Epicure Vietnam

A Tribute to The Culinary Pioneers

Who Shaped Vietnam’s Food and Drink Industry

- BY JOVEL EUGENIA CHAN

Up till less than a decade ago, foreigners in Vietnam were not allowed to own private enterprise­s. This meant owning a restaurant or bar in Saigon was quite the feat which necessitat­ed meandering through grey areas of government rules, regulation and red tape. While many laud the culinary achievemen­ts of Vietnam today (placing #39 on Asia’s 50 Best Restaurant­s as well as three bars included in the top 100 Asia’s 50 Best Bars list), many of them would not have been made possible without this acclaimed list of pioneering gentlemen who laid out the groundwork and set the standards for the food and drink industry.

By highlighti­ng these gentlemen, I hope to not only recognise their achievemen­ts but also pay tribute to their contributi­ons and milestones that inspired and motivated many restaurant­eurs, chefs, baristas, bartenders and even master distillers to where they are today. As we look forward and push ahead in our tireless pursuit of establishi­ng Vietnam as a leading dining capital in Asia, let us not forget to look back and remember those who made it easier and possible. So, this article goes out to all the fathers and the gentlemen in this article who gave birth to a generation of up-and-coming culinarian­s and epicureans in Vietnam. Happy Fathers Day, thank you for all that you have done and continue to do.

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 ??  ?? Jovel is a serial food writer who has lived in some of the world’s best culinary destinatio­ns including Paris, Hong Kong, Singapore and Switzerlan­d. Today, she is the founder of jovelchan.com, a blog dedicated to Vietnam’s food and drink industry as well its coming-of-age tastemaker­s.
Jovel is a serial food writer who has lived in some of the world’s best culinary destinatio­ns including Paris, Hong Kong, Singapore and Switzerlan­d. Today, she is the founder of jovelchan.com, a blog dedicated to Vietnam’s food and drink industry as well its coming-of-age tastemaker­s.

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