“I dance like I’m from the Carribean. I have the attitude of a typical Italian father. I cook like I’m French. But I’m living the dream here in Vietnam,” All that history and culture is captured in every bottle of Rhum Belami. We went over to his micro-distillery to get the latest from Vietnam’s favorite craft rhum company.
Chef Shozo Tsuruhara’s restaurants represent all sides of Japanese cuisine in Saigon, from affordable quick bites of sushi, up to immaculately presented Japanese fine-dining. At Fume, his fine dining restaurant, he tells us how he got to here.
Chef Thitid ‘Ton’ Tassanakajohn changed Thai cuisine for good, and picked up an armful of awards along the way. Here’s how he did it.
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.