At The Anam Cam Ranh, a Vietnamese-run luxury hotel on Vietnam’s southern coast, guests can experience the country's culinary history from various perspectives. Traditional ingredients, French cooking techniques, and time-honored recipes provide a glimpse into the evolution of Vietnamese cuisine.

French Influences in Vietnamese Cuisine

From 1858 to 1954, Vietnam was a French colony. This period left its mark on Vietnamese cuisine. The country’s bakery and café culture, as well as the aforementioned bánh mì, exemplify Vietnam's unique development of these influences: Originally imported from France, the baguette evolved into the popular Vietnamese street food classic, which varies by region in terms of fillings and preparation methods.

At The Colonial at The Anam Cam Ranh, the historical connection is reimagined in a modern way. Executive Chef Duy Anh Nguyen pairs classic French techniques with Vietnamese ingredients. His six-course tasting menu features beef tartare, traditional fish sauce, ST25 fragrant rice with corn and green beans, and other local ingredients.

However, Vietnam's culinary history isn’t limited to fine dining at The Anam Cam Ranh. Just a few steps away, the focus is on dishes whose recipes have been passed down through the generations.

Culinary knowledge that is passed down

“Mama Cooking” at a Luxury Resort

The Anam Cam Ranh’s second restaurant, Lang Viet, specializes in dishes from various regions of Vietnam, from north to south. Every Thursday evening, this approach takes on a particularly personal touch with the “Mama’s Cooking” event: Five mothers from The Anam team take over the kitchen and prepare traditional Vietnamese home-style dishes using original, time-honored recipes.

Cook on your own, experiment, learn

For guests at The Anam Cam Ranh, exploring Vietnamese cuisine means more than just tasting the food. The resort's cooking classes start with a morning visit to a local market. Afterward, participants work alongside the kitchen team to prepare selected Vietnamese dishes step by step.

The market visit allows participants to experience not only the recipes and final dishes, but also the origins of the ingredients. Some of these ingredients come from the resort’s own farm, which guests are also welcome to visit. Fruit, vegetables, and herbs are grown there according to organic principles. Additionally, the kitchen states that it gives preference to producers from the surrounding region and avoids imported staple foods whenever possible.

Side note: Sustainability initiatives at The Anam Cam Ranh

Concrete measures to ensure the responsible use of resources are also implemented outside the kitchen. Some of the electricity comes from the resort’s own solar panels. Drinking water is treated on the premises and bottled in glass bottles that are cleaned and refilled on site. Rainwater is collected and used to irrigate the approximately twelve-hectare garden complex.

From the Market to the Sea: Fish and Seafood in Mui Ne

A look at The Anam Mui Ne, the sister resort located about 200 kilometers south, shows just how differently the question of food sourcing can be answered within Vietnam. It is located on the coast of Phan Thiet, a region where fishing has always been an integral part of daily life. Even though fish and seafood play an important role in Vietnamese cuisine, preparation methods and the types of fish available vary by region.

In addition to the high-quality cuisine served in the restaurant, the Mui Ne resort also offers its guests cooking classes. During them, the connection to the sea becomes immediately apparent. First, guests visit a nearby fishing port, then a market. There, they select the day’s catch and other ingredients before returning to the hotel to cook with the kitchen team.

Through this experience, guests learn that paying close attention to the origin of food is particularly important when it comes to fish and seafood. After all, the resort’s proximity to the sea says nothing about how responsibly a product was produced or caught. The species, origin, and method of catch or production are all crucial factors in determining a product's classification.

Street food from Phan Thiet

Since 2026, The Anam Mui Ne has offered Vietnamese street food twice a week at live food stations on the beach lawn as part of its "Vietnamese Market Favorites" series. The menu features local specialties from Phan Thiet. Signs at each station provide guests with more information about the dishes.

Cuisine as a Gateway to an Authentic Experience of Vietnam

Our detour to Mui Ne brings us back to the idea that sparked this culinary journey in Cam Ranh—that Vietnamese cuisine cannot be described or experienced as a single national cuisine. History and regional traditions shape what ends up on the plate, and each new location within the country offers a different culinary perspective.

At The Anam Cam Ranh, this exploration ranges from French influences and traditional Vietnamese recipes to cultivating their own ingredients. The Anam Mui Ne complements this with a fishing port, a market, and specialties from Phan Thiet.

