Regent Phu Quoc, the beach resort in Vietnam has opened its latest dining outlet on the tropical island of Phu Quoc.

A barefoot beachfront restaurant beneath an art installation, Aqua Bar and Lounge is sheltered beneath the graceful shell-like contours of a giant sea snail structure, designed by Vietnamese visual artist and architect, Mr. Trung Nghia, and sustainably built using locally sourced bamboo.

The curves of the shell harbour diners beneath its shady form and provide a cosy shady cocoon from which to observe the beach. As the day turns to dusk and eventually to night, fires torches are lit, and Aqua Bar and Lounges’ charcoal-grilled dishes come to the forefront, cooked over an open fire.

The structure of Aqua Bar and Lounge was originally created as an immersive art installation and pop-up restaurant during Regent’s most recent iteration of its Taste Studio culinary series.

Trung Nghia was inspired by Phu Quoc’s pristine beaches to create something that enhances the sensory and emotional experience of guests and harmonises with its environment. Celebrating Vietnamese craftsmanship, the giant shell is over 6m high and constructed with natural materials.

The walls and ceiling are formed from rattan threads, Common Bamboo, Monastery Bamboo reeds and Calcutta Bamboo strips. The roof is covered by a waterproof layer of silk membrane upon which Kaolin white clay has been used to create the seashell effect on the outer layer. Inside, thousands of handmade shell-like ceramic art nodules adorn the interior of the shell. The bar and lounge is accessed via a paved walkway fringed with native coastal shrubs and plants, overlooking the beach of Bai Truong.

“At Regent Phu Quoc, innovation is fundamental to everything we do,” says Sriram Kailasam, General Manager of Regent Phu Quoc. “The introduction of the sea snail-shaped pop-up restaurant perfectly aligns with our food and beverage philosophy and strengthens our vision of becoming a market leader in this space.”

Chef Francesco Andreoni has curated a menu incorporating freshly sourced produce infused with local flavours grilled to order over crackling charcoal fires. Standout menu items include Rock Oysters; Surf Clams with Spicy Smoked Chorizo Paste; Wagyu Beef Tartare with Sea Urchin, “La Lot” Leaf, Lemongrass, Chili and Crispy Millet, and Charcoal Grill Yellow Stripe Fish on Bamboo Skewers with Laksa Leaves and Massaman Curry. Sharing plates include Mantis Shrimp with Okra Salsa, Salmon Rose, Coriander Sauce, and a Charcoal Phu Quoc Seafood Platter.

Desserts include Strawberry Baked Alaska with Phu Quoc Pepper Ice Cream, Meringue and Grand Marnier and an Ice Cream Sundae with Bamboo Charcoal Powder Ice Cream and Passion Fruit Crumble.

The beverage list includes a choice of wines, champagnes, beers and spirits, as well as a curated cocktail menu. Low alcohol options include the Tatary, a blend of green tea, tamarind puree, strawberry and fresh mint, and the Pink Crystal, hibiscus tea and peppermint tea, mixed with honey, lime juice and mojito syrup. Alcoholic options include the Euphoria, a watermelon skin infused cachaca rum with orgeat syrup, coconut juice, lime juice and mango puree.

One of Regent’s distinctive brand hallmarks, Taste Studio is a recurring immersive culinary event travelling to different Regent properties across the world and is inspired by art, design and culture.