Staged for four consecutive nights from 19-22 April 2023, “The Dialogue between the Land, the Sea and its People” transported guests on a multi-sensory journey into the island’s cultural and culinary heritage.
Regent Phu Quoc, IHG Hotels & Resorts’ sparkling jewel on Vietnam’s “Pearl Island,” has successfully staged its inaugural Regent Taste Studio, a one-of-a-kind, interactive dining experience that brought together leading local talent from the worlds of art, design, fashion and gastronomy in a four-day creative showcase.
This exclusive multi-sensory dining journey ran from 19th to 22nd April 2023 – to coincide with the resort’s first anniversary – and immersed guests in the essence of their exotic destination. Titled “The Dialogue Between the Land, the Sea and its People,” this unique culinary occasion took the form of a theatrical play divided into seven acts, each of which paid homage to Phu Quoc’s cultural heritage. For this special collaboration, Ms. Devon Nguyen, fashion designer and abstract artist, created the “Capsule Collection” of one-of-a-kind gowns, inspired by the Regent Taste Studio, and Phu Quoc’s natural wonders.
Act 1 of the evening, “Symbiosis,” was staged at The Gallery and featured a reimagined Artist’s Studio with a live demonstration of pearls from Ngoc Hien Pearl Farm and a jewelry-making workshop. This opening act set the stage for the rest of the evening, which drew inspiration from the connections between the land and sea and how these two worlds are interpreted through art and gastronomy. The first gown from Devon Nguyen’s collection was presented in the re-imagined Gallery as well.
Just as a theatrical production moves between scenes, Acts 2 to 6 were staged at Oku, the resort’s signature restaurant, which was reimagined especially for this one-of-a-kind occasion. Each act saw Regent Phu Quoc’s culinary masters, Devon Nguyen’s “Capsule Collection” and music from the Ho Chi Minh City Conservatory of Music, all united to present various interpretations of Phu Quoc’s seasons, the island's natural beauty and marine world.
Act 2, titled “The Shape of the Sea,” saw Daniel Huynh, Chef de Cuisine at Ocean Club, present an exquisite dish of Phu Quoc Clams, while Act 3, “Full Bloom,” paid homage to the bountiful gifts of Mother Nature with an original, artistic plate of Salted Egg Mantis Shrimp, crafted by Huan Tran, Chef de Cuisine at Rice Market.
Diners were also treated to the first two parts in Devon’s Capsule Collection – with floor-length gowns one with a mermaid silhouette, and the other a strapless gown with intricate lace detailing.
Act 4, “Essence of Life,” allowed The Anh, Executive Sous Chef, to demonstrate the Phu Quoc Forest, a creative composition of yellow ant’s eggs, kaffir lime, edible flowers and rose myrtles.
Act 5, “Spectrum of Contrasts,” saw Chef Andy Huynh present Japanese Wagyu Beef Two Ways, which highlighted Phu Quoc’s unexpected beauty, unique textures and tastes, creating a true spectrum of contrasts.
The culinary symphony came to a crescendo with Act 6, “The World of Art: Limitless,” as Duyen Nguyen, Regent Phu Quoc’s Executive Pastry Chef, created an original dessert of Peppered Strawberries, which used local ingredients to merge the worlds of art, fashion and cuisine.
Throughout these acts, Devon’s “Cápsule Collection” continued as models revealed a forest-inspired gown with organic woven patterns in act four, a vivid contrasting red and white dress in act five, and finally, a dramatic, full volume ballgown in act six.
Diners were also treated to the first two parts in Devon’s Capsule Collection – with floor-length gowns one with a mermaid silhouette, and the other a strapless gown with intricate lace detailing.