ĂN — from Franklin's kitchen
Nhậu food done seriously: Peter Cuong Franklin's kitchen serves at the counter, with phở at the centre of the idea.
2F · 89 Ton That Dam · District 1
NHAU NHAU
A bar built around phở: phở spice, phở broth culture and rice spirits — on the second floor above Anan, and entirely its own venue.
The counter
Eat and drink, same counter
“Nhậu” is Vietnam's eat-and-drink-at-once culture, and Nhau Nhau turns it into a bar counter: food from Peter Cuong Franklin's kitchen alongside cocktails inspired by the phở bowl itself — cinnamon, star anise, fish-sauce caramel.
UỐNG — phở in a glass
Cocktails built on phở spice and broth culture: the phở cocktail, fish-sauce caramel, and regional rice spirits poured at the counter.
Open at the counter
Three frames to open: cocktails at the counter, the phở that started the idea, and food served right where you drink.
Cocktails at the counter
The room's drinks — phở as the starting point, not the punchline.
The phở
The dish that inspired the whole bar: phở, cooked and served right here.
Food at the bar
No moving tables: the food lands right at your drinking seat — the nhậu way.
The room
A warm retro room on the second floor — small, close, and entirely separate from the restaurant downstairs.
