Foie Gras Phở and Abalone on the Menu at The Anam Mui Ne’s New Fine-Dining Pop-Up
Foie gras phở consommé, chargrilled abalone and pan-seared turbot with lotus-seed purée are among highlights of The Anam Mui Ne’s new fine-dining pop-up, where just eight guests take their seats of an evening. Launched at The Indochine Restaurant, the intimate experience is staged every Tuesday and Thursday from 6-10pm in a private space adjoining the restaurant’s outdoor terrace. With just four tables accommodating a maximum of eight guests, the setting gives the resort’s chefs a stage for more ambitious and experimental cooking in an unusually intimate alternative to traditional resort dining. At the helm is Chef Le Huu Nghia, who has crafted two five-course tasting menus, based on seasonal ingredients, by coupling European techniques with Asian influences. The menus unfold as a progression of contrasting flavours, textures and temperatures, with optional curated wine pairings accompanying the journey. Tuesday’s menu begins with a nori tart with salmon belly tartare, salmon roe, gherkin, shallot, sesame, ginger and wasabi mayonnaise before moving to chargrilled abalone with homemade oyster sauce and pickled kombu. After a daisy soup with vegetable broth and bonito flakes, and pan-seared foie gras is paired with fig, apple purée, pistachio and candied ginger, a grilled filet mignon with red wine sauce, carrot purée, mushrooms and baby broccoli forms the heart of the menu. Petit fours send the dinner on a sweet note. Thursday’s menu starts out with a shrimp-wrapped scallop with caviar and coriander aioli and pickled shallots before a beef filet mignon tartare accompanied with ginger jam, nori and lemon mayonnaise. Among the menu’s most distinct creations is Chef Nghia’s foie gras phở consommé with shiitake mushrooms and truffle oil, followed by chargrilled hamachi crudo with ponzu reduction, pickled jalapeño and guacamole. Pan-seared turbot with lemon-ginger sauce, lotus-seed purée, pickled coconut tubers and ikura anchors the Thursday menu before a strawberry mille-feuille with goat’s cheese mousse provides its finale. For The Anam Mui Ne, the concept is as much about intimacy as gastronomy. “Keeping the experience deliberately small allows us to be even more creative and more personal,” said Chef Nghia. “With only eight guests, we can give each plate and each table an unsurpassed level of attention.” “We wanted to create something guests have to seek out rather than simply stumble across,” added The Anam Group General Manager Laurent Myter. “With four tables and eight seats, it feels closer to being invited to a private dinner than visiting a restaurant. That intimacy gives our chefs the freedom to be adventurous and this results in a very personal experience for our guests.” For further information or to make a booking at The Anam Mui Ne, visit www.theanam.com, email info.mn@theanam.com, or telephone +(84) 252 628 4868. Pop-Up Fine Dining is available every Tuesday and Thursday from 6pm to 10pm at The Indochine Restaurant, The Anam Mui Ne. The experience is limited to eight guests per evening and reservations must be made at least 12 hours in advance. Foie gras phở consommé (pictured), chargrilled abalone and pan-seared turbot with lotus-seed purée are among highlights of The Anam Mui Ne’s new fine-dining pop-up, where just eight guests take their seats of an evening. Launched at The Indochine Restaurant, the intimate experience is staged every Tuesday and Thursday from 6-10pm in a private space adjoining the restaurant’s outdoor terrace. With just four tables accommodating a maximum of eight guests, the setting gives the resort’s chefs a stage for more ambitious and experimental cooking in an unusually intimate alternative to traditional resort dining. Nori tart with salmon belly tartare, salmon roe, gherkin, shallot, sesame, ginger and wasabi mayonnaise. Grilled filet mignon with red wine sauce, carrot purée, mushrooms and baby broccoli.
