Da Nang resort's restaurant a treat for all five senses

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Executive chef Le Minh Dung at the Fusion Maia Resort's Five Restaurant 

"Five" is the name of the restaurant at Fusion Maia resort in Da Nang.

According to Executive Chef Le Minh Dung, the name is meant to represent the five human senses: taste, smell, sight, sound and touch. Accordingly, when I entered the restaurant, it charmed all five of my senses. It made me feel connected to nature, as well as to different cultures.

The door itself was welcoming, adorned with a white, pink and purple silk lantern. Such lanterns are one of Hoi An Town's local traditional handmade products. In the corner of the restaurant, there was a big open kitchen, which set the tone, giving the beachfront restaurant a lively atmosphere.

With a minimalist architecture and decor, Five provides a relaxing ambience, enabling guests to embrace the food and nature all around them.

Five is very spacious, with no walls, and terraces that extend out from all the four sides to overlook the resort's garden, spa and long swimming pool lined with coconut trees, and the beach in the distance. From the terrace, guests can view the entire resort, which looks like a modern village with its traditional tile roofs nested on bamboo.

Following its philosophy of "fusion," Five offers a big selection of both international and local cuisine. According to Dung, in addition to the main menu, there are also daily menus of local food from all three regions. These menus are unique, and do not repeat themselves over the course of the month.

I chose from this daily menu two dishes: lobster & shrimp dumpling soup (VND170,000) and lychee in ginger syrup with green tea mochi (VND115,000). From the main menu, I picked pomelo and pomegranate salad with shrimp, basil and chili fish sauce (VND105,000) as well as corn crumbled crab cake with mango puree, tomato salsa and micro salad ( V ND170,000).

The pomelo and pomegranate salad was my favorite. This salad harmoniously combines the two rather sour fruits, which are separated into small, juicy and pink pieces in a way which makes them resemble jewelry.

The corn crumbled crab cake with mango puree, tomato salsa and micro salad also proved an excellent choice. This dish is served with three baked Dalat chilies, caviar and mango puree with a bit of salt. Dung said he likes to make compote with the Dalat chili and lemongrass, which produces a heavenly scent when cooked. It was a light dinner that made for a good night's sleep.

The next day, for breakfast, besides an international buffet with East meets West flavors, guests can order one main dish from the menu of the day.  Highlights the day I was there included salmon teriyaki, cold soba, spinach soufflé, beef tournedos and hot chocolate. There was also a lot of tea and coffee from which to choose: jasmine gold green tea, earl grey, English breakfast, vanilla, café latte, cappuccino, macchiato and Americano.

To start a day in style, there are also juices made from fresh squeezed fruits and vegetables such as beetroot and pomelo with grape seed oil.

The Fusion Maia Resort and its restaurant Five are located on Truong Sa Street, Khue My Ward, Ngu Hanh Son District, Da Nang.

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