Tâm Lê in Ănthology
“Charles Phan had more impact on Vietnamese food than any other chef in the country.” — Michael Bauer, San Francisco Chronicle.
“We’re going to Taipei on VietJet Air,” an acquaintance said to me. An international flight on Vietnam’s notoriously delayed airline didn’t sound like the best idea ever. But who would expect that I w...
“I don’t like the term ‘fusion,’” Vinh Lê, the chef of Cicada Coffee Bar, tells me. “You need to adapt. You need to adapt to the new environment, new life, when you move from Vietnam to the US. And to...
When my mother, a native of Singapore’s oft-visited Chinatown, described a pork offal soup stall with meatballs that “tasted suspiciously like that vermicelli dish we had in Huế back in 2013,” I knew ...
Tam Le in Ănthology
The first time I bought rượu, it was from Lang Giang, my tour guide in Sa Pa. We were staying in a Red Dao village known for its rice liquor production, and that night I received three water bottles, ...
Tam Le in Ănthology
Twenty years ago in America, tofu was considered, at best, a bland, tasteless, hippie meat replacement, and at worst, a dangerous, highly processed food product that would allegedly cause men to grow ...
Tam Le in Ănthology
“Our parents met here in the Czech Republic after being invited by the government to work in [their] factories around 1983. They were one of the first Vietnamese here,” says Giang Ta, the front-of-house and fraternal half of Taro Group, a fine-dining restaurant group that currently consists of three concepts: Gao Den, Taro and Dian.
Tam Le in Ănthology
If Crush the sea turtle from Finding Nemo took the form of a Vietnamese guy in his early thirties, he’d sound just like Andrew Ho, the co-founder and co-owner of Pinch Boil House andCurry Boys BBQ
Tam Le in Ănthology
“I was in a creative writing program for grad school at the time, and I thought, as an artist, going on MasterChef would give me something to write about.”
Joo Chiat, a neighborhood in the eastern realms of Singapore, is hardly a forgettable area.
