At Sam Aisbett’s Akuna Restaurant, the chef celebrated for his modern Australian cuisine, who cooked with culinary legends Tetsuya Wakuda and Peter Gilmore, is cooking without boundaries using local ingredients while showcasing a few from his Australian homeland too. “Look at me. I am modern oz!” says the chef who’s calmer and more content than ever before.
World Class Vietnam Winner 2023, Nguyen Tuan Anh, runs the experiential and sustainably-minded Hanoi cocktail bar, USEbar, and the museum-themed The Haflington. Here, he tells us how his approach has brought him happiness.
At Mắm NYC, located on Manhattan’s Forsyth Street, Jerald Head and Nhung Dao recreate the flavors of Hanoi, with their funky mam tom-fuelled bun dau mam tom. Surprisingly, New Yorkers are getting as addicted as Jerald.
Phạm Hồng Toàn opened Tủ Bar with his co-founder. It’s a Saigon cocktail bar that you enter through a wardrobe. But rather than a gimmick, Tủ Bar is that kind of place that makes you believe in magic again.
Sago House just won Asia 50 Best Bars’ Art Of Hospitality Award, one of two awards handed out before the event on July 18 in Hong Kong. We gave hungover co-founder Jay Gray a call to find out how they did it.
Nguyen Cong Truyen is currently the bar captain at Stir – Modern Classic Cocktail Bar. At World Class Vietnam 2023, he won the Rising Star title thanks to his impressive performance. Here, he tells us how he did it.