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The newly opened Danaksara restaurant, nestled in the heart of the fabulous Furama Villas Danang, was officially launched on 10th July 2018.

This latest high-concept restaurant makes the culinary beach resort a gourmet destination for all traditional food culture seekers, with a nostalgic ambience that recalls historical memoirs of the country embraced in the diversified traditional Danang and Central Vietnam' cuisine passed down through generations. We are honoured to be part in preserving our sacred motherland's  history and culinary culture.

In the middle of this idyllic green oasis, boasting spectacular views to our central pool, leaving behind all the hustle and bustle of city life, hardly anyone knows this area was once a Military Base of the United States and part of the Salt Water Airport where US aircrafts took off to bomb North Vietnam during the war.

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China continues to be considered as the vital source M.I.C.E market for Vietnam in general and Danang in particular. On June 30th 2018, Ariyana Convention Centre welcomed the Yi Sheng Ginseng cosmetics and healthy product company for a meeting of 600 guests and followed by a scrumptious international dinner buffet at our ample Grand Ballroom with the participation of more than 1,000 guests.

Following the success of the Yi Sheng Ginseng's event, Ariyana Convention Centre continued to welcome the next MICE group from China with a series of events including partner meetings, lunch buffets and partner dinners of the Yijange Company, taking place from July 02nd – 05th 2018 in the presence of 800 guests.

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INDIAN MENU LAUNCH AT CAFÉ INDOCHINE

Furama Resort Danang is happy to unveil for the first time an Indian menu at Café Indochine - our flagship restaurant this November, 2016. Inspired by a number of successful Indian cuisine exchange programs at the resort over the past year, the menu is expected to wow visitors with a revolutionary approach to Indian food.

Restaurant goers can indulge in a wide range of authentic Indian cuisine including "Murgh methi malai kebab", "Kashmiri maaz seekh kababa", Goan shrimp curry", "Gosht ki nihari", "Kairi wali bhind", etc. The menu also boasts flavorful desserts such as "mango shrikhand" and "rice pudding" that have all been created using only Indian's finest ingredients. Each dish is created by talented chefs led by our  Executive Chef Doan Van Tuan, and is inspired by Indian food specialty that he learned from his culinary exchange trip last July to India at the luxury five star restaurant in Trident Gurgaon Hotel.

The Indian menu will be served at lunch and dinner this November, priced from VND 30,000 ++ to VND 290,000 ++.

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