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.