The Tomato Reimagined
The Albion by Kirk Westaway, Hôtel des Arts Saigon
Michelin-starred chef Kirk Westaway elevates Dalat’s organic heirloom tomatoes into art. At The Albion, perched on the 23rd floor of Ho Chi Minh City’s skyline, the Albion Tomato dazzles with burrata, black olives, basil, and a hint of orange sorbet. It’s a refreshing ode to Vietnam’s fertile highlands, plated with British precision.
Bitter Melon’s Sweet Redemption
Theia Bar, Villa Le Corail, A Gran Meliá Hotel
Pare (bitter melon) isn’t just for stir-fries anymore. Theia Bar’s mixologists blend its sharp bite with Lady Trieu gin, a tribute to Vietnam’s warrior queen. The result? A cocktail that starts bold and finishes smooth—a daring sip for the adventurous palate.
Coastal Elegance: Ham Ninh Crab Salad
Pink Pearl, JW Marriott Phu Quoc Emerald Bay
Phu Quoc’s Ham Ninh flower crab takes center stage in this luxurious salad, paired with free-range chicken, sea urchin, and Oscletra caviar. Served with a black pepper cocktail highlighting Phu Quoc’s famed spice, it’s a symphony of land and sea
Cocktails with a View
Cheers Bar, Radisson Blu Resort Cam Ranh
Inspired by Vietnam’s fishing villages, the Blue Greens Cocktail mirrors the hues of Cam Ranh’s shores—vodka infused with giang leaf and lime, served in a frosty martini glass. It’s liquid wanderlust.
