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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Food
5 screaming meal deals
Tan Vinh shares his list of the 5 best meal deals in the region and the best times during the week to get an affordable meal.
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Food
Seattle’s latest trend: Fusion pizza
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Food
Restaurants get pricey (and creative) as costs rise
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Food
Your guide to Seattle's udon scene
Tan visits udon noodle house Azuki in Madison Valley to learn about how Chef Ryuji Miyata makes his noodles by hand. Later, Tan recommends some more casual and budget-friendly udon places.
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Food
The Detroit-style pizza everyone’s talking about
Tan visits Derek Reiff at his new restaurant, My Friend Derek's, the day before it opens to talk about what Detroit-style pizza is and what it’s like to go from a pop-up sensation to a sit-down restaurant.
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Food
The tastiest dishes we ate this past year
Tan talks with The Seattle Times food writers Jackie Varriano and Bethany Jean Clement about the best dishes they ate last year.
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Food
The best wine at Costco for under 20 bucks
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Food
BONUS: Why are restaurants so expensive?
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Food
Illegal food pop-ups are booming in Seattle
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Food
J. Kenji López-Alt’s quest to eat at every teriyaki restaurant in Seattle
J. Kenji Lopez-Alt is a busy guy. He’s writing another cookbook (his first, The Food Lab, just sold its millionth copy.) He’s a columnist for the New York Times. And from his houseboat in Seattle, he records and posts videos to millions of followers on YouTube, Instagram and TikTok.
