I love it when a restaurant throws a party to launch a new cocktail menu. Bong Su introduced five new cocktails to the press today, many of which included Asian dessert ingredients like tea-infused tapioca beads, pandan leaf, Laotian honey, and hibsicus buds. My favorites were the Mekong Martini- I liked the pandan leaf element- and the Saigon Sun, which is made with rhum agricole, mango purée, coconut water, and lime. This post is also an experiment in blogging from my camera phone. I'll be traveling a lot next month and might try to post from abroad. How mod.