CORPORATE PROFILE

Private and Confidential

/ EXECUTIVE SUMMARY
Dear Friends,

Thank you for taking the time to consider this proposal. You are receiving this not
only because we believe that you will be interested in the opportunity, but also
because we know you would add value to our effort.

Opportunity, Adventure, Love. We all found our way to Vietnam for different reasons,
but what has kept us here, is a passion for the country and the opportunity it
presents that we have experienced over 60 years collectively.

We are eight friends bound by a shared passion for building and making things
happen in Vietnam. Vietnam allowed our paths to intersect and has led us to
develop and establish the Eight Four Collective.

We are united by a passion for innovation and a shared belief that Vietnam is ready
for world class F&B and entertainment concepts. Just as the hotel and resort sector
in Vietnam is now on par with many developed markets, the F&B sector is primed for
an uplift that will raise the bar to new heights.

One year ago, we came together with the objective of creating a unique, investment-
grade F&B platform. After a great deal of research, effort, patience’ ups and downs,
fast forward to today, and we are primed to launch three distinct, meticulously-
designed, professionally-managed, financially-engineered, perfectly-located
concepts. With three prime leases secured and key personnel in place, we are ready
to share our vision with you.

We are all entertainers by nature in one way or another, and could not be more
excited to be on the cusp of throwing the best party Saigon has ever seen. By the
time you finish, we hope you are as excited as we are!

We look forward to collaborating. Please enjoy the presentation.

With Warmest Regards,

The Collective

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/ TABLE OF CONTENTS

The Vision 05

The Collective 13

The Market Opportunity 18

Existing Investments 24

Our Track Record 31

Our Concepts 45

Design Partner 63

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 THE V I S I O N
VIETNAM FOCUSED
F&B INVESTMENT PLATFORM
/ THE V I S I O N Mission Statement

The Eight Four Collective is a lifestyle oriented, hospitality group focused

on developing and investing in unique F&B Concepts in Vietnam.

Our goal is to establish a new benchmark in terms of quality, service,

ambiance, design, and most importantly – heart and soul.

To realize this vision we have formed The Collective.

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/ THE V I S I O N Who We Are

The Collective is a cohesive, collegial group of highly experienced

food, beverage, and hospitality specialists.

The Collective brings over 75 years of combined hospitality

experience in developing, executing, and managing world class
restaurants, bars, and resorts. In short, we are:

Brand architects;

Business builders;

Legal architects;

Financial engineers;

Design psychologists; and

Ambassadors of innovation in the markets we serve.

We have combined our skills and passion to provide a full service

investment and management platform for Vietnam’s progressive
F&B industry. We are deeply rooted in and share a love for
Vietnam and intend to become pioneers in its growing culture and
industries.

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/ THE V I S I O N Company Objectives

Engineer an investment grade, Vietnam focused F&B platform to roll out multiple Concepts over the next 10 years.

Produce superior financial returns for our investors by generating extraordinary income streams.

Develop unique projects which aspire to the highest international standards of service, F&B, ambience, and vibe.

Create F&B Concepts with strong brand values through the development of intellectual property and partnerships.

Collect the best talent from within the region to create enduring Concepts which appreciate in value over time .
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/ THE V I S I O N Corporate Culture

The Collective is more than a corporate structure – our core principles embody our culture, spirit, and dedication to what
we do. This culture sets us apart in the current market and will drive the sustainability of our business model.

The Collective is focused on the growth, development, and unity of our community and our employees, and this is one of
our competitive advantages. These are our core principles:

INVESTMENT UNITY AND TEAMWORK

We develop unique Concepts that are financially engineered to There is no such thing as a successful business in an unsuccessful
produce stable, recurring income – creating long-term community and we seek opportunities to create a positive and lasting
investment value for our shareholders. impact on our employees and the people around us.

MUTUAL RESPECT AND INTEGRITY INNOVATION AND CREATIVITY

We encourage respect amongst our team and towards our Acknowledging industry standards and norms, we differentiate ourselves
clients. Recognizing challenges with compliance, transparency, through innovative and creative approaches to hospitality, while
and integrity within the current market, we strive to uphold high maintaining a strong commitment to authenticity and quality.
standards as it relates to ethical conduct and behavior.

EDUCATION AND GROWTH ENJOYMENT AND AUTHENTICITY

We are committed to fostering personal and professional growth We cultivate real, meaningful relationships and recognize that there’s no
through continual education and training of our employees and formula for authenticity; we believe in building a vibrant community one
key shareholders. connection at a time with hard work and a dynamic team.

KAIZEN
We understand the competitive factors of the market and will aim
for constant improvement in all aspects of our business to stay
ahead of the curve.

