Regent Phu Quoc, recognised by the MICHELIN 2025 Key List, is set to host a distinctive Easter programme from 3 to 12 April. Located on the serene western coast of Phu Quoc, the resort will feature a series of curated experiences, including a chocolate collaboration, a Wagyu dinner, and wellness sessions, designed to provide a restorative escape for guests of all ages.
The Easter celebrations will commence with an exclusive collaboration with Conspiracy Chocolate, a Hong Kong-based bean-to-bar maker. From 3 to 6 April, guests can participate in immersive chocolate experiences, including truffle making and a bean-to-bar workshop. This collaboration highlights the journey of Vietnamese cacao from Đắk Lắk to a finished chocolate bar.
On 10 and 11 April, the resort's Oku restaurant will offer a six-course tasting menu featuring Satsuma Wagyu, renowned for its marbling and delicate sweetness. Chef Andy Huynh will present this Japanese delicacy with a contemporary twist.
The wellness programme, running until 10 April, will feature Angie Tourani, a holistic healthcare practitioner. Guests can engage in bespoke sessions and wellness talks aimed at addressing physical and emotional well-being.
For younger guests, Easter Sunday promises a day filled with activities, including an Egg Hunt and Bunny Olympics. Regent Phu Quoc invites guests to experience a season of renewal, combining culinary artistry and wellness on the tranquil shores of Phu Quoc
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