Notes from the house

All posts

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  11 September 2026

  Why we started with rice, not grapes

  Vietnam has fermented rice into spirit for centuries. Hèm puts it behind a cocktail bar for the first time, alongside Vietnamese-made saké.

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  11 September 2026

  A house that was never restored

  Layers of paint, weathered walls, vintage details: the heritage house on Nguyễn Duy Hiệu was left as it was found, by day Lalita's, by night Hèm.

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  11 September 2026

  Ginger, tea and bitter melon: what goes in the glass

  A rice-spirit base changes what a cocktail can carry. A look at the ingredients behind the bar, drawn by hand for the pack.