Our Story
Our Story
Nam Q Nguyen is the Founder and Managing Director of Annam Pte Ltd in partnership with Les Amis Group. Annam Pte Ltd owns NamNam, 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.
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!
