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
- 60g Sugar
- 10g Red chili, seeded, finely chopped
- 10g Crushed garlic
Mix all ingredients and blend together
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