Chef Bruno
Exploration in Taste: Embark on a Culinary Journey at Regent Phu Quoc
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
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. 6 signature-handcrafted cocktails for the venue including the refreshing “Ngò Rí” Cooler curated wih Perrier, coriander, lime and gome; Cà Phê Dừa Tini, a HAKU Vodka based cocktail infuses with coconut rum, coconut cream and Vietnamese coffee; and Smoky “Khóm” which adds Giffard Caribbean Pineapple and pineapple puree to Hennessy V.S. cognac and Ardbeg 10YO whisky for a fruity taste.
Ocean Club
Located next to the beach, the Balearic-inspired Ocean Club offers a scenic ocean view backdrop perfect for a laid-back yet sophisticated day-to-evening dining experience. As the only luxury beach club in Phu Quoc, it features an assortment of local and Mediterranean cuisine combining premium products and market fresh seafood. Guests can choose from a revolving menu of healthy and savory comfort food, or reinvented classic dishes to unwind during the day and indulge in a more refined dining experience in the evening.
Specialties featured on the seasonal inspired menu include Amur Prestige Caviar, dujiangyan-farmed caviar served with crème fraiche, melba toast and buckwheat blinis; Seafood Platters celebrating fresh seafood including whole Phu Quoc rock lobster, Alaskan king crab legs, king prawns, fresh Muirgen N2 oysters with the Cold Seafood Platter paired with yuzu gel, truffle zest, coconut tabasco foam, Hokkaido scallop ceviche, red pomelo, apple jus and dill oil for a refreshing note, whereas the Barbecued Seafood Platter adds in turbot and Phu Quoc squid, complemented with coconut and cilantro sauce, lemon butter herbs and golden chili sauce. A specialty available only in the dinner menu, Fresh Muirgen N2 Oyster Duo serves one oyster with green apple juice, green dill oil, black lemon and olive gel, while the other comes with golden berry cucumber salsa, strawberry foam and Phu Quoc pepper.
At the cocktail bar, a globe-spanning selection from reputable world-class rums to regional craft distilleries are showcased through a menu of 10 instagrammable cocktail creations, offering guests the perfect concoction to journey the night away. Signature rum-inspired cocktails include Beach and Serenity that mixes Zacapa ámbar 12 años rum, ginger of the indies, orgeat syrup with lime juice; Citrus Palm, a refreshing cocktail blending Olmeca Altos Plata rum, St. Germain elderflower liqueur, lime juice, gomme with salt and pepper rim; Coast of Hội An, a Sampan 43% rum cocktail curated with malibu coconut rum, coconut water, strawberry, mint and lime juice for tropical note. Guests can also enjoy a crisp selection of wines that matches the serene calm of a beach setting with refreshing whites and delicate Rose wines.
Fu Bar
A rooftop venue with an exclusive sky pool terrace and bar, Fu Bar provides the perfect perch for a drink and a daydream lavished with unparalleled scenery and a menu of inspiring cocktails and cuisine. Presenting a day to night beverage selection that includes fresh fruit blends for the morning and gin-inspired cocktails for the evening. Guests can sip on intriguing flavours and enjoy the cool sea breeze in this stylish rooftop bar, while also taking in unobstructed view of the sunset onto the ocean.
A crafted culinary menu with innovative Asian style tapas made with seasonal ingredients, the fresh flavours complement well with Fu Bar’s original Gin menu. Featuring a local and international gin collection, specialty gin and tonic are curated by pairing with London Essence Tonic waters and local hers and fruits. A Rose From London mixes Sipsmith dry gin with grapefruit and rosemary tonic; Scotch Thistle, a Hendrick’s gin inspired cocktail with cucumber and the Indian tonic for a refreshing note; Citrus Of The East that pairs Tanqueray Malacca dry gin with The London Essence Bitter Orange and Elderflower Tonic.
In the coming months, Regent Phu Quoc will also be introducing the addition of a restaurant and a bar to its concept - Oku, the only restaurant with an Omakase counter in Phu Quoc, and Bar Jade, a speakeasy showcasing fine artisanal spirits and custom cocktails mixed with fresh local herbs.
Kindly refer to the press release attached and the hi-res images can be downloaded from here. Should you have further enquiries, feel free to let us know and we are more than delighted to facilitate accordingly.