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/ THE V I S I O N The Business Model

The Collective focuses on four (4) core business lines to generate robust revenue and long term
investment value at the corporate level:

CONCEPT DEVELOPMENT

Our team’s combined years of experience in hospitality, along with our expertise in the development and
execution of diverse F&B Concepts around the world, allows us to deliver market alignment at any level.

BRAND DEVELOPMENT
We match macroeconomic trends with current and projected market preferences to develop market-specific,
lifestyle Concepts with brand identities that maximize local appeal and profitability.

CONCEPT MANAGEMENT
We invite select investors to participate in our ventures on a passive basis. Investors are given peace of
mind as The Collective manages the ventures from Concept development through operations. We will
receive management fees for overseeing the investments and driving the expected quality and return.

INVESTMENT
We aim to ensure a competitive return through establishing a diverse portfolio of investments while retaining
our core principles set out on the following slide.

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 / THE V I S I O N Investment Strategy

SELF ORIGINATED CONCEPTS AND MINORITY INVESTMENTS

The Collective will take direct majority ownership in: self-originated brands/Concepts, JV deals with talented
entrepreneurs/chefs, the acquisitions of small to medium sized businesses/brands, and other investments
that align with our investment vision.

The Collective actively seeks out creative partnerships with innovative entrepreneurs throughout Vietnam; we look to
collaborate with operating partners through strategic investment in an effort to support growth and expansion.

We work closely with our operating partner’s management team to understand the company’s business and market. After this
assessment process is complete, our investment philosophy is to unlock extraordinary returns by actively working with
management to improve the operating performance of these companies.

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/ THE V I S I O N Investment Strategy

The Collective will deliver food and beverage Concepts founded on the
following principles:

INFUSE the passion and DNA of the founding shareholders into original F&B
Concepts with varying “personalities” yet consistent standards.

CAPITALIZE on market opportunities, implemented with a focus on

operational efficiency and cash flow management, in order to produce a
strong financial return for shareholders.

OCCUPY a unique position in the market by instilling a sense of heart, soul,

and character into each project. Each Concept will be held to the highest
standard and we will not compromise when it comes to our operational goals.

INTRODUCE a strong and respectful service culture that is brought to life by

passionate employees who are naturally service oriented – all guests are to
be treated equally, as VIP’s.

FOCUS on creating a fun and dynamic culture around each Concept and
prioritize the development and growth of each team through training and
education.

SITUATE bespoke Concepts in niche locations, taking advantage of

Vietnam’s alley and walk up culture, in order to create excitement and
anticipation for guests.

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 THE COLLECTIVE
URBAN HOSPITALITY,
CORPORATE DISCIPLINE
/ THE COLLECTIVE Founding Partners

MICHAEL PIRO
Finance and Investment

Michael Piro is one of Vietnam’s leading investment and finance professionals. With over a decade of
experience in Asia, Michael has directly overseen $800 million worth of transactions covering all sectors of the
real estate market. In addition to his transactional experience, he has been actively involved in the
conceptualization, structuring, and development of nearly US $1 billion worth of high-end real estate projects,
with a focus on hospitality development. Michael has lived and worked in Vietnam for the past 10 years, currently
acting as the Chief Operating Officer for Indochina Capital. In addition to Michael’s professional work, he is also
a member of the United Nations International School Finance Committee and an Advisory Board member of
Junior Achievement Vietnam, the world’s largest non-profit organization dedicated promoting financial literacy
and entrepreneurship. At the the Collective, Michael is the Chairman of the board and oversees the group’s
growth strategy, business development, and investment relations.

ELLIOT FABER
Concept, Operations Development, and Strategic Implementation

Elliot Faber is the Beverage Director for Yardbird, RŌNIN, and Sunday’s Grocery in Hong Kong. He is also the
founder of Sunday's Distribution - a beverage distribution company focused on a specific collection of wine, sake,
and spirits. As a Certified Sommelier and an Advanced Sake Professional, Elliot is a Senior Whisky Advisor to
Zachys Wine Auctions, a Contributing Editor to JamesSuckling.com, and the co-author of SAKE: The History,
Stories and Craft of Japan’s Artisanal Breweries. Elliot has been a judge for the Decanter Asia Wine Awards
since its launch in 2012 and has judged other awards, including the International Wine Spirits Competition and
the Asia Wine Spirits Competition. In October 2016, Elliot received the award of Sake Samurai from the Japan
Sake Brewers Association Junior Council, an honor that few people have received since it began in 2005. Elliot
spearheads the beverage programs for all the Collective Concepts and brings a wealth of knowledge with
regards to brand/alcohol development and operational set up.

