Dining at Maia Quy Nhon – A Fusion Resort
Words: Monica Tindall
Photos: Han Sen Hau
Quy Nhon, Vietnam’s rising star on the Southeast Asian travel scene, excites travellers with pristine beaches lapped by turquoise waters, dramatic cliffs sculpted by nature, and charming coastal villages. But Quy Nhon’s allure goes beyond the postcard-perfect scenery. Sprawling over beautifully landscaped grounds, Maia Quy Nhon – A Fusion Resort is a luxurious escape poised to satisfy your tastebuds as much as provide beachside relaxation.
Dining at Maia Quy Nhon – A Fusion Resort
Delivering a vast range of dining options, from chef’s tables to in-villa afternoon teas, floating breakfasts, local and international recipes, and even private dining on the beach, a world-class chef and a gracious service team customise experiences just for you.
While Maia Quy Nhon – A Fusion Resort officially has two restaurants, Vị and ad hoc, the diversity of experiences they can curate is exceptional. Executive Chef Komang Widarta brings a wealth of international experience (notably at several Aman properties) and Balinese hospitality to the resort. He is determined to provide guests with what they need, and sometimes, before they even know what they need themselves.
Vị
Vị, meaning “taste” in Sanskrit, is Maia Quy Nhon – A Fusion Resort’s all-day-dining outlet. It’s walled by glass, overlooking perfectly manicured gardens and the ocean. Here, you can find a mix of local and international cuisine on an a la carte menu and several sets designed for two.
Vị Menu – Miền Trung Set
While having the option of Western comfort food is appreciated, we highly recommend diving into the Vietnamese recipes. We do just that with our first lunch, the Miền Trung Set (VND 1 600 000 net).
Once our order is in, a basket of sesame and shrimp crackers is delivered on a wooden board with an Indonesian sambal. You might be wondering if sambal is Vietnamese? It’s not. Instead, it’s Chef Komang’s little piece of himself on the menu. He has been at Maia Quy Nhon since opening, and we find subtle influences of his heritage throughout. We’ve even heard a rumour that he makes a mighty rendang if you put in a request.
The Miền Trung Set is on a large circular basket lined with banana leaves. It’s an effective presentation and a great choice for sharing.
I recommend starting with the Canh Cai Nau Tom. It’s a warm and comforting, clear bok choy broth packed with tender green leaves and small pieces of tiger prawns. Next, go for the Goi Muc, a grilled squid and herb salad with a bright, tangy chilli lime dressing. Shredded mango and carrots, peanuts, and crunchy garlic are excellent complements to the well-cooked pieces of squid.
Next, eat the Ga Nuong Sot Sa Te, satay-marinated roasted chicken. Pieces of chicken with bone in and skin on are lightly seasoned with a satay sauce. For more protein and a slight increase in indulgence, culminate with Suon Heo Nuong Mat Ong, slow-braised pork ribs. They’re marinated in spices, honey, and a citrus sauce, giving a mildly sweet finish.
Wok-tossed water spinach and garlic make up the healthy green bowl of Rau Muong Xao Toi, and Rua Dong delivers more freshness with a collection of seasonal fresh herbs and salad. We appreciate the variety of nutritious greens in Vietnamese cuisine. They balance out the more decadent dishes, such as the pork ribs. Use the Com Gao Nang Huong, steamed rice, at will and cleanse your palate with Ca Phao, pickled baby white eggplant. They come as a mound of small balls sided with a pungent anchovy sauce – an effective palate cleanser between bites.
Breakfast at Maia Quy Nhon – A Fusion Resort
The following morning, we check out the breakfast spread. Depending on occupancy, this could sometimes be at Vị Restaurant. On other occasions, it might be at MIXE at the sister property next door, The Ocean Resort.
On this visit, MIXE has just opened and it’s a lovely setting by the pool and sea. Glass, high ceilings, plentiful splashes of blue, floral arrangements on tables and the sweetest, most genuine service welcome us. For a peaceful morning, we highly recommend an early start. We’re on the covered patio by the pool at 6:30 am, which is pleasant early morning with cooler temperatures and only a few guests. As the sun rises, most diners prefer the cooler air-conditioned interior. By 8:30 am, it is booming, and people are eagerly starting their day. If you love the buzz of a crowded restaurant, this timing is for you. If not, go early or just before 10:30 am before closing when the masses have dispersed.
Breakfast is a buffet of local and international recipes. Highlights are an abundance of pastries, mini banh mi, some local stewed beef, a vibrant selection of fresh, tropical fruit and a do-it-yourself iced Vietnamese coffee section. Han Sen dines on rice and noodles for brekkie, while I opt for some boiled eggs, rye bread, fruit and granola (nicely done, too).
A La Carte Menu Vị
For lunch the next day, we sample several items from the a la carte menu at Vị. Arugula, Pear, & Avocado Salad (VND 190) is an excellent warm-weather choice. Red wine poached pear is the star of the show, alongside avocado cubes, rocket and a fancy parmesan tuile. The light vinaigrette is just the right amount to give flavour to the greens without drowning them in seasoning. Han Sen’s Bun Tom Binh Dinh (VND 235) is a big bowl of local shrimp and rice noodles. It’s packed with noodles, veg and prawns, and pineapple cubes, giving a little tang to the finish. Sided with plentiful greens, it’s a satisfying and hearty choice.