The Anam Foundation Commits One Billion VND Annually for Greener Communities
CAM RANH, Vietnam (July 23, 2026) – The Anam Foundation has launched an ambitious new long-term initiative that will invest one billion VND annually to plant trees where they are needed most, creating greener, healthier and more liveable communities across Vietnam. Titled “Anam Green Life”, the program will identify schools, public spaces and neighbourhoods with limited greenery and work with local authorities to plant trees that provide shade, improve air quality, beautify urban environments and create lasting benefits for local communities. Unlike many large-scale tree planting initiatives focused primarily on carbon offsetting, The Anam Foundation’s program prioritises planting trees where they will have the greatest social impact, to enhance everyday life for the people who live, work and study nearby. The first projects will be carried out in communities surrounding The Anam Cam Ranh and The Anam Mui Ne, before expanding to other areas of Vietnam. Established by The Anam Group founder and chairman Mr Pham Van Hien, The Anam Foundation encapsulates the group’s commitment to creating much-needed and lasting change in the communities surrounding its properties. “Nature has always been at the heart of The Anam,” Mr Hien said. “Our resorts are defined by lush tropical gardens because we believe greenery contributes to beauty and wellbeing. Through this initiative we want to extend that philosophy beyond our resorts and into the communities around us.” “We won’t be simply planting trees wherever space is available. We want to, rather, plant them where they will genuinely improve people’s daily lives; whether that’s providing shade for children in a school playground, creating cooler public spaces or helping make neighbourhoods healthier and more attractive.” The initiative represents a long-term annual commitment of one billion VND and forms part of The Anam Foundation’s mission to support sustainable community development throughout Vietnam. The announcement follows several recent community projects undertaken by the Foundation, including last month’s completion and donation of two new homes for disadvantaged families in Cam Lam, near The Anam Cam Ranh. The first home was provided to Mrs Truong Thi Loi of Lap Dinh Village, who had spent many years living alone in a deteriorating house increasingly vulnerable to heavy rain, strong winds and flooding. The Anam Foundation contributed VND 90 million to renovate her home, providing her with a safer and more secure place to live that is also more spacious and comfortable. The Foundation also contributed VND 150 million to build a new home for Mr Nguyen Thanh Nhan, a technical employee at The Anam Cam Ranh who has been raising his four young children alone following the passing of his wife. His family had been living in a cramped and deteriorating house. “Whether we’re helping a family have a safe place to call home or planting trees that will provide lasting benefits for entire communities, our goal is the same – to create impactful change,” Mr Hien said. “These initiatives are driven by our vision of supporting people and their communities as well as caring for the environment.” The tree-planting program complements a broad range of sustainability initiatives already in place across The Anam Group’s operations, including extensive tropical landscaping, rainwater collection systems, the reduction of single-use plastics and environmentally responsible operating practices such as solar power designed to minimise the resorts’ environmental footprint. The Anam Group contributes a percentage of its annual profits to The Anam Foundation, providing an ongoing source of funding for community development, environmental initiatives, disaster relief, staff welfare and other charitable programs. For further information or to make a booking at The Anam Cam Ranh or The Anam Mui Ne, visit www.theanam.com, email info.cr@theanam.com or info.mn@theanam.com, or telephone +84 258 398 9499 or +(84) 252 628 4868.
