dcsimg Come and join the feast

Come and join the feast

Come and join the feast

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.

Come and join the feast

Come and join the feast

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.

Ingredients

  • 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

Method

  1. Put a few drops of cooking oil on the pan to seared scallop with salt and pepper
  2. Blend all the ingredients. Put scallop on the top.
  3. 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

For more information, please call +84 258 3524 268 or email reservations-ninhvan@sixsenses.com.

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