Crustacean Beverly Hills

As noted by Gayot, Chef Helene An started the modern Vietnamese cuisine movement back in the 70s and continues her legacy at Crustacean Beverly Hills. Start with the “crab cake” where the crab meat is actually fresh heart of palm. The tuna cigars where smoke is involved is a must-have, as well as the Himalayan salt block steak or the Vietnamese caramel whitefish. Other culinary treasures are the classics from the Secret Kitchen. The dishes are prepared in a separate kitchen accessed only by the family or longtime chefs, that include Chef Tony Nguyen who is running the kitchen, who have proved their loyalty with a decade or more of service. From there, the An’s Famous Garlic Noodles are obligatory. And we feel the same about the An’s Famous Garlic Roasted Crab Finish with the pineapple financier or Chef Helene’s Classic Banana à la Mode.