Hotel Dining

Ocean Club Oku chef dinners invitation: This June, guests to Regent Phu Quoc will have the opportunity to immerse in an exceptionally curated gastronomic journey as part of their stay. A collaboration between diverse food cultures sees the luxury resort’s culinary team share the kitchens of Oku and Ocean Club with Michelin-starred chef Giuseppe Rossetti from Milan’s acclaimed Innocenti Evasioni.

A confluence of innovation and supreme artistry, Chef Rossetti’s visit will play out across two of the resort’s restaurants over four incredible evenings. The 4 Hands Dinner will unfold at Oku Restaurant on 22 and 25 June and will delight diners with a culinary symphony between Rossetti and Oku’s chef du cuisine Andy Huynh. The immense talents of both chefs unite to explore the interplay between humble dishes and high-end ingredients with a gastronomic conversation that plates up delicious contrasts.

The menu oscillates harmoniously between ‘poor’ and ‘rich’ dishes that take inspiration from comforting Milanese food and iconic Italian and Asian flavours, while also featuring opulent produce such as Hokkaido uni, king crab and A5 wagyu beef. A deeply savoury white fish soup with old bread and black garlic powder is expressed by Chef Rossetti as ‘poor’, while Chef Huynh responds with a ‘rich’ king crab and jamon Iberico nori tartlet. Each beautifully crafted dish plays deliciously into the duality of the theme for an evening of unforgettable morsels and moments.

Similarly, at Ocean Club on June 23 and 24, guests may indulge in a taste of Milan with an a-la-carte menu inspired by Chef Rossetti’s most beloved dishes from Innocenti Evasioni. Bringing the well-honed polish and European elegance of a world-class Italian restaurant to the laid-back, water-hemmed setting of Ocean Club, the menu will offer two selections by Rossetti across starters, pasta dishes, mains and desserts. From seafood “arrabbiata,” smoked paprika, olives crumble, to roasted scallop with peanut butter and to a red prawn tartare with vanilla mascarpone and passionfruit, each dish embodies the acute mastery of Michelin-level fare.

Regent Phu Quoc’s culinary team has also designed cocktail pairings to complement Rossetti’s menus such as a Passion Spritz with Tanqueray gin, vanilla syrup, lemon and soda to complement the red prawn tartare and a Celery and Fennel Martini with Grey Goose vodka, fennel syrup and dry vermouth to enhance the savoury fish and fennel-flavoured potatoes highlighted in a red mullet sandwich.

Sharing his immense talent with Regent Phu Quoc guests during this unique collaboration, Giuseppe Rossetti brings the flavours of his homeland to Vietnam. While having worked at many highly regarded restaurants across the world, including Ristorante Maio and Hotel Villa d’Este, it’s at Milan’s Michelin-starred Innocenti Evasioni where Rossetti’s culinary aptitude has been most ardently applauded. Although the chef’s superior technical skill informs his inventive dishes, his inspiration springs from a deeply personal place. Crediting his grandmother for igniting his passion for culinary creativity, Rossetti believes beautiful food is a pastiche of provenance, authenticity and storytelling. Take your seat at the table as he brings a chapter of his gastronomic story to Regent Phu Quoc.

Joining Rossetti in the kitchen is Oku Restaurant, Salon du Boeuf, and Omakase Atelier chef de cuisine, Andy Huynh. Born in Dak Lak in the Central Highlands of Vietnam, Huynh emigrated to the United States as a child. It was there he studied the culinary arts and quickly accelerated his skills working for the acclaimed Nobu Restaurant chain across the globe. Returning to his birthplace in 2022 to open Oku, Huynh has imbued the resort’s flagship restaurant with his inimitable skill and detailed knowledge of Japanese and French cuisines. “Oku’s identity is a fusion of modern Japanese and French influences,” says Huynh. “It’s about highlighting the integrity of each ingredient while weaving in unexpected elements to push the boundaries of flavour. Simplicity is key, but boldness is always present.” His passion for embracing the endemic ingredients from the region and plating them with deft elegance has garnered the chef a devoted following across the nation.

Standing alongside Andy Huynh at the pass is executive chef, Francesco Andreoni. Hailing from Milan, Italy, Andreoni has spent 20 years working in the kitchens of incredible hotels across the world, from Switzerland to Shanghai and beyond. His beautifully considered dishes balance technical perfection with a deep respect for the best ingredients. “Food is more than just taste -it’s an experience, a story, an emotion. Every dish is a vibrant expression of heritage and innovation, designed to leave a lasting impression beyond the plate,” says Chef Francesco.

The culinary team at Regent Phu Quoc ensures excellence inspired by passion across the resort’s collection of five incredible eateries. Designed to suit any mood and occasion, from long laidback lunches to elevated evenings that deserve a sense of occasion, the Taste Gallery sets a benchmark for dining in the region. Dovetailing with the resort’s signature five-star sophistication and intuitive hospitality, each restaurant offers an immersive culinary experience.

The Phu Quoc resort celebrates the ocean’s bounty and local culinary traditions to offer refined and unforgettable dining experiences year-round.