The Anam Mui Ne is adding a more intimate dimension to its dining scene with the launch of a new fine-dining pop-up at The Indochine Restaurant. Bringing together sophisticated European techniques, Vietnamese flavours and seasonal ingredients, the exclusive experience welcomes a maximum of just eight guests per evening.

Held every Tuesday and Thursday from 6pm to 10pm, the pop-up takes place in a private space adjoining the restaurant’s outdoor terrace. With only four tables available, the experience feels less like a conventional resort dinner and more like an invitation to an exclusive chef-led dining experience.

An Intimate Eight-Guest Dining Experience

Chef Le Huu Nghia leads the new concept, creating two distinct five-course tasting menus that explore the relationship between Asian ingredients and European culinary techniques. Each menu has been designed around contrasting flavours, textures and temperatures, with curated wine pairings available as an optional addition.

The limited seating is central to the concept. Rather than serving a large dining room, the chefs can devote greater attention to each plate and guest, allowing them to experiment with more ambitious combinations.

“Keeping the experience deliberately small allows us to be even more creative and more personal,” said Chef Nghia. “With only eight guests, we can give each plate and each table an unsurpassed level of attention.”

Tuesday’s Five-Course Menu

Tuesday’s tasting menu opens with a nori tart topped with salmon belly tartare, salmon roe, gherkin, shallot, sesame, ginger and wasabi mayonnaise, offering a combination of fresh seafood flavours with a subtle Japanese influence.

The next course brings chargrilled abalone with homemade oyster sauce and pickled kombu, followed by a daisy soup prepared with vegetable broth and bonito flakes.

A pan-seared foie gras course introduces a richer element, paired with fig, apple purée, pistachio and candied ginger. The main course is grilled filet mignon served with red wine sauce, carrot purée, mushrooms and baby broccoli.

The meal concludes with petit fours, providing a delicate finish to the five-course progression.

Thursday’s Menu Takes a Vietnamese Turn

Thursday’s menu offers a different culinary journey, beginning with a shrimp-wrapped scallop served with caviar, coriander aioli and pickled shallots.

This is followed by beef filet mignon tartare with ginger jam, nori and lemon mayonnaise, before Chef Nghia introduces one of the pop-up’s most distinctive creations: foie gras phở consommé with shiitake mushrooms and truffle oil.

The dish brings together the comforting identity of Vietnam’s beloved phở with the richness of foie gras and the earthy aroma of truffle, creating an inventive interpretation of a familiar Vietnamese classic.

The menu continues with chargrilled hamachi crudo accompanied by ponzu reduction, pickled jalapeño and guacamole.

Pan-seared turbot with lemon-ginger sauce, lotus-seed purée, pickled coconut tubers and ikura forms the centrepiece of the Thursday menu. Dessert arrives in the form of strawberry mille-feuille with goat’s cheese mousse.

European Technique Meets Asian Inspiration

The menus reflect The Anam Mui Ne’s broader approach to dining, combining international culinary techniques with ingredients and flavours associated with Vietnam and wider Asia.

From foie gras phở consommé and lotus-seed purée to pickled kombu, ponzu and ginger, Chef Nghia’s menus are designed to be exploratory without losing their connection to Asian culinary traditions.

For diners staying at The Anam Mui Ne, the pop-up offers an opportunity to experience a more experimental side of the resort’s culinary programme in a setting that is intentionally personal.

A Private-Dinner Atmosphere

For The Anam Mui Ne, the appeal of the pop-up extends beyond the food itself. The limited number of seats and private setting are intended to create the feeling of attending an exclusive dinner rather than simply booking a table at a resort restaurant.

“We wanted to create something guests have to seek out rather than simply stumble across,” said The Anam Group General Manager Laurent Myter. “With four tables and eight seats, it feels closer to being invited to a private dinner than visiting a restaurant. That intimacy gives our chefs the freedom to be adventurous and this results in a very personal experience for our guests.”

Reservations must be made at least 12 hours in advance, making advance planning essential for guests hoping to experience the limited-seat dinner.

When and Where to Experience the Pop-Up

The Pop-Up Fine Dining experience is available every Tuesday and Thursday from 6pm to 10pm at The Indochine Restaurant at The Anam Mui Ne.

Only eight guests can dine each evening, making this a particularly exclusive addition to Mui Ne’s resort dining scene. Guests can also choose to enhance the tasting menu with curated wine pairings.

For bookings and further information, guests can visit The Anam, email info.mn@theanam.com or call +(84) 252 628 4868.

About The Anam Group

The independently owned and operated The Anam Group made its debut with The Anam Cam Ranh in 2017 before opening The Anam Mui Ne in January 2023. The group also launched Axi Plaza, a multipurpose convention centre in Cam Ranh, in April 2024.

Built around the concepts of “Indochine Charm” and “Modern Luxury”, The Anam properties combine colonial-era aesthetics with contemporary comforts and Vietnamese hospitality. The name “The Anam” references “An Nam”, historically used to describe Central Vietnam during the French Indochina era.

The Anam Cam Ranh

Located on Vietnam’s Cam Ranh Peninsula, The Anam Cam Ranh overlooks 300 metres of beachfront and features 77 villas alongside 136 rooms and suites.

The five-star resort offers several dining venues, including a French-inspired fine-dining restaurant, an all-day dining restaurant, a Vietnamese restaurant and bar, a classical bar and a beach club. Guests can also enjoy a spa, swimming pools, cinemas, fitness and recreation facilities, a kids club, yoga spaces and extensive outdoor amenities.

The Anam Mui Ne

Located in the popular southern Vietnamese beach destination of Mui Ne, The Anam Mui Ne occupies a 1.2-hectare beachfront site overlooking the sea.

The resort features 127 rooms and suites, including seven 142-square-metre suites with private pools and a 122-square-metre presidential suite. Its facilities include an all-day dining restaurant and grill, a beachside restaurant and bar, lobby bar, spa, swimming pools, ballroom, conference facilities, fitness centre, yoga room and kids club.

Its design draws inspiration from Vietnam’s Indochine era, creating a setting that complements the resort’s emphasis on Vietnamese character and modern luxury.

Axi Plaza Expands Cam Ranh’s MICE Offering

Also part of The Anam Group, Axi Plaza was designed with architecture inspired by Vietnam’s iconic basket boats. Located adjacent to The Anam Cam Ranh, the venue aims to strengthen Cam Ranh’s position as a destination for meetings, incentives, conferences and exhibitions.

The complex features a state-of-the-art conference hall, a 360-degree rooftop venue, beachfront event spaces and approximately 10,000 square metres dedicated to shopping and dining outlets.

With the launch of its intimate fine-dining pop-up, The Anam Mui Ne is giving guests another reason to linger over dinner, pairing ambitious cuisine with the relaxed atmosphere of one of Vietnam’s most popular coastal destinations.