At Oku, Regent Phu Quoc’s signature restaurant, Chef du Cuisine Andy Huynh is more than a chef—he’s an orchestrator of culinary experiences. Specializing in the fusion of Japanese and French cuisines, his creations reflect a level of artistry and dedication that elevates dining into an unforgettable experience. Every dish, a reflection of his passion for his craft, and a delicate balance between tradition and modernity that spotlights the purity of the ingredients that are hand selected.
But Chef Huynh is not only concerned with taste—he places just as much importance on the visual presentation of each dish. Inspired by the Japanese aesthetic of wabi-sabi, which celebrates the beauty of imperfection, and the meticulous elegance of French haute cuisine, Huynh curates plates that are both visually striking and texturally harmonious. “We first eat with our eyes, so the visual appeal of a dish is just as integral as its taste, which comes after our visual presentation. At Oku, we aim to create a sensory experience that begins with excitement at seeing the dish, which then immerses guests in the beauty, balance, and flavour,” he says. This commitment to detail extends beyond the kitchen and into every facet of the Oku dining experience. From the menu’s carefully considered offerings to the attentive service and elegant ambiance, everything at Oku is designed to transport guests into a world of discovery. “Dining at Oku isn’t just about food—it’s about feeling connected to the culture and tastes that we’re presenting,” Huynh shares. “We want guests to leave with more than a meal; we want them to take away a lasting, almost hypnotic experience.” The new menu at Oku exemplifies this philosophy, showcasing dishes that balance daring ingredient Umami is a savoury, satisfying taste that adds depth and richness to food. It’s one of the five basic tastes, alongside sweet, salty, sour, and bitter. Common in foods like mushrooms, soy sauce, aged cheese, tomatoes, and meats, umami enhances flavour and creates a mouth-filling, lingering sensation. Often described as “meaty” or “brothy,” it plays a key role in making dishes more delicious and is especially prominent in Japanese and other Asian cuisines.
combinations with sophisticated techniques. The Wild Sapa Salmon Sashimi, with its melt-in-your-mouth texture and smoky sesame taberu rayu, offers a perfect harmony to the palate. Meanwhile, the Duck Rillettes, an indulgent combination of duck confit and foie gras, demonstrates Huynh’s flair for marrying richness with finesse. Other standouts, such as Baby Abalone served with buttery brioche and herb-infused garlic butter, and Branzino accompanied by savoury potato furikake and house- made pickles, highlight his mastery of blending Japanese and French culinary
traditions. Even the desserts, like the Chocolate Genmaicha and Buddha’s Hand Citrus, serve as a testament to Huynh’s ability to create an ideal conclusion to the meal. At Oku, it’s clear that passion drives every dish. For Oku Chef de Cuisne Andy Huynh and his team, this fervour is not only about creating exquisite food but also about delivering a one- of-a-kind dining experience that leaves a lasting impact. Oku isn’t just a place to eat—it’s a destination for those seeking a culinary journey that’s as extraordinary as the dished themselves.
Where Culinary Art Meets Passionate Precision
Chef Huynh’s culinary approach is deeply rooted in his understanding of both Japanese and French gastronomic legacies. The precision of Japanese cuisine, with its reverence for seasonal ingredients, harmonizes seamlessly with the bold, technique-driven nature of French cooking. In his hands, the freshest seafood and locally sourced produce are treated with the utmost care, allowing their natural flavours to shine. French culinary techniques - ranging from sophisticated sauces to meticulous emulsifications—bring these ingredients to new heights, resulting in dishes that are as inventive as they are refined. “Oku’s identity is a fusion of modern Japanese and French influences,” says Huynh. “It’s about highlighting the integrity of each ingredient while weaving in unexpected elements to push the boundaries of flavour. Simplicity is key, but boldness is always present.” Umami, the savoury backbone of Japanese cuisine, plays a central role in Chef Huynh’s work. By utilizing ingredients such as miso, kombu, bonito, and even truffle-infused sauces, he crafts dishes with a deep, lingering richness that elevates the dining experience. “Umami and fermentation are core to our cooking style, representing the union of Japanese precision and the artistry of French cuisine,” Huynh explains. Techniques like miso-aging and koji fermentation enhance the flavours of both traditional and unexpected ingredients, from fermented butter to koji-aged fish.
Branzino – European Seabass, Potato furikake, house-made pickled and Choron sauce
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