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Tan Vinh

Food and Drink Writer, Seattle Times

About

Tan Vinh 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.”

Stories

  • A tip for enjoying ripe summer raspberries: Get them frozen

    Washington state produces 98 percent of the country's frozen raspberries, filling baked goods, jams and freezer aisles across the United States. Seattle Times food journalists Jackie Varriano and Tan Vinh discuss the raspberry industry and taste two popular snacks made with frozen Washington berries.
  • caption: In this file photo, homemade ramen made by biggest carbon loser contestant Will Wilson is shown at his apartment on Monday, February 10, 2020, in Seattle.

    6 tips to help Seattleites elevate their ramen game

    Lopez Island chef Josh Ratza wrote the book about taking ramen to the next level. In "Elevated Instant Ramen: Inspiration, Ideas, Ideology," Ratza explores the art and nuance of the ramen hack. It turns out, even a brick or styrofoam bowl of instant noodles can become a gourmet meal on a budget if you know where to look and what to add.

  • See Ya B.C.! Bellevue is a Chinese food lover’s dream

    While Seattle food lovers flock to Richmond, BC, Bellevue has steadily become home to some of the Pacific Northwest’s most diverse and authentic Chinese food. Seattle Times food writer Tan highlights the regional specialties worth crossing the 520 bridge for.

  • Three new restaurants you should know about

    Restaurant critic Tan Vinh explains why three new restaurants in Seattle are the most important openings to watch this summer. He recommends dishes at a Japanese fusion restaurant, a new fish and chips spot and a high-end tapas experience.

  • Five of the best dishes we’ve eaten recently

    Seattle Times food critics Tan Vinh and Jackie Varriano share their top-ranked dishes from around the Seattle area, including a controversial Vietnamese fusion dish, a French-inspired small plate, a Mexican pizza, a decadent brioche donut and an Italian cookie.

  • Revisiting Seattle’s best pizza

    Food critics from The Seattle Times debate who makes the best pizza in Seattle. They consider the key points in a great pie: Flavorful crust, umami sauce, exquisite cheese and good quality toppings.