A crafted culinary affair at Regent Phu Quoc

“In every Vietnamese meal, one small bowl takes pride of place. This bowl holds a sauce that ties together everything on the table. There’s nothing more Vietnamese than fish sauce, or nuoc mam,“ says Chef Bruno.

Fish sauce can also be found at Rice Market in dishes such as Wagyu Beef Pho, Duck La Lot and black cod in lotus leaf. Chef Huan, who comes from Quang Tri, a small province of Central Vietnam, ensures that the preparation method of the sauce remains authentic. He is closely in touch with local fishermen and producers who ensure the best available produce in the market.

Depending on the intensity of the blend, different fish sauces are used for different dishes. Something like a braised beef stew requires a stronger fish sauce, with a higher protein content and more intense flavour, while a lighter milder fish sauce would be used for something like a spring roll dip. It's an ingredient that the chefs at Regent Phu Quoc are now harnessing to transform dishes where you wouldn't expect to find it, such as the decadent wagyu beef burgers served by the pool.

Fish sauce even makes an appearance at Fu Bar, where a meticulously crafted cocktail menu features more than 20 premium gins, including rare blends such as Le Gin de Christian Drouin 4. “We want our cocktails to convey a sense of Vietnam,” says head mixologist Cao Minh Tan, who is passionate about his craft.

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