The Anam Mui Ne Launches Champa-Inspired Wellness Journeys
MUI NE, Vietnam (June 12, 2026) – Luxury beachfront resort The Anam Mui Ne has unveiled ‘Champa Journey’, a new collection of four spa rituals inspired by Mui Ne’s ties to the ancient Champa Kingdom and Vietnam’s herbal healing traditions. A Hindu-Buddhist civilisation that flourished along Vietnam’s central and southern coastline for more than a millennium, the Champa Kingdom remains an enduring part of the region’s cultural history. Contemporary in approach, The Anam Mui Ne’s new wellness collection draws inspiration from this legacy through native botanicals and therapies focused on calming the mind and body, and supporting circulation and natural energy flow. Many of the ingredients used in these 120-minute rituals — such as perilla leaves, lemongrass, pandan leaves, aloe vera, turmeric, pomelo leaves and sea salt — have long been used in traditional Vietnamese remedies. Perilla leaves are valued in Vietnamese herbal medicine for their warming and restorative qualities. Sea salt pays homage to Mui Ne’s littoral atmosphere. Rice, long renowned across Asia as a symbol of life and nourishment, features throughout the collection. Warm rice herbal compresses combine roasted rice with lemongrass, ginger, turmeric, perilla leaves and local herbs. Mineral-rich mud, inspired by the ancient Champa Kingdom’s connection to the earth and sea, features in facial rituals for its purifying and nourishing benefits to leave the skin radiant. ‘Champa Dawn Renewal’ begins with purifying steam therapy, followed by an Ayurvedic head message and herbal foot ritual to stimulate circulation and awaken the senses. A delicate rice body polish exfoliates the skin in readiness for a full-body massage to release tension and create a sense of lightness. Also starting out with a head massage and foot ritual, ‘Champa Sacred Earth’ centres on a herbal oil massage and a warm rice herbal compress massage to ground the body and quiet the mind. Designed to restore the body’s natural energy flow, ‘Champa Flow Within’ combines a wave-inspired massage with a herbal bath ritual. Undergirded by the healing power of flowers, ‘Champa Bloom Essence’ combines detoxifying steam therapy with a mineral-rich mud facial and a sound healing session to encourage a meditative state and restore emotional balance. Each ‘Champa Journey’ experience also includes light macrobiotic refreshments concocted from herbs, grains, seeds and native botanicals ranging from elixirs and tonics such as ‘Golden Spice Ginger Tonic’ and ‘Imperial Jasmine Infusion’, to dishes such as ‘Forest Essence Mushroom Congee’ and ‘Silken Tofu Serenity’. “We believe wellness should feel connected to where you are and the Champa Kingdom remains an important part of this region’s story,” said The Anam Mui Ne’s resort manager Peter Ye. “‘Champa Journey’ is our interpretation of that cultural connection through wellness, with treatments influenced by Vietnamese healing rituals and Mui Ne’s restorative beachfront setting.” For further information or to make a booking, visit www.theanam.com, email info.mn@theanam.com or telephone +(84) 252 6284 868.
‘From Husk to Health’: The Anam Cam Ranh Unveils ‘Coconut Harvesting’ Experience
CAM RANH, Vietnam (May 13, 2026) – At most luxury resorts, a drink begins behind a bar. Yet at The Anam Cam Ranh, it begins up in a tree. The Indochine-era inspired resort on Vietnam’s Cam Ranh peninsula encourages guests to take part in a new weekly coconut harvesting experience, held every Thursday from 10-11am at the entrance of the resort’s wellness and recreation precinct, that involves drinking fresh coconuts, eating their flesh and then some. Gardeners scale the resort’s coconut palms to harvest mature coconuts in full view of guests before demonstrating how to properly trim and open, a notoriously difficult skill as many first-time visitors to Vietnam discover. Guests are guided through the different stages of coconut growth, how long coconuts take to mature, the signs of peak ripeness, and why younger coconuts produce sweeter water while more mature coconuts yield thicker flesh. Opened within minutes of harvest, the coconuts offer lightly sweet water naturally rich in electrolytes including potassium and magnesium. Guests also learn about the nutritional benefits of coconut meat, which contains healthy fats and fibre and has long featured in Vietnamese cuisine and traditional wellness practices. “A freshly harvested coconut, in my opinion, resonates more than a glass of champagne,” said The Anam Group’s group general manager Laurent Myter. “We have received great feedback from our guests so far about this simple yet authentic experience. Learning the story behind the humble coconut further connects you to Vietnam’s remarkable landscape.” The coconut harvesting experience forms part of The Anam Cam Ranh’s wider wellness and recreation precinct that includes an organic farm, running track, 18-hole mini-golf course, driving range, tennis court, soccer field and more. Fresh eggs collected from the farm appear at the resort’s breakfast service. Fruit, vegetables and herbs harvested from the farm are incorporated into Vietnamese and international dishes on offer. Red amaranth, for example, is used in prawn broth, Vietnamese pennywort features in traditional salads, and morning glory appears in the resort’s beef salad at Lang Viet Restaurant. Passionfruit, cucumber, mint, and green calamansi are also used in sauces and cocktails served at Lang Viet, The Beach Club, The Indochine, The Colonial and Saigon Bar. For further information or to make a booking, visit www.theanam.com, email info.cr@theanam.com or telephone +(84) 258 398 9499.
