Our Story
Our Story
NamNam is about repackaging the old and traditional into a modern interpretation of the increasingly popular Vietnamese street food.
Nam spent the first seven years of his life in Phan Rang–Tháp Chàm Ninh Thuận, a south-central coastal province of Việt Nam before his family escaped to Denmark in October 1979 after the Vietnam War. Being new immigrants to Scandinavia, his parents took every effort to ensure that their children kept their Vietnamese traditions and took great pride in the Vietnamese culture, starting with the dining table.
Instilled with Vietnamese pride, Nam embarked on a culinary expedition around the world. He had worked in various award-winning restaurants and hotels – such as the one Michelin star Le Canard Oslo, two Michelin stars Aquavit NYC, the prestigious The Grand Hotel Oslo, Raffles International Hotel & Resorts, The Sukhothai Bangkok and The Legian Seminyak where he took the reins as Executive Chef.
Despite his travels and exposure to various cuisines, Nam returned to his roots and started a joint venture with Les Amis Group – Annam Pte Ltd. was born. The 1st NamNam (f.k.a. NamNam Noodle Bar) opened on 15th October 2012.
The casual quick-service noodle bar took 5 years of careful planning before making its maiden debut in the bustling Raffles City Shopping Centre. NamNam is now one of the most popular Vietnamese restaurants in Singapore, serving up a variety of noodles, including Vietnam’s famous pho, as well as savoury baguettes known as banh mi.
Every element, from the interior decoration and tightly arranged communal seatings, to the menu is carefully curated to resemble the nostalgic street setting in Vietnam, juxtaposed with an industrial chic touch. Based on old-world recipes with a modern twist, NamNam’s food transports diners to the vibrant streets of Vietnam.
Think Locally, Cook Globally – His aim is to revolutionise Vietnamese cuisine, eventually bringing NamNam onto the international stage.
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!
