Jovel Chan

𝗦𝗵𝗼𝘄𝗶𝗻𝗴 𝘆𝗼𝘂 𝘄𝗵𝗲𝗿𝗲 𝗮𝗻𝗱 𝘄𝗵𝗮𝘁 𝘁𝗼 𝗱𝗶𝗻𝗲 𝗮𝗻𝗱 𝗱𝗿𝗶𝗻𝗸 𝗶𝗻 𝗩𝗶𝗲𝘁𝗻𝗮𝗺 🇻🇳 Guides, impartial reviews, and stories about Vietnam's F&B scene

Founded by seasoned F&B marketer, industry speaker, judge and avid food writer, Jovel Chan is dedicated to spotlighting Vietnam's coming-of-age F&B scene and showing discerning travellers and hungry foodies a side they have never experienced before. Here, she shares unbiased restaurant reviews, thoughtfully-curated dining guides, food features, tastemaker stories and the latest food and drink tren

ds. Jovel also curates food and drink experiences and events around the city (launching June 2022) as well as curated dining itineraries for your extra special VIP guests. For more information about Jovel, visit https://www.jovelchan.com/jovel-chan

12/08/2025

𝗦𝗮𝗶𝗴𝗼𝗻’𝘀 𝗳𝗼𝗼𝗱 𝘀𝗰𝗲𝗻𝗲 𝗷𝘂𝘀𝘁 𝗴𝗼𝘁 𝗮 𝘀𝗲𝗿𝗶𝗼𝘂𝘀 𝘂𝗽𝗴𝗿𝗮𝗱𝗲

This August, we’re seeing many firsts in the city. From a no-booze bar turning mocktails into an art form to an Iranian restaurant and Chinese snack joint bringing some bangin' biang biang noodles with a side of attitude.

If you’re tired of the same old, make sure to check out these new kids on the block.

For the full list by newest contributor , head to jovelchan.com — link in bio. For more stories on Vietnam’s food and drink scene, follow along.

07/07/2025

𝗦𝗮𝘆 𝗵𝗲𝗹𝗹𝗼 𝘁𝗼 𝗝𝘂𝗹𝘆—𝗮 𝘀𝗹𝗼𝘄, 𝗿𝗮𝗶𝗻-𝘀𝗼𝗮𝗸𝗲𝗱 𝘀𝗲𝗮𝘀𝗼𝗻, 𝗯𝘂𝘁 𝗼𝗻𝗲 𝘁𝗵𝗮𝘁’𝘀 𝘀𝘁𝗶𝗹𝗹 𝗳𝘂𝗹𝗹 𝗼𝗳 𝗻𝗲𝘄 𝗼𝗽𝗲𝗻𝗶𝗻𝗴𝘀.

The arrival of a unique dessert dining concept set around an intimate five-seater, where storytelling is expressed through thoughtfully crafted sweets, the continued growth of well-loved favourites expanding with their second and third locations - particularly in the heart of the city.

And, a new 'new' Pho spot led by a familiar chef already known for his slow-roasted brisket pho in Thao Dien.

For the full list, head to jovelchan.com — link in bio. For more stories on Vietnam’s food and drink scene, follow along.

13/05/2025

𝗦𝗮𝗶𝗴𝗼𝗻 𝗦𝘂𝗽𝗽𝗲𝗿𝗰𝗹𝘂𝗯 𝗩𝗼𝗹𝘂𝗺𝗲 𝟭𝟯: 𝗧𝗵𝗲 𝗢𝗻𝗲 𝘄𝗶𝘁𝗵 𝗩𝗶𝗲𝘁𝗻𝗮𝗺'𝘀 𝗢𝗻𝗹𝘆 𝗧𝗶𝗯𝗲𝘁𝗮𝗻 𝗥𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁

Our latest at Vietnam’s only Tibetan restaurant was one for the books — an evening of storytelling, spice (literally), and steaming hand-folded momos. This was also probably my first time having a straight-up momo tasting, and honestly, I'm sold.