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/ THE COLLECTIVE Founding Partners

SHAWN SCOTT
Concept , Local Operations and Implementation

Shawn Scott is a well-rounded hospitality professional with nearly 10 years of experience working in Vietnam’s
food and beverage industry. In 2008, he developed the F&B program for the award winning Montgomerie Links
Vietnam Golf Course as their Executive Chef. In 2012, Shawn relocated to Saigon to work at Chill Sky Bar.
During this time, he was also a member of the opening team for Sorae (a high-end Japanese concept) and for
San Fu Lou (a scalable Chinese restaurant). Following these successful projects in Saigon, Shawn was asked
to help develop Skylight, a rooftop beach club in Nha Trang. Shawn returned to Saigon after the launch of
Skylight and co-founded East West Brewing Company. Shawn has a proven track record when it comes to
developing and implementing F&B Concepts in Vietnam and will utilize this expertise to work on Concept
development and operational implementation for the Concepts on a day-to-day basis for The Collective.

CHRISTOPHER PIRO
Development and Acquisitions

Christopher Piro is a chartered surveyor with nearly seven years of experience working in Vietnam’s real
estate development market. He has an extensive track record in residential sales and brokerage, managing
nearly $500 million in transactions. His background is primarily in hospitality projects and he’s worked on
award-winning developments in Vietnam’s key resort locations. At present, Christopher is the Acquisitions
Director for Indochina-Kajima, a development company mandated to invest $1 billion over the next 10 years in
Vietnam. At The Collective, Christopher is involved in nearly all aspects of the business, but his focus is on
marketing, sales, site acquisitions, design, and Concept development.

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/ THE COLLECTIVE Founding Partners

JESSE BOONE
Business Planning, Management, and Implementation

Jesse Boone has lived in Vietnam for over seven years. Most recently, he oversaw the development of the
British University of Vietnam’s new $25 million campus. Prior to that, Jesse worked with Indochina Capital,
where he managed the $150 million Indochina Plaza Hanoi complex. He has also served on the boards of
Amcham Hanoi and Operation Smile Vietnam. Jesse was raised in Kinshasa, Zaire, but is originally from
Washington, DC. In Washington, he spent over ten years in the hospitality industry – conceiving, opening, and
managing multiple Concepts for the group behind Dragonfly, Local 16, and the legendary Eighteenth Street
Lounge. Jesse holds a BA from George Washington University and an MBA from Insead. Jesse will be the
groups Managing Partner focusing on operations of the Concepts. His primary focus within The Collective is
financial forecasting and budget control, with an emphasis on operations and execution.

RAHUL PARRAB
Legal, Commercial Management, and Company Structuring

Rahul Parrab is a leading hospitality and real estate lawyer, advising on acquisitions and sales, management
agreements, developments, company structuring and investment, legal due diligence, cross border transactions,
and liquor licensing. Rahul has worked at top tier law firms in Australia for the past 15 years including Baker
McKenzie, the worlds largest global law firm. Fluent in both English and French, Rahul He has spent almost 2
years in Vietnam and currently leads his firm’s hospitality and real estate practice. Rahul continues to advise on
a number of hospitality projects in Vietnam and he’s currently a Partner at Squire Patton Boggs in Sydney,
Australia, working across the Asia Pacific Region. Rahul has worked closely with Indochina Capital, including
Michael Piro and Chris Piro, for a number of years and for The Collective, he will be focused on the legal and
investment structure as well as the strategic direction and management of The Collective.

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/ THE COLLECTIVE Founding Partners

PETER RYDER
Strategy, Investment and Finance

Peter has lived and worked in Vietnam for the last 25 years. He is the CEO of Indochina Capital, one of
Vietnam’s leading advisory, investment and real estate development companies. Since Indochina Capital’s
establishment in 1999, Peter has focused on the company’s real estate activities but also played an active
management role in the other aspects of the company’s business (cross-border M&A advisory, equities and
finance). Under Peter’s guidance and vision, Indochina Capital has developed a series of iconic properties which
have put Vietnam on the luxury hospitality map, highlighted by the renowned one-of-a-kind resorts, The Nam Hai
(Hoi An), Six Senses Con Dao, and Hyatt Regency Danang Resort and Spa. Today Indochina Capital is
expanding its hospitality footprint by launching the aspirational, affordable luxury Wink brand and developing a
series of chic, eclectic and innovative hotels in Vietnam’s major and secondary urban centres. Wink Hotels will be
developed by ICC-Kajima and operated by ICC-Vanguard. At the Collective, Peter will focus on capital raising
and investor relations, and provide visionary strategic advice derived from his quarter century in Vietnam’s
hospitality culture milieu.

