Home Food

Food

Renkon Saigon: A Review Of The Modern Izakaya

Izakayas are quintessentially Japanese. They’re a place to unwind after work with a beer or something stronger and a few shared plates of food....

Tacos In Saigon: Searching For The Best Tacos With Julio Gomez

As Vietnam’s restaurant scene continues to evolve, the number of outlets serving Mexican cuisine is growing too. Inside these restaurants, the taco—the traditional Mexican...

Sweets In Ho Chi Minh City: A Guide By FoodholicVN

Vietnam has desserts from around the world. Whether it’s a “Banana Fever” banana bread cake from Bakes Saigon or a matcha mille crepe from...
Poke_Saigon

Poke Saigon Founder Emmanuel Tieu’s Healthy Food Revolution

In the U.S. alone, the number of poke restaurants nearly doubled from 2015 to 2016. During that time a myriad of outlets began decorating...
https://www.wsj.com/articles/drinkers-go-crazy-for-gin-investors-for-tonic-1521199401

Gin Fest Saigon’s Search For The City’s Best Gin Cocktail: Part...

These things come in cycles. Vodka was trending in the 2000s with Grey Goose becoming the drink of the decade. Now it’s gin’s turn...not...
BiaCraft

BiaCraft Artisan Ales: Four Beers At The Collaborative Craft House

As BiaCraft Artisan Ales grows the “no bullshit, just bloody good beer” company are reaching out to local breweries to develop exclusive craft beers for...
Gin Fest Part 1

Gin Fest Saigon’s Search For The City’s Best Gin Cocktail: Part...

The current gin trend took hold around a decade ago. Today, there are 233 gin producers in the UK—that’s close to the number during...
Jesse Grasso

The Anatomy Of A Dish: Renkon Saigon’s Jesse Grasso’s No-Broth Ramen

Canadian chef Jesse Grasso is content. First, Renkon Saigon, the modern izakaya, is open. Second, he’s about to add his mazemen to the menu—a...
Haisous

HaiSous Restaurant: Thai and Danielle Dang’s Chicago Comeback

HaiSous Restaurant in Chicago’s Lower West Side was born of out of its owners’ “brilliance and resilience.” Thai Dang and Danielle Dang were forced...
Quan Ut Ut Smoking

Quan Ut Ut On The Science Of Smoked Barbecue

“Barbecue means a different thing to different people. But to us, barbecue means low and slow temperatures from organic heat sources, indirect cooking methods...and...