The chef
Peter Cường Franklin
The chef behind Anan Saigon — Saigon's celebrated modern Vietnamese restaurant — bringing a Vietnamese-soul, world-technique philosophy to every bowl of phở.
Story
When phở meets pot-au-feu
Pot Au Phở 2.0 is the high-end phở tasting menu of Chef Peter Cường Franklin — the chef behind Anan Saigon. He sets Vietnam's national dish in a French technical frame: crystal-clear broth simmered for hours like a pot-au-feu, each spoon and bowl plated with precision.
The idea
Pot-au-feu × Phở
Pot-au-feu — France's classic simmered pot — meets phở: clear broth, prime cuts, and the crisp pastry 'lid' baked over the bowl.
The room
Dark, low & warm
A dark dining room with marble counters, a handwritten neon sign and an open kitchen — a room built for a special tasting evening.