Regent Phu Quoc, Vietnam’s leading luxury beachfront resort that was honoured with a MICHELIN Key in 2025, welcomed guests back for a signature culinary experience with Taste Studio, A Spectrum of Contrasts from November 28-30, 2025. The fourth edition of the annual series, A Spectrum of Contrasts captivated guests with a multi-sensory journey where culinary artistry shined through music, dance and visual performances.
Set on Phu Quoc, one of Asia’s most enchanting destinations that was ranked the #1 most beautiful island in Asia by Condé Nast Traveler readers and a #4 top destination for 2026, the event drew inspiration from the island’s natural contrasts, including the pristine beaches, dense jungles and famed golden sunsets.
“The success of Taste Studio, A Spectrum of Contrasts showcases Regent Phu Quoc’s commitment to redefining the art of dining through joyful exploration and unexpected experiences,” said general manager Juan Losada. “With our annual series, we invite our guests to experience a unique blend of gastronomy and artistry that celebrates creativity, connection and the spirit of Vietnam.”
As today’s travellers prioritise authentic cultural immersion, Taste Studio delivered an experience that highlighted Vietnam’s compelling dualities. Guided by the theme of contrast, each act of the three-night activation invited guests to dive deeper into the power of opposites: light and dark, mountain and sea, lightness and density, reflecting the harmony and balance deeply rooted in Vietnamese culture.
Throughout the six acts of the evening, a dynamic dialogue unfolded between chefs and artists, resulting in a seamless choreography of culinary craftsmanship and artistic expression. Guests were treated to a series of thoughtfully crafted dishes by executive chef Francesco Andreoni and his award-winning culinary team, including executive sous chef Huan Tran, executive pastry chef Duyen Nguyen and Oku’s chef de cuisine Andy Huynh. The team has established Regent Phu Quoc as a culinary leader in the region, showcasing both time-honored traditions and forward-thinking gastronomy through exceptional local and international fare.
Several performances unfolded throughout the night for a visual symphony of artistic celebrations. AC3 Studio, a multi-disciplinary and multi-cultural creative technology atelier, performed a scenography of kinetic light and motion design through a poetic lens, while choreographer Sabra Johnson and Eva Dance Company celebrated movement as a universal language through mesmerising routines.
Act One: A Pathway Through Darkness & Light
The first act of the evening opened in a lantern-lined hallway, where the lights subtly shifted in hue as attendees savoured welcome cocktails. AC3 Studio’s dramatic lighting formed the backdrop to four contrasting black-and-white bites, each exploring balance through flavour and form: a Foie Gras Sphere with blackcurrant glaze, Sea Snail Tartlet with jasmine jelly, Crab Cone with yuzu and Crispy Cockles with fish sauce gel.
Act Two: Where Land Yields to Tide
Inspired by the diverse geography of Phu Quoc’s mountains and coastlines, Sabra Johnson’s choreography echoed the island’s essential connection between land and sea. Chef Francesco’s Pigeon de Bresse combined morel mushrooms, Phu Quoc chicken and a sour fish sphere to capture the meeting of land and sea.
Act Three: From Gravity to Grace
This act celebrated the contrasts between the dense jungles of Phu Quoc, the lightness of soaring birds and the gentle sway of palm trees. Against AC3 Studio’s visual landscapes, Chef Andy Huynh presented Braised Abalone with furikake rice, shiso aioli and yuzu air for a dish that balanced earthy depth with ethereal lift.
Act Four: From Dawn to Dusk
Reflecting the island’s famed sunrises and sunsets, this act unfolded through warm light and fluid movement, representing the daily rhythms of life. Chef Andy’s Japanese A5 Wagyu with bluefin toro wasabi and black garlic mirrored the transition from daylight intensity to dusk’s gentle calm.
Act Five: Between Fire and Frost
Chef Huan Tran brought chili heat and cool coconut espuma to complement the seafood broth of a traditional Canh Chua, symbolizing the island’s tropical climate where warmth and refreshing breeze coexist.
Act Six: Chasing Light Finding Depth
The finale of the culinary series explored the interplay of light and dark, reflecting the dualities in Vietnamese folklore and philosophy, through Dak Nong Chocolate paired with Oscietra caviar and black truffle. The dish served as a meditation on depth and clarity, complemented by AC3 Studio’s luminescent design and Sabra Johnson’s expressive performance.