CYRUS BATCHAN
Strategy, Concept Development and Operations

Cyrus Batchan, is an attorney and real estate broker who grew up in Riverside, California, where he watched his
family build restaurants from the ground up. He became attracted to the trade, and worked as the director of bars
and entertainment for the W Hotel in San Diego while he was in law school. When he moved to L.A. after
graduating, his passion for fun lounge Concepts was realized with the creation of Lock & Key LA in 2013. Today
Lock & Key is recognized as one of the hippest craft cocktail bars in LA. In 2014, Cyrus started coming to
Vietnam to explore investment opportunities and founded Skylight Nha Trang, one of Vietnam’s foremost rooftop
beach-clubs. At the Collective, Cyrus focuses Concept development, international relations and driving the
efficiency of operations.

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 THE MARKET OPPORTUNITY
VIETNAM’S DEMOGRAPHIC DIVIDEND
/ THE MARKET OPPORTUNITY Vietnam Macro Profile

Vietnam is currently sought after by global investors due to it’s “demographic dividend”:

• Total population is approaching 100 million – 14th highest in the world.

• Young population with median age of 30.6 (30% are under 30 years old) - an ideal base of consumers.

• Current urbanization rate is one of the fastest in the world at 35% – expected to reach 40% by 2025.

• GDP per capita has nearly tripled over the past decade – the middle and affluent classes in Vietnam will double in size between 2014
and 2020 (from 12 million to 33 million).

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/ THE MARKET OPPORTUNITY Vietnam Macro Profile

• Retail sales have increased at a CAGR of 12.5% over the past 5 years – projected to reach $119 billion in 2018.

• Despite Vietnam’s growing consumer base, the hospitality and F&B segment is still in its infancy; this presents significant opportunities
for branded Concepts to penetrate the market.

• There were 340 million Out of Home consumption visits in Q2 of 2016 (samples from Saigon, Hanoi, and Danang). 56% of Out of Home
consumption focused on Asian restaurants, with Korean and Japanese food leading the way.

• Tourist arrivals reached 72 million in 2017, with 10 million and 62 million international and domestic arrivals, respectively – this represents
a 14% increase p.a. over the past 10 years.

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/ THE MARKET OPPORTUNITY Saigon

Initially, The Collective will focus on Saigon – Vietnam’s commercial, economic, and
lifestyle hub. This city is undergoing an economic, social, and urban transformation
creating an opportunity for well branded Concepts to capture market share.

• Saigon and Southern Vietnam account for nearly 60% of Vietnam’s total economic
output.

• Saigon has a population of over 8 million with a median age of 28, offering a young
and dynamic consumer base which is willing to spend.

• The F&B segment is thriving with Japanese and Korean influenced Concepts leading
the market – currently there are 10,000 Japanese expats based in Saigon.

• International arrivals in Saigon reached 5 million in 2016, accounting for 50% of

international arrivals into Vietnam and underscoring the city’s significance as the
nation’s economic and entertainment center.

• Saigon’s CBD has the highest concentration of 5-star hotels in Vietnam, with a total
of approximately 3,000 rooms catering to high end travelers.

• The initial focus is Saigon, though we intend to expand into the nation’s capital and
second largest consumer market, Hanoi. Expansion into Hanoi will be followed by
Danang and Nha Trang, Vietnam’s most dynamic coastal tourism destinations.

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/ THE MARKET OPPORTUNITY F&B and Nightlife Community

Over the past 3 years, Saigon’s F&B and nightlife scene has become more active and dynamic with several new hospitality groups entering
the market to capitalize on Vietnam’s unique investment opportunities.

The venues development by these groups include scalable and bespoke Concepts. The Collective will be focused on “connecting the dots”
among existing market players to maximize value for our Concepts and enhance the F&B and nightlife scene in Saigon. Some of the key
members of the community are outlined below:

VISE Group (Vietnam)

Venues – Qui Bar and Envy Nightclub

Starting with Chill Sky Bar, Sorae, and San Fu Lou, VISE Group has more recently
developed Qui and Envy. They currently have up to 15 concepts in the works and are
targeting key locations in Saigon, Danang, and Nha Trang. Target clientele is high end
Vietnamese, Viet Kieu (overseas Vietnamese), expats, and tourists, and their primary focus
is on nightlife entertainment.

