The quick, brown fox jumps over a lazy dog.
Bartenders love Irish whiskey for its historical importance. Now, Bushmills have launched a special 12 years old whiskey for Asia. To celebrate its launch we met three people to understand the Bushmills' story. And to learn three whiskey cocktails.
Phantom of the Opera Saigon is the city's chicest and most secretive cocktail bar in a historical courtyard and a space the was the opium storage basement.
The Triệu Institute is a gin bar and restaurant exhibiting the brand's five gins. Proudly, inspired by Lady Triệu herself, there's some tenacious women powering the company.
Litti Kewkacha is the Academy Chairman for Asia’s 50 Best Restaurants and when you hear about his food adventures in locations as diverse as Tokyo and Lima, you can understand why.
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.
Chef or bartender? Why choose when you can be a bit of both? And these three are living proof of the existence of the Vietnamese bar-chef! Meet ‘Rex’ Hoang Duy, Tom Nguyen and Trung Nguyen. And discover how they’re taking a culinary approach to their cocktails.
We went in search of the sous chef, those unsung kitchen heroes, and in three woodfired kitchens we found a newly hired sous chef, one who’s come up through the ranks, and a restaurant in search on one.
Summer Le’s Nén Light opened in June, and since then they’ve offered two Sto:ry menus. The latest one weaves between sacred trees, ancient paper and cotton-candy Danang clouds.
Da Vittorio Saigon’s Executive Chef Matteo Fontana tells us about the pressure and the pleasure of representing the Cerea family at their new restaurant.
BAR SON Saigon has soaked up its surroundings and emerged as a beautiful and botanical space to indulge in some vibe dining.
Five Saigon chefs, from Aalto, Esta, Quince, Stoker and Sóno tell us about their fascination with woodfired food.
Chapter Dining & Grill Hanoi is a restaurant on hip Chan Cam Street, that’s rustic, and primal, and Instagrammable thanks to stuffed Dong Tao chicken feet and burning butter candles.
Discover two Highland Park Whisky pairing dinners, hosted in Hanoi and Saigon only eight days apart, with Quang Dung at Chapter Dining & Grill and Peter Cuong Franklin at Nhau Nhau.