The Resort
I was very lucky to go with my wife, kids and friends to a beautiful resort next to the sea in Nha Trang in the second half of April. Also not far from the airport: the taxi ride lasted a mere 10min… no need to go to the city of Nha Trang, almost one hour remote by car from the Cam Ranh airport. The stay was near-perfect and I would gladly come back anytime. This hotel offers two special services we find very interesting indeed:
- one daily massage of an hour included per adult in the room price
- supervised kids club. Awesome, when we need a break (or want to enjoy our well-deserved massage)
How it started…
During the stay while basking in the swimming pool in front of the restaurant I saw the chef, who turns out to be the Executive Chef of the resort, instructing his team on the placement of three barbecues! my curiosity was aroused, I stood up and walked to chat with him. He was very friendly and described their Saturday evening barbecue buffet… the three barbecues were for meat, fish and vegetables. But we had just arrived on a Sunday afternoon, and would leave on Thursday… just missing out on this! Anyway we exchanged contacts with the local chat app in Vietnam, Zalo. And I dived back in the swimming pool.
During the evening, we had even other friends coming from another resort located in the north of Nha Trang. We enjoyed our food with a bottle of red wine Marqués de Riscal 2019, which is both still affordable abroad yet very enjoyable. At that moment I clicked. Why not invite chef Ivan for a glass?
This was almost 10pm, he had finished and could join us. We had soon to order a second bottle (well, yes, as far as I remember we were 7 adults), even though they had run out of the 2019 vintage. Still a pleasure. Chef Ivan then had an idea. Why not… organize in another restaurant in this resort a private dinner to try his new menu? it’s a job for guinea pigs that I like!
Private Dinner Experience – step 1
The next day around 10.45am, chef Ivan sent me a message confirming he was working on our menu, with a preview on Zalo. Wow! in the evening around 7.30pm we gathered around the biggest swimming pool just behind the hill, next to the gym. That is the restaurant we were invited to, “breeze”. For the kids, he pragmatically cooked both pasta and pizza, and on the audiovisual side the kids had an iPad and a computer with a movie. The adults were free to enjoy what was coming. Thanks also to my son who, being the oldest kid, ensured we had a stress-free evening.
The menu will come at the end of this post, same way we got it: he did not want to influence us, just naming the dishes as they came.
Step 2
That one looked like coal, but a tasty one! surprising indeed.
Next was Spring prawn “Gambas Romanesco”: well, we’re human and had so much fun, I have yet to find a picture of that one. It was a fusion roll with prawn…
Step 3 – Not Beef
Well, a friend found out thanks to a tiny detail: a watermelon seed… Then, yes, chef Ivan succeeded in imitating red meat with watermelon. I had heard of similar tricks with tomato. There was no way of finding out by the look or taste of it.
Step 4 – Sea Bass
Sea bass, but different. Gosh, that one picture is also missing! the wine had made its way into my blood stream. Please picture a plate with a piece of sea brass, grilled, with crispy skin, on a foamy sauce and tiny green crumbles on the side of the plate… which I could not identify until he gave us the ingredient: coriander!
Step 5 – Tupina Pork Belly
He told us that it was a recipe of pork kept in jars for a long time in the past. This was the last dish and honestly I was so full I had difficulties finishing this, but it was delightful. Clearly something I could come back for. Fusion food at Fusion resort…
Step 6 – a large dessert… how large?
Why not use all the space there is? well, it is exactly what he did: emptying the table then placing artfully the various desserts selection on baking paper. Children were all around us for the show.
Finally, here is the menu
Kept secret until the end!
Sant Jordi
We also had during the stay a small gift for Saint Jordi, a tradition in Barcelona.
A few words for the end
I heartily thanked chef Ivan for that special experience. We will remember this for a long time. Some people say “follow the barman, not the bar”. Well, this is it: chef Ivan, please let me know where you work, and I’ll happily taste your creative recipes again!