L- Concepts (Malaysia)
Venues – L’Uisine, Nam Grill, and Namo Artisanal Pizzeria

The primary investor for L- Concepts is from Malaysia and this group entered the
Vietnamese market by acquiring the L’Usine brand - well known for being a trendy
concept that operates as a café, restaurant, and retail clothing provider. They are
currently focused on rolling out the L ’ Usine brand and growing their original,
conceptualized brand - Namo. Target clientele is high end Vietnamese, VK,
foreigners, and tourists.
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 / THE MARKET OPPORTUNITY F&B and Nightlife Community

Capella Group/D1 Concepts/Les Amis (Singapore)

Venues – Chill Sky Bar, Sorae, San Fu Lou, Air 360, XOXO, and Di Mai

Entering the market by acquiring Chill Sky Bar, Sorae, and San Fu Lou, this group is also
responsible for the development of Air 360 (rooftop bar), parts of XOXO (club), Di Mai
(restaurant), and other food and beverage concepts. They plan to develop new F&B
concepts focused on middle to high end Vietnamese clientele.

Tribe Hospitality (Vietnam)

Venues – Relish & Sons, Stoker, Racha Room, and Phats Dumpling House

Tribe Hospitality develops all projects organically, in-house and has been successful in
creating a mix of bespoke and scalable concepts. These are owned by a variety of
shareholders who have interests in one-off concepts across the market. Racha Room and
Stoker target high end Vietnamese clientele and expats while Phats Dumpling House and
Relish & Sons are mass market products.

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 EXISTING INVESTMENTS
STRATEGIC PARTNERSHIPS
/ EXISTING INVESTMENTS Blush Beach Club, Da Nang

The Collective is currently a shareholder in several businesses, including:

BLUSH BEACH CLUB EAST WEST BREWERY

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 / EXISTING INVESTMENTS Blush Beach Club, Da Nang

BLUSH BEACH CLUB

Blush Beach Club aspires to create a premier lifestyle destination in
Vietnam.

With time, it will become a regional hub for food, beverage, music, and
entertainment (similar to what Ku De Ta and Potato Head have evolved
into in Bali). The development is situated in Danang, which is
Vietnam’s leading
tourism destination.

Spanning over 2 hectares of beachfront land, Blush will be comprised

of a beach club, which will also operate as a restaurant, bar, and event
space, as well as a boutique hotel in Phase 2 of the development.
This unique and contemporary enclave will be oriented to
maximize views of the cerulean South China Sea

1,200m² of covered area, 400m² open lawn, and 390m² infinity pool

Up market dining options specializing in Vietnamese and Western

[comfort] food

All day dining, full service dinner menu, and innovative bar and
cocktail lists

Bottle and cabana service

Monthly destination theme events

Convention and wedding space rentals

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/ EXISTING INVESTMENTS Blush Beach Club, Da Nang

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/ EXISTING INVESTMENTS Blush Beach Club, Da Nang

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/ EXISTING INVESTMENTS East West Brew ery, Saigon

EAST WEST BREWERY

East West Brewing Co. is Saigon’s first in-house craft brewery and kitchen
concept located in the heart of District 1 – an area that brings together the
local community, expats, and tourists from around the world.

This concept offers a taproom, restaurant, and garden beer terrace where
guests can enjoy great handcrafted beer in a comfortable and contemporary
setting. With up to 16 beer styles on tap (8 core beers, and 8 rotating year-
round), as well as a fully developed lunch and dinner menu, East West
Brewery has an extensive offering. From Brewery Tours, Sunday brunches,
and international guest chefs and pop-ups, the venue has many facets that
generate revenue.

Aside from the flagship outlet, which is essential to create brand awareness,
the long-term investment value created by The Collective ownership is via the
distribution of East West’s craft beer throughout Vietnam and eventually on
a global basis.

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/ EXISTING INVESTMENTS East West Brew ery, Saigon

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OUR TRACK RECORD
75 YEARS COMBINED
GLOBAL HOSPITALITY
EXPERIENCE
 / OUR TRACK RECORD Chill Skybar, Saigon

Shawn Scott
Customer Service, Operations, Sales and
Marketing

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 / OUR TRACK RECORD East West Brew ery, Saigon

Shawn Scott
Co Founder, Concept Development, Pre-
Opening, Management

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 / OUR TRACK RECORD Skylight, Nha Trang

Shawn Scott
Concept Development, Pre-opening,
Management, Execution

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 / OUR TRACK RECORD YardBird, Hong Kong

Elliot Faber
Beverage Director, Front of House
Management

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 / OUR TRACK RECORD Ronin, Hong Kong

Elliot Faber
Beverage Director, and Front of House
Management

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 / OUR TRACK RECORD Chino, Hong Kong

Elliot Faber
Beverage Director, Front of House
Management

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 / OUR TRACK RECORD Sake Central, Hong Kong

Elliot Faber
Founder – Concept Development, Strategy,
Operations, Development and
Implementation

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 / OUR TRACK RECORD Lock & Key, Los Angeles

