Anan Saigon
Vietnam
Anan Saigon is a restaurant at 89 Ton That Dam in District 1, Ho Chi Minh City, set within Chợ Cũ, one of the city’s older wet-market areas. The operator describes it as a “tube house” venue tucked into the market streets, with dinner service from Tuesday to Sunday and reservations handled by email. Its setting is central to the experience: compact, urban and closely tied to the market environment rather than a conventional standalone dining room. The kitchen focuses on modern Vietnamese cooking under chef Peter Cuong Franklin, presenting street food and familiar dishes through a fine-dining lens. The current offer includes two tasting menus, alongside à la carte dishes, with examples such as Le Petite Bánh Mì, Bún Chả Bourdain, Hà Nội Turmeric Fish, Bánh Xèo Taco, Đà Lạt Street Style Pizza, Mekong Delta Fish, Cơm Tấm Saigon and Fish Sauce Ice Cream. The menu framing suggests a blend of regional references, local ingredients and French-influenced technique. Facilities are intentionally limited by the building’s scale and location. The restaurant states that tasting menus require advance booking, all guests at the same table must choose the same tasting menu, and no dress code is required. It also notes that children under 12 cannot be accommodated and that the property is not suitable for wheelchairs because of the small walk-up building in the market. These details point to a tightly managed, small-format service rather than a broad casual-dining operation. Anan is part of a wider cluster of venues on the same property, including Nhau Nhau on the second floor and a rooftop dining bar, but these are distinct from the main restaurant and should be treated separately. For Anan itself, the appeal lies in its focused menu structure, market setting and city-centre atmosphere, which together create a concise contemporary portrait of Saigon cuisine rather than a generic international tasting-room experience.