Anyone who appreciates extraordinarily good food made with love is most likely familiar with Anh and Chi on Main Street.
Those who have yet to experience the authentic flavours of this local Vietnamese restaurant may have noticed a lineup or two outside. Apart from the tantalizing menu, one of the reasons for this is that Anh and Chi has always operated sittings on a first-come, first-served basis.
But for the very first time, the restaurant is accepting limited reservations by donation. This means you can support a charity of your choice while ensuring you lock in a dining timeslot (and beat the line) at the award-winning spot. As always, walk-in service is available and encouraged.
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The all-new reservation system comes right in time for fall. Since Anh and Chi has decided to extend its patio to include a romantically-lit streetside tropical garden, diners have the perfect setting for date night or catching up with the pals in their bubble.
In addition, the restaurant has launched an exclusive bar program with new and emerging talent Jared Schmidt. The mixologist, who became the Patron Perfectionists 2020 Canada winner and a Woodford Reserve Manhattan Experience 2019 finalist, infuses the new cocktail selection with impeccable flavours.
One example of this is the Vietnamese Martini made with Tanqueray No. Ten Gin, chrysanthemum-infused vermouth, Junmai Ginjo Sake, house-made ginger liqueur, licorice, and fish sauce. Yes, fish sauce!
Anh and Chi has also grown its wine and sake program, bringing a new wine director on board: industry sweetheart and sommelier Miguel Arrais.
Looking for a glass of something big and bold during fall? We suggest the 2016 Echo Bay Synoptic at Anh and Chi. This organic, biodynamic wine is fermented with indigenous yeasts, offering an unforgettable finish on the palate.
“This is a big wine. I love how it evolves in the glass as it opens up. Opulent Bordeaux meets rustic BC,” Arrais explains.
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When it comes to food, order the restaurant’s reimagined heirloom dishes to warm your heart (and tummy) through fall and winter.
New to the menu are Grandma’s crab tomato noodle soup, Vietnamese steak and eggs, and hand-poured steamed rice sheets rolls with grilled pork and locally farmed micro greens. Classics like the crispy spring rolls with black mushroom, grilled beef lemongrass skewers, soft shell crab salad, and spicy noodle soup are always worth reordering, too.
If you’re thinking family-style, don’t shy away from the seared BC Pacific snapper with roasted peanuts and chive oil, yellow coconut curry with organic tofu and winter vegetables, or the shellfish feature starring locally-sourced mussels simmered in white wine.
For a sweet dessert to finish off your contemporary-meets-traditional Vietnamese feast, ask about the rotating selection of artisan delicacies made in-house daily.
The team at Anh and Chi is doing all that it can to ensure the safety of staff and guests during the COVID-19 crisis by following a dedicated health and safety plan.
This includes social distancing, limiting six guests per table, increasing sanitization measures, and mask coverings for all staff.
Gift cards, house-made sauces, and meal kits disguised as care packages are available for order via the recently launched Anh and Chi at Home. Takeout is also an option for the days and nights you want to stay in.
For your next fall dining experience, book a table by donation at anhandchi.com and simultaneously support a cause you care about.
Address: 3388 Main Street
Hours: 11 am to 11 pm daily