This summer Festival Walk’s An Nam is launching a brand new range of chef’s special dishes, featuring all-time favourites such as deep-fried soft shell crab with garlic salt; homemade char-grilled pork neck fillet with Banh Hoi, crispy cuttlefish cake with corn; etc. The celebrated restaurant is also home to a series of summer exclusive dishes including Cu Chi style grilled eel with herbs; lemongrass mixed clams in clay pot; roasted spring chicken with lemongrass; and Vietnamese crabmeat vermicelli in tomato soup. Both chef’s special dishes and summer exclusives are available from now until June 30, 2020.