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New World wine
Includes the HCMC Restaurant Directory with 150+
Issue N.2 SEPTEMBER 2015 Price: 110.000 VND - USD5
Learning about wine
Behind the Scenes
Book of the month
... and much more!

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CONTENTS
New World Wines (Page 7)
Learn About wine (Page 41)
Book review (Page 45)
Behind the scenes (Page 79)
Experience! (Page 83)
WINERIES
Allan Scott (Page 13)
Catena Zapata (Page 20)
Miguel Torres (Page 27)
Winery of Good Hope (Page
35)

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RESTAURANTS
La Villa (Page 47)
Patrick Wine Bar (Page 55)
Swiss House (Page 64)
Papagayo (Page 71)
WINE REVIEWS (Page 90)
THE REST
Wine Retailers Directory
(Page 95)
Restaurant Directory
(Page 96)
-About Wine & Restaurants
(Page 104)

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Welcome to the October issue of Wine and Restaurants magazine. You will be glad to see that,
after considering the feedback received from our readers, we have made a few changes, and you
will find in this issue some new sections, including wine education, and some articles in
Vietnamese, which we hope you will like; please keep sending us feedback on how to improve!
This issue is dedicated to the fascinating new world wines and wineries, who usually make wine
with the same grapes found in the old world, but different soils, climate and techniques produce
totally different, sometimes astonishing wines, several of which outperform old world wines on the
international contexts.
Too many different countries, areas and wineries to cover, here you will find a good selection that
represent some of those styles.
For those who want to learn more about wine, we are starting with this issue our educational
section, plus the wine book of the month column, where we will be bringing you short reviews of
books that wine lovers ill like to read and have at their home library.
As for food and restaurants, you will discover some great reviews helping you discover new places
and dishes, including the restaurant we believe should have a Michelin star, yes here in Ho Chi
Minh City.
One of the new sections that you will find in this issue, is about great experiences, where we will
bring you, our lovely epicurean readers, a review of something great to experience. Something
that could be different, or exquisite, or unique, but in either case great. In this issue we will take
you to a cruise dinner through Saigon river.
Finally a small request: please let us know what you would like to see in the magazine to make it
more appealing, send us your suggestions, and the best one will get a bottle of wine!
Please send suggestions to infowr@greentalentgroup.com.

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The Italy issue
Includes the HCMC Restaurant Directory with 150+
Issue N.3 NOVEMBER 2015 Price: 110.000 VND - USD5
- Best Italian wineries
- Italian restaurants
- New recipes area
- Wine education
- Wellbeing
- and much more!

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NEW WORLD WINES
By Alfredo de la Casa
In South America and new Zealand, the first
grapes were planted by missionaries, while in
Australia and South Africa, persecuted
Protestants played a key role in the
development of the wine industry.
For example Father Junipero Serra is credited
with planning the first sustained vineyard in
California back in 1779. But this is just one
documented case, with many more instances
happening in other New World countries.
Different factors like background of settlers,
climate, transportation and terrain provided
distinct differences in the style(s) that each
country produces.
A lot has rained since, and wine and wine
making has changed considerably in the new
World, especially over the last 30 to 40 years,
where many New World wineries, most of which
were unknown outside their countries, have
made the international headlines. This is an
introductory article to a few of those fantastic
New World countries and their wines.
The New World has a long history of winemaking, in most cases al-
most since the countries were discovered by Europeans and claimed
as property for their own countries. With Catholic religion being very
important at the time in Europe, it was not long before the first priests
and monks arrived to the new world, and wine making was a necessity
for ceremonial wine, so they brought their own vine stock to the new
world.
Zuccardi Vineyard, Argetina

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Argentina is the 8th largest producer of wine in
the world, most of which is being exported.
Almost all of its original settlers came from Italy
and Spain, and this had a huge influence of the
style of wine, and varieties planted.
Argentina historically focused in growing Criolla
Grande and Cereza grapes, brought from
Europe by Missionaries on the 16th century.
Most recently Argentinian winemakers focused
in higher quality grapes, and the two master
grapes of Argentinian wines are Malbec and
Torrontes.
Within Argentina, the region of Mendoza is
perfectly situated, and accounts for more than
70% of Argentina’s vineyard acreage. Here
most of the vineyards are planted at altitudes
between 700 and 1.300m above sea level.
Argentinian characteristic reds are usually
powerful, full bodied with flavours of blackberry
and plumb. The whites, are highly aromatic and
fresh, with sweet tonalities and floral aromas.
Chile is the second largest producer in South
America, however an aggressive commercial
practice have made them the largest exporter of
wine in the whole continent. While many
restaurants will not list Argentinian wines, it is
unusual to see a wine list without Chilean
wines.
Chile extends almost 5.000km in length,
occupying most of South America’s pacific
coast, while in most of its length there is hardly
200 km of width, with vineyards squeezed
between the ocean and the Andes mountains,
with the Atacama desert in the North and frozen
Tierra del Fuego in the South.
Most of Chile’s vines were brought from
Bordeaux during the 19th century, with
Cabernet Sauvignon, Chardonnay, Sauvignon
Blanc and Merlot being the top planted
varieties.
However if a grapes characterises Chilean
wines is Carmenere, which used to be a regular
blend in Bordeaux wines before the phylloxera
arrived, but nowadays is mostly produced in
Chile.
Yalumba vineyards, Australia

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Of the different Chilean wine producing areas,
the Central Valley covers more than 80% of
Chile’s vineyards. It has more popular sub-
regions like Maipo Valley, Rapel Valley, Curico
Valley and Maule Valley.
Australia has a long history of making wine, and
is currently the 6th largest wine producer, and
the largest exporter of the New World countries,
and fourth in the world after France, Spain and
Italy.
Syrah, or Shiraz as Australia rebranded this
grape, is the most popular grape in Australia,
closely followed by Chardonnay and Cabernet
Sauvignon.
Australia is primarily known for its high alcohol,
fruity, full bodied wines, a result of almost
unlimited sunshine and warm temperatures
experienced in Australia’s wine zones.
Although wine is made in all Australia’s estates,
however most of the production is concentrated
in the south east area. South Australia has
some of the best known wine regions, including
Barossa, Coonawarra and Clare Valley.
New Zealand’s oldest winery, Mission winery,
was established in 1851, however it was not
until the 1970s that the country started to
establish a viable wine industry, and even its
small size, it is currently the 8th largest wine
exporter.
New Zealand’s cool climate is ideal for white
grape varieties, and in fact around 85% of its
production is white wine, mostly Sauvignon
Blanc and Chardonnay, with Pinot Noir as the
main red variety.
Marlborough is perhaps the best known wine
producing area in New Zealand, covering 60%
of all vines, and producing world famous
Sauvignon Blanc based wines. Hawke’s Bay, is
the second largest wine region, producing more
than 70% of all New Zealand’s red wine.
Villa Maria vineyards, New Zealand

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South Africa’s wine producing history dates
back to the 17th century, when Cape Town was
a mandatory stop for ships to replenish their
supplies. Influenced by the Huguenots, French
refugees escaping religious prosecution who
settled in Drakenstein Valley, South African
wines had a great reputation and were even
exported to Europe at the time.
Chenin Blanc and Sauvognon Blanc are the
most popular white grape varieties, with
Cabernet Sauvignon, Shiraz and the indigenous
Pinotage (a crossing of Pinot Noir and Cinsaut)
being the most popular red grape varieties.
Within the Western Cape, Stellenbosch is the
most popular wine growing area.
The United States is one of the largest
consumer and producer of wine in the world,
with California producing almost 90% of the US
wine. Washington, New York and Oregon are
the next largest wine producers.
Chardonnay and Cabernet Sauvignon are the
most popular grapes used in US wines,
however Zinfandel (which is actually a Croatian
grape) is commonly associated with Californian
wines.
Although some countries like Mexico, Canada
or Uruguay are missing from this article, let’s
this be a simple introduction to New World wine
producing countries.
maquis vineyards, Chile

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DENOMINACIÓN DE ORIGEN CALIFICADA
CRIANZA
91PARKERPOINTS

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WINERY REVIEW:
ALLAN SCOTT
Allan Scott is one of the true pioneers and a
name synonymous with New Zealand’s
acclaimed Marlborough region, having planted
the region’s first vineyard in 1973 when a bunch
of adventurous farmers, winemakers and wine-
lovers mustered their energies on a cold, windy
day in Marlborough and planted thousands of
twig-like vines in the hard clay.
They didn't realise they had planted those twigs
the wrong way, but once that was remedied,
their work became the beginning of what is now
New Zealand's largest wine region -
Marlborough.
Allan Scott was one of those people which in
1973 signed on with Montana to develop their
Marlborough vineyards. In 1980 he was head-
hunted by Corbans and oversaw the
establishment of their Marlborough vineyards.
He became their senior Viticultural Manager,
with responsibility for the company’s entire
national grape intake, and part of the
winemaking team.
This interest eventually led to the establishment
of Allan Scott Family Winemakers. An
associated business of contract grape growing
and a busy viticultural consultancy were the
early background to the company, with Allan
being instrumental in the development of many
of the region’s vineyards along with localised
vineyard husbandry techniques.
Allan Scott is one of the true pioneers and a
name synonymous with New Zealand’s
acclaimed Marlborough region. Allan along with
wife Catherine founded the Allan Scott Family
Winemakers label in 1990 and it quickly
became a household brand name in the highly
competitive wine industry. In June 2011 he was
awarded a Queen’s Birthday honour for
services to the New Zealand wine industry.
Today Allan, Catherine and family, Victoria,
Joshua and Sara, head up the production and
marketing management of the company with a
highly skilled operational team.
Allan Scott winery in New Zealand

