Food

With restaurants, chefs, trends changing daily in Vietnam, keeping track of all that’s new and noteworthy can sometimes feel like a losing battle. Undaunted, our 20-strong awards committee has taken on the Herculean task of curating a list of nominees for this year’s Vietnam Restaurant & Bar awards’ marquee categories: ‘Restaurant of the Year’ and ‘Bar of the Year’. Supporting them with insights gleaned from interviews with industry leaders and by analyzing historical data and trends are our best eyes […]

Saigon Sip City on tasty eats off the beaten track.

030 Cuisine, an Asian-European fusion comfort food restaurant, Huy Tran’s brainchild and passion project, the venue is a fulfilment of a long-cherish.

Packed with unique flavors, Sheraton Saigon's mooncake collection promise to surprise and delight the most sophisticated palate.

At Mama Sense you can expect an authentic Mediterranean experience, with no compromises.

Having established a profitable farm-to-table business, Thien Sinh founder Nguyen Quoc Thang is taking on a bigger role in the community.

Enjoying truffles doesn’t have to burn a hole in your pocket as you can choose the amount of fresh truffles shaved on your dish.

A portmanteau of ‘food’ and ‘Europe’, FEURO is a passion project that Rukmini and her husband conceptualized while holed up at home and experimenting with recipes during the lockdown. “For us, experiencing new cultures through food has always been one of the biggest joys of travel,” she explains. Sharing their best findings with Saigon foodies – ham and cheese Norwegian pierogi, Swedish meatballs made famous by IKEA, Ukranian borsch – the founders created a concept that spotlights the most interesting dishes from Europe.

In our article for the Attitude of Authenticity series, we interview Keinosuke (Kei) Konuki, a Japanese cheese artisan making high-quality fresh cheeses in Dalat.