Chef-owner Peter Cuong Franklin, having worked in Hong Kong, Chicago, and Bangkok, has returned to Vietnam to open a restaurant in a lively market. He combines modern cooking techniques with authentic street food recipes to create delicious flavors. From fresh tuna tartare to roasted duck-mozzarella-herb mini pizzas, shrimp and pork tacos, and bone marrow Wagyu beef pho, every dish is a delightful balance of flavors and textures.
Anan Saigon, meaning “eat, eat,” is located in the vibrant Cho Cu market on Ton That Dam Street in the heart of bustling Saigon. Recently, the restaurant was awarded a prestigious one-star Michelin rating.