Perched on 1.2 hectares of pristine beachfront, The Anam Mui Ne opened in 2023 as the second property from The Anam Group. With just 127 rooms and suites, it brings an intimate, boutique energy to Mui Ne, a destination better known for its vast sand dunes and vibrant kitesurfing scene. The resort was conceived as a complement to its larger sister property, The Anam Cam Ranh. Together, the two resorts are charting a new path for eco-conscious hospitality in Vietnam, blending Indochine-era elegance with twenty-first-century sustainability practices.
Indochine Heritage Reimagined
From the moment guests enter the grand lobby, with its teak furniture, mosaic tiles, and curated Vietnamese artwork, The Anam Mui Ne makes clear its inspiration. The design recalls the Indochine period of Vietnam’s history, when colonial and local traditions intertwined in architecture, art, and daily life. More than 250 original oil paintings by Vietnamese artists adorn rooms, corridors, and restaurants, transforming the property into a living gallery. Even the furniture and tiling were handcrafted by local artisans using sustainably sourced materials, embedding the spirit of Vietnamese craftsmanship into every detail.
Business of Wellness and Culture
The Anam Mui Ne positions itself not just as a leisure escape, but as a cultural and business proposition. A ballroom, meeting spaces, and proximity to Ho Chi Minh City — now just two hours away thanks to a new highway — make it a compelling choice for both international travelers and corporate groups seeking authentic settings for events. Resort Manager Ye Chang Sheng, who rose through the ranks from executive chef to his current role, emphasizes the property’s dual commitment to service and sustainability: “Our aim is to create a luxury experience that feels deeply Vietnamese while also being future-focused. Every decision we make — from design to dining — is about honoring culture and protecting our environment.”
A Sustainable Model
Sustainability is not an add-on here; it is integral. The resort has phased out single-use plastics in favor of biodegradable straws, bags, and amenities, and its eco-friendly key cards are crafted from FSC-certified wood. A solar energy system reduces its carbon footprint, while laundry water is recycled to irrigate the lush gardens. The kitchens champion farm-to-table dining, sourcing produce locally and celebrating Vietnam’s culinary diversity. At Lang Viet Restaurant & Bar, menus are divided into North, Central, and South Vietnam, offering guests both an education and a gastronomic journey. “Food tells the story of who we are as a nation,” said Ye. “By serving regional dishes, we give guests a map of Vietnam on their plates.”
Community and Craft at the Core
The Anam Mui Ne employs and trains staff from surrounding communities, and its design was built with the work of Vietnamese craftspeople. From Cham pottery to Thanh Hoa stone, the resort champions local trades and traditions. Ye underscores this approach: “We see ourselves as part of the Mui Ne community, not separate from it. When our neighbors thrive, our resort thrives. That is the philosophy driving The Anam brand.”
With Cam Ranh to the north and Mui Ne to the south, The Anam Group is shaping a vision of eco-luxury that is distinctly Vietnamese. Both properties carry the brand’s watchwords — “Indochine Charm, Modern Luxury” — but each interprets them through its own landscape and culture. At Mui Ne, the smaller scale allows for a more intimate expression of this ethos: art-filled interiors, farm-fresh cuisine, and a guest experience where sustainability feels seamless.
In a country where tourism is expanding rapidly, The Anam Mui Ne demonstrates how independent hotels can differentiate themselves through design, sustainability, and community impact. It is not only a retreat for travelers, but also a case study in how Vietnam’s hospitality sector can grow responsibly. As Ye puts it: “Luxury today is not about excess. It’s about authenticity, sustainability, and creating connections that endure beyond the stay.”