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Allan Scott Family Winemakers is one of the
most visited wineries in Marlborough. It has a
fully operational purpose built winery with a
cellar door and vineyard restaurant and it is the
perfect place to start a history lesson on
Marlborough’s extensive wine region; the
largest and fastest-growing in the country.
As you would expect, Allan Scott produces
several different ranges, including the following:
Estate Range
In this range where the family uses the variety
of their vineyards to achieve desired characters,
the kind of wines that are consistent crowd
pleasers, made in styles to suit most palates.
They are food friendly and provide excellent
value for money.
The single vineyard Pinot Noir delivers rich
Marlborough dark cherry and raspberry notes
with a fourth dimension of wild herbs, soft and
well balanced with subtle and well integrated
oak. The single-vineyard range is made from
the best grapes grown on the family’s own
estates.
These elegant wines are the result of low-yield
vines, meticulous viticulture and special
attention in the cellar. Due to the exacting
standards, these wines are only produced in
limited quantities.
Méthode Traditionnelle Range.
Having the wines of Champagne as a
reference, Allan Scott proudly produces on site
in their purpose built Methode Traditionnelle
facility an impressive range of bubbles made
using time honoured methods, with an array to
choose from there is one to suit every occasion
and price range.
Scott Base Range
The family went searching for the perfect spot
to develop the new generation of Allan Scott
wines.
They wanted to create an aromatic wine that
spoke of Central Otago and was distinctive in
flavour.
Vineyard in autumn

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Allan Scott’s Sauvignon Blanc

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They found that perfect vineyard overlooking
the Cromwell Township framed by the Pisa
mountain range. Focusing on harvesting only
the best fruit by hand, the wine has a velvety
depth and intensity unique to the Scott Base
range.
Scott Base wines are made with all the
experience and enthusiasm that comes with
many years of winemaking. ¬Theese single
vineyard wines are made only in small
quantities, carefully crafted to give full
expression to their regional characters.
Allan Scott Family Winemakers is a winery with
a reputation built on more than creating world
class wines that consistently garner critical
acclaim. For Allan and Catherine Scott, the
winemaking process is one that has allowed
their love of the vintners craft to become a
shared passion with those they hold most dear.
From one generation to the next, standing
shoulder to shoulder. Allan Scott Family
Winemakers is a winery built on family and a
shared vision for excellence.
Allan Scott wines are distributed in Vietnam by
Wine Warehouse.

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WINERY REVIEW:
CATENA ZAPATA
In the 1980s, Nicolás Catena Zapata changed
the history of Argentine wine when he dared to
believe that a wine could be made in Mendoza
that would stand with the best of the world.
He planted Malbec at an altitude where no one
thought grapes would ripen, studying climate
and soil to the smallest detail, developing the
first ever plant selection of Argentine Malbec.
All started in 1898, when the Italian immigrant
Nicola Catena left the famine in Europe and
sailed to Argentina with the dream of planting a
vineyard of his own. Best described as a
tireless optimist, he believed he had found the
promised land in Mendoza, where he planted
his first Malbec vineyard in 1902.
A blending grape in Bordeaux, Nicola suspected
Malbec would find its hidden splendour in
Argentina. Nicola’s son, Domingo, continued his
father’s dream. He passionately believed that
Argentine Malbec could stand with the best
wines in the world.
By the 1960s, the Argentine economy was in
shambles. There was one year when Domingo
knew it would cost him more to harvest than to
just leave the fruit on the vine. He turned to his
22 year old son, Nicolás, a recent PhD graduate
in economics, for advice. Nicolás advised his
father not to harvest, but Domingo could not
follow his son’s advice.
Nicolás still remembers the sadness he felt for
his father that year. When Nicolás took over the
family business, he first concentrated on
expanding distribution within Argentina. Then in
the 1980s, he travelled to California as a visiting
scholar in economics at the University of
California, Berkeley.
California, and especially Napa Valley, was an
inspiration to Nicolás. He returned to Mendoza
with a vision in mind – to produce Argentine
wines that could stand with the best of the
world. Continuing into the next generation of the
Catena family, Nicolás was joined by his
daughter, Dr. Laura Catena, whose passion is
Catena Zapata Winery in Argentina

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Malbec Camp Sommelier 96
Domingo Vineyard

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to understand the characteristics of each row
and each plant within the family’s high altitude
vineyards in Mendoza.
As one climbs the Andes mountains, the
average temperature decreases and the
amplitude between day and night temperatures
increases. This environment provides the ideal
climate for grape maturation. Nicolás Catena
discovered this influence of altitude on the fruit
quality in Argentina.
Today he maintains estate vineyards at varying
altitudes: Angélica, Domingo, Adrianna, Nicasia,
and La Pirámide.
Nicolás Catena was the first Argentine to plant
Malbec at extreme high altitude and Bodega
Catena Zapata continues to maintain the
highest vineyard in Mendoza: The Adrianna
Vineyard in Gualtallary. This historic vineyard
was planted with the Catena Cuttings, Catena’s
proprietary Malbec selection.
Precision Viticulture, used in the Catena Zapata
vineyards, is the philosophy in which each
vineyard block, and even each vine, is cared for
so that it can achieve its greatest quality
potential. Precision Viticulture requires a deep
understanding of every plant and its individual
soil and climate influences.
Laura Catena has discovered vineyard sites
only a few meters apart that can have vast
differences in flavours and aromas due to
variations in soil and altitude. The art of
microclimate blending involves identifying these
different vineyard blocks and blending them for
greater complexity and character.
The Catena Zapata family’s mission is to make
profound and unforgettable wines; wines that
reflect the special character of each vine within
the family’s historic vineyards. Nicolás and
Laura Catena have identified Mendoza’s best
microclimates, selected the highest quality
Malbec vines and pioneered viticulture in
undiscovered regions, including the Adrianna
Vineyard at nearly 5,000 feet elevation in the
Andean foothills.
Vineyard in winter

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Vines by the mountains
Their vision has been to uncover those magical
places in each of the family’s vineyards which
offer the purest expression of the land. Farming
these special rows manually, hand-tending each
of the vines, has led to the identification of
individual plants which consistently produce the
most exceptional fruit.
These Zapata Vines have been physically
marked with a red sash, ensuring the most
demanding attention to detail in their care.
Harvested separately in multiple passes
through the vineyard, the Zapata Vines form the
foundation for the Catena Zapata wines.
Catena Zapata wines are distributed in Vietnam
by Hung Sinh Co. Ltd.

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La piramide vineyard with the snowed Andes on the background
Nicolas and Laura blending

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WINERY REVIEW:
MIGUEL TORRES CHILE
Miguel Torres was the first foreign winery to
establish itself in Chile. The Torres family,
originally from Spain, chose Chile as an ideal
location winemaking owing to the excellent
conditions for the development of wine industry.
Miguel Torres, a family business with a
presence in more than 100 countries, is one of
the best known wine brands all over the world.
The characteristic spirit of pioneering led Miguel
Torres Chile to initiate many firsts in the Chilean
wine industry including being the first winery in
the country to introduce the use of stainless
steel tanks in fermentation and French oak
barrels for the aging of red wine.
Although these new technologies were not
always understood at the time, they helped to
radically improve the quality of wine produced in
the region, especially white wine which, thanks
to fermentation at controlled low temperatures,
have become more aromatic, fresh and fruity.
Today the pioneering spirit of Miguel Torres
Chile is more alive than ever, guiding projects
such as ¨Empedrado¨, the company’s most
ambitious project of the last 30 years. The
objective is to lead the way forward in the
production of high quality wines in Chile,
utilizing a rare land with slate soil.
These poor terrains situated on steep slopes
are also present in world famous wine regions
such as Priorato (Spain), Porto (Portugal) or
Cote de Rhone (France).
Recently Manso de Velasco’s 2006 harvest was
selected as Chile’s best red wine in the
prestigious wine guide Uncorked 2010.
As of 2010 Miguel Torres Chile is directed by
Miguel Torres Maczassek, a fifth generation
Torres winemaker who moved to Chile with his
family in order to maintain the tradition and
passion for winemaking that the Torres family
has demonstrated all these years.
Miguel Torres winery in Chile

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Empedrado Valley Vineyards
San Luis de Alico

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In 2011 the company renewed the image of
Cordillera, its premium line. The renewal was
not just a change of label. It also involved
educating consumers on the concept of the
“Valley Collection” which required a long and
through search over the length of Chile in order
to obtain a unique and differentiating wine.
Cordillera Valley Collection is made up of
monovarietals which allow for better expression
of the personality and character of each of the
varieties cultivated in their selected valleys.
Similarly the traditional Brut Pinot Noir from
Miguel Torres was added to the Cordillera
product line.
Along these lines of constant innovation and
after years of research and work, Miguel Torres
Chile succeeded in christening Santa Digna
Estelado. The only sparkling rose that is
produced with 100% País grapes, a grape
variety that had been forgotten and undervalued
for years despite being the oldest in Chile.
Miguel Torres was founded in 1979 by the
Torres family of Spain who has produced wine
in Spain for over 140 years and who has been
owner of vineyards for 300 years.
Miguel A. Torres decided to initiate the project in
Chile based on the advice of Alejandro Parot, a
Chilean friend and classmate from his studies in
Dijon (France). After an exhaustive search for
an adequate location for the establishment of a
winery on American soil, the company acquired
a vineyard of 100 hectares close to the Andes
Mountain Range and a small cellar close to
Curicó (a city located 200 km South of
Santiago).
At the time, in the 1970s, Chile had barely
started to export wine and the socio-political
situation motivated few foreigners to invest, but
Miguel Torres was willing to bet on the immense
potential of Chilean wine.
The presence of extremely varied seasons and
spectacular differences between maximum and
minimum temperatures (surpassing 20 degrees
Celsius) provoked by two fundamental
protagonists: the perpetual snows of the Andes
Mountain Range and the influence of the
Santa Digna Estate

