Cover Vietnamese sustainable bars are moving beyond the “green” cocktail. Photo: Summer Experiment
Vietnamese sustainable bars are moving beyond the “green” cocktail. Photo: Summer Experiment
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Vietnam’s pioneering bars are redefining sustainable hospitality – not just in cocktails, but in lifestyle and operations.
As the concept of sustainability becomes an imperative rather than an option, the bartending industry – long associated with showmanship, experience, and luxury – is undergoing a quiet transformation.
It’s a subtle yet persistent shift, not loudly proclaimed but evident in every small detail: a cleverly used ingredient, a sustainable operational process that conserves water and energy, or a cocktail that tells the story of the land from which it originates. In Vietnam, a new generation of bars is leading the charge, not merely questioning the origins of their ingredients or how they manage waste, but expanding the definition of sustainability into a holistic operating philosophy. For these establishments, “sustainability” is not just about protecting the environment, but also about preserving people, nurturing communities, and creating a profession with depth, responsibility, and a future.
Read more: Modern bar spaces inspire “first date” conversations
Summer Experiment—A game of research and development
This green oasis in the heart of Saigon is a prime example of the eco-bar model. At Summer Experiment, everything—from the cocktails to the space—is sustainable. Ingredients are sourced from inner-city farms, and “ugly” fruits are repurposed to create syrups and juices. Even food waste is composted to nourish the plants in the bar’s rooftop garden.
See also: Meet me at the Bar: The quiet bustle of Restaurateur Bien Nguyen
However, Summer Experiment’s philosophy extends beyond sustainability. They redefine the cocktail experience as an interactive journey between humans and nature, promoting a balanced, environmentally connected lifestyle.
Tatler suggests you try: 365 Days of Summer, Polka Dot, Popping the Pimm’s.
Layla—Sustainable in operations, refined in experience
Nestled in an old building, Layla impresses with its elegant design and menu. But what truly stands out is that behind the classic exterior lies a modern, sustainable, forward-thinking operation. Layla has implemented numerous improvements, such as reducing excess ice, reusing glass bottles, and training staff to minimise waste in the brewing process.
Read more: Drinking coffee, finding the heritage of modern architecture in 20th-century Saigon
Layla is particularly notable for its use of recycled materials in its interior design, from tables and chairs to decorative elements. The cocktail menu here is designed according to the seasons, making the most of fresh ingredients while minimising food waste. The blend of creative space and thoughtful approach makes Layla an ideal destination for those who appreciate the new and environmentally conscious.
Tatler suggests you try: Salted Caramel Espresso, Not Any Ordinary Gimlet, Raspberry Cardinal.
Ministry Social Club—When bars become cultural platforms
Ministry Social Club (formerly Ministry of Men) does not position itself merely as a bar. It is a “social place” where every experience is designed to foster connection, promote community spirit, and support sustainable development. Here, pop-up programmes occur regularly, celebrating local artists, musicians, and chefs, and inspiring creativity within the framework of responsibility and indigenous culture .
Ministry’s bar menu reflects that spirit too—featuring Vietnamese craft spirits, local herbs, and traditional fermentation methods. Long-term development is encouraged for staff, with internal courses and career progression opportunities, embodying sustainability not just in the ingredients but within the organisational structure.
Tatler suggests you try: David Attenborough, Marie Curie, Marilyn Monroe.
Hybrid Saigon—Sustainability from science
Hybrid Saigon exemplifies the fusion of science, art, and sustainability within the bartending industry. The bar employs advanced techniques such as fermentation, clarification, and vacuum distillation to craft unique cocktails, enhancing the flavours of the ingredients while reducing waste. A standout creation is the “Mezcal Ant CO₂,” which uses yellow ant salt from Kon Tum, combined with carbonated coconut water, delivering a distinctive and nature-inspired flavour experience.
Read more: 6 great non-alcoholic drinks to help you avoid getting drunk
The Hybrid Saigon space also prioritises sustainability, with recycled and eco-friendly materials in its design. The bar is fashioned from old fishing boats, offering a space that is both contemporary and deeply rooted in local culture.
Tatler suggests you try: Maestro Mushroom, Mezcal Ant Co2, Pina Colada Old Fashioned .
When the bar industry changes
Sustainability in Vietnam’s bar industry is being reshaped by the people within it, who not only mix drinks but also question, experiment, and innovate. They do not view sustainability as an obligation but as an opportunity to perform their craft in a better, deeper, and more thoughtful way.
In their world, a cocktail becomes an expression of an idea: that sustainability is achievable, starting with the smallest details—a leaf, an orange peel, or a conversation at the bar.
Above The Tatler Best 20 of Vietnam 2025 list and 22 Best In Class awards, featuring the finest names in Vietnam’s hotel, restaurant, and bar industry, will be officially revealed at the Tatler Best of Vietnam event on April 26, 2025.
The Tatler Best 20 of Vietnam 2025 list and 22 Best In Class awards, featuring the finest names in Vietnam’s hotel, restaurant, and bar industry, will be officially revealed at the Tatler Best of Vietnam event on April 26, 2025.
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The Tatler Best 20 of Vietnam 2025 list and 22 Best In Class awards, featuring the finest names in Vietnam’s hotel, restaurant, and bar industry, will be officially revealed at the Tatler Best of Vietnam event on April 26, 2025.
Tatler Best is Asia’s definitive guide to the region’s top 100 hotels, 100 restaurants, and 100 bars, celebrating excellence in hospitality and dining. With 22 Best in Class awards – 11 for hotels, 8 for restaurants, and 6 for bars – Tatler Best honours the hospitality elite. The nominees are selected based on the expert judgement of Asia’s most discerning travel, food, and beverage connoisseurs, individuals who represent the region’s evolving tastes.
