Unfurling along the serene sea of Vietnam’s Phu Quoc Island, the luxury Regent Phu Quoc celebrates the ocean’s bounty and local culinary traditions to offer refined and unforgettable dining experiences year-round. This June, guests 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 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 23 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 22 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.
Guests can also partake in a “Cocktail Pairing with Chef Giuseppe Menu”, a masterclass in culinary harmony, where each innovative dish finds its counterpart in a bespoke cocktail. The Red Prawn Tartare, with its tropical brightness and creamy vanilla mascarpone, is elevated by a fizzy Passion Spritz that mirrors the dish’s flavours while cleansing the palate. Roasted Scallop meets its match in the Roasted Peanut Old Fashioned, a rich, smoky cocktail that enhances the seafood’s depth and resonates with its coconut-peanut notes. The Mixed Pasta from Gragnano, bold with arrabbiata and smoked paprika, is complemented by a Smoked Clarified Negroni whose bitter complexity and smoked vermouth underscore the pasta’s fiery richness. For the Red Mullet Sandwich, a Celery & Fennel Martini brings a crisp, vegetal brightness that cuts through the savory fish and ties beautifully to its aromatic sides. Finally, the Sbrisolona Cinnamon Cake is paired with a Coconut Caramel Flip, a decadent, spiced dessert cocktail that wraps the experience in velvety indulgence. This pairing menu is a sensory journey where cocktails do more than accompany – they tell a story alongside each course.
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.” – Chef Francesco shared.
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. Throughout the year, guests are also invited to join Regent Phu Quoc’s exciting and beautifully curated gastronomic events, such as this exclusive collaboration with Giuseppe Rossetti.
Room rates at Regent Phu Quoc start from AUD$695 per night.
