A new menu ‘Vietnamese Culinary Creativity’ at TIA Wellness Resort’s Dining Room reimagines traditional Vietnamese dishes, adding innovative flair, while also ensuring the resort’s creativity ethos is evident in all the property’s offerings – from wellness activities to dining.
With the new menu The Dining Room also has a new look to compliment the elevated culinary experience. From new rattan framed chairs to adding new screens for a more intimate experience, along with soft table lighting and a fresh table design, the experience beyond the plate has been considered with the launch of Vietnamese Culinary Creativity.
The new collection of dishes was born out of a desire to offer more creative, upscale Vietnamese food inspired by the flavors and dishes that have made the cuisine so popular. Dishes like Banh Xeo Surf & Turf is a modern-take on the much-loved savory Vietnamese pancake. TIA’s version, consisting of angus beef tenderloin and black tiger prawns, comes pre-wrapped in a crispy pancake and rice paper and also features an abundance of fresh herbs and edible flowers. Octopus carpaccio, known locally as Goi Muc, has a refined presentation with very thinly sliced octopus wrapped around a mix of daikon, carrot, ginger, cucumber, Vietnamese coriander and mint.
With its focus on plant-based dining the culinary team also created a balanced menu with a number of meat-free dishes. Starters like Ca Chua, tomato tartar, normally include pork but TIA’s version is a blend of minced tomatoes and eggplant flavored with shallots, coriander, mint and a dash of a vegan-version of fish sauce. France’s influence is also found on the menu with Banh Pate So Chay, a vegan version of a popular meaty puff pastry introduced to Vietnam in the 19th century. Instead of the typical pork or beef filling the chefs at TIA have created a vegan pate with carrots, onions, tofu and herbs, inside a flaky pastry.
To compliment the new menu, new plates were hand-picked with 32 different handmade plates chosen to match each dish’s presentation.
The contemporary menu stays true to the property’s ‘Eat Light, Feel Bright’ system where every menu item is given a rating from one to ten on how light (or heavy) the meal will make a person feel. Dishes rated five and under are considered light. The highest ranking is a seven with dishes on the lower end of the scale coming in at two. This extra touch allows guests to make informed dining choices over the course of their holiday.
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Creativity is an essential element of the resort’s overall wellness offering, with all that they do being built around two themes: stillness, activities which help people go inwards and cultivate calm and peace; and splash, activities that cultivate strength, self-expression, and creativity. This passion for sparking imagination can also be seen in TIA’s daily Creativity Workshops. Through art-based activities guests are encouraged to explore their inner landscape and foster self-expression.
The Dining Room is open daily for breakfast and dinner with the new menu available at dinner time. The restaurant hours are from 6:30pm – 10:30pm. Starters range from VND220,000 – 490,000 (USD9-20), mains from VND290,000 – 990,000 (USD12-40), and desserts from VND190,000 – 220,000 (USD6-9). For more information visit https://tiawellnessresort.com/en/nourish/