Eat and Drink
The quick, brown fox jumps over a lazy dog.
Four Fresh F&B Upstarts’ Hot Takes On Life In Vietnam’s Bar And Restaurant Industry In 2025 And 2026
Operators from Thirty 59, Vin Hơi, Half Half, and A Xỉu on the year Vietnam's bar and restaurant scene stopped...
The Sound And The Sizzle: How Ineya Roll & Teppan And Royal Group Are Taking Teppanyaki To The Heart Of Thao Dien
At Ineya Roll & Teppan, no performance – just A5 wagyu, fresh tuna, and 35 years of hospitality philosophy teaching...
Dim Tu Tac Is Ten Years In And Still Getting Better
Ten years is an eternity in the restaurant business. Most places close within two. But Dim Tu Tac now has...
Off-Script: Jordnær’s Eric Kragh Vildgaard On Love And Hate And Cucumber Salads
'Hate' tattooed on his knuckles, three stars hanging in his restaurant, Jordnær, in Copenhagen – Eric Kragh Vildgaard makes brutally...
Between The Earth And The Sky: Makris Athens Is Movement
Makris Athens turns Greek ingredients into movement – olive oil drops, chive lines, liquid nitrogen smoke – caught between ruins...
Hozo City Tết Fest’s MÊ VỊ® Served Eight Courses And Thirty-Two Guests In One Statement Dinner Along The Saigon River
On the penultimate night of Hozo City Tết Fest, Chef Vuong from MICHELIN-starred CoCo Dining served 32 guests an eight-course...
Getting Confrontational At Hozo City Tết Fest 2025’s Culinary VỊ Battle
Four restaurants throw down in a chefs' battle to interpret Tết – togetherness, home, memory, and continuity plated up as...
Designing Taste At Hozo City Tết Fest 2025’s MÊ VỊ®
Gerira Architects, LAITA, nhabe scholae, Aaaaaa, LAM Weaving Spaces, sgnhA, 324PRAXIS, and voides have each been paired with a restaurant...
Peter Cuong Franklin, Thanh Vuong Vo, And Alistair Minty On Something New And Uniquely Vietnamese
Vietnam's culinary scene is done proving itself to the world – now it's defining itself on its own terms, with...
Raising Kid: Norimasa Yamamoto’s Mission To Make Sake Matter Again
Norimasa Yamamoto transformed his family's Heiwa Shuzo brewery into an award-winning sake powerhouse by ditching traditional hierarchies, treating competitors as...
The Dot is an independent magazine covering food, drink and travel across Asia and the world.