Cyrus Batchan
Founder – Concept Development, Strategy,
Operations, Development and
Implementation

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 / OUR TRACK RECORD Mark it With G, Shelter Island

Jesse Boone
Founder – Concept Development, Strategy,
Operations, Development and
Implementation

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 / OUR TRACK RECORD Local 16, Washington DC

Jesse Boone
Concept Development, Pre-Opening, and
Management

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 / OUR TRACK RECORD The Nam Hai, Hoi An

Peter Ryder and

Michael Piro
Concept Development,
Asset Management

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 / OUR TRACK RECORD Hyatt, Da Nang

Peter Ryder and

Michael Piro
Concept Development,
Asset Management

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 / OUR TRACK RECORD Six Senses Con Dao, Con Dao

Peter Ryder and

Michael Piro
Concept Development,
Asset Management

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 OUR CONCEPTS
J A PA N E S E I N S P I R AT I O N
M O D E R N I N T E R P R E TAT I O N
/ O UR CO N C E P T S Concept Development

JAPANESE INSPIRED CONCEPTS

Over the past 12 months, the Collective has committed its resources and efforts to develop three (3) bespoke Concepts:

Modern Izakaya Japanese Inpsired Lounge Sake Bar and Retail

To bring these Concepts to life, the Collective has:

• Created a team of experienced professionals to manage and implement investments;

• Designed an investment grade F&B platform comprised of offshore and onshore companies;
• Advanced the brand and Concept development of three (3) Concepts; and
• Secured leases in three prime locations to implement its Concepts.

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/ O UR CO N C E P T S Site Acquisitions

OUR LOCATIONS

The Collective understands location is paramount to the success of its Concepts. Therefore, we have secured prime sites in District 1,
Saigon. Please see map below:

Three (3) Prime Sites in the Heart of Ho Chi Minh’s CBD

Legend
Sofitel Plaza

Our Sites German

Lotte Lim Tower 1
House
Diamond
Tower 1 4
InterContinental
Hotel Ascott
10
Notre Dame Post Office 2
Cathedral 5 Le Meridien
Commercial 59 Nguyen Hotel
Du (IRUSU) 6
74A/10 Hai 7Lotte
Hotel
Legend

Gov’t and Tourism Ba Trung

Vincom (RENKON)
Metropolis
Center
Park
Liberation 8
Hyatt
Palace Opera 3
HCMC House
Peoples Sheraton
Committee Caravelle
11
Union
9Vietcombank
Square Tower
59 Dong Du
(SAKE
CENTRAL)

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/ O UR CO N C E P T S Site Acquisitions

LOCATION, LOCATION, LOCATION

LEASED LEASED LEASED

1. IRUSU - 59 NGUYEN DU 2. RENKON - 70/10A HAI BA TRUNG 3. SAKE CENTRAL - 59 DONG DU

Saigon alley culture defined. Hidden Gem. Timeless classic. The Refinery – taking it’s name Centre of it all. Steps from Dong Khoi -
Walk-up lounge. Rooftop terrace. from a former use as an opium factory, now home Saigon’s high-street - and leading hotels.
Spectacular views of the Notre Dame to Saigon’s most established eateries. Directly Directly across the street from Sheraton
Cathedral. Steps away from across the street from Park Hyatt Saigon. Saigon.
Intercontinental Saigon.

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/ O UR CO N C E P T S Curated Lifestyle Experience

COMPLEMENTARY CONCEPTS

 Each Concept is distinct, mitigating the risk of cannibalization and promoting synergy between each venue.

 The Collective has developed Concepts which can be enjoyed individually, but, together will offer a refined social ecosystem.

 The strategy is to capture consumer spend and create a loyal following across the Concepts.

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CONCEPT 1: RENKON
M O D E R N I Z A K A Y A
/ O UR CO N C E P T S Renkon – Modern Izakaya

CONCEPT DESCRIPTION
RENKON (n): Lotus Root.

Taking advantage of the current interest in and appreciation for Japanese

culture and food in Vietnam, as well as the growing base of expats in
Saigon and the preferences of our founding shareholders, The Collective’s
first original Concept is a modern izakaya called Renkon, which is the
Japanese word for lotus root – one of the key symbols of Vietnam and an
expression of The Collectives deep roots in Vietnam.

Renkon is situated in District 1, Saigon in The Refinery restaurant complex

in a 3-story walkup with street level entry. This unique location
simultaneously elicits Vietnam’s alley culture, yet also has direct access to
the city’s most desirable downtown catchment area.

