Located along the Co Co River, Plait sources seafood from local suppliers, including Duy Hai Fish Market in Hoi An. Depending on the daily catch and season, selections may include golden rabbitfish, silver pomfret and moray eel.
Diners can choose their seafood and preparation method, including charcoal grilling in a Josper oven or hot-pot cooking.
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Plait Restaurant at Nhaan Resort & Spa Hoi An. Photo courtesy of the resort |
Executive chef Duong Danh Linh, who grew up in central Vietnam, leads the restaurant’s culinary program, which combines regional ingredients with traditional cooking methods.
Plait also offers cooking classes through the resort’s “Meet the Artisans” program, which introduces guests to local crafts and traditions through experiences with artisans from Thanh Ha Pottery Village and Kim Bong Carpentry Village.
For the cooking classes, guests visit a local market with the chef in the morning to learn about seasonal produce and seafood brought in by fishing boats.
Back at the resort, they take part in a “No Menu” session, preparing dishes based on the ingredients available that day before enjoying their meals at Plait.
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Executive chef Duong Danh Linh. Photo courtesy of the resort |
Signature dishes include Tan Thanh squid seared on volcanic stone and Ninh Hoa Babylon snails flambéed at the table.
Yellowfin tuna from Phu Yen is dry-aged before grilling, while whole fish can be baked in clay and opened at the table.
Other options include raw and chilled seafood, wok-fried dishes, Quang Nam tiger prawns, Binh Ba lobster and wagyu beef. The menu also features oyster congee and desserts inspired by local specialties, including Hoi An-style got phoa traditional tofu pudding.
The beverage menu includes cocktails inspired by the town’s landscape and culture, such as Lantern Glow, referencing its lantern-lit streets, and Garden Breeze, inspired by its gardens and natural surroundings.
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Hoi An Tofu. Photo courtesy of the resort |
Sridhar Thota, general manager of Nhaan Resort & Spa Hoi An, said Plait aims to introduce visitors to Central Vietnamese cuisine through locally sourced ingredients and interactive dining.
“At Nhaan Resort & Spa Hoi An, we empower travelers to explore the rich cultural traditions of central Vietnam. Plait brings the restaurant’s vision to life with an interactive approach to gastronomy, where our chefs showcase Central Vietnamese cuisine and elevate it with contemporary techniques,” he said.
Plait is one of four dining venues at the resort, alongside Keng, an all-day dining restaurant; Bong Lounge, a riverside bar; and Nipa Pool Bar, which offers poolside dining.
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Morning fish market right nearby. Photo courtesy of the resort |
Located in Vong Nhi Village, about five kilometers from Hoi An Ancient Town and 750 meters from Cua Dai Beach, the resort has 174 rooms and suites.
Designed by Vietnamese architect Vo Trong Nghia, the property draws on the area’s traditional architecture and the craftsmanship of Kim Bong Carpentry Village. Its facilities include an outdoor swimming pool, an eforea spa and health club, meeting and event spaces, and activities introducing guests to local traditions.
Nhaan Resort & Spa Hoi An is part of Tapestry Collection by Hilton, a portfolio of hotels and resorts with individual identities shaped by their destinations.
For more information about Plait or reservations, visit the resort’s official website or email dadha_reservations@hilton.com.