To everyone who joined us: thank you 🫶🍴

It’s been almost 1.5 years of hosting — 𝟭𝟯 𝘃𝗼𝗹𝘂𝗺𝗲𝘀, 𝗼𝘃𝗲𝗿 𝟮𝟬 𝗶𝗻𝗰𝗿𝗲𝗱𝗶𝗯𝗹𝗲 𝘁𝗮𝘀𝘁𝗲𝗺𝗮𝗸𝗲𝗿𝘀, 𝗻𝗲𝗮𝗿𝗹𝘆 𝟱𝟬𝟬 𝗽𝗲𝗼𝗽𝗹𝗲, and countless unforgettable nights around the table.

I don’t host as often or as consistently as I’d like, but I’m so grateful for everyone who keeps encouraging us to keep going, especially those who keep coming back (you know who you are) - you make me want to keep building this little food-loving community. These nights remind us that food is about connection, not just consumption.

A big shout out to co-host Tsering of for welcoming us into his world with rose tea from Shangri-La, tender Lamb Shapta, homemade steamed buns and stories of Tibet.

Missed it? We’re back tomorrow (Wed, 14 May) for round 2 (one last time) — come hungry, come curious and join 12 other foodies. 𝗪𝗲'𝘃𝗲 𝗴𝗼𝘁 𝟯 𝘀𝗽𝗼𝘁𝘀 𝗹𝗲𝗳𝘁 - 𝘀𝗹𝗶𝗱𝗲 𝗶𝗻𝘁𝗼 𝗺𝘆 𝗗𝗠𝘀 𝗶𝗳 𝘆𝗼𝘂'𝗿𝗲 𝗸𝗲𝗲𝗻.

22/04/2025

𝗕𝗮𝗰𝗸 𝗶𝗻 𝗛𝗼𝗶 𝗔𝗻 𝗳𝗼𝗿 𝘁𝗵𝗲 𝘁𝗵𝗶𝗿𝗱 𝘁𝗶𝗺𝗲 (𝘆𝗲𝘀, 𝗜’𝗺 𝗼𝗯𝘀𝗲𝘀𝘀𝗲𝗱), 𝘀𝗼 𝗜 𝗵𝗮𝗱 𝘁𝗼 𝘀𝘄𝗶𝘁𝗰𝗵 𝘁𝗵𝗶𝗻𝗴𝘀 𝘂𝗽 ✨

If you’ve done the lantern strolls and tourist traps, let’s go deeper—because this trip was all about uncovering hidden gems like award-winning Vietnamese craft rhums and decade-old fish sauce villages, outside the Old Town.

All led by various food and drink tastemakers from Hoi An, make sure to save this for your next trip, because trust me — you want this itinerary. And, the stay at was absolutely lovely, with riverside view – what’s not to love! 🎥🔥

16/02/2025

Bánh Đúc Mam Nem made from brown rice!

Mam Nem refers to the fermented fish sauce that the Bánh Đúc (a rice flour pudding cake, which is a lot more firm that I thought it would be). But, there’s two different types of Bánh Duc, one that’s more sticky and chewy while the one that I had, which appears to be more ubiquitous in Central Vietnam, is a lot more firm, quite similar in texture to Japanese Konjac (at least for me).

It’s mixed with sausage and topped with sweet shallots, chili and mam nem (of course), which is the main area of the show here!

Like many street vendors in Vietnam serving similar types of snacks and dishes, our lady who claims to be the only one making Bánh Đúc with brown rice also serves up Bánh Đáp, which is a specialty of Hoi An.

In English, it’s referred to as ‘Smashing Rice Paper’ and consists of steamed rice paper together with grilled rice paper that are stuck together. You can then ‘smash’ them to break them apart before dipping them into your sauce, which consists of mam nem (Vietnamese fermented fish sauce), crispy fried shallots (omg) and anchovies. So delicious!

PS, add a smidge of chili for an extra kick of spice. The chili isn’t your usual sweet Hoi A chili jam but rather one that’s also got a similar kick to Indonesian Sambal Olek

Thanks Executives Chef Huy from for accompanying me to the market and sharing about Hoi An food culture, flavours, ingredients and food with me

📍Central Market Food Hall, Hoi An

This lady is located right at the end of the “meats” section and right before the spice alleys. I don’t know what time she closes but we went in the morning at 9am and I suggest getting there early too

16/02/2025

This is Bánh Đúc Mam Nem made from brown rice!

