unconventional, it was consistent with Ănăn's approach of blending fine dining with the energy and accessibility of Vietnamese street food culture.
I selected the 12-course tasting menu and, as has become my usual choice to date, wine by the glass. The menu showcased Chef Peter Cuong Franklin's modern interpretation of Vietnamese cuisine, but overall the experience proved somewhat hit and miss. While there were moments of creativity, the food was largely uneventful and lacked a truly standout course that would remain in the memory long after the meal. The waitress worked hard to enhance the experience and remained attentive throughout the evening, but there was only so much she could do to elevate the overall impression.
As with several of my previous Michelin visits, I requested the opportunity to meet the chef (see photo). My request to speak with Peter Franklin was happily accommodated, and I was also invited to tour the kitchen. I was surprised to discover how compact the kitchen was given the volume of diners and the complexity of the food being produced. It was an impressive operation and provided valuable insight into the effort required to deliver Michelin-starred cuisine from such a relatively small space.
Overall, Ănăn Saigon offered an interesting and uniquely Vietnamese dining experience, particularly because of its location and concept. However, while the restaurant's reputation and creativity were evident, the food and service never quite came together in a way that justified the high expectations created by its Michelin Star and international acclaim.
Experience Score
- Reservation Process
- 8/10
- Welcome
- 8/10
- Atmosphere
- 4.5/10
- Room Decor
- 4/10
- Food Theatre
- 5/10
- Food Presentation
- 8/10
- Food Taste
- 7/10
- Food Portions
- 7/10
- Dinnerware
- 8/10
- Attentiveness
- 5/10
- Service
- 5/10
- Staff Knowledge
- 5/10
- Staff Attire
- 2/10
- Passion
- 4/10
- Sommelier
- 0/10
- Guest Dress Std
- 3/10
- Value
- 6/10