31
San Luis de Alico
Humboldt current and a difference between the
day and nighttime temperatures are ideal for a
winery, as they provide the grapes with the
potential to retain the best aromas.
Today the winery owns of over 400 hectares of
vineyards planted in five different properties
each with unique climatic characteristics. This
allows the winery to cultivate distinct varieties
which demonstrate the intense expressions of
their varieties
The soils closer to the mountains are usually
composed of a higher percentage of organic
material and sand. In the same right, as we get
closer to the coast, the percentage of organic
material and sand in the soil diminish,
increasing the percentage of sand.
The red wine varieties are planted in the central
zone of the valley towards the East or West
depending on the grape variety. The strength of
the variety must be considered before selecting
a soil to plant red wines. Every variety behaves
differently and has a distinct vegetative
expression according to its genetics.
The less vigorous varieties such as Merlot and
Cabernet Sauvignon are planted in the central
zone and lightly towards the mountains where
relatively better soils permit better expression.
The stronger varieties such as Shiraz and
Carménère are planted in the central zone but
towards the west where the soils are poorer
allowing a more control over the vegetative
expression.
Las Mulas is a line of wines produced
exclusively from organically cultivated grapes. It
is made up of innovative products based on an
attractive concept that responds to one of the
company’s most important values: sustainability
and environmental concern.
Santa Digna, for its part, is Miguel Torres
Chile’s most well known product range. It is
made up of 8 monovarietals which best
demonstrate their variety’s character as well as
a sparkling rosé. The most distinguished
product from this range is Santa Digna
Estelado, the first sparkling wine elaborated
from 100% País grapes, a fact which has been

32
Miguel Torres Maczassek
Barrell room

33
been recognized with important awards and
critical renown.
One of 2011’s most outstanding innovations
was the image shift of the Cordillera line which
included a change in label as well as a new
concept on offer to the consumer: The Valley
Collection, which is based on the process of
selecting wines from unique and special
zones of Chile bringing the excellency of each
terror to its variety and creating a product with
character and particular identity.
In addition to the revamping of the Cordillera
line, the traditional Brut Pinot Noir Miguel Tor-
res was re-christened as Brut Cordillera pre-
serving the tradition and quality it has always
stood for.
Miguel Torres Chile is distributed in Vietnam
through Red Apron and Celliers d’Asie

35
WINERY REVIEW:
WINERY OF GOOD HOPE
The Winery of Good Hope was founded in 1998
with the belief of combining innovation with a
healthy respect for tradition. Alex Dale, one of
the founders, has a long family background in
wine making.
The winery specialises in the mountainous
viticultural sub-regions of the Helderberg area in
Stellenbosch, Elgin, and the Perderberg area in
the Swartland, in South Africa, trying to make
the best of each region, using the right grapes
for the right wines (rather than growing all the
fruit on their property).
The winery believes that winemaking is all
about individuality as well as in the Cape’s
ability to produce great wines with inimitable
character, just like the people who live there.,
and you notice this when you try some of their
wines, especially those under the Radford Dale
brand.
When making wine, they aim for their chosen
varieties to express the extraordinary array of
terroirs that nurtured them – with precious little
intervention from the wine maker. This sense of
“place” is often lost in modern winemaking,
where too much emphasis is focused on
commercialism, medals and other frilly stuff
imposed by the winemaker or, worse still, by the
marketing department.
The Winery of Good Hope wants to give their
wines a chance to express their own
individuality. How? By working as naturally as
possible in the vineyards, employing traditional
methods, and by manipulating things as little as
possible in the cellar.
This starts with growing healthy vines. By
focusing on vine health and the development of
the plant’s own immunity, they have been able
to cut the number of disease-fighting chemicals,
pesticides and additives to an absolute stand-
out minimum.
By combining tried and tested, traditional
methods with new innovations, they have
reduced bird and animal crop damage to
Heldelberg Mountain

37
almost nothing. Where the local wildlife have
been guilty of “sampling” the grapes, they have
placed dog fur (from grooming salons) on poles
and wires in the vineyards. The smell of the fur
scares the buck away and prevents any
damage to the vines and grapes.
Rodents have a habit of digging their burrows
under the roots of vines, and can cause a lot of
damage. Instead of using poison, they decided
to install perching posts for birds of prey
(especially jackal buzzards, fish eagles and
owls). This gives them an ideal vantage point to
watch over the vineyards and keep them
rodent-free. It works a treat.
At the Winery of Good Hope one of the secrets
to producing top wines is that they handle the
grapes with care: making wine without
detracting from the characteristics and qualities
the grapes acquired in the vineyard. For red
wines, for example, they mainly use small,
open-top oak fermenters and traditional
extraction methods, as well as spontaneous or
natural fermentations, to capture the essence of
the grape with minimal manipulation.
Taking care of the skins before pressing, leads
to the resulting wine showing greater depth and
elegance, and eliminates the need for fining
agents to deal with rough tannins. This is quite
a contrast to the abrasive methods of
transporting and dumping grape skins in the
press, a common practice in cellars where time
and volume are key concerns.
Picking grapes at the right time is one of the
most important principles in natural
winemaking, and getting it right takes
experience. It’s not about calculations or
chemical analysis; it’s about tasting the grapes,
listening to your instincts and making the right
judgment call.
Together, these (and other) factors make the
Winery of Good Hope’s wines noticeable
wherever they go, if only because they are
uncommonly natural. Each bottle reflects the
environment they have strived to reflect from
the outset, and retains all the qualities of
elegance, purity and character that come from
the right grapes, grown in the right way.
In Vietnam the Winery of Good Hope wines are
distributed by Wine Warehouse.
Alex Dale

39
Table Mountain
hand sorting of grapes

41
Sharing the joy of God
Chia sẽ niềm vui của Thượng Đế
Trước tiên, xin cám ơn các ban đã dành thời gian cho chuyên mục và
tạp chí này ,đó là nguồn động lực lớn nhất cho chúng tôi để mang đến
một góc nhìn khác về cuộc sống qua rượu vang.
Tôi tên là Huy, một người yêu thích rượu vang giống như các bạn ,và
điều may mắn là công việc của tôi gắn liền với “thức uống thiên liêng “
này. Trong tôi luôn có một ước mơ : đem rượu vang gần hơn cho văn
hóa người Việt.
Như nhà văn Ernest Hemingway từng nói : “Rượu vang là một trong những điều văn minh nhất
thế giới, và mang lại một mức độ thưởng thức thống khoái hơn bất cứ thứ gì ta có thể mua được
trên cõi đời này “, hay là ‘’ một chai rượu vang ngon ,cũng giống như một vở kịch hấp dẫn ,vẫn
ngời sáng khi ta hồi tưởng lại ‘’ của Robert Louis Stevenson . Nhưng thục tế, rượu vang giản dị
chỉ là nước nho lên men .
Thứ “ nước nho lên men ấy “ đã trở thành một phần không thể thiếu trong văn hóa nói chung và
cá nhân nói riêng. Bởi vì nó gắn liền với lịch sử , tôn giáo , các nhà văn ,nhà thơ vv..vv . Tại Do
Thái, nơi phát sinh Thiên Chúa giáo đã dùng rượu vang để làm đồ tế lễ Đức Chúa Trời. Khi chúa
Jesus ra đời, rượu vang là thứ dồ uống Ngài vẫn ưa dùng. Và trong bữa tiệc ly, ngài đã dùng
rượu vang và bánh để truyền lại đức thánh thể , do đó rượu vang đã trở thành một phần quan
trọng trong Thiên Chúa Giáo.
Tìm hiểu rượu vang có khó hay không ?
Cùng chia sẽ với các bạn : Rượu vang rất đỗi bình dị !
Cũng như học nấu một món ăn hay học chơi một nhạc cụ nào đó , tất cả đều cần có thời gian và
lòng yêu thích. Nếu như bạn bị cuống hút bởi mùi thơm của trái cây như phúc bồn thử hoặc
chocolate hay mùi gỗ sồi cùng với vị chát và đằm thắm của Carbenet Sauvinon hoặc ngây ngất
bởi mùi hương thảo mộc ,trái cây tươi cùng với vị chua của Sauvignon Blanc , thì đừng chần chừ
khi tìm hiểu và thưởng thức về nó.
Nguyễn Huy

42
Và ngày nay, rượu vang vẫn đóng vai trò quan trọng không kém. Người ta vẫn hay uống Cham-
pange với nhau khi khai vị trong một buổi tiệc để giúp mọi người cởi mở và xóa bỏ về rào cản
tinh thần. Như một người anh của tôi là mr.Tân ( Giám đốc công ty rượu SaigonFNB ) đã chia
sẽ : “Cầm ly rượu trên tay như cầm chiếc chìa khóa vàng hòa nhập vào thế giới” . Về mặt sức
khỏe, rượu vang giúp cho cơ thể điều hòa tối hơn như phòng chống lão hóa , ngăn ngừa ung thư
hay kích thích thiêu hóa vv..vv
Chúng ta nên bắt đầu như thế nào ?
Một lời khuyên chân thành là : Gạt bỏ tâm lý ngại ngùng và xem rượu vang như người bạn tri kỉ .
Tâm lý người Việt nói chung vẫn nghĩ rượu vang là thứ xa xỉ và những người có địa vị mới dùng
tới, điều này vô hình chung đã gây ra một rào cản vô hình cho rượu vang. Nhưng thực tế ,rượu
vang được làm ra để kết nối và chia sẽ đến mọi người mà không phân biệt giai cấp thông qua
thiên nhiên tạo hóa và bàn tay của con người, cụ thể là những người nông dân.
Rượu vang có thể ví von là hình ảnh của con người. Khi còn trẻ, nó là một thanh niên cường
tráng cũng như có thể già đi theo thời gian . Rượu vang mềm mại ,dịu dàng , quý phái và đằm
thắm như người phụ nữ hoặc sâu lắng, mạnh mẽ như người đàn ông. Như Dr. Salvador P.Lucia
đã nói: ‘’ Rượu vang được sinh ra chứ không phải được sáng chế ra. Giống như một người bạn
cũ, nó liên tục làm cho chúng ta ngạc nhiên qua nhiều cách mới lại và bất ngờ.
Sau khi gạt bỏ được tâm lý , việc tìm hiểu về rượu vang sẽ trở nên dễ dàng hơn và chỉ cần thời
gian để ‘’tâm sự’’ cùng nó mà thôi.
Qua những dòng chia sẽ , tôi hy vọng có thể thắp được ‘’ chút lửa’’ cho những người luôn
hướng về cái chân thiện mỹ. Mong rằng các bạn luôn mở lòng chào đón một hành trình mới với
rượu vang. Xin cám ơn

