AMAN · VIETNAM
Cocktails for Place and Story — Amanoi
Ultra-Luxury Resort · Bar Consultancy · Beverage Program Development
A beverage program shaped by one of Vietnam’s most extraordinary landscapes.
CLIENT
Aman · Amanoi
location
Núi Chúa National Park · Vietnam
PROJECT
Ultra-Luxury Resort
scope
Bar Concept Development · Bar Consultancy · Beverage Program Development · Strategic R&D · Craftsmanship Training
THE CONCEPT
Cocktails for Place and Story
Set between Núi Chúa National Park and the protected waters of Vĩnh Hy Bay, Amanoi occupies one of Vietnam’s most extraordinary natural settings. Cocktail Professor was appointed to create a bespoke beverage program that could capture something of that place in the glass.
Rather than developing a collection of drinks that could exist anywhere, we looked to the landscapes, botanicals and natural phenomena surrounding the resort. ‘Cocktails for Place and Story’ became a drinking journey through Amanoi’s world, with each creation interpreting a different element of its environment through flavour, presentation and storytelling.
From ancient trees and dramatic rock formations to coral reefs, coastline and untouched wilderness, the destination became the menu.
RESEARCH & DEVELOPMENT
Digging deep into the destination.
Before creating a drink, we wanted to understand the world it would belong to.
Our research explored native Vietnamese ingredients, plants growing around Núi Chúa National Park, local stories and traditions, and produce from AMANOI’s own organic garden. In parallel, we studied Aman itself, its understated design language, tone of voice, international clientele and approach to highly personalised luxury. The original concept specifically set out to combine Vietnamese inspiration, natural materials, fresh botanicals and produce from the resort garden with AMAN’s contemporary elegance.
Just as important were the realities behind the bar: local suppliers, available ingredients and equipment, guest behaviour throughout the day, existing best-selling flavour profiles, operational ambitions and the experience level of the team.
This became the creative framework for ‘Cocktails for Place and Story’: deeply rooted in its destination, refined for an international luxury audience, and designed to work in the reality of a working resort.
Thoughtfully crafted to elevate what matters most.
THE MENU
turning a landscape into drinks.
‘Cocktails for Place and Story’ translated AMANOI’s surroundings into individual drinking experiences through flavour, technique, aroma, texture, visual composition and ritual. Native Vietnamese botanicals, garden-grown ingredients and house-made preparations formed the palette. Fringing the Bay, for example, transformed the coastline into a sculptural seashell serve, with chamomile, Vietnamese botanicals and sea salt framed by cucumber swirls, flowers and nasturtium leaves. Elsewhere, ancient trees inspired rye, maple and aromatic tree-bark smoke, while Núi Chúa’s rock formations became a sculptural composition of dark cacao and Vietnamese mint.
Every detail extended the story beyond the liquid. Ceramics, wood, bamboo and refined glassware met aroma, bespoke garnishes and tableside rituals, with bartenders bringing each creation to life through storytelling. The result was a menu that could only belong to AMANOI: a journey through the destination, designed to be tasted, seen, smelled and experienced.
TRAINING & IMPLEMENTATION
from bartenders to storytellers.
A great bar program does not come alive through a recipe manual. It comes alive through the people behind the bar.
Our on-site training went beyond advanced techniques and preparation. We worked with the team on flavour knowledge, mise-en-place, serving rituals, showmanship and guest communication, giving them the confidence to understand the stories behind the drinks and tell those stories in their own way.
Soft-opening sessions became live rehearsals. Drinks were made, presented, tasted and repeated; rituals refined; details adjusted; and service practised until the experience felt effortless.
The objective was not simply to create better bartenders, but knowledgeable hosts and storytellers capable of bringing ‘Cocktails for Place and Story.
Thoughtfully crafted to elevate what matters most.
Internationally recognised hospitality
TATLER BEST ASIA 100 HOTELS
AMANOI · Tatler
BEST SERVICE
AMANOI · 2026 · Tatler Best of Vietnam
THREE MICHELIN KEYS
AMANOI · MICHELIN Guide · 2025
OUR SCOPE
From research to opening.
Bar Consultancy · Strategic R&D · Beverage Program Development · Flavour Architecture · Conceptual Menu Development · Serving Rituals · Craftsmanship Training · Opening Support