As a modern izakaya, Renkon’s kitchen features a traditional Japanese

binchotan grill in an open counter setting, and a lively bar that delivers a
unique and focused beverage program. This includes an extensive sake
selection that will leverage The Collective’s unique and direct relationships
with boutique Japanese producers.

This ensures exclusivity on some of the world’s best sake and, ultimately,
one-of-a-kind experiences. The menu features Japanese tapas that are
meant to be shared and paired with great drinks; a concept that plays
perfectly into the Vietnamese tradition of “family style” dining.

The design is dramatic, with strong brutalist features that overall achieve a
modern, streamlined, and functional space with subtle elements of
Japanese architecture.
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/ O UR CO N C E P T S Renkon – Modern Izakaya

MENU, SERVICE, AND VIBE

Small menu (15 – 20 dishes), including signature items from the grill, fryer, raw/salad
bar, as well as several specialty items.

Strong focus on beverage program, with a variety of Japanese focused options. From
draught beer to sake, whisky, and cocktails – glassware and presentation will be
critical.

Upbeat and enthusiastic service carried out by confident and passionate staff who
know how to create a good time. Training will be a key element to achieve the desired
effect in this market.

Intimate, inviting, and fun vibe brought to life by market leading service culture, good
music, and a clean aesthetic.

DEVELOPMENT CONCEPT

INVESTMENT COST
$879,500

AREA
196m²

SEATS
69 seats

FUNCTIONS
Bar, restaurant, and kitchen

FOOD BEV SPLIT

60/40

LOCATION
74/10A Hai Ba Trung, District 1, Saigon
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/ O UR CO N C E P T S Renkon – Modern Izakaya

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/ O UR CO N C E P T S Renkon – Modern Izakaya

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CONCEPT 2: IRUSU
K A K U R E G A B A R
/ O UR CO N C E P T S Irusu – Kakurega Bar

CONCEPT DESCRIPTION

IRUSU (n): Pretending to be out when someone knocks at your door.

IRUSU. The word’s simplicity beautifully expresses a profound underlying

meaning, and perfectly captures the essence of our second Concept. Irusu
is a Japanese kakurega bar located in District 1, Saigon. While not a
traditional speakeasy, a kakurega bar is a small, hidden bar. Irusu’s walk-up
location in a quaint Nguyen Du alleyway evokes a feeling of discovering
something special hidden in plain sight.

At 135 square meters of service area across two levels, Irusu has been
designed to create both privacy, and a vibrant urban ambiance worthy of
Saigon’s thriving nightlife scene. A state-of-the-art sound system features
hip-hop, R&B, and soul classics.

This music is at the heart of who we are, and its genuine nature is reflected
in Irusu’s world-class staff and service. Accessible through a nondescript
vestibule in the HEM, and up a narrow stairway, one is immediately
transported into another world.

Up another flight of stairs, one finds a semi-open terrace that reveals a very
special view over one of the city’s last-remaining classic French-colonial
low-rise neighborhoods, and features a stunning perspective of the famous
Notre Dame of Saigon cathedral.

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/ O UR CO N C E P T S Irusu – Kakurega Bar

Founding partner and Sake Samurai Elliot Faber presides over beverage programs
at two bars, which feature an extensive sake selection that leverages The
Collective’s unique and direct relationships with boutique Japanese producers.

Specialty cocktails feature seasonal ingredients, and include refreshing highballs,

unique spirits such as Fernet Hunter from Austria, hand-picked whiskies, and
elevated versions of the classics. Specialty glassware and ice programs receive
equal attention, and perfect the bar experience.

A focused Japanese tapas menu is designed specifically to complement the

beverage offering, and offers a revolving variety of refined, yet accessible, treats for
sharing late into the night. Given its limited capacity and special positioning, Irusu,
although friendly, is somewhat selective regarding clientele and prioritizes guests
who share our passion for the best in food, beverage, service, design, and music.

DEVELOPMENT CONCEPT

INVESTMENT COST
$372,000

AREA
160m²
SEATS
40 seats

FUNCTIONS
Bar, lounge and terrace

FOOD BEV SPLIT

20/80

LOCATION
59 Nguyen Du, District 1, Saigon 57
/ O UR CO N C E P T S Irusu – Kakurega Bar

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CONCEPT 3: SAKE CENTRAL
S A K E B A R A N D R E T A I L
/ O UR CO N C E P T S Sake Central – Sake Bar

CONCEPT DESCRIPTION

Sake Central Saigon is situated on Dong Du at the very heart of

Saigon’s downtown and within walking distance to the best restaurants,
bars, hotels and shopping the city has to offer.

