“Innovating within the wake of tradition.” It could well be Thiên Ý’s motto too.
Chef Lê Vũ, from Huế, joins us from some of the country’s finest kitchens. His repertoire reaches to Laos and Cambodia, where he studied and taught for several years, and to Western cuisine.
Wild-caught seafood brought straight from the neighbouring islands, seasonal produce from Huế’s markets, meat from our own production or specially sourced. Cooking that draws on imperial Huế and the strong flavours of rural Central Vietnam: fresh and often light, fragrant with local herbs, generous with fruit — and, more often than not, pleasantly surprising.
Vietnamese, Western or both, agreed the evening before and served wherever you wish: poolside, in your room, on the balcony, in the garden.
An all-day menu with the same quality and festive spirit: local favourites for every taste and age, Western classics the Thiên Ý way, and a few surprises.
Private chef dining by Lê Vũ: a menu shaped together beforehand, the kitchen focused entirely on your table — a level of attention difficult to find in a restaurant.
The cuisine follows the same principles, adapted to each house. At the Lake, breakfast is included and dishes can be ordered to your room at any hour.
Pool and private dining menus are available on request through the concierge.
Private cooking lessons with Chef Lê Vũ can be arranged during your stay.
