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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BONUS: Seattle’s pinball renaissance
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BONUS: Our favorite summer patios
Summer weather has hit Seattle, and that means it's patio time. Friends of Seattle Eats share their pick for the best spot to soak up some Seattle Sun and enjoy food and drink this summer.
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The Northwest delicacy you won’t find in stores
Seattle Times food writer Tan Vinh takes a trip to a Washington beach to catch an elusive delicacy: Horse clams. Restaurant owner Chris Cvetkovich shows him the ropes and prepares ceviche from the clams they catch.
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Roy Choi's journey to healthier eating (hamburgers allowed)
A conversation about eating healthier with celebrity chef Roy Choi, father of the Korean Fusion taco.
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Mexico + Korea = Seattle’s hottest taco truck
Food journalist Tan Vinh and guests taste Korean Fusion tacos from Mexican Seoul, a hot new taco truck in Seattle's Roosevelt Neighborhood. Guests Jane Park and Ellen Acuario highlight the best Korean restaurants in the Seattle region.
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Seattle’s Asian chefs are reinventing fine dining
Seattle Times food critic Tan Vinh and James Beard Award nominated chef Melissa Miranda discuss fine dining in Seattle's Vietnamese and Filipino cuisine with Splendid Table host Francis Lam
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Seattle’s new third place: Breweries
Two new breweries are opening in Seattle, pointing to a new trend in the city's community hubs and third places. Plus, the dramatic story of a high-end sushi restaurant that was closed.
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The makings of a perfect hot sandwich
Seattle Times restaurant critics Tan Vinh and Bethany Jean Clement explain the components of a great hot sandwich and reveal three of the best sandwiches in Seattle.
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Is fancy craft chocolate worth the price tag?
Seattle Times food writer Jackie Varriano talks about the growing artisanal chocolate making scene in Seattle and why it’s worth it to shell out $13 for a craft bar of cacao confection.
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‘I didn’t know tahini could taste like this’
Tan and Seattle-based food journalist and author Rachel Belle dive deep into tahini and the role it plays in Rachel's homemade hummus recipe. This simple ingredient has a wealth of flavor and uses, as well as a complex history in Middle Eastern culture.
