Situated alongside a UNESCO-designated World Biosphere Reserve on the island of Phu Quoc, off the southwest coast of Vietnam, Regent Phu Quoc is an exquisite resort gem. The resort’s collection of luxury suites and villas is complemented by six world-class dining venues, a serene spa and wellness facility, and a host of leisure diversions, including sailing aboard the resort’s own luxury catamaran, Serenity.
Oku, Omakase and Salon de Boeuf, Regent Phu Quoc’s acclaimed signature restaurant, stands as a beacon of contemporary Japanese dining, seamlessly weaving the artistry of Omakase with European sensibility. It is an atelier of taste; every plate is a crafted work of art. This September, Regent Phu Quoc invites epicureans to partake in an unparalleled gastronomic journey as Oku presents a bespoke Four Hands Dinner in collaboration with Chef Olivier Corti of Le Comptoir, Da Nang, celebrated in the Michelin Guide for his masterful French cuisine.
This singular dining experience will unfold from 6 pm to 10 pm on two exclusive evenings, on 5 and 6 September 2025, as Oku’s Chef de Cuisine Andy Huynh and Chef Olivier Corti engage in an inspired dialogue of flavours, melding the meticulous elegance of Japanese culinary philosophy with the artistry and audacity of French technique.
At the heart of this collaboration lies a shared reverence for four distinguished ingredients – each drawn from the bountiful land and sea – to be explored and reimagined across ten inventive courses. The menu showcases Hokkaido scallops – pristine, sweet, and translucent, embodying the purest expression of the sea’s generosity, silken foie gras – richly nuanced and luxuriously refined, a testament to French culinary heritage, Kinmedai (Golden eye snapper) – prized for its delicate texture and luminous flesh, revered in Japanese waters and Guinea fowl – earthy and tender, evoking the wild undergrowth with subtlety and depth.
Each course is a carefully composed duet: one plate, meticulously crafted by Chef Andy, reflects the restraint, harmony, and precision of Japanese technique, while its counterpart by Chef Olivier offers a bold, interpretive narrative steeped in French culinary tradition. Guests can savour the complexity and nuance each chef brings to these elemental ingredients through mirrored yet contrasting presentations.
The progression culminates in a refined dessert, a soft and deliberate epilogue that lingers – a poetic finish to a symphony of taste and texture.
This immersive dining event will be held in Oku’s cinematic elegance. Contemporary design frames an intimate atmosphere, perfect for this rare meeting of culinary minds.
Room rates at Regent Phu Quoc start from AUD$695 per night.