‘Refined Take on Comfort Fare’: The Anam Cam Ranh’s Beach Club Unveils New Menu
CAM RANH, Vietnam (April 22, 2026) – A cool beach club in Vietnam’s most-happening destination has introduced a menu brimming with upscale takes on classic staples ranging from pizza and pasta to steaks, tiger prawns and salmon. Aptly called the Beach Club, the venue is perched on The Anam Cam Ranh’s particular stretch of Long Beach, where traditional sampans and coracles still ply coastal waters and picturesque islands loom just offshore. The new menu reimagines familiar favourites with premium ingredients and inventive techniques. Starters such as crispy Hyogo oysters paired with angel hair pasta and salmon roe, and charcoal-grilled Hokkaido scallops layered with umami bacon, corn pico de gallo and gochujang butter set the tone. Locally sourced seafood also takes centre stage, including spicy tiger prawns served with Greek yogurt and chilli herb oil, and charcoal-grilled squid enhanced with peri-peri emulsion. The menu extends into generous, sharing-style offerings such as the Beach Club Seafood Bowl packed with prawns, scallops, abalone and mussels, and the Beach Club Platter featuring grilled seafood, BBQ pork ribs and roasted beef short ribs. Heartier mains continue the refined comfort theme, from miso-glazed salmon with yuzu beurre blanc to charcoal-grilled Black Angus rib-eye and smoky BBQ pork ribs glazed with orange-infused sauce. Classic crowd-pleasers such as pizzas, burgers and pastas are given a gourmet touch. Highlights include a black truffle pizza, a Wagyu beef burger with caramelized red onion, and a seafood rigatoni showcasing Cam Ranh’s coastal bounty. Meanwhile, lighter options such as burrata salad with seasonal fruit and a 14-day dry-aged duck salad ensure the menu caters to indulgence and wellness. The menu can be accessed here. “You can’t find a better place to unwind by the water in Vietnam, and now with this new menu, the experience is even more compelling,” said The Anam Group’s group general manager Laurent Myter. “We wanted to create dishes that feel familiar and comforting and yet are also one-of-a-kind through premium ingredients and creative touches.” Home to live music, an immense outdoor deck, and bright and airy, Beach Club stakes a claim to Cam Ranh’s longest bar counter, measuring 18.5 metres and affording a panoramic vista of the beach’s white sands, turquoise waters and dramatic headland. The venue’s laid-back atmosphere is underscored by its rich and earthy palette, stemming from its timber frame and finishes sourced from sustainable forests, wooden floors, thatched roof and bamboo furniture. For further information or to make a booking, visit www.theanam.com, email info.cr@theanam.com or telephone +(84) 258 398 9499.
The Anam Mui Ne Appoints Elena Lopez de Silanes as Director of Rooms
MUI NE, Vietnam (March 10, 2026) – A Spanish national with more than a decade of experience in luxury hospitality in Europe and Asia has been named The Anam Mui Ne’s director of rooms. Elena Lopez de Silanes has joined the 127-room resort on Mui Ne Beach to oversee rooms divisions operations, including front office, guest experience, housekeeping, laundry, and in-house water factory. She also acts as the resort’s executive assistant manager, partnering with resort manager Ye Chang Sheng (Peter) in leading daily operations, strategic initiatives, and cross-departmental collaboration to achieve overall business and guest satisfaction goals. Lopez de Silanes has worked in Vietnam since 2022. Before joining The Anam Mui Ne, she was the director of guest experience and entertainment at Villa Le Corail, A Gran Meliá Hotel, in nearby Nha Trang, and was part of the resort’s pre-opening team. Previously, she was a front office manager and quality control manager at Meliá Bali. She originally embarked on a medical degree to follow in the footsteps of her doctor parents but then switched gears and completed a degree in hotel business management with the CSHG Hotel Business School in her native Spain. Her luxury hospitality career began with a front desk and guest service internship at Gran Meliá Palacio de Isora in Tenerife, Spain, where she later became a front desk and hotel ambassador before moving to Bali. “Elena has already hit the ground running with an inspiring leadership approach focused on empowering teams and fostering a culture of attention to detail, emotional connection and authenticity; hallmarks of true luxury hospitality,” said The Anam Group’s group general manager Laurent Myter. “Crafted by age-old artisans from across Vietnam, The Anam Mui Ne has it all and I’m excited about further contributing to its remarkable sense of place through enriching the guest experience,” Lopez de Silanes added. For further information or to make a booking, visit www.theanam.com, email info.mn@theanam.com or telephone +(84) 252 6284 868.