For more information, please visit phuquoc.regenthotels.com.
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
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. 6 signature-handcrafted cocktails for the venue including the refreshing “Ngò Rí” Cooler curated wih Perrier, coriander, lime and gome; Cà Phê Dừa Tini, a HAKU Vodka based cocktail infuses with coconut rum, coconut cream and Vietnamese coffee; and Smoky “Khóm” which adds Giffard Caribbean Pineapple and pineapple puree to Hennessy V.S. cognac and Ardbeg 10YO whisky for a fruity taste.
Ocean Club
Located next to the beach, the Balearic-inspired Ocean Club offers a scenic ocean view backdrop perfect for a laid-back yet sophisticated day-to-evening dining experience. As the only luxury beach club in Phu Quoc, it features an assortment of local and Mediterranean cuisine combining premium products and market fresh seafood. Guests can choose from a revolving menu of healthy and savory comfort food, or reinvented classic dishes to unwind during the day and indulge in a more refined dining experience in the evening.
Specialties featured on the seasonal inspired menu include Amur Prestige Caviar, dujiangyan-farmed caviar served with crème fraiche, melba toast and buckwheat blinis; Seafood Platters celebrating fresh seafood including whole Phu Quoc rock lobster, Alaskan king crab legs, king prawns, fresh Muirgen N2 oysters with the Cold Seafood Platter paired with yuzu gel, truffle zest, coconut tabasco foam, Hokkaido scallop ceviche, red pomelo, apple jus and dill oil for a refreshing note, whereas the Barbecued Seafood Platter adds in turbot and Phu Quoc squid, complemented with coconut and cilantro sauce, lemon butter herbs and golden chili sauce. A specialty available only in the dinner menu, Fresh Muirgen N2 Oyster Duo serves one oyster with green apple juice, green dill oil, black lemon and olive gel, while the other comes with golden berry cucumber salsa, strawberry foam and Phu Quoc pepper.
At the cocktail bar, a globe-spanning selection from reputable world-class rums to regional craft distilleries are showcased through a menu of 10 instagrammable cocktail creations, offering guests the perfect concoction to journey the night away. Signature rum-inspired cocktails include Beach and Serenity that mixes Zacapa ámbar 12 años rum, ginger of the indies, orgeat syrup with lime juice; Citrus Palm, a refreshing cocktail blending Olmeca Altos Plata rum, St. Germain elderflower liqueur, lime juice, gomme with salt and pepper rim; Coast of Hội An, a Sampan 43% rum cocktail curated with malibu coconut rum, coconut water, strawberry, mint and lime juice for tropical note. Guests can also enjoy a crisp selection of wines that matches the serene calm of a beach setting with refreshing whites and delicate Rose wines.
Fu Bar
A rooftop venue with an exclusive sky pool terrace and bar, Fu Bar provides the perfect perch for a drink and a daydream lavished with unparalleled scenery and a menu of inspiring cocktails and cuisine. Presenting a day to night beverage selection that includes fresh fruit blends for the morning and gin-inspired cocktails for the evening. Guests can sip on intriguing flavours and enjoy the cool sea breeze in this stylish rooftop bar, while also taking in unobstructed view of the sunset onto the ocean.
A crafted culinary menu with innovative Asian style tapas made with seasonal ingredients, the fresh flavours complement well with Fu Bar’s original Gin menu. Featuring a local and international gin collection, specialty gin and tonic are curated by pairing with London Essence Tonic waters and local hers and fruits. A Rose From London mixes Sipsmith dry gin with grapefruit and rosemary tonic; Scotch Thistle, a Hendrick’s gin inspired cocktail with cucumber and the Indian tonic for a refreshing note; Citrus Of The East that pairs Tanqueray Malacca dry gin with The London Essence Bitter Orange and Elderflower Tonic.
In the coming months, Regent Phu Quoc will also be introducing the addition of a restaurant and a bar to its concept - Oku, the only restaurant with an Omakase counter in Phu Quoc, and Bar Jade, a speakeasy showcasing fine artisanal spirits and custom cocktails mixed with fresh local herbs.
Kindly refer to the press release attached and the hi-res images can be downloaded from here. Should you have further enquiries, feel free to let us know and we are more than delighted to facilitate accordingly.
For more information, please visit phuquoc.regenthotels.com.
