Annam is next-level Vietnamese cuisine from talented chef Jerry Mai, a Vietnamese-born refugee raised in Australia who has worked under world-renowned chefs like David Thompson. The menu reflects what Jerry Mai would likely serve at a dinner party. Sumptuous dishes include the Sarsaparilla Braised Oxtail Dumplings - the oxtail is braised in fish sauce and syrupy thick jus-like sarsaparilla (a drink popular in years past) until it melts.

These dumplings are generously bursting with sarsaparilla-infused oxtail, yet they are also delicate and well-formed.

Annam has a playful, yet brilliant, menu with many signatures and Jerry Mai’s mantra is to “chow down in Chinatown.” The restaurant is well-designed and modern.

Also, check out the subtler northern Vietnamese speciality of Crab Banh Cuon open dumplings.

Read the Blog Post: https://tinyurl.com/y89m7vyp

 

theworldlovesmelbourne

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