43
Introduction to Wine
So if you are new to wine and wine tasting, where should you start? I
guess the starting point is why drink wine, and why learn about it.
Different people have different reasons for drinking wine; if you are read-
ing this, you have probably already tasted wine, or are curious about it,
already two good enough reasons. However most people drink wine be-
cause they like it, or in other words because of the physical and emo-
tional pleasure they receive when they do. Alfredo de la Casa
Some other people drink wine for health
reasons, as it has been probed, that drinking a
small amount of wine on a daily basis,
especially red wine, have many health benefits,
and it is considered one of the “secrets” of the
famous Mediterranean diet, that make people in
that area of the world to have less heart attacks
and live longer.
The main reason to learn about wine is that
when you do, you enjoy wine more, knowing
how to differentiate the various types and styles
of wine, different grapes,.. but especially how to
make the most of each glass you drink, how to
buy the right one, or choose it in a restaurant,
and even better how to best pair each wine with
food, are all great reasons to learn.
Wine can be categorised in many different
ways. For example we can do so by looking at
the colour: red, white and rose. Grapes used to
make the wine (and there are over 1400
different ones!) is another way to categorise
wines, as well as by region and country.

44
Whether wine is still or sparkling, dry or sweet,
thin or full bodied, are categories that just add
interest and complexity to the wonderful world
of wine.
But before entering into technical details, let’s
go into the very basics: how to drink and enjoy
wine. Once we have the bottle open and ready
we should pour a small amount in a glass, look
at the wine, as this can give us a lot of
information like possible grapes used to make
it, age, consistency,…
After looking at it, we should have a small idea
of what to expect, we may see tears in the
glass, usually a consequence of high sugar or
glycerine or even high alcohol in the wine, and
then swirl the wine in the glass so that it
oxygenates.
The reason for swirling is that the wine, which
has been in the bottle and cellar for a long time,
gets in touch with the air and hence oxygen so
that it releases the best of its aromas and
flavours, is like making the wine more alive,
wakening it from its long sleep. From pineapple,
mango, lemons and white flowers in white
wines, to chocolate, tobacco, leather and
cherries in red wines, are just some of the
aromas than wine can bring to us.
Then comes the time to drink it, doing so by
keeping it and moving it around the mouth, so
that all the different sensory areas around our
month and tongue can give us information
about the different flavours, body, acidity,
sweetness, and balance of the wine.
How did it felt? Did you like it? Of course! And I
hope you liked this brief introduction to wine,
much more to follow!

45
BOOK REVIEW: WINES OF
THE SOUTHERN HEMISPHERE
If you want to learn and discover more about
the wines being made below the equator, you
may find Wines of the Southern Hemisphere
extremely useful.
The first book written exclusively about
Southern Hemisphere wines, it is an extensive
reference book, nicely written, with plenty of
information and details of the different countries
and wineries producing wine in the Southern
Hemisphere.
Jeff Jensen and Mike DeSimone, the book
authors, provide the ultimate guide for your
wine journey across the bottom half of the
world.
After a brief introduction the authors cover
country by country. Each chapter begins with a
broad overview and history of winemaking in
the given country, followed by a quick
description of major grape varieties being
produced in the country. It continues with the
main discussion about the country and its
wines, followed by a good description of
different key wineries and their wines.
Something unique to this book is that each
chapter finishes with some local food recipes,
as well as mini interviews to key wine people of
the region, very interesting to read and a good
complement to the large selection of information
of the book.
The authors travel around the world to learn
about wine, developing long-lasting
relationships with the people behind the vines.
In this book, they share their experiences of
meeting and talking to some of the top
personalities in the wine industry.
With almost 600 pages, Wines of the Southern
Hemisphere, is a great starting point to learn
about the wines from Australia, New Zealand,
South Africa, Argentina, Uruguay, Chile and
Brazil.
For wine aficionados, a book on the Southern
Hemisphere has been long overdue, and this is
an absolute must-have for your library

47
RESTAURANT REVIEW:
LA VILLA
Let me go to the point: La Villa has been
considered number one restaurant in Vietnam
for a long time, and after experiencing their food
and service, I can tell that is probably is the best
restaurant of the country, and very likely to gain
a Michelin star. With that said, let’s explain why.
La Villa is located in District two, a few meters
off Thao Dien, hosted in a beautiful old French
Villa. The moment you arrive you are welcomed
by the smiles of the staff at the door, who will
take you through the tropical gardens to your
table, either by the garden and pool or inside.
The ground floor restaurant is ample and
beautifully decorated. Classic furniture and
paintings, with plenty of space between the
tables giving guests the intimacy they need
without feeling isolated. Jazz music plays in the
background, completing a very romantic and
relaxing atmosphere, ideal for this luxurious
restaurant.
Apart from an extensive a la carte menu, La
Villa offers a great selection of set menus, a
great way to have an idea of what the
restaurant has to offer, especially if you don’t
want to bet in one or two courses only; we tried
one of these set menus, with around 11
courses, and matching wines.
A glass of delicious Nicolas Feuillatte
champagne arrived within minutes, refreshing,
elegant and aromatic, to be followed by a nicely
presented selection of canapés. The tapenade
on toast, made from black olives and anchovies
paste, was absolutely great, savoury and very
nice. The seafood croquette does actually melt
in your mouth releasing a paradise of flavours,
unique and marvellous.
The pumpkin soup was served warm, tasty and
nicely paired with the champagne and the other
canapés. And finally the zucchini cake was
gorgeous, topped with homemade mayonnaise
and caviar, it was delicious. Guests will be
offered to choose from a good selection of
home-made bread.
La Villa in District 2

49
The next dish, a gazpacho sorbet with a ham,
cheese and tomato skewer, arrived just after we
finished. The gazpacho, a cold vegetable soup
originating from the South of Spain, was very
refreshing and offering a good balance between
the sweet and sour of its natural ingredients.
The mini skewer was also very nice, and a good
example of the complexity and elegance of the
dishes to follow.
Foie gras Thierry was the next dish to arrive.
Served with ginger bread, toast, salad and
honey caramelised fig. The Home-made foie
gras was a great delicacy, perfectly matched
with the confited fig and a lovely Sauternes
wine it was served with.
Soon after we were surprised by a beautifully
presented dish: steamed Scottish salmon with
turnip puree, stuffed tomato and green butter
sauce. The salmon was soft and full of flavour,
very nicely presented and greatly prepared.
Both the puree and sauce served with the
salmon made this dish really outstanding, and
absolutely exquisite.
Paired with the dish, a glass of Yalumba
Chardonnay 2013, was fresh with lots of citrus
and the right acidity to enhance the food.
Some special about La Villa, is that when you
think that food cannot get any better, next dish
arrives and surprises you!
And the Bouillabaisse arrived! This traditional
Marseille fish soup that takes over 24 hours to
be made, was one of the highlights of the meal.
The soup, made with lots of different types of
fish and seafood, was also brought with scampi,
clams and king scallops, and made with a light
touch of chili. Absolutely superb, and full of
flavour.
The dish was paired with Chapoutier’s
Beaurevoir, a refreshing intense rose wine,
delivering lots of red fruits and again, a perfect
match with the dish.
Gazpacho

51
When the stomach was about to say enough, a
refreshing green apple sorbet with calvados
arrived. Ideal to cool down the stomach before
the main course arrived. Delicate, fresh, and a
good digestive.
The main course was duck breast with carrot
and cumin puree, sautéed potatoes and
pudding. Delivered with a great presentation,
and an even better taste and a huge portion.
Tender duck breast, full of flavour, in one word,
perfect.
The dish was paired with Chateau Boutillley
2012, a lovely Bordeaux delivering lots of red
and forest fruits.
Cheese lovers will be excited to know that La
Villa’s cheese trolley has around 40 different
imported cheeses, probably the best cheese
selection in Vietnam. We chose quite a few,
often following the advice of the kind staff who
really knew about cheese. The selection was
paired with a glass of Chaputier’s Mathilda
Tournon.
And as Ms Phuong who was serving our table
told us, a meal cannot be complete if you don’t
have something sweet, so the Chocolate
pastille arrived. The moment the knife breaks
the cake the intense aromas of the pure cacao
fill your senses. Served with a delicious banana
sorbet, this is a great dessert, which was paired
with a glass of Banyuls 2013, an intense
dessert wine full of complexity, and perfectly
paired with this chocolate dessert.
Visiting La Villa was an incredible experience,
and a high recommendation for gourmets.
Founded in 2011, this great restaurant will not
disappoint you: great food, great service and
décor, and a good location.
La Villa, 14 Ngo Quang Huy, Thao Dien, District
2, HCMC. T: 08 3898 2082
Bouillabaisse