Chef’s Table Experience at Vị
Having two restaurants on site doesn’t stop the team at Maia Quy Nhon – A Fusion Resort from delivering versatile experiences. One such culinary adventure is the Chef’s Table set menu, where guests leave the choice to the chef. Tonight, it’s a local theme, utilising seafood, free-range chicken, and an abundance of locally-grown greens.
The appetiser, Goi Bo Bop Thau, is a surprisingly refreshing start, given that the main ingredient is beef tenderloin. It is indeed tender, and the strips are tossed with shredded carrots, herbs, peanuts, sesame seeds, and a light, sweet, mildly sour Vietnamese dressing. Prawn crackers are a fun and crunchy side.
The soup course is a sun-dried Nhon Hai seaweed soup with king prawns, squid, eggs and carrots. It’s thick, more saucy than soupy, and very mild in flavour. It tastes like something your mum might feed you when you’re unwell. We like it better with a little local chilli sauce, a squeeze of lime and salt. Although, I wouldn’t mind a little black vinegar in here, either.
Com Ga Quy Nhon, or steamed free-range chicken with ginger and turmeric, is our main. It’s brightened with Vietnamese coriander, garlic and crispy shallots. Steamed fragrant rice comes on the side, as does a local lime and salt sauce. This is a popular street food dish in the area.
Che Bap is the sweet ending. A small jar holds a sweetcorn and pandan leaf pudding topped with coconut cream. It’s not my thing, but it reminds Han Sen of a Malaysian dessert, and well, it’s crowned with coconut, so that’s always a win.
ad hoc
The second resort on the property, ad hoc, on the other side of Maia Quy Nhon – A Fusion Resort’s pool, embraces its name, sourcing ingredients daily from the local markets and curating menus on the go. Not only are the recipes innovative, drawing on the chef’s and market’s inspiration, but they also go with the flow of guests’ needs. Romantic dinners for two, family celebrations, corporate events, chef’s table, cocktails and canapes, overflow from Vị in peak periods – you name it, they can cater it.
We’re treated to dinner for two at ad hoc and have the place to ourselves. Our lovely server, Ly, has adorned our table with roses, frangipani, baby’s breath, hydrangeas and tea candles. It’s pretty, elegant and tastefully done. She cares for us for the entire evening, ensuring our glasses are never empty and we know what’s next on the menu.
Chef Komang Widarta has curated a three-course menu based on today’s market finds. The first is Scallop & Squash Two Ways, with two beautiful, golden-seared scallops taking pride of place on a bed of warm butternut salad. The salad is delicious, given saltiness and acidity with ham and capers. Butternut puree stripes the plate, making not only for artistic plating but also a warm, comforting, smooth gift to the mouth.
Local Organic Pork is the celebrity in the main. The chef has given the pork chop some additional love, as he says it can be rather tough if not treated with care. Simmered at around 60 degrees Celsius for six hours, he makes it tender and tasty. It’s dressed with a sauce made from apple juice, vinegar, red wine, bone stock, and berries, giving a touch of sweetness and a thread of acidity. It’s an excellent complement to the rich meat. On the side, there are asparagus, broccoli, and carrots from Dalat (an elevated region in Vietnam known for its fresh variety of vegetables) and potato gratin.
We finish with a dessert I’d never expect to find in this part of the world: a raw, vegan, sugar-free, dairy-free Salted Caramel Buckwheat Cheesecake. This style of sweet is usually reserved for hipster cafes or trending vegan restaurants. Still, Chef Komang has a wealth of international experience, and he’s keen to keep up his repertoire with guests who might appreciate such things. This guilt-free ending is soft, naturally sweet and a little salty. I have no problem scraping the plate clean.
In-villa Afternoon Tea
You’re not restricted to only dining in the restaurants at Maia Quy Nhon – A Fusion Resort; in-villa dining is also an exciting prospect. One such example is an exclusive experience with afternoon tea in the comfort of your villa. When it arrives, it’s not just a tea—it’s a private picnic.
A beautiful wooden box unfolds to reveal four drawers of sweet and savoury bites, providing a taste of Vietnamese recipes alongside classic favourites. Savoury options include crispy spring rolls, sticky rice parcels, and tasty dumplings. At the same time, sweet tooths will be delighted with pandan crepes, prawn sugar cake, and a decadent triple chocolate cake. Freshly baked scones with classic accompaniments and seasonal fruits round out the spread. A selection of Dilmah Ceylon tea, complete with hot water, milk, and sugar, completes the afternoon extravagance.
Dining at Maia Quy Nhon – A Fusion Resort Review
Maia Quy Nhon – A Fusion Resort spoils us for choice. Fresh Vietnamese flavours sing at Vi, while ad hoc lets Chef Komang work his magic with the day’s market finds. Back in your villa, a treasure chest of afternoon tea treats awaits. From sunrise breakfasts to sunset cocktails, every meal becomes a delicious adventure at Maia Quy Nhon – A Fusion Resort.
Reasons to dine at Maia Quy Nhon – A Fusion Resort: a vast range of dining options from chef’s tables to in-villa afternoon teas, floating breakfasts, chef’s tables, local and international recipes, and even private dining on the beach; a world-class chef and gracious service team ready to customise experiences just for you.
Maia Quy Nhon – A Fusion Resort
Nhon Hoi Economic Zone, Cat Tien Ward, Phu Cat District
Binh Dinh Province, Vietnam
+84 (0) 256 220 6688
[email protected]
@maiaresortquynhon
maiaresortquynhon.com
Link to Maia Quy Nhon on Google Maps
*Vegetarian, vegan, and gluten-free menus are available.
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