Immerse in nature and gastronomy at the breathtaking Intercontinental Danang Sun Peninsula Resort

I&rsquo;ll be honest. When I received my invitation to visit the Intercontinental Danang Sun Peninsula Resort, I was a little hesitant. During my first visit to Vietnam last year, I came down with food poisoning the night before a cruise to Halong Bay, effectively ruining the day trip as it took me more than a full day to recover. That was Hanoi and this is Danang, I subsequently thought to myself. Ultimately, I decided to give Vietnam a second chance &mdash; and I&rsquo;m glad I did.

After settling into a beautifully and quirkily furnished Club Terrace Suite in the late afternoon, I set off for the property&rsquo;s gym &mdash; I just had to squeeze in a quick workout before the five-course dinner that was waiting for us. The 10-minute trip to the beach-side fitness centre was a treat that I did not expect &mdash; stunning views of the resort&rsquo;s forest-covered hills, private beach and ocean; whimsical hues and design touches of famed architect Bill Bensley (the man responsible for the greenery in the latest season of <a href="https://www.lofficielsingapore.com/culture/everything-we-know-so-far-about-the-white-lotus-season-4-plot-details-cast-hbo-max">White Lotus</a>); and maybe best of all, the rare sights and sounds of brightly coloured primates known as the red-shanked douc langurs, which are critically endangered and endemic to Vietnam, Laos and Cambodia.

Dinner, which was hosted at the hotel&rsquo;s La Maison 1888, did not disappoint. Housed in a colonial Indochine-style manor, surrounded by tropical flora, and looking out to the sea, the modern French restaurant received its one Michelin Star last year. Impeccably designed with several themed rooms, the restaurant&rsquo;s Michelin Dinner Set Menu was a delight, with highlights being the surprisingly soft potato gnocchi with saffron, black olives and basil broth, and the malt whisky ice cream with chocolate and hazelnut crisps.

As day two came around, it became apparent that the Intercontinental Danang Sun Peninsula Resort, which turns 13 years old this year, is a true dining destination. Breakfast at the resort means being perched at Citron for Vietnamese cuisine from both the North and South &mdash; the walls here are decorated with patterns referencing old cave paintings in Vietnam, while floating circular tables that appear to be inverted N&oacute;n L&aacute; hats offer incredible views of the nearby sea and mountains. We especially enjoyed the pho, rice rolls and, of course, Vietnamese coffee.

Following an in-resort wildlife expedition (more red-shanked douc langur encounters!) and some rest, it was finally time for the main event: the grand opening of the property&rsquo;s contemporary Japanese restaurant, Tingara, which offers an elevated omakase experience of teppanyaki and sushi. Resting in the rainforest and perched 100 metres above sea level, Tingara puts panoramic views of the sea and night sky on full display &mdash; perfect considering the restaurant&rsquo;s name comes from the Okinawan word for &ldquo;river of stars&rdquo; or &ldquo;milky way&rdquo;. One may choose to enjoy her Ultimate Crispy Steak, prepared at a low temperature before being finished at high heat using Bincyotan charcoal, at the counter for a more interactive style of service or at the outdoor terrace, to be at one with nature.

Tingara&rsquo;s Consulting Chef Junichi Yoshida, who is the first chef to receive a Michelin star for teppanyaki in Japan, tells L&rsquo;OFFICIEL SINGAPORE that besides the similarities that he sees between Okinawa and Danang, he has found motivation and inspiration in the similarities between the personalities of Japanese and Vietnamese people, as well as the ingredients that they use in their cuisines. He describes the dining experience that one can expect at Tingara as one with a &ldquo;natural and relaxed sophistication&rdquo;, bringing the best of fresh, top-quality seafood and meat from Japan together with local flavours in the form of Vietnam&rsquo;s vegetables and natural produce. &ldquo;We aren&rsquo;t mixing just for the sake of mixing though,&rdquo; says Yoshida. &ldquo;It is about understanding the harmony and combination of flavours. And our aim is to deliver a fresh experience at Tingara &mdash; a flavour that is new and different.&rdquo; &nbsp;&nbsp;

72 Hours in Intercontinental Danang Sun Peninsula Resort

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