55
RESTAURANT REVIEW:
PATRICK WINE BAR
For the last few years Patrick Wine Bar has
been a real institution in Nha Trang. Located in
the heart of this lovely touristic city, a few
meters away from the beach and the Sailing
Club, Patrick Wine Bar is frequented by expats,
locals and tourists alike.
Open seven days a week, Patrick Wine Bar
started as the best wine bar in town, and still is.
Offering over 400 different wines and over 100
spirits, all of them available both by the glass
and by the bottle; you read right, from the very
inexpensive wines, to icons like Chateau
Palmer or Chateau Mouton Rothschild, giving
everyone the opportunity to try and enjoy
anything, without having to buy the full bottle,
making it rather unique.
Both Patrick and Christophe, the owners behind
this wonderful place, are always around and
willing to help you choose from the extensive
wine list. Patrick has over 20 years of
experience in the wine industry and hospitality,
while Christophe is a winemaker and wine lover,
with many years of experience and knowledge
behind, always willing to share with their
Customers.
Patrick Wine Bar also offers great food, and in
fact a new addition to the team, Chef Jean
Marc, just started in the kitchen this September.
Jean Marc has over 40 years of experience in
the kitchen, as he started cooking when he was
just 16, and then moved to Paris where he
learnt to be a professional Chef.
He has worked in world famous places like
Maxim’s, Pavillon Dauphine, Chez Edgard or
Meribel, and he is now bringing his delicious
technique and cuisine to Patrick Wine Bar.
Apart from the extensive food menu that covers
from snacks to one kilo steaks, Patrick Wine
Bar now offers a special gourmet menu, where
guests can enjoy the delicacies from Chef
Patrick Wine bar

57
Jean Marc, and we surely did!
We started the dinner with the escalope de foi
gras (390.000 VND). An absolutely amazing
dish! A huge portion was served, beautifully
presented, accompanied with caramelised
potatoes, pines and a secret sauce. Great taste,
actually fantastic, with the pan fried liver melting
in your mouth. We paired this exquisite dish
with a bottle of Chateau du Levant 2004, from
Sauternes, a great choice, one of the
advantages of having Patrick Deffein as wine
advisor!
The roast lamb shoulder (320.000 VND) also
had a very nice presentation, and a huge
portion was served. Nicely cooked, delicate
taste that the sauce made even better. Served
with vegetables, it is not easy to finish such a
big portion!
Roast veal (285.000 VND) was another of the
specials, delivering a stunning taste, and paired
with a wonderful Bordeaux wine, was supreme!
Although Patrick Wine Bar offers some of the
best prime cuts in Nha Trang, a good example
is the 1 kilo t-bone steak which is simply
charming, Patrick Wine Bar also has a good
selection of fish and seafood.
The oysters are fresh, and served with imported
butter and a homemade delicious onion
vinaigrette.
The Basa filet (195.000 VND), nicely presented,
and awesome taste: it is incredible how on the
right hands, a simple dish as basa usually is,
can become exceptional!
Being a place own by French, you will not be
surprised to read that the cheese selection is
huge, plus one of the desserts is the cheese
salad, sometimes paired with bacon.
Liver escalope

59
Gorgeous cheeses, different types of bread,
and a great election of fantastic wines to pair
them with.
And this is just a brief intro to the food and wine
that you can find at Patrick Wine Bar. However
there is much more, and I don’t mean one of the
best selections of imported beers and ciders,
but the best is the atmosphere.
First you will enjoy live music every day, with
different bands and styles changing on a daily
basis: from acoustic to real rock, guests even
have the chance to play and sing. However one
of the best things about Patrick Wine Bar is the
people you meet there, a blend of locals and
foreigners, all appreciating good food, wine, and
atmosphere, and willing to make new friends,
the only problem of visiting Patrick Wine Bar is
being able to leave before 2 am.
Patrick Wine Bar, 3 Trần Quang Khải, Lộc Thọ,
tp. Nha Trang. Tel.: 0 90 310 24 18
Lamb shoulder

64
RESTAURANT REVIEW:
SWISS HOUSE
Jack, the chef and owner behind Swiss House,
is not new to hospitality as the Swiss House is
his third restaurant. He learnt to be a cook when
he was 18 and has spent all his life in
hospitality, in fact, as he says, hospitality is on
his blood, as he was born in a family of Swiss
chefs!
Swiss House opened a year ago, and serves
traditional food from all Swiss regions as well as
Austro-German dishes, and is in fact the only
Swiss restaurant in Ho Chi Minh City.
Jack first priority is high quality, and to help this
he imports many of the ingredients used on its
dishes.
Some of them are impossible to find in Vietnam,
while others’ quality is below his expectations,
hence putting quality first over price.
Decorated like a traditional Swiss Alps cottage,
the moment you enter Swiss House, you are
transported to the beautiful slopes of
Switzerland. A quiet but comfortable
atmosphere, is almost as if you were having
dinner in your own home, with the difference
that you dont need to cook!
The menu is quite extensive, and there you will
find several traditional cheese based dishes like
raclette and fondue, however there are many
other options if you don’t like cheese. Most of
the food is homemade including the sauerkraut
, as well as the German noodles.
The Swiss chard dumplings (150.000 VND), a
large portion of home-made leaf rolls with
Spaetzle dough and Swiss style salami in white
wine sauce grated with cheese.
A great combination of meat, cheese and
vegetables providing a very nice taste, quite
filling and a delicious starter.
Swiss House

65
Main restaurant
Main restaurant

66
The Swiss House Salad (100.000 VND) will
bring you a selection of the house-made salads,
nicely presented and served with sausage
slices, pickles and veggies. Very tasty, fresh,
and healthy.
The fitness plate (300.000 VND) is a large
boneless lean pork steak, served with nine
different salads and a gorgeous sauce. Really
outstanding, and the variety of the salads, all
delicious, make it difficult to pick a favourite. A
rather big dish, and great flavour.
Finally, what more traditional than a Raclette
(450.000 VND). A selection of cheeses, cold
cuts pickles and potatoes will be brought to your
table with a mini raclette machine, so that you
can melt the cheese and cook everything to
your taste.
Great taste but it is also very good fun, as
people take turn to melt the cheese, definitely
great entertainment for those who have not
experience raclette before!
And bread lovers are in luck, as Swiss House
offers a selection of breads directly from the
German Bakery.
If you like pasta you should give a try to some
of the Swiss pasta dishes, all homemade, which
Swiss House offers, one of the specialities
being the Appenzeller Cheese pasta.
Swiss House also offers a lunch three course
set menu, for 200.000 VND
Swiss House, 54 Lê Thánh Tôn, District 1,
HCMC. Tel: 08 3824 2079
Specials

68
Swiss salad
Swiss Chard dumplings

71
RESTAURANT REVIEW:
PAPAGAYO
Papagayo restaurant has been open for the last
two years, and has become very popular with
families who like to have a great time and enjoy
fantastic food on its tropical gardens.
Once you cross the entrance gate, just off Thao
Dien in District 2, you are welcomed by a large
fantastic tropical garden, colourful and peaceful.
Papagayo has different dining and relaxing
areas, both indoors and outdoors.
Guests can enjoy two different floors (with
smoking and non-smoking areas), with terrace,
and also dining al fresco plus a bar , where
tables are decorated with candles, giving them
a very romantic atmosphere.
Customers can also use the pool to refresh on
hot days, as well as play one of the many
French games available, or go for a game of
petanque.
There is also a kids playground to keep the little
ones busy and happy, while their parents can
enjoy a drink having the peace of mind that
children are fine nearby.
The restaurant has different menus for lunch
and dinner, as well as set menus for lunch, the
latter starting at just 205.000 VND. Papagayo
also offers a kids menu for just 105.000 VND,
which includes two courses and a drink.
One of Papagayo’s signature dishes is Tartare
de Thon a la cubane (190.000 VND). This dish,
which is beautifully presented, delivers a great
taste: fresh tuna fish marinated in herbs, olive
oil and avocado. A very light charming dish and
great way to start the meal.
Outdoors seating

73
Another lovely starter is the foiegras mi cuit
(280.000 VND) a nicely presented dish served
with fig salad, jam and homemade toasted
raising bread. It has an exceptional taste, as
you would expect from the homemade foiegras,
one of the best I have had in Saigon.
As for mains, you cannot go wrong with the
entrecote (330.000 VND), which is served with
salad and chips, topped with a delicious herbs
sauce. Very tender beef, juicy and tasty,
benefiting from being cooked in the grill, which
is available on the premises.
If you are more into fish, you will surely not be
disappointed by the fish and seafood variety
offered by Papagayo. For example the Sole
Meniere (210.000 VND) will bring you a huge
filet of sole fish lightly pan fried and marinated
in a lemon sauce. Served with potatoes and
rice, this is a fresh and elegant dish.
Portions are generally quite big, as one of the
aims of the restaurant is for Customers be
happy even if they cannot finish the dishes.
Papagayo also has its own wood-fired pizza
oven and a bbq for the steaks. A good selection
of wine and spirits complement the dining
experience.
Papagayo’s friendly staff will make sure that
guest have a great time, enjoying its relaxing
atmosphere, in an environment that make
guests feel as if they were on the beach or
seaside.
Papagayo. 18 Trần Ngọc Diện, Thảo Điền,
HCMC. Tel: 08 6252 1333
Tartare de Thon

79
BEHIND THE SCENES:
THIERRY MOUNON
Thierry Mounon is the head chef and owner of
La Villa restaurant in District 2, HCMC.
Originally from Avignon in France, he graduated
at the Avignon Hospitality School in 1998. He
has since been in different hospitality related
jobs until he opened his own restaurant in 2011.
After graduating he moved to the kitchen of the
best restaurant in Avignon, Christian Etiene,
which has one Michelin star, where he spent
three years before moving to London to another
Michelin star restaurant, The Roussillon,
working with renamed chef Alexis Gauthier.
He then moved back to France to soon after
continue his career in Bora Bora (French
Polynesia), and then New Caledona; next to Le
Meridien in Japan where he had several food
and beverage management roles to finally
arrive to Princess d’Annam in Vietnam a few
years back, where he went back to the kitchen.
Thierry loves Vietnam, and he can even speak
some Vietnamese, married to Tina (Trang) they
are expecting their second child, and they plan
to continue living in Vietnam. Actually their
relationship is why La Villa happened as Thierry
was living in Phan Tiet and Tina in Saigon, so
they decided to open a restaurant in the quiet
District 2 of the metropolis and opened La Villa
so that they could be together.
When asked about the future, Thierry is keen to
continue what he is already doing, and keep La
Villa as one of Vietnam’s top restaurants, as
despite currently being very busy, he is really
enjoying the moment and the success of La
Villa.
He also wants to develop the lunch scene at La
Villa to allow people who don’t have the time to
enjoy a multiple course menu to be able to
enjoy lunch at his restaurant.

