Interview with Annie - the gourmet looking for culinary glamour

At the age of 23, Annie has a TikTok channel specializing in cuisine, with over 183,000 followers and 3 million likes after ten months of operation. Her appealing voice and precise reviews have attracted many people who share a common interest in food.

• What was the inspiration to start the channel Artfully dine and play?

When my boyfriend and I went out to eat, we kept wondering why there were so many wonderful restaurants with few customers. We wish to share with everyone these delectable cuisines and enjoyable places to visit. No sooner said than done, I decided to start a TikTok channel called Artfully dine and play to share my food experiences.

At first, I casually ate something delicious and then made a clip about that for TikTok. But later on, I found that food can convey more than just enjoyment. In each video, I began to include more information about cultures and culinary features. I'm still working on building the channel, with many ideas and plans for the future. Please keep an eye out for it.

• Why do you use the slogan "No superficial eat and play here"?

In addition to becoming a connection between great restaurants and people who have an appetite, I also want to share cultural characteristics, culinary tales, and my clear views on cuisine.

For me, enjoying a cup of tea or a piece of cake is as wonderful as viewing an artwork. And a value is only authentic if it is free of superficiality.

Chefs seriously create dishes, and diners appreciate them honestly. This slogan represents my genuineness and my attempts to establish a reputation in the culinary field.

• As a food reviewer, have you ever experienced low-quality restaurant advertising offers?

Quite frequently. I always visit the restaurant and test it out for myself before accepting the offer. If the food at that place is not up to par, I will refuse to cooperate and refund the meal costs.

• Have you posted negative reviews for poor-quality restaurants on your channel?

Good or bad, in my opinion, is a matter of personal preference; it may not be tasty to me, but it could be to others. Therefore, I do not want to post videos with downright offensive content since it can significantly affect the lives of others.

My channel always maintains an open and honest tone. I will praise if the food is excellent and provide helpful comments if it is not, but I would never block or ridicule anybody.

• What are your thoughts on the growing number of food critics accused of betraying viewers' trust?

Sense of taste differs from person to person. Sometimes, when I discovered a worthy restaurant, I posted my reviews on TikTok, expecting people would enjoy it. However, the truth might be harsh; some comments assumed I had over-promoted the restaurant because they had tried and found it was not as good as the reviews.

The issue might also be related to the restaurant and day-to-day quality control. Therefore, only the food reviewers know whether they exploit people's beliefs or not. It's enough to maintain your own credibility.

• What is the most crucial element of a food reviewer, in your opinion?

As a food critic, my primary responsibility is to train my palate. Not to become fastidious or establish a reputation for myself, but to address what I am eating, why it is tasty, and what makes it unique. To be able to verify, one must become knowledgeable.

• It's challenging to establish restaurant review videos due to the severe pandemic situation. Have you ever struggled to define a new path for your channel?

The epidemic has interrupted many of my unfulfilled ideas. But it was also a great opportunity to broaden the content on my TikTok channel.

I have started sharing my cooking experiences through the series "Skillful Kitchen". My viewers reacted warmly to it. However, because of the outbreak, I could not purchase enough ingredients for most recipes.

• Do you have any message for people with similar passions for food in the current situation?

I understand how serious the situation is currently, but let us all work together to end the disease. When Saigon is fully recovered, we will dine and drink together again!