One of the most important features of La Siesta Resort & Spa is the pride taken in service and quality, achieving international standards and making the guests’ experience as memorable and comfortable as possible.
This is seen in the attention to detail and deliciousness found at one of the newest additions to La Siesta Resort & Spa, the Temple Restaurant.
The spacious venue had its grand opening in July. Accented with dark wood and warm yellow lighting, it’s a great place to enjoy a leisurely cocktail or an exquisite five course meal. Located beside the serene saltwater pool, the patio features lounging swings so that guests can come from the water to enjoy the restaurant fare.
Whereas the resort’s Red Bean restaurant focuses on traditional Vietnamese favourites, making it possible for the guest to enjoy the best of local cuisine, Temple Restaurant offers delicious Western fare with a Vietnamese twist.
The head chef, a native of Hoi An, has a passion for seafood and a background in French and Italian cooking. He ensures that the freshest and highest quality ingredients are used in his creations by choosing the goods himself every day at the market.
Professionalism and Service
The food and beverage manager, Le Huu Phuc, who recently arrived from La Siesta’s Hanoi location, said that professionalism and service are paramount for his staff.
Working with the chain for seven years, Mr. Le Huu tries to instil pride in the EHG family in each of his staff members, so that they endeavour to devote the best service not just because they have to, but because they want to.
“We want to build up staff that love their work, and strive to improve the guest’s experience. We want to leave them smiling from the bottom of their heart.”
Each of the serving staff is trained in pairing food and drink and providing incomparable and attentive service. Team spirit is very important, and each staff member is encouraged to do their best for the brand.
“People come for the food, but they return because of the professionalism and warm reception of the staff,” Mr. Le Huu said.
One of the goals for the restaurant is to gain acclaim outside of the hotel, and encourage visits from foodies from outside of the hotel.
The more relaxed atmosphere of Hoi An allows a dining experience like no other, Mr. Le Huu said.
Featuring a la carte and set menus, the restaurant is not only marked by its service but by the delicious and conscientiously prepared and presented food.
Choice cuts of meat like the beef tenderloin, cooked to perfection and served with a savoury and distinctive au jus, are accompanied with creamy mashed potatoes and local vegetables such as the garlic-infused morning glory. Crowned with a crispy potato wheel, the presentation is as beautiful as the flavour.
Seafood highlights include the melt-in-your-mouth smoked salmon tartare amuse bouche, served with dollops of caviar and sprigs of dill. The pan-seared salmon main, served on a bed of grated vegetables with tagliatelle rosettes, is crisp, flavourful, and fresh.
The dessert course caps off the meal with a sweet flourish. Try the passion fruit cheesecake, a whipped confection garnished with caramelized sugar strips, whipped cream and strawberries. Another favourite is the lime tart, finished with a delicate burnt sugar crust and a decadent scoop of vanilla ice cream, topped with a chocolate orange blossom.
With your meal, you can enjoy a distinctive cocktail from the restaurant’s well-stocked bar, or a glass from its expansive wine list.
Rising To the Top
Mr. Le Huu said that the ambitious nature of the chain’s founder has encouraged the restaurant to dream big, as well. He said they aim to be the No. 1 restaurant in Hoi An – no easy feat in a town filled with restaurants.
But he thinks that EHG’s special combination of quality, friendly service, and professionalism will help the Temple Restaurant rise above the rest.
“We uphold the highest standard of food and service, and provide the best value for the customer,” he said.
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