80
Thierry with La Villa’s menu

81
Thierry loves to come out of the kitchen and talk
to the guests, and get their feedback. He wants
his kitchen and cooking to be precise, have
great technique and deliver great presentation
and taste on very of his dishes.
When he arrived to Vietnam he was surprised
how many French restaurants did not have a
cheese trolley, something unthinkable in
France, so he has developed this French
custom, and La Villa probably has the Best
cheese selection in Vietnam.
He is proud of his team, crucial for the success
of the restaurant, who are very eager to learn.
After mastering the basics now they can move
into more interesting things, like the new menus
arriving this September, including a Brittany
lobster menu and a truffle menu, always aiming
to deliver the right experience for Customers.
Once you try Thierry’s food and presentation
you will easily realise that he is not really a chef
but an artist!
Thierry and Alfredo,the article author

83
EXPERIENCE:
ROMANTIC CRUISE
Those looking for an exclusive exceptional
experience should consider the river cruise
offered by Les Rives.
Operating since November 2014, and with 3
different cruises a day (early morning, lunch
and sunset), Les Rives offers a memorable
experience for those looking for an exclusive
time in a luxury boat that will take you visiting
several Ho Chi Minh City districts, all from the
comfort of the luxury boat.
The boat currently leaves from Tan Cang pier,
nearby Saigon Bridge. However the experience
starts in your own door, as the package
includes pick up and drop off from/to your hotel
or house, a very personalised service.
The boat is totally custom made, based in the
design of an old traditional boat, which the
owner fell in love with, and asked to replicate,
while incorporating modern technology and
facilities. Wooden floors comfortable sofas and
soft background music, provide a relaxing
elegant atmosphere.
Once you board the boat you have two main
areas to choose from, the covered area (ideal
when not sure about the weather) or the open
one, both are nicely decorated and with very
comfortable seating options and tables.
We chose the sunset cruise, ideal for a
romantic time or simply to relax and disconnect
from busy Saigon. On arrival we were greeted
by the captain and crew, all of them smiling and
ensuring that guests are happy and enjoying
the experience.
Soft drinks are included on the price, but you
will also be offered a complimentary glass of
wine. If you want to drink more, no problem as
the boat has two dedicated bars with very
reasonable prices, and bar staff who will be
delighted to offer any of the many drinks
available in the menu.
The boat

84
Cocktail on arrival
Interior

85
The boat will take guests through Binh Tan,
District 1, District 2 and District 4, providing
amazing views, of what each of those districts
have to offer: from green forests and marshes,
to the beauty of the skyscrapers in District 1 by
night, to great views of the stock exchange and
other classic buildings; the boat slowly sails
through the tranquil waters of Saigon river,
providing amazing views, not to mention the
gorgeous sunset.
The cruise package also includes a great
selection of food, that combines sausages,
different types of rolls, as well as a selection of
Hue traditional dishes, all fresh and delicious,
with a nice selection of sauces.
The cruise is really boutique, lasts around two
hours and operates only with small groups,
maximum 20 people, so that you can enjoy your
space, making it ideal for couples and families.
Apart from the great views, perhaps what it
makes it different is the professionalism of the
multilingual staff, who are always there to help
you with whatever you need. A really good
experience, relaxing, exclusive, and highly
recommended.
However if you want total exclusivity, the boat
can be hired for private parties and events!
Les Rives. http://lesrivesexperience.com/
From the bar

86
Views fromt he boat
Views from the boat

87
Views from the boat
Cozy seating

88
Views from the boat
Views from the boat

90
WINES OF THE MONTH
Wine: Yalumba Chardonnay
Producer: Yalumba
Region: A
Country: Australia
Colour: White
Year: 2013
Grape: Chardonnay
Supplier: Wine Warehouse
Restaurant: La Villa
Price (VND): A
A<500K B<1M C<1.5M D>1.5M
Points: 87
Pairs well with: Good paired with steamed salmon, white fish
Notes:
Lovely gold colour with a nose of butter, herbs, citrus and a
touch of mango.
On the palate it is fresh, with lots of citrus and herbs and
medium length.
Good paired with steamed salmon, white fish
WINE PRICES LEGEND:
A: <500.000 VND
B: <1.000.000 VND
C: <1.500.000 VND
D: >1.500.000 VND
All retail prices Vietnam.

91
Wine: Radford Dale
Producer: Winery of Good Hope
Region: Stellenbosch
Country: South Africa
Colour: White
Year: 2013
Grape: Chardonnay
Restaurant: A
Price (VND): B
A<500K B<1M C<1.5M D>1.5M
Points: 87/100
Pairs well with: Pair with salads and white fish
Notes:
A fresh nose full of lemon, white flowers, soft and nice.
On the palate this wine is intense bringing mango, lychee,
complex and with good length, fresh and crisp.
Pair with salads and white fish
Wine: Wolfbass
Producer: Wolfbass
Region: A
Country: Australia
Colour: Red
Year: 2013
Grape: Cabernet Sauvignon
Supplier: Finewines
Restaurant: A
Price (VND): B
A<500K B<1M C<1.5M D>1.5M
Points: 78
Pairs well with: Pairs well with meat based pizza, sausages and
bbq food ingeneral
Notes:
An earthy nose with lots of red fruits followed by an elegant and
silky wine on the palate but a bit too acidic with medium length.
Pairs well with meat based pizza, sausages and bbq food in
general

92
Wine: Lagarde
Producer: Lagarde
Region: A
Country: Chile
Colour: Red
Year: 2011
Grape: Cabernet Franc
Supplier: Red Apron
Restaurant: A
Price (VND): C
A<500K B<1M C<1.5M D>1.5M
Points: 89+
Pairs well with: A
Notes:
This is a beautiful wine with a nose bringing liquorice and vio-
lets.
On the palate it is extremely complex, with good acidity and
medium length, very pleasant and nice.
Pair with foi gras, medium cheeses and beef stews.
Wine: Pinotage
Colour: Red
Year: 2014
Grape: Pinotage
Restaurant: A
Price (VND): A
A<500K B<1M C<1.5M D>1.5M
Points: 86
Pairs well with: Good paired with red meats, pork.
Notes:
A nice nose with leather and a lot of minerality.
On the palate it is elegant, smoky and leather hints.
Good paired with red meats, pork.

93
Wine: Radford Dale
Colour: Red
Year: 2013
Grape: Shiraz blend
Restaurant: A
Price (VND): C
Restaurant: A
Price (VND): A
A<500K B<1M C<1.5M D>1.5M
Points: 88+
Pairs well with: Good paired with beef steak, roast pork.
Notes:
A well made wine, with lots of red fruit on the nose, cherries,
strawberries.
On the palate it is lovely, elegant with lots of fruit and spices;
white pepper, capsicum, chocolate and long length
Good paired with beef steak, roast pork.
Wine: Henry’s Seven
Producer: Henschke
Region: Barossa Valley
Country: Australia
Colour: Red
Year: 2010
Grape: Blend
Supplier: Wine warehouse
Restaurant: A
Price (VND): C
A<500K B<1M C<1.5M D>1.5M
Points: 92/100
Pairs well with: Good pair with lamb, roast pork and beef steak.
Notes:
Profound aromas of black fruits on the nose, mostly plums and
raspberries, with notes of pepper, violets and leather.
This wine presents a very nice velvety palate, full of fruits
matching the nose, with great complexity and length. Very ele-
gant wine.
Good pair with lamb, roast pork and beef steak.

94
Wine: Trivento malbec
Producer: Trivento
Region: Mendoza
Country: Argentina
Colour: Red
Year: 2014
Grape: Malbec
Supplier: Red Apron
Restaurant: A
Price (VND): A
A<500K B<1M C<1.5M D>1.5M
Points: 82
Pairs well with: Good paired with sausages, burgers and bbq
food.
Notes:
This inexpensive wine, delivers a nose with lots of red and
black fruits but a bit too much alcohol.
On the palate is also too alcoholic, with soft tannins and red a
black fruits.
Good paired with sausages, burgers and bbq food.
Wine: Terrunyo
Producer: Concha y Toro
Region: A
Country: Chile
Colour: red
Year: 2011
Grape: Cabernet Sauvignon
Supplier: Red Apron
Restaurant: A
Price (VND): C
A<500K B<1M C<1.5M D>1.5M
Points: 93
Pairs well with: Good paired with sausages, burgers and bbq
food.
Notes:
This is a great wine and reasonably priced.
The nose is just amazing with lots of black fruits.
On the palate it is very complex, delivering lots of fruit with
spices, leather and a bit earthy, great length
.
Pairs well with grilled beef and roasted pork

95
Annam Gourmet Market
16–18 Hai Ba Trung
District 1
Tel: (08) 3822 9332
Daloc
74E Hai Ba Trung
District 1
Tel: (08) 5404 3575
Red Apron
22 Chu Manh Trinh
District 1
Tel: (08) 3823 0021
Wine Warehouse
15/5 Le Thanh Ton
District 1
Tel: (08) 3825 8826
Vinifera
7 Thai Van Lung
District 1
Tel: (08) 3521 0860
Dinh Viet Wine
139 Hai Ba Trung
District 3
Tel: (08) 6263 9111
Cai Thung Go
369 Hai Ba Trung Street
District 3
Tel: (08) 3820 1758
Ruou Thanh Thanh Tam
205 Nguyen Van Troi
Phu Nhuan
Wine Embassy Boutique
15/4 Tran Hung Dao
District 2
Tel: (08) 3829 5735
Annam Gourmet Market
16-18 Hai Ba Trung
District 1
Tel: (08) 3822 9332
Bluebird
129 Nguyen Dinh Chieu
District 3
Tel: (08) 3930 0262
WINE RETAILERS