Mam Nem refers to the fermented fish sauce that the Bánh Đúc (a rice flour pudding cake, which is a lot more firm that I thought it would be). But, there’s two different types of Bánh Duc, one that’s more sticky and chewy while the one that I had, which appears to be more ubiquitous in Central Vietnam, is a lot more firm, quite similar in texture to Japanese Konjac (at least for me).

It’s mixed with sausage and topped with sweet shallots, chili and mam nem (of course), which is the main area of the show here!

Like many street vendors in Vietnam serving similar types of snacks and dishes, our lady who claims to be the only one making Bánh Đúc with brown rice also serves up Bánh Đáp, which is a specialty of Hoi An.

In English, it’s referred to as ‘Smashing Rice Paper’ and consists of steamed rice paper together with grilled rice paper that are stuck together. You can then ‘smash’ them to break them apart before dipping them into your sauce, which consists of mam nem (Vietnamese fermented fish sauce), crispy fried shallots (omg) and anchovies. So delicious!

PS, add a smidge of chili for an extra kick of spice. The chili isn’t your usual sweet Hoi A chili jam but rather one that’s also got a similar kick to Indonesian Sambal Olek

Thanks Executives Chef Huy from for accompanying me to the market and sharing about Hoi An food culture, flavours, ingredients and food with me

📍Central Market Food Hall, Hoi An

This lady is located right at the end of the “meats” section and right before the spice alleys. I don’t know what time she closes but we went in the morning at 9am and I suggest getting there early too

15/02/2025

My Valentine’s Day dates in Tra Que Village, Hoi An 🇻🇳

Thanks to Chef and , I got to visit Tra Que Village yesterday and meet the farmer (middle) behind award-winning .vn’s fresh vegetables and herbs

From mustard leaves, which until yesterday I didn’t realize bear beautiful yellow little flowers, to Vietnamese mint, coriander and cabbage, she painstakingly grows and handpicks them by herself now that her husband is in the hospital

She’s been doing it for decades, and her husband’s family? Even longer

But, with any profession that requires long hours, especially ones under the sun, and back-breaking manual work, continuity is doubtful. Trust me, I tried it for a mere minute and was defeated! Especially at Tra Que where the soil is particularly soft

So, for this, I am very, very appreciative of my vegetables, herbs and fruits - holes, odd shapes, weird colors and more

I talk a lot about chefs, restaurant owners and bartenders. But, this is for the farmers, the fishermen and all the aunties and uncles that I don’t see enough or post enough of that wake up at 3/4am every morning to put fresh fish and seafood, sweet vegetables as well as homemade sauces and noodles on the table making (almost) every meal I’ve had here a farm to table and handmade one

Thank you to all the unsung heroes of our culinary world. Let’s not forget the massive part they play 🇻🇳

06/02/2025

✨ Say hello to our first-ever Hoi An Supperclub hosted in collaboration with the newly-opened Moire Hoi An, Vignette Collection, an IHG hotel 🌅

It’ll be an intimate evening with curious foodies and industry makers, from chefs to distillers, founders and more.

Here’s what to expect:

✨An exclusive tasting by award-winning Sampan Rhum by the distiller and founder Antoine Poircuitte

✨An intimate 18-seater family-style riverside BBQ featuring Hoi An’s ingredients and flavours, curated by the resort’s Executive Chef

✨And, lovely cocktails to accompany the feast! 🍸

Join us for an evening of good food and drink, great conversation and even better company - all around the dinner table next to the river 🍽️

▪️6pm for sunset by the river 🌞
▪️750,000 VND per person (food only)
▪️15 seats only

👉 Book now at jovelchan.com – see you in Hoi An! ✨

26/01/2025

Lunar New Year edition 🧧

Homemade Hong Kong style hotpot inside the new (one-week old) homey bistro of Chef-Founder where we had soups like Satay, Century egg and coriander as well as made-from-scratch Mala soup using Sichuan peppercorns imported from China - yes, there’s a huge difference compared to the peppercorns from Vietnam 🇻🇳

