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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

  • 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.

  • 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.

  • Crying and feasting at a Georgian Supra

    Tan takes listeners to a Georgian Supra, an ancient feasting tradition that is less about the food and more about making ritualized toasts. The founders of a new company are hosting public Supras every week in Seattle, aiming to help guests make and deepen connections with their neighbors.

  • 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.

  • 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.