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The central city of Da Nang has overtaken HCMC and Ha Noi, Viet Nam's two biggest cities, to become the only Vietnamese candidate listed in the world's top 10 worth-living destinations for expats in 2018, according to a survey conducted by Live and Invest Overseas travel magazine.

As the country's third largest city, Da Nang has garnered widespread recognition from international visitors thanks to spectacular urban landscape without much air and noise pollution, healthy business environment, enormous tourism potential, and notably, a convenient geographical location close to world-recognized heritage sites.

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Throwback to the super exciting week with the "Oriflame Vietnam – Director Seminar 2018", taking place in late March at Vietnam's largest ballroom – Ariyana Convention Centre Danang.

Commenced with a cheerful "White" themed welcome dinner at the Ariyana Grand Ballroom, guests were treated to a sumptuous buffet prepared by the professional culinary team of Furama Resort Danang while enjoying vivid sound & lighting performances.

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DEVELOPING LOCAL CULINARY CUISINE INTO A TOURISM PRODUCT

Da Nang boasts a rich culinary culture based on the many varied and abundant ingredients available locally.  However, aside from the specialised breakfast street of Huynh Thuc Khang and the evening eating street of Pham Hong Thai, no dedicated special cuisine area has been established for domestic and foreign visitors.

Mr Nguyen Duc Quynh, Executive Assistant Manager of the Furama Resort Danang, remarked that Da Nang is at the convergence of the culinary cultures of Viet Nam's northern, central and southern regions.  This great advantage should make the city's culinary culture one of its key tourism products.

He added, however, that the local restaurants and eating and drinking areas are scattered across the city.  In addition, most of them serve the same menu and there is unfair price competition amongst them, which all negatively affect the quality of their dishes.

Therefore, Mr Quynh has suggested that the municipal authorities should develop dedicated eating and drinking areas, and make detailed plans for building the city's culinary brand name to promote the city's sustainable tourism development.  Importance should be attached to boosting closer links between vocational schools and restaurants and hotels in the city, as well as in the central region as a whole.

Heed should be paid to developing clean and safe ingredient supplies, and a cuisine library where food publications could be introduced.  Furthermore, a focus should be on promoting the brand names of traditional craft villages such as those producing Nam O fish sauces and Tho Quang seafood.

The Director of the Viet Da Travel Company, Mr Dinh Van Loc, has proposed that the city should have some restaurants which can serve the full range of local specialties, including Quang noodles, 'banh trang thit heo'(pork and vegetables wrapped in soft rice paper), and 'banh xeo' (steamed rice flour pancakes).

A local tourism expert has suggested that the city authorities should develop cuisine tourism tours, upgrade pavement eating and drinking areas into national-standard restaurants, and organise international-level cooking contests and cuisine festivals.

Mr Quynh said that the Furama will work with local relevant agencies to develop a feasible project to establish a restaurant chain called either 'Danang House' or 'Quintessence of Da Nang Cuisine'.  He believes that this project will help to promote the city's culinary brand name to international friends and attract more visitors to the city.

- From: Tourism Danang -

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