Located off the southwest coast of Vietnam alongside a UNESCO-designated World Biosphere Reserve, Regent Phu Quoc celebrated its grand opening in April as the first resort in South East Asia under IHG Hotels & Resorts’ upper luxury brand, Regent Hotels & Resorts. The new all-suites-and-villas resort celebrates signature dining and cultural exploration that go beyond the excellence of cuisine with six world-class restaurants and bars which define the resort’s the dynamic Taste Gallery.
Helmed by Executive Chef Bruno Anon who brings over 20 years of experience from some of the world’s finest kitchens including Michelin-starred L’Atelier de Joël Robuchon and Michel Roux Jr’s legendary Le Gavroche in London, Regent Phu Quoc offers a distinct perspective on food and beverage by establishing innovative, immersive and reinventive dining experiences that will delight and uplift the gastronomy experience for guests.
“We are delighted to present an audacious new dining and bar concept designed to reawaken guests’ palates marked by the purest expression of Regent Phu Quoc’s food & beverage philosophy,” said Bruno Anon, Executive Chef.
“With multi-sensorial flavours and experiences found across Regent Phu Quoc’s collection of world-class restaurants and bars, we encourage guests to feel present and immersed during their epicurean experience that bridges cuisine and culture whilst offering a launchpad for personal connection.”
Guests are invited to embark on a culinary voyage, from the all-day Rice Market influenced by the great cuisines of Southern Vietnam and northern China; to the Ocean Club where serenity is an ambience of stunning sea views, comfort food, reinvented classics and rum-inspired artisanal cocktails; to the ocean-facing rooftop Fu Bar revealing intriguing gin-focused cocktails and an exclusive sky pool terrace.
Rice Market is a family dining heaven resonant of great heritage through Vietnamese & Chinese cuisine, deeply rooted in the humble ingredients of rice and noodles yet elevated for modern tastes. Presenting the three fundamental meals of each day through a generous breakfast experience and an expertly curated à la carte lunch and dinner menu, it takes diners on a discovery of locally-inspired and reinvented classic dishes of both cuisines that are elevated and finessed from a live kitchen and bakery.
The à la carte menu showcases the gastronomic mastery of Chef Anon’s experience with Chef Specialties including Wagyu Soft Rice Paper Roll, a signature delight of Quang Ngai rice paper wrapped with grilled Australian Wagyu beef chuck eye roll and seasoned with aromatic herbs in wasabi soya and avocado sauce; Barbecued Duck Pho serves fresh rice noodles in duck broth, topped with Cantonese barbecued duck breast, duck neck sausage and seared French duck foie gras; Black Cod In Lotus Leaf, Alaskan Black Cod fillet oven-baked with turmeric, galangal, lemongrass, chili and aromatic herbs; Spicy Chili Mud Crab, freshly caught whole mud crab wok-fried with spicy chili sauce, egg white and served with deep-fried Chinese Mantou buns.
An all-day dining restaurant, Rice Market offers a comprehensive beverage menu of traditional Vietnamese coffee, JING tea, loose leave tea and craft beers from different regions of Vietnam. A fine selection of wine, champagne and rosé thoughtfully selected by the sommelier is available for a sophisticated pairing with the cuisine.