Reimagining Tradition: The Vietnamese Culinary Creativity Menu at TIA Wellness Resort

At TIA Wellness Resort’s Dining Room, the latest menu, “Vietnamese Culinary Creativity,” takes traditional Vietnamese cuisine in a bold, imaginative direction. Blending familiar flavors with fresh innovation, the menu is a reflection of the resort’s overall commitment to creativity that can be felt in every aspect of the property—from the wellness programs to the dining experience.

With the debut of this menu, The Dining Room itself has undergone a transformation. The new decor includes rattan-framed chairs, added privacy screens, soft lighting, and a refreshed table design, all crafted to enhance the dining experience from every angle.

The dishes themselves are a celebration of creativity, elevating beloved Vietnamese flavors to new heights. Take the Banh Xeo Surf & Turf: a sophisticated spin on the classic pancake, this version comes pre-wrapped and packed with Angus beef tenderloin, black tiger prawns, and a medley of herbs and edible flowers. Then there’s the Octopus Carpaccio, or Goi Muc, which offers thinly sliced octopus artfully wrapped around a vibrant mix of daikon, ginger, cucumber, and Vietnamese coriander.

For those seeking plant-based options, the chefs have delivered a carefully balanced menu. The Ca Chua, a tomato tartar traditionally made with pork, swaps out meat for a blend of tomatoes and eggplant, accented with shallots, mint, and a vegan fish sauce. The French-inspired Banh Pate So Chay, usually a meaty puff pastry, has been reinvented with a filling of carrots, onions, tofu, and herbs, tucked inside a flaky, vegan pastry.

To further enhance the visual appeal, 32 different handmade plates were chosen, each selected to pair with the presentation of specific dishes. And in keeping with TIA’s “Eat Light, Feel Bright” approach, every dish on the menu is rated for its lightness. The scale ranges from one to ten, offering guests a way to gauge how light or indulgent their meal will be, with the heaviest dishes only reaching a seven.

The Dining Room is open for breakfast and dinner, with the “Vietnamese Culinary Creativity” menu available in the evening from 6:30 pm to 10:30 pm. Prices for starters range from VND 220,000 – 490,000 (USD 9-20), mains from VND 290,000 – 990,000 (USD 12-40), and desserts from VND 190,000 – 220,000 (USD 6-9).