About The Anam Cam Ranh

The Anam Cam Ranh, an independently managed five-star Vietnamese resort, is located directly on Long Beach in Cam Ranh Bay. The resort encompasses approximately twelve hectares of tropical gardens with about 3,000 palm trees, and its architecture and design incorporate elements of the Indochinese style as well as Vietnamese craftsmanship. The Anam Cam Ranh collaborates closely with local businesses and artisans and, through the Anam Foundation, supports social and environmental projects in the region and beyond.

About The Anam Mui Ne

With The Anam Mui Ne, the Vietnamese hotel group The Anam opened its second property in 2023. The 127-room and -suite resort is located directly on Mui Ne Beach in Lam Dong Province. It includes two restaurants, a bar, several pools, and a spa with treatment rooms, a sauna, and a steam room. The resort places a strong emphasis on Vietnamese cuisine and culture, which guests can experience through regional dishes and on-site activities. Since 2026, both The Anam Group hotels have been part of the Green Pearls® network.

The TENNE event night's credo: authenticity and an all-natural atmosphere - combined passionately and with culinary art, finesse and a large portion of imagination. The respectful handling of food as well as the high-quality processing of best regional products, fresh herbs and special flavors are in the spotlight of the culinary concept. The experience menu is also offered as a vegetarian option.

Reservations for the gourmet manufactory TENNE are available for hotel guests via the reception, external guests may book a table through the Mawell online store.

In 1975 the current owner of Inkaterra, José Koechlin von Stein, bought land in Puerto Maldonado and built his first hotel, the Reserva Amazónica Lodge. He founded Inkaterra as a company with the goal of adding value to rural areas without harming nature. Inkaterra is considered a pioneer of ecotourism in Peru and is recognized worldwide for its efforts to preserve Peru's nature and culture and enabling local communities to participate in tourism. Today, seven lodges belong to the Inkaterra group and are located in the Amazon Rainforest, the Machu Picchu Cloud Forest, the Sacred Valley of the Incas, and in the city of Cusco.

The Inkaterra hotels also set new standards in culinary delights. Guests can book special tours in the area to learn about growing conditions and local products.

Earth to Table

The "Earth to Table" concept of the Inkaterra Hacienda Urubamba invites its guests to participate in the harvest on the 10-acre organic farm - using traditional tools and oxen. After the physical exertion in the field, guests will certainly appreciate the potato differently at their next meal! And this is exactly the philosophy of the renowned hotel chain. The guests are given the opportunity not only to get to know regional products but also to make a direct connection.

Chef Rafael Casin

Peruvian chef Rafael Casin began his career in London and Italy, where he worked at Alla Colombo, a charming restaurant in Treviso. After his return to Peru, his path led him to the Inkaterra Machu Picchu Pueblo Hotel, where he deepened his understanding of Andean cuisine as Executive Chef. Additional stops included the Palacio del Inka in Cusco and the Tambo del Inka (Urubamba). Always ready to learn new things, he continued to develop skills and his culinary expertise in the best Mexican restaurants and completed an internship at El Celler de Can Roca (Girona, Spain) in 2013, which was awarded three Michelin stars in 2013 and 2015 as the best restaurant in the world. Rafael is currently Corporate F&B Manager in the Inkaterra hotel family. He is responsible for the kitchens of all Inkaterra hotels. His tasks include making sure that the food offered is seasonal and regional, if possible, and creating new exciting dishes. On special occasions, he cooks for himself and also to show the local chefs and team how to master the latest recipes.

His cuisine combines luxury and Peruvian tradition with a sustainable approach, inspired by the best products of each region.

As part of the "Earth to Table" concept at Inkaterra La Casona in Cusco, Rafael has succeeded in creating a unique fusion of a rustic yet refined style. His goal is to introduce the world to the variety of local products of Cusco, to strengthen the local culinary tradition and to provide a unique culinary experience through his dishes.

Let Rafael's recommendation inspire you:

Causa from the Inkaterra Urubamba

Ingredients (for one serving)

• 250g Yellow potato
• 120g Chicken Breast
• 3g Yellow Chili Pepper
• 7g Fresh Shrimp
• 2g Mayonnaise
• 8g Avocado
• 0,1g Red Caviar
• 2 g Black Olives
• Green Lime
• Chili Pepper - Ají Limo (1 g)
• 1 tomato cherry
• 1 quail egg
• Vegetable oil

