1. ALL SHOOK UP
Xu
Impossibly chilled and hip, restaurant-
bar-lounge Xu is known for its exotic
twists on both cuisine and cocktails.
A Gourmand Martini features blue
cheese- or goat’s cheese-stuffed olives,
the Kumquatto is concocted with local
kumquat fruits, vodka and limes, while
Mojito Ginger features fresh ginger for
a zingy kick. 71-75 Hai Ba Trung St; tel:
+84 (8) 3824 8468, xusaigon.com
in Shanghai, but many followed
afterwards; the same will happen
in Saigon.
What’s your cocktail style?
Cocktails in Vietnam are generally
sweet and fruit-based. I like using rum
and creating more sour flavours. My
style is high quality, classic cocktails,
sometimes with a unique twist (like
the 1914 Moscow Mule, updated with
a long cucumber slice). I often tailor-
make cocktails to suit individual tastes.
I keep it simple and sophisticated — it’s
more important what’s inside the glass,
rather than fancy embellishments.
What’s your signature cocktail?
The Yuzu Lemonade — Japanese
yuzu juice, gin, Campari, sugar and
ginger ale.
Cepage, Lancaster Building, 22 Le
Thanh Ton St, tel: +84 3823 8733
Jetstar Asia flies direct to Ho Chi
Minh City from Singapore daily,
book on Jetstar.com
Creative cocktails are
increasingly de rigueur
in Ho Chi Minh City.
Here are four of the
best places to try them
WORDS SAMANTHA COOMBER
SaigonSips.
Q Bar
Although several other Saigon bars
serve passion fruit martinis and
lychee martinis, it is eternally hip and
celebrity magnet Q Bar that specialises
in these sublime concoctions. A
“Signature Reserve” range also features
a refreshing Caiberrinha (Bacardi,
fresh berries, lime and soda). 7 Lam
Son Sq; tel: +84 (8) 3823 3479,
qbarsaigon.com
2 Lam Son
Park Hyatt’s new bar is already a
favourite with the in-crowd. Sleek,
contemporary interiors blend with
traditional Vietnamese touches, which
are also reflected on the cocktail menu.
Signature drinks like a lemongrass
martini feature local flavours and fresh
ingredients. Park Hyatt Saigon,101
HaiBaTrungSt,tel:+84(8)3824
1234, saigon.park.hyatt.com
Armedwith Shanghai’s
“Best Mixologist
2008”from the Food & Drink Awards,
Austrian Markus Bernthaler recently
moved to Saigon. Currently the sole
bona fide foreign mixologist in town,
Markus reigns supreme at über-
sophisticated Cepage wine bar
and restaurant.
How is Saigon’s cocktail
scene developing?
Although improving, it’s a challenge for
mixologists here as we have to adapt
and it’s sometimes difficult to find
the perfect ingredients and certain
spirits.Also,Vietnamese bartenders
are still learning Western tastes. I was
one of the first foreign mixologists
GOODTASTE
8 APRIL/MAY 2010
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