About Us

NamNam, in partnership with Les Amis Group, is a popular Vietnamese restaurant chain in Singapore that specialises in Vietnamese cuisine. Established in 2011 by Chef-Owner Nam Quoc Nguyen, NamNam offers a contemporary and vibrant dining experience, bringing the flavours of Vietnam to the heart of Singapore.

With a menu featuring a “pho-bulous” selection of 12 Vietnamese noodle bowls, including the renowned Vietnamese pho with beef or chicken broth, NamNam satisfies the cravings of pho enthusiasts in Singapore. As a Singapore Vietnamese restaurant, NamNam showcases the richness of Vietnamese cuisine through its mouth-watering Banh Mi baguettes and a range of tempting snacks and desserts. Notably, NamNam takes pride in serving authentic Vietnamese cuisine prepared without the use of MSG.

With outlets located in Raffles City, Wheelock Place, Takashimaya Shopping Centre, and Changi Airport Terminal 3, NamNam offers a taste of Vietnam’s vibrant streets to diners across Singapore. Indulge in the flavours of Vietnam and experience the essence of Vietnamese cuisine at NamNam, your go-to Vietnamese restaurant in Singapore.

Our Team

Nam Q Nguyen
Founder

In partnership with Les Amis Group, NamNam is a casual quick-service noodle bar that is one of the most popular Vietnamese F&B concepts in Singapore.

Nam spent the first seven years of his life in Phan Rang in the South-Central coastal province of VietNam before his family escaped to Denmark in 1979 after the VietNam War.

In 1989, Nam embarked on a new life of becoming a culinary student in Copenhagen Culinary Institute. Since then, he has worked in various award-winning restaurants and hotels around the globe – such as The Lighthouse in Singapore, one Michelin star Le Canard Oslo, two Michelin star Aquavit NYC and The Sukhothai Bangkok. During his tenure at The Lighthouse, a concept conceived by the Les Amis Group, Nam picked up a Rising Chef award in 2002 at the World Gourmet Summit.

With a highly creative mind coupled with strong determination, Nam is always operating on the edge of trends, constantly inspired to take a leap of faith with all his creation.

Shane Lim
General Manager

Having seen the impact of service operations on her family’s dining experience since young, Shane is determined to do better for her diners in her role in the F&B industry.

With a Higher Diploma in Tourism and Hotel Management from Taylor’s College coupled with experience in several award-winning restaurants and hotels, Shane brings with her extensive guest relations and F&B operations management capabilities. Her vision for NamNam is to become an established leading brand that constantly pursues innovative concepts and superior guest experiences, and to provide a positive environment that rewards and inspires.

An avid traveler, Shane brings back new culinary approaches and insights from each country she visits. Do say hi to Shane if you see her around at any of our NamNam outlets!

El Chee
Operations Manager

Opening a cafe had always been a lifelong dream of El’s. This saw her start her journey in the food and beverage industry as a barista. Before joining NamNam, El gained valuable experience working as a manager at other restaurants and cafes such as IKEA and Geláre. Holding a Diploma in Logistics and Supply Chain, she had also undertaken professional development courses in customer service and team management.

When El was introduced to NamNam by a close friend in 2013, she was drawn to the team’s energy and creativity, as well as the company’s focus on sustainability and giving back to the community. She’s now been part of the NamNam family for a decade and loves the dynamic and ever-changing environment of the F&B industry.

When she’s not at work, El can be found on the badminton court, swinging her racquet and chasing shuttles.

Chef Ken Yeoh
Group Chef

While some float along the tides of life, Chef Ken grew up with a specific goal and dream to be a chef because of his immense love for food. Enrolling into culinary school after completing junior high, he attained a Diploma in Culinary and gained experience from his culinary stints at Genting Highlands, and Little Saigon.

Fresh out of high school, Chef Ken started his journey with little skills but big ambitions. While some chefs pride themselves on creativity, Chef Ken took a simpler approach by ensuring his food remains simple, tasty and satisfies those that are hungry. Joining NamNam in 2014, he worked his way up and trained tirelessly to be where he is today. Chef Ken has played a big part in the expansion of NamNam over the years and enjoys being at the center of a fast-paced industry.

While he is not fighting fires in the NamNam kitchen, Chef Ken swims in his free time to relieve stress and to keep healthy. Try to spot Chef Ken in the kitchens when you visit NamNam the next time!

Our Identity

The logo is an integral aspect of our branding and can be seen at various parts of the restaurant.

Consisting of the “NamNam Boy”, the logo has become very distinctive of our brand.

The idea was to incorporate a simple yet recognisable logo. The NamNam Boy, wearing a conical hat – an iconic imagery of Vietnam – is most reminiscent of the daily life in Vietnam.

Slurping a bowl of noodles with a pair of chopsticks, the Boy symbolises NamNam’s mission of bringing together authentic Vietnamese street food in a modern setting.

The boy symbol is more than just a reflection of daily life in Vietnam. The logo is also about bringing families to eat together and appealing to all walks of life. The boy symbolises humbleness and simplicity – a place to bring everyone together.

Our colours are a unique blend of earthy tones, comprising shades of brown and beige, complemented by hues of dark red and blue, conveying old-school nostalgia that makes NamNam a truly unique Vietnamese concept.

Pho-etiquette

1. CHOOSE YOUR PHO

Choose from a variety of toppings like beef slices, tendon, meatballs, or a combination of all! A meatless option is available with leafy greens, tomatoes, mushrooms, and tofu.

2. ADD GARNISH

If you order additional toppings, begin by adding bean sprouts, fresh herbs (sweet basil and Vietnamese mint), and a little squeeze of lime. Push the garnish into the hot broth and gently mix with the noodles.

3. DIG IN

With a spoon in one hand and chopsticks in the other, lift noodles and enjoy, alternatively slurping the broth. Dig into your pho while it’s piping hot, otherwise it will turn soggy and taste bland.

4. SAUCES

Sriracha chili sauce and hoisin sauce are traditional condiments. Squeeze a little of each into a saucer. Mix both sauces together with your chopsticks.

5. DIP

Dip beef slices or other meat toppings you have into the hoisin-sriracha sauce mixture.

6. SLURP & ENJOY

In Vietnam, it’s not considered rude to tip the bowl and slurp the broth. Go for it if you’re in the mood and savour every last drop!

About Us

Our Team

Our Team

Our Identity