3T Quan Nuong
Top Floor, 29 Ton That Hiep,
District 1
Tel: (08) 3821 1631
Food: Vietnamese
Acacia Veranda Dining
149-151 Nguyen Du,
District 1
Tel: (08) 3823 5220
Food: International
Achaya Café
90 Le Loi,
District 1
Tel: (09) 3897 2050
Food: Japanese
Al Fresco’s
27 Dong Du,
District 1
Tel: (08) 38238424
Food: International
Ashoka
17/10 Le Thanh Ton,
District 1
Tel: (08) 3823 1372
Food: Japanese
Au Lac Do Brazil
238 Pasteur,
District 3
Tel: (08) 3820 7157
Food: Brazilian
Au Parc
23 Han Thuyen,
District 1
Tel: (08) 3829 2772
Food: Mediterranean
Augustin
10D Nguyen Thiep,
District 1
Tel: (08) 3823 1626
Food: French
Baan Thai
55 Thao Dien,
District 2
Tel: (08) 3744 5453
Food: Thai
Baba's Kitchen
164 Bui Vien,
District 1
Tel: (08) 3838 6661
Food: Mediterranean
Bahdja
2nd Floor, 27 Le Quy Don,
District 3
Tel: (012) 2763 1261
Food: Indian
Banh Xeo 46A
46A Dinh Cong Trang,
District 1
Tel: N/A
Food: Vietnamese
96
RESTAURANT DIRECTORY

Bibi@Alibi
5A Nguyen Sieu,
District 1
Tel: (08) 3825 6257
Food: International
Black Cat
13 Phan Van Dat,
District 1
Tel: (08) 3829 2055
Food: Mexican
Blackout
74/7D Hai Ba Trung, |
District 1
Tel: (08) 3824 2888
Food: International
Blanchy Street
74/3 Hai Ba Trung,
District 1
Tel: (08) 3823 8793
Food: Japanese
Boat House
40 Lily Road, An Phu Superior
Compound, Thao Dien,
District 2
Tel: (08) 3744 6790
Food: International
Bombay Indian Restaurant
250 Bui Vien,
District 1
Tel: N/A
Food: Indian
Boomarang Bistro Saigon
CR2 3-4, 107 Ton Dat Tien,
District 7
Tel: (08) 5413 6592
Food: International
Café if
38 Dang Dung,
District 1
Tel: (08) 3846 9853
Food: International
Cai Thung Go Ltd. Co
369 Hai Ba Trung,
District 3
Tel: (08) 3820 1758
Food: International
Casa Italia
86 Le Loi,
District 1
Tel: (08) 3824 4286
Food: Italian
Cha Ca La Vong
36 Ton That Thiep,
District 1
Tel: N/A
Food: Vietnamese
Chiisana Hashi
River Garden, 170 Nguyen
Van Huong,
District 2
Tel: (08) 6683 5308
Food: Japanese
Ciao Bella
11 Dong Du,
District 1
Tel: (08) 3822 3329
Food: Italian
Com Nieu
59 Ho Xuan Huong,
District 3
Tel: (08) 3932 6363
Food: Vietnamese
Coriander
16 Bui Vien,
District 1
Tel: (08) 3837 1311
Food: Panasian
Corso
117 Le Thanh Ton,
District 1
Tel: (08) 3829 5368
Food: International
Cuc Gach Quan
10 Dang Tat,
District 1
Tel: (08) 3848 0144
Food: Vietnamese
Curry Leaf
62 Hung Gia 5,
District 7
Tel: N/A
Food: Indian
Deutsches Eck
A001 Nguyen Van Linh St.,
District 7
Tel: (08) 5410 6695
Food: German
Dinasty
76 Le Lai,
District 1
Tel: (08) 3822 8888
Food: Chinese
Dining Room
1st Floor, 93 - 95 Hai Ba
Trung,
District 1
Tel: (08) 3521 0880
Food: Panasian
97

Dragon Court
11-13 Lam Son Square,
District 1
Tel: N/A
Food: Chinese
Ebisu
35bis Mac Dinh Chi,
District 1
Tel: (08) 3822 6971
Food: Japanese
El Gaucho
74 Hai Ba Trung,
District 1
Tel: (08) 3827 209
Food: Argentinian
Elbow Room
52 Pasteur,
District 1
Tel: (08) 3821 4327
Food: International
Elysium
22 Dang Thi Nhu,
District 1
Tel: (08) 6295 9272
Food: Vietnamese
Five Oysters
234 Bui Vien,
District 1
Tel: (09) 0301 2123
Food: Vietnamese
Frangipani Hoa Su
26 Le Van Mien,
District 2
Tel: (08) 3519 4316
Food: Vietnamese
Galbi Brothers
R1–25 Hung Phuoc 4, Pham
Van Nghi – Bac, District 7
Tel: (08) 5410 6210
Food: Korean
Ganesh
38 Hai Ba Trung,
District 1
Tel: (08) 3823 4786
Food: Indian
Gyumaru
8/3 Le Thanh Ton,
District 1
Tel: (08) 3827 1618
Food: Japanese
Hoa Tuc
74/7 Hai Ba Trung,
District 1
Tel: (08) 3825 1676
Food: Vietnamese
Hoang Yen
7 Ngo Duc Ke,
District 1
Tel: (08) 3823 1101
Food: Chinese
Hog's Breath Café
Bitexco Financial Tower, 2 Hai
Trieu, District 1
Tel: (08) 3915 6066
Food: International
Hum
2 Thi Sach,
District 1
Tel: (08) 3823 8920
Food: Vegetarian
Hung Ky Mi Gia
20 Le Anh Xuan,
District 1
Tel: (08) 3822 2673
Food: Vietnamese
Huong Lai
38 Ly Tu Trong,
District 1
Tel: (08) 3822 6814
Food: Vietnamese
Ichiban Sushi
204 Le Lai,
District 1
Tel: (08) 6270 8686
Food: Japanese
Inaho
4 Chu Manh Trinh,
District 1
Tel: (08) 3829 0326
Food: Japanese
Indaba
35 Ly Tu Trong,
District 1
Tel: (08) 3824 8280
Food: Japanese
Inter Nos
26 Le Van Mien, Thao Dien,
District 2
Tel: (09) 0630 1299
Food: Panasian
Jaspa's
74/7 Hai Ba Trung,
District 1
Tel: (08) 3827 0931
Food: International
98

K Café
74A4 Hai Ba Trung, D1
District 1
Tel: (08) 3824 5355
Food: French
Kabin
8–15 Ton Duc Thang,
District 1
Tel: (08) 3822 0033
Food: Japanese
Kang Nam Ga
6B Le Quy Don,
District 3
Tel: (08) 3933 3589
Food: Panasian
Khoi Thom
29 Ngo Thoi Nhiem,
District 3
Tel: (08) 3930 0233
Food: Thai
Koh Thai
Level 1, Kumho Link, 39 Le
Duan,
District 1
Tel: (08) 3823 4423
Food: Thai
KOTO
3rd Floor Rooftop, Kumho
Link, 39 Le Duan,
District 1
Tel: (08) 3822 9357
Food: Vietnamese
La Bettola
84 Ho Tung Mau,
District 1
Tel: (08) 3914 4402
Food: Italian
La Creperie
17/7 Le Thanh Ton,
District 1
Tel: (08) 3824 7070
Food: French
La Cucina
Block 07-08 CR1-07, 103 Ton
Dat Tien,District 7
Tel: (08) 5413 7932
Food: Italian
La Cuisine
48 Le Thanh Ton,
District 1
Tel: (08) 2229 8882
Food: French
La Fenetre Soleil
4 Ly Tu Trong,
District 1
Tel: (08) 3824 5994
Food: French
La Fiesta
33 Đặng Thị Nhu, Nguyễn Thái
Bình,
District 1
Tel: (09) 4429 1697
Food: Mexican
La Fourchette
11 Ngo Duc Ke,
District 1
Tel: (08) 3829 8143
Food: French
La Habana
6 Cao Ba Quat,
District 1
Tel: (08) 3829 5180
Food: Spanish
La Hostaria
17B Le Thanh Ton,
District 1
Tel: (08) 3823 1080
Food: Italian
La Minth by Dahn
28 Ngo Van Nam,
District 1
Tel: (08) 3822 1707
Food: Vietnamese
La Nicoise
56 Ngo Duc Ke,
District 1
Tel: (08) 3821 3056
Food: French
La Villa
14 Ngo Quang Huy,
District 2
Tel: (08) 3898 2082
Food: French
Lac Thai
71/2 Mac Thi Buoi St.,
District 1
Tel: (08) 3823 7506
Food: Thai
Le Bacoulos
13 Tong Huu Dinh,
District 2
Tel: (08) 3519 4058
Food: French
Le Bouchon de Saigon
40 Thai Van Lung,
District 1
Tel: (08) 3829 9263
Food: French
99

