Best Ever Food Review Show Moves Production to USA Amid Vietnam Lockdown

Vietnam Lockdown Halts Production

The Best Ever Food Review Show faces an unprecedented challenge: Vietnam's strict fourth-wave COVID lockdown has forced a complete production shutdown. After filming over 100 episodes during earlier pandemic respites, host Sonny Side reveals restaurants now operate solely for takeout, making their signature food exploration format impossible. This isn't just a temporary pause—Vietnam's border restrictions mean once Sonny leaves, he can't return until foreign entry rules change. The situation creates a critical dilemma: 15 team members rely on this income, yet filming is banned indefinitely in their current base. Vietnam's previous success against COVID (with aggressive measures containing early waves) contrasts sharply with current realities. Daily cases in Ho Chi Minh City now hit 70-100 despite strict protocols, while vaccine rollout for 100 million citizens progresses slowly.

Why Vietnam's Strategy Worked Initially

Vietnam's early pandemic response was remarkably effective. The government implemented:

• Immediate border closures when COVID emerged
• Aggressive contact tracing and isolation protocols
• Unified public messaging on mask usage and travel limits
  These actions prevented community spread for months, allowing near-normal life—including the channel's intensive filming schedule. Unlike fragmented approaches elsewhere, Vietnam's coordinated effort kept cases minimal until new variants emerged.

US Relocation Strategy Unveiled

Facing indefinite Vietnam lockdowns, Sonny's contingency plan involves relocating core operations to the United States. This isn't a simple pivot—it's a logistical overhaul requiring:

1. Securing US-based camera crews (original Vietnamese team likely can't obtain visas due to embassy closures)
2. Rebuilding production workflows with new collaborators
3. Establishing mobile operations without a permanent base

The transition risks quality consistency. Sonny emphasizes the irreplaceable synergy with his long-term Vietnamese crew: "We hardly talk about what to shoot—we just know." Despite this, he commits to retaining all team members financially during the hiatus, planning eventual reunions in the US or third countries.

Overcoming Creative Challenges

Maintaining the show's signature style abroad requires solving key hurdles:

• Equipment & Crew: Sourcing skilled US-based camera operators familiar with documentary-style food content
• Content Pipeline: Launching with Minnesota-based stories before expanding to diverse locations like Texas
• Personal Logistics: Obtaining a US driver's license after a decade in Asia, purchasing vehicles, and securing pet care for Sonny's dog in Vietnam

Crucially, this relocation isn't permanent—it's a bridge solution until Vietnam reopens or vaccinations enable safer international production. Sonny anticipates a 6-12 month separation but vows to return when feasible.

Content Roadmap & Audience Support

While new US episodes target late September launches, the channel will release one weekly video from existing Vietnamese footage until then. Sonny explicitly rejects pivoting to low-effort delivery food reviews, prioritizing quality over quantity. Fans can support the transition in three key ways:

Actionable Support Checklist

1. Watch released content: Sustained viewership maintains crucial ad revenue
2. Join Patreon: Exclusive perks include early video access and commenting privileges
3. Follow Instagram: Get real-time updates on relocation progress and new shoots

Additionally, Sonny highlights Vietnam's public vaccine fund for those wanting to support the country's immunization efforts—a move he personally will contribute to.

Embracing Uncertainty with Resilience

The Best Ever Food Review Show's survival hinges on adapting without sacrificing its identity. Relocating core production while maintaining team integrity demonstrates remarkable operational flexibility in the face of global disruption. This challenge also unveils opportunities: the US offers immense culinary diversity, from Midwestern specialties to Texan traditions, ensuring fresh storytelling avenues.

What aspect of international production restart seems most daunting to you—rebuilding team chemistry, navigating new locations, or maintaining visual consistency? Share your perspective below.