The food we eat has a direct bearing on our own health, vitality and mood. That’s why our chefs select the best ingredients, textures and flavors to deliver balanced meals that are yum and good for your tum.
Who says you can’t have your cake and eat it? Especially when everything we serve up is fresh, local and sustainable to keep your body nourished from the inside out. While you’re with us you can reconnect with food safe in the knowledge it’s healthy for you and the world around you.
We choose natural ingredients and a cleaner and simpler approach to preparation, focusing on quality, balance and fresh whole food made from scratch.
Our resorts are reinforcing their relationships with local farmers, producers and suppliers, who are committed to responsible sourcing and seasonality. Produce doesn’t come much fresher than our veggies grown in our own organic gardens and nutritious macro fungi from our mushroom huts.
And of course, less is more. Chefs indulge their love for hearty and healthy menus while avoiding the bad stuff (flavor enhancers, lectins, lactose, gluten and sugar). Glucose is out, vinegar is in! In addition, the energy footprint of importing branded drinking water has been eliminated with each resort producing its own mineral water, served in re-usable glass bottles.
To give you a taste, try this Pomelo Scallop Salad recipe from Six Senses Ninh Van Bay.
200g Shredded pomelo
100g Seared scallop
100g Fish Sauce (Pls see recipe)
10g Cubed cucumber
10g Cubed shallot
5g Sliced laksa leaves
10g Dried Shallot
5g Crushed Nuts
Put a few drops of cooking oil on the pan to seared scallop with salt and pepper
Blend all the ingredients. Put scallop on the top.
Serve it with Fish Sauce
Vietnamese fish sauce
60g Plain fish sauce
30g Lime juice
10g Red chili, seeded, finely chopped
10g Crushed garlic
Mix all ingredients and blend together
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