Amid the tropical beauty of Phu Quoc, where sunsets melt into shades of gold over the sea, a dining destination awaits that is as much about architecture and storytelling as it is about cuisine. Not simply a restaurant but a curated marine experience, LAVA at InterContinental Phu Quoc Long Beach Resort is a journey where fire, ocean, and artistry come together in an unforgettable odyssey.
1. Architecture Shaped by the Island
Designed by celebrated Vietnamese architect Vo Trong Nghia, LAVA is distinguished by its dramatic use of bamboo.
The soaring arches recall the simple forms of traditional fishermen’s shelters, translated into a contemporary structure that feels open to the landscape around it. Set beside the sand, the restaurant allows the sea breeze, natural light and changing colours of the horizon to become part of the dining experience.
At the centre sits the fossilised coral bar, illuminated in a distinctive blue glow. Private dining spaces offer a more intimate setting beside a tranquil water feature, while the beachfront terrace opens directly towards the sea, particularly striking as the sun begins to set over Long Beach.
2. Inspired by the Day’s Catch
Fresh seafood is central to the experience at LAVA, reflecting Phu Quoc’s close connection with the sea and its long-standing fishing traditions.
Inspired by the island’s local seafood markets, the display brings together a generous selection of the day’s catch, from fish and shellfish to oysters and other seasonal finds. Live tanks add another layer of freshness, allowing each selection to become part of the dining experience from the very beginning.
Preparation is kept flexible, allowing the character of each ingredient to lead. Seafood may be gently steamed to preserve its natural sweetness, grilled over charcoal for greater depth and smokiness, or paired with flavours. For a purer expression, sashimi places the freshness and quality of the seafood at the forefront.
3. The Element of Fire
Fire gives LAVA much of its culinary identity.
Charcoal cooking brings a distinctive intensity to seafood and meat alike, creating layers of smoke, caramelisation and texture without overwhelming the ingredients themselves.
Beyond seafood, the menu includes premium cuts such as tomahawk steak, prepared with the same focus on precise cooking and depth of flavour. Local ingredients add another dimension. Phu Quoc pepper, sim berries, island honey and herbs from the resort’s own garden appear throughout the menu, connecting each dish more closely with its setting.
4. Signature Dinner by Chef Dũng
Leading the experience is Chef de Cuisine Dương Quốc Dũng, whose cooking is grounded in a deep respect for ingredients and their origins. Raised in a farming family in Central Vietnam, he brings a measured, intuitive approach to the kitchen, using technique to draw out the natural character of each ingredient.
“Signature Dinner by Chef Dũng” translates this philosophy into a curated tasting journey at LAVA. Fresh seafood, premium produce and distinctive flavours of Phu Quoc come together across a series of thoughtfully composed courses, with fire adding warmth, depth and character. Guided by seasonality and Chef Dũng’s own perspective, the menu feels closely connected to both the island and the moment.
More than a tasting menu, the evening is shaped by flavour, story and connection. Through moments of interaction, Chef Dung brings the inspiration behind selected dishes closer to the table, creating an intimate expression of Phu Quoc told through his cooking.
