DISCOVER THE WORLD CLASS 50
The definitive guide to the finest drinking experiences
The World Class 50: The Definitive Drinking Guide features 50 of the most innovative and talented bartenders from across the globe. Each bartender showcases the perfect location, the most inventive cocktail and the finest of ingredients and spirits that define the 'must have' fine drinking experience in their city.
How many you have discovered
Le Thanh Tung’s Chill De Luxe
Le Thanh Tung represented Vietnam at the World Class Bartender of the Year final, 2013
Chill Skybar opened in October 2011. One of Ho Chi Minh City’s most on-trend venues, it was designed by DWP in Thailand, the architecture and interiors team behind Bangkok’s Sirocco sky bar. Tung works behind a bagel-shaped glowing island ‘sky’ bar that literally lights up the night sky above Saigon. It’s bright, showy and hip, looking out over the city from its 26th floor vantage, and mixes chic nightlife and high altitude with excellent drinks. A sister restaurant looks over it, and there’s a glazed-in and very fancy lounge inside, just in case the heavens open. Musically, there are chill out sounds from late afternoon through till 10.30 when the tempo picks up.
Le Thanh Tung, 25, began his career at the age of 18 in resort cities such as Vung Tau and Phan Thiet, and is now the bar manager at Chill. Tung studied bartending at the Vietnam & Australia Hotel Management Institute, and continues to learn online (especially watching World Class mixologists on Youtube). However, he mostly credits his education to his former boss at Chill, Bernardo Bernard, who came to Vietnam from Frankfurt, Germany to train up the staff at Chill. Tung makes his own condiments and syrups, sourcing Vietnamese ingredients whenever he can.
The Chill De Luxe cocktail pairs the fruit character of Cîroc with a whole raft of fresh globe-spanning flavours: lychee, thyme, raspberry and lime. The spread of ingredients is evidence of Tung’s aim to meld Western and Vietnamese influences in a light summery drink. The lychee liqueur in Chill De Luxe is made using fresh Vietnamese fruit and produced and aged in-house.
Cîroc • 50ml
Homemade lychee liqueur • 20ml
Fresh lime juice • 20ml
Sugar syrup • 10ml
Raspberry purée • 50ml
Sprigs of thyme
Contains 19 grams of alcohol per serve
Muddle the thyme leaves in the lychee liqueur. Pour in the Cîroc vodka, syrup, purée and juice. Shake well with ice. Strain into a Martini glass.
This is a roof with a view, so dusk is a great time to be here. Chill De Luxe is a very summery drink, best enjoyed with a salad if you want to match with food, and therefore a great way to start off a light supper at sunset.
Chill regularly prepares bespoke cocktails for weekly events to match a colour, taste or brand, so there’s always something new to enjoy. It’s well worth a trip up for the amazing panorama and high energy atmosphere.
Images by Yun Lukas