Tan Vinh
Food and Drink Writer, Seattle Times
About
Tan Vin is the food and drink writer for The Seattle Times. Tan has won numerous regional and national awards for restaurant criticism and most recently took first place for excellence in food writing from the Society for Features Journalism.
Tan is also a whiskey connoisseur and judge who has written for Whiskey Advocate and other drink publications, and as he likes to tell his mom, “See, I told you all that drinking in college would pay off.”
Podcasts
Stories
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What the heck is happening at Canlis?
Seattle Times food critics weigh in on their controversial review of Canlis, a beloved special occasion spot. Plus, they tell you where they’re seeing Seattle better celebrated on the plate.
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Teriyaki turkey: making the Thanksgiving staple uniquely Seattle
Turkey is central to a Thanksgiving meal, but it's also notoriously hard to cook without losing flavor and moisture. Sushi Kappo Tamura chef Taichi Kitamura has hacked the Thanksgiving bird, in the most Seattle way. Meet the teriyaki turkey. Hear the recipe's origin story and what to pair with it on this bonus episode of Seattle Eats.
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Our favorite happy hours have $10 pasta, 99¢ wings, and tons of oysters!
The holiday season is a great time to hit happy hour with co-workers, friends or out-of-town visitors. But where should you go? Tan and friends of Seattle Eats share their favorite happy hour spots.
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Bonus: Nothing says Thanksgiving like ham, lamb and more sides
J. Kenji Lopez-Alt and Rachel Belle share their Thanksgiving dinner tips with Tan Vinh at the Seattle Eats live event from Town Hall Seattle.
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Seattle Thanksgiving Needs Teriyaki
From Butterball memories to bourbon teriyaki masterpiece. A Seattle sushi chef reinvents Thanksgiving turkey in 30 minutes.
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Seattle’s hottest food neighborhood has everything (except parking)
Phinney Ridge has the hottest food scene in Seattle right now. Proof? Long lines and parking problems. Seattle Times food writers highlight the best places worth the parking hassle.
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RIP Tasting Menus. Long Live Fancy Burgers!
The fine dining spots are nixing their prix fixe menus in favor of a more casual model. Seattle Times food writer, Tan Vinh shares why these changes are good for restaurants as well as customer wallets and appetites.
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Wake up and smell the $12 coffee
Seattle is a haven for coffee fans. And the price of that fandom just got a whole lot more expensive. Seattle Times writers discuss the skyrocketing price of jitter juice and share where to find some good-cheap coffee in the city.
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My sixth sense for cheap eats
Seattle Times writers share their latest food finds from around Seattle– including maybe the cheapest breakfast sandwich in the city and the best nachos in the entire Pacific Northwest.
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Confessions of a Seattle food critic
Tan answers questions from listeners about being a food critic — from how he picks restaurants to review, to dealing with heartburn on the job. Plus, he shares tips on how to see Seattle’s restaurant scene through the eyes of a critic.