The Anam Cam Ranh Crafts Bold New Degustation Menu
CAM RANH, Vietnam (Feb. 27, 2026) – The Anam Cam Ranh’s fine dining restaurant The Colonial has launched a “boundary-pushing” degustation menu characterised by innovative combinations of Vietnamese and international ingredients, flavours and textures. The Anam Cam Ranh’s chefs Duy Anh Nguyen and Banh Thanh Toan have created the new six-course menu with optional wine pairing at The Colonial, replete with an open kitchen, grand piano, and courtyard with a canopy of established gardens. The affair begins with an amuse-bouche comprising a giant clam with sausage and daikon jams, miso cauliflower sauce, herbs and salmon roe, as well as Vietnamese beef tartare with caramelised cashew fish sauce, crispy garlic and betel leaf. Following a starter of Hokkaido scallop ceviche with pink pomelo, yellow tangerine, Wakame cracker, kimchi broth and imperial caviar, a soup comprising poached buttermilk Black Cod fish, ponzu caramelized onion, green chilli kosho and creamy caviar relish sauce is served. After laska lime sorbet to cleanse the palate, the main is grain 150-day Black Angus tenderloin with eggplant puree, beef jus infused with homemade chili and basil, accompanied with Vietnamese ST25 fragrant rice with corn and green beans.The degustation is rounded off with dark chocolate custard (75% cacao) with fermented coffee sauce and coconut ice-cream. Wines from Italy, Australia, Chile, France and Portugal complement each course as part of an optional wine pairing. “We set out to push the boundaries by pairing Vietnamese ingredients with international flavours and techniques in unexpected ways,” Mr Duy Anh said. “The menu is about contrast – delicate and bold, familiar and surprising – coming together in a way that tells a contemporary story of Vietnamese cuisine.” With a design that is an echo of Vietnam’s bygone Indochine-era, The Anam Cam Ranh’s The Colonial specialises in modern European and French dishes with Vietnamese nuances. Located near The Anam Cam Ranh’s open-air lobby and to the left of the quaint Saigon Bar, The Colonial serves a premium European buffet and a la carte menu for breakfast and is the resort’s club lounge by day for guests of premium suites and villas. Guests booked into the Ocean View Pool Villas, Ocean Front Pool Villas, One-Bedroom Pool Villas, Terrace Sea View Suites and The Anam Terrace Suites may use the club lounge from 7am until 5pm daily before it becomes the resort’s fine dining restaurant by night. The Anam Cam Ranh was recognized as one of the 100 best hotels in the world, landing on prestigious Fodor’s Finest Hotels list for 2025. For further information or to make a booking, visit www.theanam.com, email info.cr@theanam.com or telephone +(84) 258 398 9499.