15 people across different industries and nationalities showed up

UK, America, Vietnamese, Australia, Philippines, Singapore (me)

Tech, medicine, entrepreneurs, diplomats, lawyers and of course, teachers (with the attendance of my husband Nick, marking his first Saigon Supperclub dinner) 🍽️

My heart is so full. ❤️ Thank you to all who came - new and old Supperclub friends - to discover new food experiences, meet fellow food-loving friends and learn new things, either about yourself or others outside your usual day-to-day circle of friends.

>>> Scroll to the right for the hotpot chain aftermath and our new format featuring conversation cards

Link in bio to sign-up for Saigon Supperclub and get to know our upcoming food & drink events in the city. Can you believe we have almost 450 people now? Insane!

21/01/2025

helmed by managing director .trant has just launched a month ago and it’s already making great strides in the country’s hospitality scene

Articles that celebrate the country’s cocktail, craft and culinary scene

And now, the ‘Best of Vietnam’ awards that was oversubscribed by the industry - I’m talking a packed out guest list featuring tastemakers not just from Saigon but also GMs and others from around the country

Kudos for launching in Vietnam. Word on the street is an English version is on its way as well. What a wonderful privilege to have a front row seat to Vietnam’s burgeoning drink and dining scene and see it (and its people) grow from strength to strength

Already excited for 2025! Có lên Vietnam 🇻🇳

Thank you for letting me steal your photos from the event

20/01/2025

review: newly-opened .sgn helmed by chef

Trust be told, I’ve been waiting months for Upstairs to open

Let me explain

It’s the latest brainchild of who is also the co-founder of award-winning concepts .sgn, .hanoi and .sg in Singapore, which means you know you’re in for a treat because let’s just say him and his team know what they’re doing (besides snagging up awards left, right, and centre around the region)

Plus, it’s helmed by Chef Hiep, whose resume reads like Saigon’s greatest F&B hits with previous placements at Quince, MAD Wine and Little Bear, where he served up dishes that have delighted the city’s foodie scene for years, though all the time under the wings of some of the country’s most esteemed chefs, AND, in a more casual dining environment

This time, he’s trading (wood)fire with flair and the finesse of fine dining, stepping out from the shadows of other chefs and embracing his own identity. 💪

A coming-of-age talent paired with a serial F&Bpreneur best-known for his ‘Midas Touch’ - safe to say, it’s a damn good recipe for a damn good meal.

And, it was.

But, beyond serving top-rate food, the thing I appreciated the most is the simplicity and seamless was of the entire dining experience

Nothing is overdone nor distracting

No overexplained stories, brand names jumping out on the menu, childhood throwbacks, sounds from the kitchen, haste flow of service or over-the-top plating and pouring ‘just for the gram’

It’s immensely relaxing despite the immense amount of effort that has been undertaken to put it together including imported cutlery and glasses from Singapore

And, it’s worth every single d**g. I’m talking 2,450,000++ vnd for an 11-course menu including the likes of homemade oyster ice-cream topped with caviar on a bed of fresh beetroot salad (yum)

Bravo to the team 👏 Full review up on my blog at jovelchan.com

16/01/2025

Chef ’s Biang Biang noodle pop-up at in is wrapping up next Thursday

Honestly, I’ve been to ’s pop-up multiple times, and after so many events around town — Mami Cocktails, Okra, and more — I thought they’d be a permanent fixture in the city’s culinary scene

But now that it’s really coming to an end, it’s hard not to feel the void already

Last night’s visit reminded me just how good those noodles are — firm, bouncy, and undeniably Biang-ing. And while you’re at it, get the spicy dumplings and red bean mochi dessert (oouf)

If you haven’t had the chance yet, now’s the time to make it down and check out the concept that had Italian and Mediterranean restaurants doing mash-ups with Chinese cuisine and the whole town talking about noodles in a new way

There was a point when it seemed like Biang Biang noodles were everywhere; now, it’s hard to imagine the city without them

Even if just for a while

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