AN INTIMATE FINE-DINING POP-UP AT THE ANAM MUI NE

For diners seeking something a little more intimate, The Anam Mui Ne has introduced an exclusive fine-dining experience limited to just eight guests. Set around four tables in a private space adjoining The Indochine Restaurant’s outdoor terrace, the pop-up takes place every Tuesday and Thursday, offering two five-course tasting menus that bring together European techniques and Asian influences.

Created by Chef Le Huu Nghia, the menus move through contrasting flavours, textures and temperatures, with dishes ranging from chargrilled abalone and pan-seared turbot with lotus-seed purée to foie gras phở consommé. Optional curated wine pairings are also available.

Tuesday’s menu begins with a nori tart featuring salmon belly tartare, salmon roe, gherkin, shallot, sesame, ginger and wasabi mayonnaise, before moving to chargrilled abalone with homemade oyster sauce and pickled kombu. Daisy soup with vegetable broth and bonito flakes follows, while pan-seared foie gras is paired with fig, apple purée, pistachio and candied ginger. Grilled filet mignon with red wine sauce, carrot purée, mushrooms and baby broccoli forms the heart of the menu, before petit fours bring the evening to a sweet close.

Thursday’s menu starts with a shrimp-wrapped scallop served with caviar, coriander aioli and pickled shallots, followed by beef filet mignon tartare with ginger jam, nori and lemon mayonnaise. Chef Nghia’s foie gras phở consommé with shiitake mushrooms and truffle oil is followed by chargrilled hamachi crudo with ponzu reduction, pickled jalapeño and guacamole.

Pan-seared turbot with lemon-ginger sauce, lotus-seed purée, pickled coconut tubers and ikura anchors the Thursday menu, before a strawberry mille-feuille with goat’s cheese mousse provides the finale.

For The Anam Mui Ne, the concept is as much about intimacy as gastronomy.
“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.”

“We wanted to create something guests have to seek out rather than simply stumble across,” added The Anam Group General Manager Laurent Myter. “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 this results in a very personal experience for our guests.”

Pop-Up Fine Dining is available every Tuesday and Thursday from 6pm to 10pm at The Indochine Restaurant, The Anam Mui Ne. The experience is limited to eight guests per evening, and reservations must be made at least 12 hours in advance.

For further information, visit The Anam website, email info.mn@theanam.com