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“We Know Nothing Gold Can Stay That Way Forever” Jerrold Khoo On The Ephemeral Stay Gold Flamingo Singapore

“We Know Nothing Gold Can Stay That Way Forever” Jerrold Khoo On The Ephemeral Stay Gold Flamingo Singapore

Jerrold Khoo tells us about his ephemeral and funky Stay Gold Flamingo Singapore.

Bambino Is The Leftover’s Revolutionary Italo Disco-Inspired Saigon Supper Club

Bambino Is The Leftover’s Revolutionary Italo Disco-Inspired Saigon Supper Club

The Saigon Italian supper club, Bambino, is the first project from The Leftovers, the wryly named group of former colleagues – led by Ryan, the CEO, and Thomas, the F&B Director – that banded together to flip a middle finger at the past and propel Saigon’s dining scene forward.

Champagne, Community Service And Single Malts With Nguyen Minh Khanh At Saigon’s PK Maltroom

Champagne, Community Service And Single Malts With Nguyen Minh Khanh At Saigon’s PK Maltroom

PK Maltroom, in Saigon’s downtown Tan Dinh Ward, is a whisky-lovers haven, thanks to the passions of co-founders Khanh and Phuong Huynh. But there’s much more going on than simply single malts.

How Về Để Đi’s Michael Rosen Doubled Back On The Gin Industry In Order To Leave With Some Award Winning Spirits

How Về Để Đi’s Michael Rosen Doubled Back On The Gin Industry In Order To Leave With Some Award Winning Spirits

Michael Rosen, an entrepreneur with a passion for Vietnamese spirits, founded the Về Để Đi distillery in 2023. The distillery’s first two products, Về Để Đi Good Gin and Về Để Đi Crème de Cacao, have both won gold medals at the Global Spirits Masters. Now, Michael is working on producing the first large-scale whisky distillery in Vietnam.

A Rising Star From Behind The Bar: Opium Bar Bangkok’s Mixologist Julie Nguyen Is One To Watch

A Rising Star From Behind The Bar: Opium Bar Bangkok’s Mixologist Julie Nguyen Is One To Watch

Opium Bar Bangkok’s Julie Nguyen is already a female icon thanks to her competition successes and taking Vietnamese mixology overseas.

From Software To Hard Liquor: How Tech Director Turned Founder, Luan Khanh, Is Reinventing Rượu Gạo

From Software To Hard Liquor: How Tech Director Turned Founder, Luan Khanh, Is Reinventing Rượu Gạo

Luan Khanh, director of F&B software company SpeedPOS, is reinventing rượu gạo. At his Phu Nhuan wine shop, he ages the rice spirit in American and French barrels, and the surprisingly refined product is appearing in cocktails in some of Saigon’s best restaurants.

The GoodTime Burger Boys Duc, Tommy, And Long Celebrate Three Years Of (Mostly) Going To Sleep With A Smile On Their Faces

The GoodTime Burger Boys Duc, Tommy, And Long Celebrate Three Years Of (Mostly) Going To Sleep With A Smile On Their Faces

GoodTime Burgers Hanoi took their time opening a first restaurant. So, here, Duc, Tommy and Long tell us about the hard times and the good times during their first three years.

CoCo Saigon’s CoCo Grill: A Hotbed of Chef Võ Thành Vương’s Culinary Invention

CoCo Saigon’s CoCo Grill: A Hotbed of Chef Võ Thành Vương’s Culinary Invention

CoCo Grill is a new concept within the CoCo Saigon culinary complex. This is where chef Vo Thanh Vuong skillfully uses fire in the menu The Flame of Hestia to create an incredibly attractive dining experience.

Kickstarting The Heart With Charly Aguinsky And The Buenos Aires Bar Tres Monos

Kickstarting The Heart With Charly Aguinsky And The Buenos Aires Bar Tres Monos

“We were like ‘Wow!’ we’re a bar at the bottom of the world and we’re getting all these accolades.” Charly Aguinsky, co-founder of Tres Monos in Buenos Aires, Argentina, tells us about their neighborhood bar that’s won World’s 50 Best Bars’ Michter’s Art of Hospitality Award 2023.

Akuna Restaurant’s Sam Aisbett Is Going With The Flow

Akuna Restaurant’s Sam Aisbett Is Going With The Flow

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.

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