The Anam Mui Ne Unveils ‘Vietnamese Market Favourites’
MUI NE, Vietnam (Feb. 13, 2026) – In Vietnam, the sidewalk comes to life as the country’s famed street food, based on recipes handed down the generations, is served with gusto on tiny tables huddled by low stools. To pay tribute to this quintessential Vietnamese pastime of pulling up a stool and savouring street food, The Anam Mui Ne, a 1.2 hectare beachfront resort with a design inspired by the Indochine era, has unveiled “Vietnamese Market Favourites” held every Tuesday and Friday from 6-9.30pm. Staged on the resort’s beach lawn, flanked by Mui Ne Beach and the property’s 266sqm saltwater infinity pool, the dining experience sees staff set up low bamboo stools and tables circled by an array of live stations concocting street food favourites before diners’ eyes. Accompanied with signs explaining the fare, signature local dishes from the local Phan Thiet area are served. Hyper-local options include: mini rice cakes served with minced pork meatballs, quail eggs, braised fish and green mango; handrolls comprising finely ground pork seasoned with spices, wrapped in thin rice paper and served with fresh herbs, cucumber and pickled vegetables; and grilled sesame crackers, spread with fermented shrimp and filled with pork and Vietnamese ham, pickled vegetables and herbs, before grilled over an open flame. Crispy fried pancakes Banh Xeo made with rice flour, water and turmeric powder, and stuffed with pork, shrimp and mung bean sprouts, Bo La Lot minced beef wrapped in betel leaves, and Mi Quang noodles with chicken are also among the host of delectable options. Serving stations also brim with fresh seafood such as oysters and giant river prawns, hot dishes including Vietnamese braised beef Bo Kho, fresh salads such as pomelo salad with prawn and pork, and an array of desserts such as Vietnamese crispy sweet cake Banh Kep and seasonal fruits. Entertainment from local instrumentalists playing the likes of the Dan Bau, a one-stringed zither with a bamboo rod for extensive pitch bending, add to the occasion’s ambience. Free-flow packages on offer include soft drinks and local beer, and wine. The Anam Mui Ne’s resort manager Peter Ye said he and his team introduced Vietnamese Market Favourites as they wanted to “bring the rhythm of Vietnam’s much-loved sidewalk culture with its street stalls to life in our resort”. “For many visitors, the most memorable experience of Vietnam is sampling the street food,” he said. “We’ve taken the best of the local offerings and expanded upon them in the one location, albeit a scenic one right by Mui Ne’s stunning stretch of sand, with an educational element in that you can learn more about what you’re eating and the history behind it”. For further information or to make a booking, visit.theanam.com, email The Anam Mui Ne on info.mn@theanam.com or telephone The Anam Mui Ne on tel. +(84) 252 628 4868. Vietnamese Market Favourites is priced at 950,000 VND++ per adult, with 50% off for children between 6-12 years of age. Free-flow soft drink and local beer is an extra 300,000 VND and free-flow wine an additional 600,000 VND per person.
The Anam Cam Ranh’s Hilltop Pool Villas Sizzle with Private Gourmet Barbeques
CAM RANH, Vietnam (Nov. 12, 2025) – The Anam Cam Ranh has launched two remarkable gourmet barbeque feasts, replete with a private chef and waiter, in its premium Hilltop Pool Villas. Only available in the 12-hectare beachfront resort’s Two-Bedroom and Three-Bedroom Hilltop Pool Villas, the pair of in-villa barbeque menus are packed with appetizers, barbequed seafood, meats and vegetables, along with condiments and sauces, and dessert. The Asian BBQ starts with Sautéed Vietnamese Beef and local seafood, followed by Seafood Tom Yum with mushroom and herbs. The selection of meats and seafood from the BBQ include Grilled Tiger Prawn with spicy chili marinade and sweet corn, Grilled Lemongrass Cobia with broccolini chili salsa; Grilled Cuttlefish with Turmeric Sauce, served with pickled papaya and laksa leaf; Chicken Satay with peanuts and scallion oil; Grilled King Oyster Mushroom with oyster sauce and roasted sesame; Grilled Rolled Beef Striploin with green asparagus; Ocean Giant Clam of the Day with peanut chili scallion sauce; and Grilled Pork Rib with Shrimp Paste served with crispy lemongrass. Condiment options for the Asian BBQ include green chili sauce; passion fruit fish sauce; and salt, black pepper and lime. Dessert is highlighted by a delectable chocolate brownie, yogurt mousse, raspberry compote, and passion fruit entremet cake. The Western