Celebrate an Explosion of Vietnamese Flavours: Exclusive Culinary Collaborations at Four Seasons Resort The Nam Hai

This March, Four Seasons Resort The Nam Hai invites culinary connoisseurs to indulge in two exclusive events led by two illustrious master chefs. Hosted at La Sen, the Resort’s celebrated French-Vietnamese restaurant, these dinners showcase the vision of visiting Chef Hoang Tung in collaboration with Resident Chef Thomas Remy, offering an unparalleled opportunity to explore the depth and nuance of Vietnamese cuisine.

Set along the exquisite shores of Central Vietnam, the Resort offers a calendar full of original dining experiences designed to engage and captivate all five senses.

Bold, Fresh and Timeless

Perched upon a serene beachfront, La Sen Restaurant is a modern-day haven that infuses Vietnamese culinary traditions with a touch of French elegance. With its warm ambiance and sweeping ocean views, La Sen offers a sophisticated dining experience that invites guests to unwind and savour each dish at their own pace. Paris-born Head Chef Thomas draws upon his deep love of food and years of international experience to craft dishes that embody the timeless spirit of French-Indochine cuisine.

Chef Tung's 7-Course Tasting Menu

Visiting Chef Hoang Tung presents a menu that takes diners on an evocative journey through contemporary Vietnam. Begin with an amuse-bouche that combines the vibrant freshness of cucumber and apple with an unexpected red curry ice cream, and enjoy a refined interpretation of the classic Vietnamese pho, served as a single bite. The main course features toothfish marinated in lemongrass and lime and grilled over charcoal, perfectly balancing smoky richness with a citric tang. For dessert, Da Lat’s famous sweet potatoes are elevated with brown butter and thyme, offering a sweet and earthy finish to the evening.

• March 13-14, 2025
• VND 2,450,000 ++
• 6:00-10:00 pm

Four Hands Dinner with Chef Tung and Chef Thomas

The Four Hands Dinner is an exciting, one-night-only collaboration between Chef Tung and Chef Thomas. Appetizers include Ca Mau’s prized king prawns with a delightfully contrasting scallion sauce and brown butter hollandaise, and amberjack fish paired with shiso herb and bell pepper. One main course combines the indulgence of Satsuma Wagyu A5+ with the lightness of fresh oyster sauce, while the other offsets tender Dover sole with citrus and caviar. Dessert, created jointly by both chefs, is a love letter to Vietnam’s tropical bounty, featuring coconut, soursop and tofu.

• March 15, 2025
• VND 3,450,000 ++
• 6:00-10:00 pm

About Chef Hoang Tung

Chef Hoang Tung, the Head Chef and CEO of T.U.N.G. Dining, is a pioneer who has rapidly made a name for himself on Vietnam's gastronomic landscape. Despite not receiving formal training, Chef Tung's exceptional creativity has earned him numerous accolades, including a spot in the Top 100 Best Restaurants in Asia by The World’s 50 Best in 2021.

Tung’s culinary philosophy centres around the use of fresh, local ingredients to create dishes that tell a tale, drawing inspiration from his Vietnamese roots as well as the Scandinavian culinary traditions he encountered during his time abroad. His minimalist approach emphasizes balance and harmony, with each dish revealing multiple layers of flavour through just a few carefully chosen elements.