Phú Quốc

Phú Quốc is a beautiful and Vietnam’s largest island. It’s home to white-sand beaches and resorts, wildlife, and kind people. Its two main productions are fish sauce and black pepper. God bless them!

Secret Beach in Phu Quoc

I targeted Phú Quốc as a place where my family and I could relax and do little activities especially after a fast-pace itinerary travelling from North to Central. We arrived to the South in its potent heat and humidity. Luckily, there was the breeze from the ocean to make my adaptation to the island easier.

⛅︎ | 33˚C
Traffic flow: Light
Traffic anxiety level: moderate

By facing the ocean, it made a wonderful reality to be waking up to in the morning. That sound of ocean waves was so soothing. Once again, Mother Nature was generous with us as it was only raining in the evenings. The sky was clear and welcomed the sun with open arms when my family and I were at the beach or pool.

Neighbourhood: Downtown
📍 The Shells Resort & Spa

As our minds rested, our appetites remained explorative.

Đẹp trai and I decided to have breakfast outside of the resort one morning. Sometimes, we miss the kind of food we would have back home like croissant and avocado toast. I was glad that we could find everything and anything in Vietnam. The seafood and bistro experiences there were elevated. We made a few stops:

Saigon Eatery, 129 Đường Trần Hưng Đạo, Khu phố 7
Mai Jo Refined Restaurant, Đường Lê Thúc Nha, Ông Lang
Nage Eatery, 16 Đường Trần Hưng Đạo, TT. Dương Đông

Everything tasted fresh. I was impressed at the quality level of the gastronomy scene. We had the opportunity to try out fine dining at Regent Phu Quoc. It’s an elegant steakhouse atelier that I think deserves a Michelin star. We took a 40min drive up to this place to try out Japanese wagyu among other fascinating dishes executed by chef Andy Huynh (who formerly was Nobu L.A.) and his team. Every bite was a harmony of flavours. This entire experience made me feel privileged and honoured to witness Vietnamese fine cuisine. It’s a force of Vietnamese chefs and cooks who execute Japanese-based recipes with local ingredients.

Oku, Bai Truong, Dương Tơ