Story
BOO SG put a serious cocktail counter in the middle of downtown Saigon's busiest wet market — and let The Vinh, a World Class Vietnam winner, build the menu around that market's own ingredients.
Chapter 01
There is no grand street frontage: BOO SG hides inside the market block at 119 Ton That Dam, where the day belongs to stalls and trade. Step through the door and red light and quiet replace all of it — that contrast is the bar's design.
Chapter 02
Behind the counter is The Vinh, a winner of World Class Vietnam. His philosophy at BOO SG: Vietnamese ingredients are not a garnish — Nha Trang seaweed, Da Lat persimmon and regional produce are the centre of the drink, technique behind them.
Chapter 03
The menu splits in two: Fancy for the ingredient-led creations, Classic for the canon done properly. And every night after 20:00, the spirits shelf is curtain-revealed — the small ritual this red room uses to mark that the night has truly begun.