This unique Concept is a celebration of Japanese culture through food

and beverage, with a primary focus on sake. Created by an
international team from Japan, Europe, and North America, the concept
behind Sake Central is rooted in promoting the sake industry and
Japanese culture on a global scale. Sake Central Saigon will follow
from the successful launch of Sake Central in Hong Kong.

Upon entry, the dim mood lighting sets a reverent tone as guests are
faced with a huge wall-to-wall, floor-to-ceiling sake collection of back-lit
bottles from breweries both small and large, from Japan and elsewhere.
Curated by ‘sake samurai’ Elliot Faber, it’s clear the range has been
carefully selected.

It’s possible to buy a bottle of the fermented rice liquor and drink it at
one of the tables in store, or grab a seat at the tasting bar. There,
guests are treated to otsumami menu of small bites and there’s a range
of sake ready to be tried by the glass, tokkuri (180ml carafe) or full
bottle.

The bar is formed of wooden boxes positioned inside a glass top

counter, each filled with sake rice at various stages of polishing that are
used to brew different styles of sake. Throughout the experience,
guests have access to Mr. Faber’s expert team, giving a unique
educational feel.

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/ O UR CO N C E P T S Sake Central – Sake Bar

DEVELOPMENT CONCEPT

INVESTMENT COST
$247,500

AREA
65m²
SEATS
20 seats

FUNCTIONS
Bar and sake retail

FOOD BEV SPLIT

20/80

LOCATION
59 Dong Du, District 1, Saigon

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/ O UR CO N C E P T S Sake Central – Sake Bar

62
D E S I G N PA R T N E R
DIX STUDIO
 / DESI G N PART NE R Aw ard-Winning Architect

S E AN D I X , P R I N C I PAL

Sean Dix was born in Kansas City (USA). and he graduated from the School of
the Art Institute of Chicago, Rietveld Academie (Amsterdam) and Domus
Academy (Milan).

He has extensive experience working with and leading international teams of

clients, designers, project architects, structural engineers, contractors,
fabricators and local architects in order to bring complex projects to fruition.

Sean has won numerous awards, including the prestigious IF Design Award,
and has designed many of Hong Kong’s coolest restaurants and bars. From a
design standpoint, his style has reinvented Hong Kong’s SOHO area which is
now a thriving F&B and nightlife scene.

His clients include Yardbird Restaurant, Ronin, Carbone Restaurant, Viet

Kitchen, Black Sheep Restaurants, Okra, HD
Buttercup, Belon Restaurant, IFC Mall, Panda Restaurant Group, YUM!
Brands, Moschino, Bluebell, Harrods, Bosco di Ciliegi, Design Within
Reach, Edimass, Fiorucci, Byblos, ArtsGroup, Incanto, Pobeda
Cinema Complex, La Scala, and I.T.

Sean has been engaged to design Renkon, Irusu, and Sake Central Saigon to
develop distinct Concepts while also creating an element of continuity across the
Concepts.

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/ DESI G N PART NE R Belon, Hong Kong

65
/ DESI G N PART NE R Chom Chom, Hong Kong

66
/ DESI G N PART NE R Hoo Lee Fouk, Hong Kong

67
 C O N TAC T

Michael Piro
Founding Partner
Eight Four Collective

Indochina Plaza Hanoi

Suite 900
241 Xuan Thuy, Cau Giay District
Hanoi, Vietnam

T: +84 43 935 0250

E: michael.piro@eightfourcollective.com

This presentation and the information contained herein is highly confidential and has been prepared solely for the informational use of the Recipient (the “Recipient”). All imagery is for reference only and shall not be relied upon. Distribution of this presentation
to any person other than the Recipient and those persons retained to advise the Recipient, who agree to maintain the confidentiality of this material and be bound by the limitations outlined herein, is unauthorized. This material must not be copied, reproduced,
distributed or passed to others at any time without the prior written consent of Indochina Capital. By accepting the delivery of this presentation, you agree to the foregoing.

This presentation includes certain observations, assumptions, statements, estimates and projections as to future events and thus involves significant elements of subjective judgment and analysis. Such statements, estimates and projections reflect certain
assumptions and anticipated results; such assumptions and results may or may not prove to be correct. Actual results may differ from such statements, estimates and projections and such differences may be material. Such estimates and projections are
inherently subject to a variety of risks and uncertainties that could cause actual results to differ materially from those projected. Such risks and uncertainties include general economic and business conditions, competition, changes in political, social and
economic conditions, and possible changes in the regulatory structure, customer preferences and various other matters, many of which are beyond the control of The Collective, as applicable. Such forward-looking statements are necessarily dependent on
assumptions, data or methods that may be incorrect or imprecise and that may be incapable of being realized. There can be no assurances that actual events will not differ materially from those assumed or projected. In the event any of the assumptions used
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