Foie gras phở consommé, chargrilled abalone and pan-seared turbot with lotus-seed purée are among the highlights of The Anam Mui Ne’s new fine-dining pop-up, an intimate experience limited to just eight guests per evening.
Held every Tuesday and Thursday from 6-10pm in a private space adjoining The Indochine Restaurant’s outdoor terrace, the pop-up features four tables and offers a more personal alternative to traditional resort dining.
Chef Le Huu Nghia has created two five-course tasting menus built around seasonal ingredients, combining European techniques with Asian influences. Optional curated wine pairings are also available.
Tuesday’s menu includes nori tart with salmon belly tartare, chargrilled abalone, daisy soup, pan-seared foie gras with fig and apple purée, and grilled filet mignon with red wine sauce.
Thursday’s highlights include shrimp-wrapped scallop with caviar, beef filet mignon tartare, Chef Nghia’s foie gras phở consommé with shiitake mushrooms and truffle oil, chargrilled hamachi crudo, and pan-seared turbot with lemon-ginger sauce and lotus-seed purée. A strawberry mille-feuille with goat’s cheese mousse completes the menu.
“Keeping the experience deliberately small allows us to be even more creative and more personal,” said Chef Nghia. “With only eight guests, we can give each plate and each table an unsurpassed level of attention.”
The Anam Group General Manager Laurent Myter added: “With four tables and eight seats, it feels closer to being invited to a private dinner than visiting a restaurant. That intimacy gives our chefs the freedom to be adventurous and creates a very personal experience for our guests.”
