My Work
Sonia Gregor
Writing about food, farming, and people
Marou Chocolate Company Sourcing Reports
Marou Chocolate is a bean-to-bar chocolate company using only Vietnamese ingredients. I wrote their sourcing reports and newsletters to communicate their positive social and environmental impact to consumers and clients.
You can download the 2017 and 2018 reports on the Marou Chocolate website.
Oi Magazine Restaurant and Spa Reviews
The Reverie Hotel Spa | Oi Magazine
“The Spa at The Reverie Saigon pairs their excellent treatments with gorgeous Italian décor and cutting-edge spa technology, creating an experience that is luxurious at every turn.”
Di Mai Restaurant | Oi Magazine
“The restaurant’s relaxed yet refined atmosphere invites you to stop in for a quick lunch, or tuck into several dishes as you catch up with family and friends.”
La Belgique Restaurant | Oi Magazine
“Frog meat is a pleasant halfway point between chicken and fish. Think of pan-fried white fish in the shape of a chicken wing, and you can understand why we quickly polished off the heaping plate.”
Windy City Diner | Oi Magazine
“It maybe fall in Vietnam, but walk into the Windy City Diner and you’ll think you’re at a late-summer barbecue back in the US. In this quiet corner of District 7, chef and owner Gabe Boyer has created an all-American menu…”
“In a Swedish massage, the basic theory is that muscle fibers get stuck together as you repeat certain movements all day, like hunching over a laptop. The five strokes of a Swedish massage are meant to break apart these ‘knots’ of muscle fibers, releasing tension.”
“Quan Bui Garden is a culinary and green oasis amidst the high rises and fast food franchises that are slowing taking over District 2.”
Explore Spa at Le Méridien Saigon | Oi Magazine
“If you hurry to Le Méridien Saigon, they’ll help you forget about hurrying for the rest of the day.”
“The Fish Sauce impressed with their fresh local flavors and unfamiliar ingredients. Rather than reinventing Vietnamese cuisine, it feels like they have found the best parts of it to showcase.”