At Wink Hotels we are doing things differently. So, we’re dispensing with traditional interviews (who enjoys those anyway?). In comes casting – a chance to become a hospitality professional for Vietnam’s first locally-made international-standard hotel brand; a day showing us who you really are.
The new Malaysian restaurant in Saigon, Lesung, takes its name from 'batu lesung' the Malay name for a pestle and mortar. Chef Eden Daus has one in the kitchen, passed down through generations by his family.
Anan Saigon's Peter Cuong Franklin, Nous Dine's Nghiem Minh Duc, and Ngo Thanh Hoa at East by Ngo Thanh Hoa are all doing exciting things at the vanguard of Vietnamese cuisine. And these are the sous chefs helping them.
At his Chef’s Table at An’s Saigon in Saigon’s Thao Dien, Cuong Nguyen, former sous chef at Anan Restaurant, spins fables as the table transforms into magical dioramas, and the magnificent seasonal tasting menus amplify the theme.
Distinguished and dazzling, Yuzu Omakase Saigon, the Bangkok-born Japanese restaurant brand, refreshes traditional omakase dining in a relaxed, minimalist setting. Chefs skillfully mix global flavors with omakase’s essence, focusing on the best seasonal ingredients for their menus.
Beam Suntory’s Daryl Haldane is a whisky aficionado and a fan, with a particular passion for Islay’s Bowmore Distillery, which has been releasing some treasures – whiskies stored in the barrels in their below-sea-level vaults that finally, in limited release, are seeing the light of day.