AN NAM (KOWLOON TONG)

Similar to its sister establishment in Causeway Bay, Festival Walk’s An Nam has an expansive menu with abundant options for starters, seafood mains and carbs. The interior, too, takes on the similar tones of patterned floor tiles and turquoise tones throughout. The spacious booth seating are the most coveted for larger parties, and given the popularity of Festival Walk on weekends, require advanced bookings. Light appetisers such as steamed rice flan in Hue style, and spring rolls are popular items at this branch. However, we’re fans of the seafood dishes, particularly ones involving crab such as wok-fried tamarind crab and steamed coconut crab. The latter makes use of coconut water in the cooking process, which lends sweetness to the meaty crustacean; we also appreciate that the shells are cracked to facilitate easier eating. Both dishes are large in portion and are best shared among the table. Noodles are well-executed, especially a steamy pho, and the green mango chargrilled pork salad is a fine balance of sweetness, tartness, and complex textures.