SAVOURING HOI AN
Frosted glasses of chilled white wine in hand, my neighbouring diners are transfixed by the idyllic scene before us: infinity pools framed by lofty palm trees, powdery sand and azure sea beyond. As dreamy as the setting of Central Vietnam’s The Nam Hai is, I’m more distracted by the plate being set down before me: a pretty banana flower and smoked duck salad (), combined with wok-fried shallots, fresh greens and fragrant herbs – plucked that morning from the hotel’s garden – that reveals as many textures and perfumes as
