NHAAN Resort & Spa Hoi An, Tapestry Collection by Hilton, the first Tapestry Collection by Hilton resort in Vietnam, has unveiled Plait, its signature riverside restaurant with a menu that focuses on fresh seafood from Central Vietnam, seasonal produce and charcoal cooking.
Nestled by the Cổ Cò River, Plait celebrates local ingredients, including the “catch of the day” from Duy Hai Fish Market in Hoi An. Delicacies such as golden rabbitfish, silver pomfret and moray eel are selected each morning, creating a menu that changes with the weather and the tides. Guests can choose their preferred fish and how they would like it cooked – either charcoal-fired on the Josper Grill or immersed in an aromatic hot pot.
Market-Fresh Ingredients and Cooking Classes
The key to every dining experience at Plait is the connection to the cultural and culinary traditions of Hoi An. Executive Chef Dương Danh Linh, who was born and raised in Central Vietnam, has a deep respect for the region’s ingredients and an intuitive understanding of the changing seasons.
The opening of The Plait adds a culinary dimension to NHAAN’s “Meet the Artisans” program, complementing its pottery and carpentry experiences with artisans from Thanh Ha and Kim Bong villages. Through the cooking class program, Chef Linh invites visitors to learn about the area’s natural produce and meet the people behind it. Escorting the couple, family or group to the lively market early in the morning, as the daily catch is brought in from local fishing boats, guests can learn how this vibrant scene has shaped life in Hoi An for decades. Back at the resort, the “No Menu” cooking class concept lets the chef and guests decide which dishes to craft, guided by the ingredients and the time-honoured cooking techniques of Hoi An. This immersive experience concludes with a deeply personal meal at Plait.
Signature Dishes and Culinary Theatre
A selection of signature dishes create a theatrical atmosphere. Diners can feel the heat of Tân Thành squid, seared over a volcanic stone, or Ninh Hòa Babylon snails flambéed at the table. Ocean-fresh Phu Yen yellowfin tuna is dry-aged and kissed by fire to elevate the taste and texture, while a whole fish can be baked in clay then cracked open at the table.
Alternatively, guests can choose from a wide range of raw and chilled dishes, wok-fried seafood, and a selection of chargrilled options, such as Quảng Nam tiger prawns, Bình Ba lobster and prime wagyu beef. For a bowlful of comfort, Plait’s soup selection includes oyster congee. Every dining journey can end on a sweet note with a choice of desserts, including Hoi An Tàu Phớ, a street food favourite that has delighted travellers to Hoi An’s old town for generations.
The Art of Mixology, Inspired by Nature
Plait’s focus on natural and regional flavours flows into the beverage menu. A curated cocktail collection is designed to reflect the area’s riverside beauty and artisan heritage, with signature drinks such as Lantern Glow, inspired by Hoi An’s lantern-lit nights, and Garden Breeze, which evokes a stroll through a floral garden.
“At NHAAN Resort & Spa Hoi An, we empower travellers to explore the rich cultural traditions of Central Vietnam. Plait brings this to life with an interactive approach to gastronomy, where our chefs showcase Central Vietnamese cuisine and elevate it with contemporary techniques,” said Sridhar Thota, general manager, NHAAN Resort & Spa Hoi An, Tapestry Collection.
Plait is one of four dining concepts at NHAAN Resort & Spa Hoi An, alongside all-day dining at Keng, riverside drinks at Bong Lounge and casual poolside fare at Nipa Pool Bar.
