EPICUREAN LIFEST YLE
EMBARK ON A CULINARY JOURNEY 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.
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elmed 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.
RICE MARKET 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.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.
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