Annyvinoho, Thao Dien, Ho Chi Minh City (2026)

With 15 years of experience in the wine industry, Anny has been following her nose for good wines and stories accross multiple continents. In 2022 Anny became the first certified Bordeaux Wine Educator in Vietnam, conferred by the Conseil Interprofessionnel du Vin de Bordeaux in France. She is a Certified Sherry Educator, a French Wine Scholar with the Highest Honour, and the WSET Level Three Awa

rd in Wines. Now based in Ho Chi Minh City, Vietnam with her husband and two children, she introduces wine experiences to Vietnam while completing her PhD reconciling sustainable consumption with happiness.

15/08/2026

Proof that Mondays aren’t always worth hating.

One table. A few shared plates. Plenty of conversations about flavour.

In a world where we eat too quickly, meals like this at I HATE MONDAY DINING are a reminder to slow down.

Notice the textures.
Notice the balance.
Notice how one ingredient changes the next bite.

The more attention we pay, the more rewarding every meal becomes.

12/08/2026

Some places don’t just serve coffee, they preserve a way of life.

Stepping into CHEOLEO Cafe feels like stepping back in time.
Since 1938, this family-run coffee shop has been brewing Vietnamese coffee the traditional way: using a cloth filter over charcoal instead of modern espresso machines. The pace is slower, the brewing more deliberate, and the result is a cup that tells a story of Saigon’s coffee heritage.

What fascinated me wasn’t just the coffee, but the experience. The gentle aroma of the charcoal, the patience behind every brew, and the conversations that seem to unfold as naturally as the coffee itself.

07/08/2026

13 years together.

Yesterday was all about w**e pairings and thoughtful flavours.

Today?

Burgers.
Truffle fries.
Cold drinks.
No overthinking.

A reminder that being an oenophile isn’t about fine dining every day. It’s about appreciating good food in all its forms.

Here’s to another year of sharing tables, stories and unforgettable meals. ❤️

02/08/2026

What if one of Vietnam’s most sophisticated noodle soups looked... almost ordinary?

Bún thang is one of Hanoi’s most elegant noodle soups, where the beauty lies in restraint rather than richness.
Originally created to transform Tết leftovers into something extraordinary, a traditional bowl combines finely shredded chicken, egg, giò lụa (Vietnamese pork sausage), mushrooms, herbs, and delicate rice noodles in a crystal-clear broth that takes hours to perfect. Every ingredient is sliced with precision, contributing its own texture and flavour without overpowering the others. It’s a dish built on harmony.

For this bowl, I’d pour a Forge Cellars Finger Lakes Dry Riesling from ENOTECA Vietnam. Its vibrant acidity and delicate citrus notes lift the broth’s gentle umami while refreshing the palate between each spoonful, allowing the subtle flavours to shine.

Sometimes, the quietest dishes tell the richest stories.

Follow Curated W**e Experiences For The Curious for more Palate Passport discoveries, where Vietnamese food meets w**e, culture, and the stories behind every bite.

28/07/2026

POV: budgeting in Quy Nhơn…

Accommodation ✔️
Transport ✔️
Food… slightly out of control 😌

But when every stop teaches you something about flavour, balance and texture…
is it really overspending?

A curious palate is always a good investment.

25/07/2026

Vietnamese food has a way of turning familiar dishes into something uniquely its own.

Today’s stop is Bò Né.

If you’ve ever wondered whether it’s Bò Bít Tết or Bò Né, you’re not alone. Both share roots in the French bifteck, but Bò Né has evolved into a distinctly Vietnamese favourite.
Served on a sizzling cast-iron plate, it arrives with tender beef, a sunny-side-up egg, pâté, fresh salad, crispy fries and a warm Vietnamese baguette, ready to soak up every last drop of the rich savoury sauce. The name “né” literally means to dodge, a playful reference to the hot oil that crackles and splutters as the dish reaches your table.

This version was enjoyed at Aussie Meat Restaurant, so I couldn’t resist...

This probably isn’t the “liquid breakfast” Australians are known for... but I do have a w**e to go with it.

I’d pour a glass of Marco Barba Barbarosso from Glouglou W**es . Its fresh acidity and savoury character complement the richness of the beef and egg while keeping the palate refreshed between bites.

One plate. Many influences. Entirely Vietnamese.

Address

Thao Dien
Ho Chi Minh City
700000

Telephone

+84896460813

Website

https://linktr.ee/annyvinoho

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