NAM Kitchen

“The food, the service and the drinks were outstanding.”

Betty Zhao★★★★★

I love the bright beautiful interior of Nam Kitchen. It’s in a plaza with a bunch of other restaurants and shops but there was plenty of parking during lunch hours. The food and drinks were really yummy. I loved the mocktails, especially the June Lemon. It was refreshing and not too sweet. The combo of the yuzu lemon and peach puree were perfect. The lomo saltado is a classic must get dish for Vietnamese Peruvian food. The thick crispy fries with juicy tender beef and the spicy creamy aji verde - and Nam Kitchen does it right so you can’t go wrong. The Cajun tiger prawns garlic noodles are al

Carlo Miguel Gutierrez★★★★★

I had a great experience at this Vietnamese-Peruvian fusion restaurant in Gardena! I visited with some friends for a weekend lunch and we enjoyed sharing their tasty and unique dishes. Going down the list of what I tried: - Lychee Peachee: Sweet and refreshing mocktail that paired well with the savory dishes. - Yuzu Pepper Pork Cheek: It was like candied pork coated in a citrusy sauce. - Truffle Fried Rice: One of my favorites here. The rice was perfectly moist, flavorful, and umami. I also liked the Chinese sausage and bacon which provided a nice meatiness to the dish. - Nui Xao Bo (Macaron

Jenny cheng★★★★★

A bold fusion of Vietnamese and Peruvian flavors, this spot delivers a creative lineup that's both comforting and elevated. The Pho Rib Bone is a standout - featuring a premium Korean short rib that's incredibly tender, soaking up rich, aromatic pho flavors in every bite. It's hearty, flavorful, and deeply satisfying. The Truffle Fried Rice leans into indulgence with smoky bacon, earthy shiitake mushrooms, finished with a drizzle of fragrant truffle oil for that extra umami kick. The Lomo Saltado brings the best of both worlds--beef stir-fried with red onions, celery, and tomatoes, paired with

K D★★★

You either think this is a five star restaurant based one simple reason: you enjoy sugar or you don’t. On the menu they claim no MSG as if that’s some sort of badge of honor nowadays. They need to get with the program because MSG is no longer the evil Asian ingredient they seem to think it is. By removing the flavor enhancer of MSG, they instead substitute it with sugar, sugar, and more sugar. Pho tastes like sugar. Garlic noodles taste like sugar. The ox tail fried rice is oil but lacks that special something… oh yeah salt and MSG, it clumps together like a paste instead of having individua