Just as a theatrical production moves between scenes, Acts 2 to 6 were staged at Oku, the resort’s signature restaurant, which was reimagined especially for this one-of-a-kind occasion. Each act saw Regent Phu Quoc’s culinary masters, Devon Nguyen’s “Capsule Collection” and music from the Ho Chi Minh City Conservatory of Music, unite to present various interpretations of Phu Quoc’s seasons, the island’s natural beauty and marine world.
Act 2, titled “The Shape of the Sea,” saw Daniel Huynh, Chef de Cuisine at Ocean Club, present an exquisite dish of Phu Quoc Clams, while Act 3, “Full Bloom,” paid homage to the bountiful gifts of Mother Nature with an original, artistic plate of Salted Egg Mantis Shrimp, crafted by Huan Tran, Chef de Cuisine at Rice Market.
Act 2: Phu Quoc Clams presented by Daniel Huynh, Chef de Cuisine at Ocean Club
Act 2: Gown “The Shape of the Sea”
Diners were also treated to the first two parts in Devon’s “Capsule Collection”: a floor-length gown with a mermaid silhouette, and a strapless gown with intricate lace detailing.
Act 3: Salted Egg Mantis Shrimp, presented by Huan Tran, Chef de Cuisine at Rice Market
Act 3 of Devon Nguyen’s Capsule Collection: “Full Bloom”