Le Jardin
31 Thai Van Lung,
District 1
Tel: (08) 3825 8465
Food: French
Le Terroir
30 Thai Van Lung,
District 1
Tel: (08) 3915 9169
Food: French
Lee Cho
48 Hung Phuoc 2,
District 7
Tel: (08) 5410 1086
Food: Vietnamese
L'essentiel
98 Ho Tung Mau,
District 1
Tel: (09) 4841 5646
Food: French
Li Bai
Level 2, 88 Dong Khoi,
District 1
Tel: (08) 3827 2828
Food: Chinese
Lion City
45 Le Anh Xuan,
District 1
Tel: (08) 3823 8371
Food: Chinese
L'Olivier
Sofitel Saigon Plaza, 17 Le
Duan,
District 1
Tel: (08) 3824 1555
Food: French
LovEat
29 Hai Trieu,
District 1
Tel: (08) 6260 2727
Food: Italian
Lubu
97 B Thao Dien,
District 2
Tel: (08) 6281 8371
Food: Mediterranean
Luong Son
31 Ly Tu Trong,
District 1
Tel: (08) 3825 1330
Food: Vietnamese
Ly Club
143 Nam Ky Khoi Nghia,
District 3
Tel: (08) 3930 5588
Food: International
May
3/5 Hoang Sa,
District 1
Tel: (08) 3910 1277
Food: Vietnamese
May Restaurant
19 – 21 Dong Khoi,
District 1
Tel: (08) 6291 3686
Food: Mediterranean
Mekong Merchant
23 Thao Dien, An Phu,
District 2
Tel: (08) 3744 6478
Food: International
Ming Court
235 Nguyen Van Cu,
District 1
Tel: (08) 3925 7777
Food: Chinese
Ming Dinasty
23 Nguyen Khac Vien,
District 7
Tel.: (08) 5411 5555
Food: Chinese
Mogambo
50 Pasteur,
District 1
Tel: (08) 3825 1311
Food: Grill, burgers, steak-
house
Monde
7 bis Han Thuyen,
District 1
Tel: (08) 3822 0187
Food: French
Monsoon
1 Cao Ba Nha,
District 1
Tel: (08) 6290 8899
Food: Panasian
Nam Giao
136/15 Le Thanh Ton,
District 1
Tel: (08) 38 250261
Food: Vietnamese
New York Steak House
25 Nguyễn Đình Chiểu ,
District 1
Tel: (08) 3823 7373
house
100

Nha Hang Ngon
160 Pasteur,
District 1
Tel: (08) 3827 7131
Food: Vietnamese
Nineteen
Ground floor, Caravelle Hotel,
19 Lam Son Square,
District 1
Tel: (08) 3823 4999
Food: International
Noir
178 Hai Ba Trung,
District 1
Tel: (08) 6263 2525
Food: International
Nossa Steakhouse
36 Pham Hong Thai,
District 1
Tel: (09) 3858 4188
house
Ole
129B Le Thanh Ton,
District 1
Tel: (012) 6529 1711
Food: Spanish
Opera
2 Lam Son Square,
District 1
Tel: (08) 3824 1234
Food: International
Pacharan
97 Hai Ba Trung,
District 1
Tel: (08) 3825 6924
Food: Spanish
Papaya
68 Pham Viet Chanh,
Binh Thanh
Tel: (08) 6258 1508
Food: Panasian
Pendolasco
87 Nguyen Hue,
District 1
Tel: (08) 3821 8181;
Food: Italian
Pendolasco 2
36 Tong Huu Dinh,
District 2
Tel: (08) 6253 2822
Food: Italian
Phatty's Sports Bar & Grill
46-48 Ton That Thiep,
District 1
Tel: (08) 3821 0796
Food: International
Pizza 4P's
8/15 Le Thanh Ton,
District 1
Tel: (08) 3822 9838
Food: Italian
Pomodoro
79 Hai Ba Trung,
District 1
Tel: (08) 3823 8998
Food: Italian
Portofino
15 Dong Du,
District 1
Tel: (08) 3823 3597
Food: Italian
Propaganda
21 Han Thuyen,
District 1
Tel: (08) 3822 9048
Food: Vietnamese
Quan Bui
8 Nguyen Van Nguyen,
District 1
Tel: (08) 3602 2241
Food: Vietnamese
Quan Bui
17a Ngo Van Nam,
District 1
Tel: (08) 3829 1515
Food: Vietnamese
Quan Na - Vegishouse
796/7 Truong Sa, Ward 14,
District 3
Tel: (08) 9526 2958
Food: Vegetarian
Quan Ut Ut
168 Vo Van Kiet,
District 1
Tel: (08) 3914 4500
house
Red Door
400/8 Le Van Sy,
District 3
Tel: (012) 0880 5905
Food: Vietnamese
Refinery
74 Hai Ba Trung,
District 1
Tel: (08) 3823 0509
Food: French
101

Riverside Café
8–15 Ton Duc Thang,
District 1
Tel: (08) 3822 0033
Food: International
Robata Dining An
15C Le Thanh Ton,
District 1
Tel: (08) 3822 5329
Food: Vietnamese
Saffron
51 Hai Ba Trung,
District 1
Tel: (08) 3824 8358
Food: Mediterranean
Saigon Indian
1st Floor, 73 Mac Thi Buoi,
District 1
Tel: (08) 3824 5671
Food: Indian
Saigon's Lookout
37 Ký Con, Nguyễn Thái Bình,
District 1
Tel: (09) 6688 4668
Food: International
Samba Brazilian Steakhouse
10C Thai Van Lung,
District 1
Tel: (08) 3822 0079
house
San Fu Lou
AB Building, 76A Le Lai,
District 1
Tel: (08) 3823 9513
Food: Chinese
Scott And Binh's
15-17 Cao Trieu Phat,
District 7
Tel: (09) 4890 1465
Food: International
Seoul House
33 Mac Thi Buoi,
District 1
Tel: (08) 3829 4297
Food: Korean
Shang Palace
17-19-21 Ly Tu Trong,
District 1
Tel: (08) 3823 2221
Food: Chinese
Shri
23rd Floor, Centec Tower, 72–
74 Nguyen Thi Minh Khai,
District 1
Tel: (08) 3827 9631
Food: International
Skewers
9A Thai Van Lung,
District 1
Tel: (08) 3822 4798
Food: International
Sorae
Level 24, AB Tower, 76 Le Lai,
District 1
Tel: (09) 3868 7689
Food: Japanese
Soul Burger
4 Phan Boi Chau, 1st Floor,
District 1
Tel: (0812) 2517 1261
house
Sushi Dining Aoi
53-55 Ba Huyen Thanh Quan,
District 3
Tel: (08) 3930 0039
Food: Japanese
Swiss House Saigon
54 le Thanh Ton Street,
District 1
Tel: (08) 3824 2079
Food: Swiss
Tamago
39 Tong Huu Dinh,
District 2
Tel: (08) 3744 4634
Food: Japanese
Tapas Saigon
53/26B Tran Khanh Du,
District 1
Tel: (09) 0930 0803
Food: Spanish
Temple Club
29-31 Ton That Thiep,
District 1
Tel: (08) 3829 9244
Food: International
Thanh Nien
11 Nguyen Van Chiem,
District 1
Tel: (08) 3822 5909
Food: Vietnamese
The Bourgondier
N62, Duong 65
Phuong Tan Phong
District 7
Tel.: 01234602200
Food: Dutch
The Deck
38 Nguyen U Di,
District 2
Tel: (08) 3744 6632
Food: International
102

The Hungry Pig
144 Cong Quynh,
District 1
Tel: (08) 3836 4533
house
The Punjabi
40/3 Bui Vien,
District 1
Tel: (08) 3508 3777
Food: Indian
The Racha Room
12-14 Mac Thi Buoi,
District 1
Tel: (09) 0879 1412
Food: Indian
The Vintage Emporium
95B Nguyen Van Thu,
District 1
Tel: (09) 0441 3148
Food: Vietnamese
Tin Nghia
9 Tran Hung Dao,
District 1
Tel: N/A
Food: Vietnamese
Trois Gourmands
18 Tong Huu Dinh,
District 2
Tel: (08) 3744 4585
Food: French
Tuk Tuk Thai Bistro
17/11 Le Thanh Ton,
District 1
Tel: (08) 3521 8513
Food: Thai
Ty Coz
178/4 Pasteur,
District 1
Tel: (08) 3822 2457
Food: French
Vesper Gourmet Lounge
Landmark Building, 5B Ton
Duc Thang,
District 1
Tel: (08) 3822 9698
Food: French
Viva Tapas
90 Cao Trieu Phat,
District 7
Tel: (08) 5410 6721
Food: Spanish
Wine Bar 38
38 Dong Khoi,
District 1
Tel: (08) 3829 3968
Food: winebar
Wine Embassy
13 Ngo Duc Ke,
District 1
Tel: 08 38 24 78 27
Food: winebar
Won’s Cuisine
49 Mac Thi Buoi,
District 1
Tel: (08) 3820 4085
Food: Chinese
Wrap & Roll
62 Hai Ba Trung,
District 1
Tel: (08) 3822 2166
Food: Vietnamese
Yoshino
2A-4A Ton Duc Thang,
District 1
Tel: (08) 3823 3333
Food: Japanese
Yu Chu
1st Floor, InterContinental
Asiana Saigon, crn.of Hai Ba
Trung & Le Duan,
District 1
Tel: (08) 3821 2538
Food: Chinese
Zeus
164 Cong Quynh,
District 1
Tel: (08) 3837 3248
Food: Greek
Zombie BBQ
628A Vo Truong Toan,
District 2
Tel: (08) 6685 3756
house
Zoom Café
169A Bui Vien,
District 1
Tel: (08) 3920 3897
Food: French
103
If your restaurant is not here,
let us know!
infowr@greentalentgroup.com

104
ABOUT US/ CONTACT US
Why, Why, Why?
We love food and wine, we want to share what is good with you!
We are a group of wine and food lovers, wine and hospitality trainers, and wine and food writ-
ers, who decided to get together and create Wine and Restaurants for three reasons:
1.- Our passion for food and wine, and willingness to share.
2.- Too tired of the restrictions of current life style magazines in Vietnam, whose sole target is
money, many of which (if not all) do not do restaurant reviews unless restaurants and hotels
advertise, or promise advertising (forget about the claims of independence and mystery visits,
our writers used to write for them, we do know!).
3.- Growing interest in Wine in Vietnam, but not dedicated media.
WE ARE LOOKING FOR CONTRIBUTORS IN ENGLISH AND/OR VIETNAMESE
Are you passionate about food and wine, and like writing?
Email us: infowr@greentalentgroup.com

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