Other Cities

Regent Phu Quoc <br> Mediterranean Artistry at Ocean Club by Benito Gómez
Regent Phu Quoc
Mediterranean Artistry at Ocean Club by Benito Gómez

A Mediterranean chapter unfolds at Regent Phu Quoc as Ocean Club by Benito Gómez prepares to welcome guests on 18 November 2026. Guided by the two-MICHELIN-starred Spanish chef, this reimagined beachfront address brings Andalusian culinary instincts, island ingredients and an unhurried spirit of conviviality to the shores of Long Beach.

Vietnam Dining Guide <br> Six Places to Discover
Vietnam Dining Guide
Six Places to Discover

Six destinations, six distinct rhythms. Sushi shaped by season, wine guided by instinct, Vietnamese cuisine rooted in memory, and retreats defined by landscape come together in a portrait of modern hospitality that feels thoughtful, expressive and unmistakably connected to place.

The Flavours Of Spain <br> From Tapas Tables to Vietnamese Shores
The Flavours Of Spain
From Tapas Tables to Vietnamese Shores

Across Vietnam, Spanish gastronomy is finding a new sense of place. From intimate tapas bars and sophisticated dining rooms to coastal destinations and gourmet shelves, Restaurants from Spain and Colmados from Spain reveal a culinary culture shaped by provenance, craftsmanship, generosity and, most beautifully, the simple pleasure of sharing.

Beach House <br> Between Shoreline and Flame
Beach House
Between Shoreline and Flame

Framed by the wide horizon of Non Nuoc Beach, Beach House begins a new culinary chapter shaped by Vietnam’s central coast. Executive Sous Chef Sahrul Anwar brings together local seafood, premium Australian produce and open-fire cooking in a menu that moves naturally between freshness, comfort and generous seaside conviviality.

Lá Sen, Four Seasons Resort The Nam Hai, Hội An <br> A Taste Of Place
Lá Sen, Four Seasons Resort The Nam Hai, Hội An
A Taste Of Place

At Lá Sen, Four Seasons Resort The Nam Hai, Vietnamese cuisine speaks through memory, season and place. Guided by Executive Chef Heath Gordon, time honoured recipes meet contemporary refinement, while ingredients drawn from Central Vietnam’s gardens, farms and waters reveal a culinary identity that feels deeply rooted, yet beautifully of the moment.

Seta<br>A Silk Thread Between Two Worlds
Seta
A Silk Thread Between Two Worlds

Inspired by the ancient Silk Road, Seta at La Festa Phu Quoc is a refined celebration of culture, craftsmanship, and Chinese-Cantonese gastronomy. Here, contemporary design, authentic flavours, and timeless traditions converge to create an immersive dining experience where every detail invites guests to slow down, savour, and discover.

Seta<br>A Silk Thread Between Two Worlds
Seta
A Silk Thread Between Two Worlds
Inspired by the ancient Silk Road, Seta at La Festa Phu Quoc is a refined celebration of culture, craftsmanship, and Chinese-Cantonese gastronomy. Here, contemporary design, authentic flavours, and timeless traditions converge to create an immersive dining experience where every detail invites guests to slow down, savour, and discover.
From the Mountain to the Sea<br>A Four-Hands Journey at Corallo
From the Mountain to the Sea
A Four-Hands Journey at Corallo
At Corallo, Premier Village Phu Quoc Resort, chefs Alex Aßmann and Oliver Mette created a four-hands dinner connecting the flavours of Sa Pa and Phu Quoc. Built around local produce and a friendship spanning decades, the menu moved gracefully between mountain traditions, island ingredients and personal memories together.