Industry News

The Anam Cam Ranh’s casual dining hangout Beach Club has introduced an irresistible dining experience dedicated to the quintessential comfort food, the humble burger.  Every Monday from 12-3pm on the resort’s beach lawn overlooking Long Beach’s white sand and aquamarine waters, the Beach Club’s chefs fire up their barbecues for “Burger Day”, offering diners a choice of four delectable burgers. The “Char-grilled Beef Banh Mi” is a Vietnamese baguette with char-grilled lemongrass and chili beef, coriander, pickles and beef jus. The “Wagyu Beef Burger” comprises a Wagyu beef patty, cos lettuce, tomato, pickles and garlic mayo sauce. The “Crispy Chicken Burger” features deboned crispy chicken thigh, cos lettuce, tomato and thousand island sauce. For a Vietnamese take on a burger, the “Char Siu Banh Mi” is a Vietnamese baguette with pork meatloaf, grilled char siu, herbs, pickles and BBQ sauce. The “Char-grilled Beef Banh Mi” is also a Vietnamese baguette with char-grilled lemongrass and chili beef, coriander, pickles and beef jus. Every Monday from 12-3pm on the resort’s beach lawn overlooking Long Beach’s white sand and aquamarine waters, the Beach Club’s chefs fire up their barbecues for “Burger Day”, offering diners a choice of four delectable burgers. Each burger is priced at 380,000 VND and accompanied with fries, a fruit bowl and either a soft drink or Saigon Beer. “Burgers are the best, particularly when they are what we call real burgers,” said The Anam Group’s group general manager Laurent Myter. “In a far cry to the scourge of fast food, at The Anam Cam Ranh we make the burger buns and baguettes fresh from scratch, the meat is quality - juicy and tender - and the likes of lettuce, tomatoes and coriander are farm-to-table fresh.” For further information or to make a booking, visit www.theanam.com, email info.cr@theanam.com or telephone +(84) 258 398 9499.

The setting is stunning – a private peninsula of golden sands surrounded by lagoon and ocean – the ambience sophisticated yet laidback, and the service impeccable.

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The Anam Mui Ne, an Indochine-era inspired resort in Vietnam’s popular beach town Mui Ne, has opened a quaint new bar that pays homage to the intimate Saigon bars of yesteryear. The 1.2 hectare resort, which is the Small Luxury Hotels of the World (SLH) portfolio’s only Vietnamese property, this month unveiled the new watering hole, aptly dubbed Saigon Bar, on some of the resort’s most inspiring ground overlooking Mui Ne beach. Adjacent to the resort’s 266sqm saltwater infinity swimming pool and immaculate lawn, Saigon Bar is situated at the other end of the beach to Lang Viet Restaurant & Bar, bookending the resort’s best view over the waterfront. Softly lit with caged lanterns and candles, the bar is fashioned from hardwood sourced from sustainably cultivated forests in Vietnam’s Nam Dinh province and bedecked with customized encaustic tiles, evoking an atmosphere of old-world elegance. Fronted by a grey cobble-stone terrace with a handful of outdoor wooden bar tables flanked by rattan stools, Saigon Bar’s interior is home to cozy rattan chairs clustered in semi-circles and a bar featuring woodwork that took craftspeople months to complete. Greenery cascades down the bar’s exterior from wooden plant boxes fastened to a balcony above. The bar’s shelves are lined with all sorts of boutique spirits from Vietnam and around the world, such as Ho Chi Minh City-based Lady Trieu’s craft gins including ‘Dalat Flowerbomb’, ‘Mekong Delta Dry’, ‘Hoi An Spice Road’ and ‘Sapa Citrus Tea’. Saigon Bar’s extensive drinks menu includes an array of spirits, beers, wines, signature cocktails, large cocktails shared between four people and “choose your own” mojitos, daiquiris, and margaritas. Surprises including ‘The Anam Penicillin’, comprising Whisky Glenmorangie 10, whisky Famous Grouse, whisky Laphroaig 10, chamomile infused Quinta do Noval 10 Tawny Port, clarified lemon juice, honey and ginger syrup, and ‘Smokey Frangipani Blossom’ made up of Frangipani infused Haku vodka, Ricard, apple juice, celery juice, clarified lemon juice and maple syrup. Vietnamese coffee, milk shakes, loose green and black leaf teas, freshly squeezed juices, home-made iced teas, and kombucha with all sorts of health benefits concocted on the resort’s grounds are also on offer. In addition to ‘smoothie bowls’ packed with different fruits, the bar also serves tapas including the likes of a cheese and charcuterie platter, a grilled prawn salad, beef satay skewers, and salted and spicy crispy pork skin. The selection of desserts ranges from ice-cream and sorbet to chocolate raspberry cheesecake and bubble tea panna cotta. “Our Saigon Bar may be new but when you set foot inside, you feel like you’re stepping back in time, to a charming bar in bygone Saigon’s labyrinthine alleyways, where the atmosphere is almost as palpable and the unique beverages and tapas we’ve concocted,” said the resort’s manager Ye Chang Sheng (Peter). Photo credits: The Anam Mui Ne

Anne-Sophie Pic, the world’s most decorated female Michelin-starred chef, this spring hosts a special culinary event at La Dame de Pic London at Four Seasons Hotel London at Ten Trinity Square in collaboration with legendary caviar house Petrossian. For one-night only on May 4, 2023, Anne-Sophie and her Brigade de Cuisine led by Head Chef Evens Lopez will take guests on a gastronomic journey that unites La Dame de Pic’s distinctive French culinary flair with the sophisticated flavours of Petrossian caviar. Guests will enjoy a six-course menu paired with an assortment of fine caviar including Daurenki Tsar Impérial Caviar, Ossetra Impérial Caviar and Baika Impérial Caviar, complementing several of the celebrated chef’s signature dishes including White Asparagus and Seabass Caviar. Seabass Caviar is an iconic family recipe, first created by her father Jacques Pic in 1971 and passed down to Anne-Sophie, who reimagined the dish with sake, lie de sake and rose. White Asparagus is a modern signature, marinated with stilchelton, and featuring cured Iberica Pork Belly as well as blackcurrant and elderflower sabayon. To complement the dynamic menu, a spectacular and diverse beverage pairing will be available featuring iconic labels such as Krug Vintage, Jean-Louis Chave, Chateau d'Yquem and more. This unique collaboration arose as a result of Anne-Sophie’s lifelong passion for using caviar as an ingredient in her cooking, inspired by her father’s use of the exquisite product in his Seabass Caviar dish, as well as her great admiration for Petrossian as a celebrated French Maison. Across the world, Petrossian is renowned by connoisseurs and professionals alike who trust the historic expertise of the family and share their passion for caviar and fine foods. 

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