JOURNAL
Notes from the room
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A French Writer's First Taste of a Living Makgeolli
A French food journalist's account of tasting IIUM for the first time in Saigon, from initial scepticism to a side-by-side tasting of Magpie Sparkling and Tiger Reserve.
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A Special Evening for the Ambassador
A record of the meaningful evening we shared welcoming the Ambassador of Vietnam to Korea, around a Korean business forum in Ho Chi Minh City.
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Three Chefs Reimagine Beef and Lamb
A collaboration dinner with Meat & Livestock Australia. IIUM quietly accompanied three chefs' beef and lamb dishes throughout the evening.
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Sulppang: Proof of a True Living Makgeolli
The story of a traditional steamed bread raised with nothing but IIUM's own living yeast and time, no commercial yeast, no additions.