About Annam Restaurant

When the French occupied Vietnam, they divided it into three different ‘countries’; the north was called Tonkin, the centre was called Annam, and the south, Cochin China. Annam translates as ‘peaceful south’ in Vietnamese.

We welcome you into the world of Annam, where our menu features a very personal showcase of dishes inspired by the cuisine of Vietnam with French flair. A diverse culture that exhibits freshness, balance of the raw and cooked, with intoxicating aromas.

Chef: Chris Green


About Chris Green:

Growing up in Wairoa in the 1970’s the idea of owning arestaurant didn’t really cross my mind jokes Chris Green – “I didn’t even know what a restaurant was – the prospect of becoming a gang member was more likely.”

Chris (Ngati Kahungunu), who describes himself as a shy kid, left for the capital and was working in a car factory in Petone when he got a call from a friend to help out in the kitchen of the local Cobb & Co (Lower Hutt) – that’s where Chris got his first taste for hospitality and the rest is history.

“I loved it, the closest thing I had experienced to a commercial kitchen was the local fish and chip shop in Wairoa. There was so much energy and it was whole new, brilliant experience—I was hooked.”

This casual stint as a kitchen-hand was a new beginning for Chris and is where his long-time relationship with John Lawrence (Boulcott Street Bistro) and Mike Egan (Monsoon Poon & President of Restaurant Association of NZ) began.

“Meeting these guys and others in hospitality was like joining a gang in a way, we became a sort of family; working, studying and collaborating on ideas. It was pretty cool.”

Chris completed his London City & Guilds exams at Wellington Polytechnic, and worked and gained experience in restaurants in Wellington and across the ditch in Sydney.

In the late 80’s, Chris partnered up with John Lawrence and opened Tinakori Bistro, and when the opportunity arose they took over Plimmer House, making their mark with the iconic Boulcott Street Bistro.