Anan Saigon
v.v3HB8p ¥D¼p Peter Cuong¬O¶V¸Ç¬ü°ê¤j¼p¦^¨ì®a¶m¶}ªºªk¦¡À\ÆU,
a(8]y.`Tv ¤µ¦~ºaºK¦Ì¨äªL¤@¬P
fp4 d?3G Zk}e?Grc §Ú¬O¥ÎEmail¸òÀ\ÆU¦b¨ìJ§Ó©ú¤@¬P´Á«e¹wq¦ì¤l©M¥D¼p®MÀ\,
Li=l/ ¬O«Ü¬ü¦nªº¦^¾Ð, Âdzo¾÷·|¸ò¤j®a¤À¨É.
Hv0sl+ Qq]UEI `Go §Ú³ßÅw¦Y, ¦ý¤£¬O¬ü¹®a, ¤]¤£·|¾Ç¯«¤§雫,
VkhK2 ¬ü¹ªº«~¨ýn¿Ë¦Û«~¹Á¤~ÄÝ©ó¦Û¤v
m$hSL4N §Ú¥u½Ķ¹§÷
L*h X_8J ¦³¾÷·|¤j®a¦Û¤v¥h¹Á¹Á
=GM!M@~,Ab Ed*`d> ¼o¸Ü¤£¦h»¡, ¤Wµæ
JEBo!9 _I|wp<R AD?^.< «eµæ AMUSE BOUCHE ¦è°^ Sai Gon
G';oM;~/| ÂC³½, Ngò ôm ¶V«n¤ò¯Î/µµÄ¬¯ó
x'JfRz Rice paper cone, tuna Chutoro Tartare, rice paddy herbs
6x/ X8zu
p7H*Ff` n7<<}wcV -R7f/a8 FRESH OYSTER ¤UÀsÆW Ha Long
;co{bk|rj ¤UÀsÆWªº¥ÍÄ®, ÂfÂc»T, ®õ°ê«CÂf, ª÷®Ü
YN>#zr+
~ On the half shell with lemongrass, kaffir lime and calamansi citrus sauce
`O}.
.N]g
<JH0 &
nI_Zk.R `&9#!T. 'OX6eY5
SALMON BANH NHUNG µD¤½ªe Me Kong
7 cIVK}& ¶Ç²Î¶V«n¤p¦Y³J¦Ì»æ, ·ÏÂtÂD³½, ÂD³½§Z, ¯õ», ªk¦¡»Ä¥¤ªo
s^KxAw_IV Salmon roe, smoked salmon, creme fraiche, local dill
i,yK&*>JJ
"F[VqqD (vj2XiO^+ `XWxC:j3% CRAB & UNI ª÷¿^ Ca Mau
GF/p|I D ·í¦aÃɦ×, ¤é¥»°¨ÁT®üÁx, ÆF·P¨Ó¦Ûª÷¿^ªº°à°s»]ÃÉ
{8B\-LUR Camau crab, Bafun uni, red pomelo, crispy shallot, prawn head sauce
5E!|-xD
E!Fy2h>[Z
H8-,gV HZK0Ldf |g'sRTKJ LE PETIT BE BANH MI ¦è°^ Sai Gon
ryn) °g§Aªk´Ò, ³½¤lÂæ, ®üÁx, ¤é¥»©M¤û
J0=`n(48B Uni pate, wagyu beef, Oscietra Caviar, air baguette
zw5~|<
fn
mZJJ,Q
"!Qhk3* GO?-z 0V l
E&hw ARTICHOKE ¤j¥{ (¶V«n¤p¤Ú¾¤) Da Lat
3mm`8!R ²Hµæ, ¥ÍÄ®, ©@ù
O5=ggG
Mussels, oysters, Saigon curry sauce
M"9
zK[cz
q]r!5&Z