Handmade in Saigon · Farm-to-cup from Gia Lai
Local drinks. New ways.
We are a drink lab in Saigon. Tắc, jasmine, starfruit, hibiscus, salted plum — straight from the market, not the import shelf. We weigh them, taste them, and put them on a card. Scroll the story. It takes two minutes.
- On the bar
- 0
- Vietnamese ingredients
- 0
- Batch size
- 0 pcs
Where it comes from Vùng trồng
Vietnamese flavours travel well. Vietnamese drinks do not. So every pour here starts at a named farm lot, a market stall or a family recipe — then it is made by hand, in small batches, in our own lab.
The market Chợ
Seventeen crates on one cart. This is what we buy by the kilo. The names stay Vietnamese — that is what you hear at the counter. Tap a crate to filter the menu.
The bench Bàn thử
This is the board our lab works on. Pick a base, up to three flavours, then a finish. The lab tells you if it is already on the menu — or if you just invented something.
The stool Ghế nhựa
Made by hand, in a room that smells like coffee and kumquat. Every drink on this site sat on this bench first: weighed, tasted, argued about — then written on the card.
Water-puppet logic
If it does not work on a plastic stool, it does not work
Vietnam's plastic stool is the democratic seat: the same height for a student, a director and a stranger on the pavement. So that is our test. A drink has to still taste like something at 34°C, on a hot corner, in a glass we hand back to you.
No deconstructed anything. A local flavour, weighed, served cold.
Look inside- 07:00Shutters up, phin on the cup. The first pour is never for a customer.
- 40 pcsThe size of a pilot batch. Small enough to taste every one.
- 14 hrsCold brew steep. Slow is the recipe, not a delay.
- 2 languagesEvery recipe and bar card is written in Vietnamese and English.
The room Trong quán
Our bar, our tiles, our fruit. Not one borrowed photo — every frame came off our own counter. Drag the string, or tap a lantern to read it.
Strung like lanterns — scroll sideways
Partners Đối tác
We are a drink lab first and a café second. Retail buyers, hotel teams and restaurant groups use us to build local drinks — one signature soda, or a bottled range on a supermarket shelf. You keep the recipe.
How a project runs
| Stage | What we do | Typical time |
|---|---|---|
| Brief | Flavour direction, price target, channel, volume | Week 1 |
| Bench | 3–5 samples, tasted side by side with your team | Weeks 2–3 |
| Lock | The final sample, recipe sheet, allergen and shelf-life notes | Week 4 |
| Scale | Pilot batch, plus bar cards for your staff or your bottler | Weeks 5–8 |
- Pilot batch from 40 pieces; bigger volumes through partners we trust
- Gia Lai green bean, from named farm lots
- Recipes in Vietnamese and English, for mixed teams
- No fees, no subscription — the recipe is yours
Request a sample kit
We post a boxed lineup — Insta-Fine Coffee, Sparkling Jasmine Coffee, Sparkling Kumquat Tea — with tasting notes and the recipe. No obligation.
Come by Ghé chơi
The last chapter is yours. Pull up a stool, order slow, and ask the bar what came out of the kitchen this morning.
Get free gift everyday!
Ask the bar about today's free gift. It changes with whatever batch came out of the kitchen.
Hẹn gặp lại
LOCAL DRINKS. NEW WAYS.
A drink lab in Saigon. Vietnam origin, small batch, no shortcuts — and a stool with your name on it.