Preparation

1. Prepare a cream with the yellow chili pepper (previously boiled 4 times without its pips, take the skin off and process).
2. Separately cook the chicken breast and once ready reserve it for the filling.
3. Dry the black olive and cut it in small cubes (brunoise); fry the fresh shrimp for the filling & cut it in small cubes (brunoise), mix it with the mayonnaise, the chili pepper, the coriander, reserve.
4. Dry the black olive and cut it in small cubes (brunoise); fry the fresh shrimp for the filling & cut it in small cubes (brunoise), mix it with the mayonnaise, the chili pepper, the coriander, reserve.
5. Prepare an avocado puree and mix it with a few drops of green lime, reserve: boil the quail egg and reserve.
6. Prepare an avocado puree and mix it with a few drops of green lime, reserve: boil the quail egg and reserve.
7. Once everything ready, place a circle or a round mold at the center of the plate, fill the base with the potato mix "causa", add the filling, then on the top another layer of potato mix, add half quail egg, half tomato cherry, the whole shrimp. Decorate with 3 drops of avocado purée, the dry black olive, and the red caviar.

The Vietnam War and the Khmer Rouge's reign of terror destroyed large parts of Cambodia's infrastructure and the population still suffers from poverty and hunger. Children live on the streets and are exposed to abuse. The Smiling Gecko Project enables families to help themselves. Projects have been defined based on the four pillars of education, agriculture, handcrafts / production and tourism / gastronomy to aid in the fight against poverty, increase school and vocational training and foster environmentally friendly development.

The Farmhouse and restaurant were built in 2015 and belong to the NGO Smiling Gecko. The idea was to accommodate tourists and students involved in the project. The Farmhouse offers a sustainable training and employment place for local residents. It enables more than 40 employees to have a secure job with humane working conditions and fair income. They are able to earn a living and sustainably support themselves and their families.

The Farmhouse

Farmhouse Smiling Gecko is located in rural Cambodia between rice fields about 65 km from Phnom Penh. The stilt houses and bungalows are built in the traditional Cambodian architectural style and fit perfectly into the lush, green surroundings.

The talented chef: Mariya Un Noun

One of the success stories of the project is that of chef Mariya Un Noun. 

"I garnish my food with love," says the 30-year-old chef. Her story begins in the slums of Phnom Penh in Cambodia. After only being able to attend 3 years of school growing up, Mariya Un Noun now works as the Executive Chef at the Smiling Gecko Farmhouse.

The mother of two children came to Smiling Gecko in 2014, where she quickly attracted attention with her passion and talent for cooking. The Smiling Gecko Project enabled her to train as a chef and she spent several months in Switzerland at the Hotel Management School in Lucerne and completed internships with top Swiss chefs.

Since the opening of the Farmhouse Smiling Gecko restaurant in 2015, Mariya has played a crucial role in the development of the menu. The young Cambodian interprets local specialties in her own creative way. She uses her intuition and a lot of love and creates a wonderful blend of Cambodian and European cuisine. Recently, she has been endorsed by top chef Andreas Caminada, who was impressed by her talent. The partnership with his foundation "Fundation Uccelin" gives young European chefs the opportunity to work with Mariya in the farmhouse and to bring the soul of Cambodian cuisine to the world.

Seiser Alm, Dolomites: Hotel Paradiso

On the other side of the world, in the newly opened 100% holistic vegetarian Hotel Paradiso located on the Seiser Alm, another chef surprises her guests with creativity and skill.

Opened in July 2020 after extensive renovations, Paradiso Pure.Living is the first vegetarian and sustainable hotel on the Seiser Alm, the largest high alpine pasture in Europe which is nestled in the middle of the Dolomites.

The concept is based on the vision of a healthy and sustainable lifestyle. It is the owners' wish to inspire guests to take ideas home with them and integrate them into their everyday life. The 100% vegetarian cuisine offers a delicious, natural variety and at the same time contributes to the environment.

The vegetarian chef: Federica Scolta

Born in Abruzzo in 1982, her path leads her through Italy after studying international relations. She gained her first experiences in simple Trattorias, but her talent and passion led her to well-known starred restaurants, where she continued to develop her passion and skills (Ristorante Reale 3* Michelin, Ristorante Danilo 1* Michelin, Raphael Hotel Relais Chateaux 5*).

In the starred restaurant Danilo in Crotone she was exposed to the world of herbs and fruits and became completely fascinated. "Being vegetarian is a choice for life, it means becoming aware that what we eat is transformed into energy to support our body, soul and spirit."

At the Hotel Paradiso Pure.Living, Federica, as a chef, follows a 100% vegetarian approach in the knowledge that this concept promotes personal health while reducing the carbon footprint in our fragile environment.

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