BBQ starts with Iberico Pulled Pork Tacos with avocado guacamole, grilled lime and coriander, along with Charcoal-Grilled Romaine with sundried tomato, padano cheese and confit garlic honey yogurt sauce, followed by a Green Abalone and Spinach Soup. Premium meats and seafood include Ocean Oyster with marmalade shallot and pistachio; New Zealand Green Mussel with tomato cheese sauce; Smoked Beef Short Rib with baby potato and onion jam; Grilled Half Lobster Tail with Jack Daniel’s cheese sauce, Grilled Sea Bass with salt and lime; Black Angus Striploin with roasted asparagus and abalone mushroom; Iberico Pork Jowl with chimichurri sauce; Marinated Lamb Rack with garlic butter bread; and German Mixed Sausages with pomme purée. Condiment options for the Western BBQ include button cream mushroom sauce; green pepper sauce; red wine sauce; and smoked BBQ sauce. Dessert features white wine mousse with yuzu compote, and mango curd and coconut dacquoise. “These menus may be inspired by the humble barbeque, but the fare they afford is anything but your typical sausages or burger patties,” said The Anam Group’s group general manager Laurent Myter. “The spacious Hilltop Pool Villa kitchens are especially equipped to cater to such a feast, best enjoyed by your private pool.” Ideal for families, groups of multi-generations, and parties of friends, the expansive double-story Two- and Three-Bedroom Hilltop Pool Villas are 232sqm and 267sqm and each offers light and airy bedrooms with an en-suite bathroom, kitchen, large living room and private pool with sweeping views across the sea. Traditional sampans and coracles still ply these waters and picturesque islands loom just offshore. A dramatic headland named “Song Lo”, meaning the ‘wave next to the mountain’, rises up to the immediate north and west, highlighting the setting’s natural appeal. Each Saturday night, the resort’s Indochine Restaurant hosts a seafood barbeque night from 6.30-9pm, with unlimited soft drinks, local beer and mango juice, to a backdrop of a live Filipino band and a spectacular fire show. For more information or to make a booking at The Anam Cam Ranh, visit www.theanam.com, email info.cr@theanam.com, or telephone +84 258 398 9499. The Asian BBQ Menu and Western BBQ Menu, priced at 2,730,000 VND per person and 3,100,000 VND per person respectively, are for Hilltop Pool Villas guests only and must be reserved at least 24 hours in advance. Meanwhile, the Seafood BBQ held each Saturday at The Indochine from 6.30-9pm is open to all guests and is priced at 1,250,000 VND per adult and 570,000 VND per child.
The Anam Mui Ne Unveils Exclusive New Benefits for Guests in Premium Rooms
MUI NE, Vietnam (Oct. 1, 2025) – The Anam Mui Ne, a luxurious beachfront resort in southern Vietnam renowned for its Indochine charm and modern elegance, has introduced exclusive new benefits for guests staying in three premium room categories, including the Presidential Suite, Private Pool Suite and Grand Premium rooms. Nestled in the vibrant beach town of Mui Ne, the 1.2-hectare resort combines spectacular ocean vistas with the timeless allure of Vietnam’s Indochina era, offering 127 elegant rooms and suites, including seven 142sqm suites with private pools and an extraordinary 122sqm Presidential Suite. Guests staying in the Presidential Suite will enjoy an elevated experience with personalised butler service, a daily complimentary minibar, in-room breakfast, a special welcome amenity, a premium turndown amenity, and a farewell gift on their last day. Additional perks include a one-time complimentary 60-minute spa treatment or healing sound therapy, daily high tea, a one-time flower bathtub, welcome bed decoration, and complimentary iron service. The Private Pool Suite offers butler service, a one-time complimentary minibar, a special welcome amenity, a premium turndown amenity, and a farewell gift. Guests can also indulge in a unique floating wine or high tea experience in their private pool, along with complimentary iron service. For those booking the Grand Premium Room, the experience is enhanced with a special welcome amenity, a premium turndown amenity, and a farewell gift. “These exclusive benefits are designed to elevate the guest experience and ensure a memorable stay at The Anam Mui Ne,” said General Manager for The Anam Group Laurent Myter. “These enhancements underscore our commitment to delivering unparalleled luxury and personalised service.” For further information or to make a booking at The Anam Mui Ne, visit www.theanam.com, email info.mn@theanam.com or telephone +(84) 252 628 4868.