Traveling Gourmet: The Nam Hai Goes Farm-to-Table

NamHai

Vietnam's Nam Hai is going farm-to-table. We hear that the hotel has recently turned a plot of land into an herb and vegetable garden, the bounty of which is being incorporated into gourmet dishes and exotic drinks.

The garden turns out a fresh supply of red basil, lemongrass and mustard lettuce. Executive Chef Conrado Tromp says, "The Vietnamese have subscribed to the 'farm-to-table' approach, as the West likes to call it, for centuries. Most meals are still prepared in this fashion. We're just embracing the culture that surrounds us."

Want to make more out of your meal? Sign up for the resort's cooking class, offered daily.

For more information visit www.thenamhai.com.
 

Free Luxury Travel Newsletter

Like this story? Subscribe to The Dossier

Luxury Travel Advisor’s only newsletter, covering unique destinations and product news for affluent travelers. Delivered every Tuesday & Thursday.
Read more on:

Suggested Articles:

New I Prefer Auctions enable loyalty program members to use earned points to bid on future independent hotel stays and inspired curated experiences.

The Ritz-Carlton Yacht Collection has rescheduled its inaugural voyage from April 22 to July 24, sailing from Venice to Athens. Read more here.

The first phase of enhancements will include an expanded hydroponic farm, solar array and water treatment plant. Next is a new spa and golf course.