Blu Lobster has entered a new culinary phase with the appointment of Chef Andy Pham Xuan Cuong as executive chef, aiming to strengthen the seafood restaurant’s position as a fine dining destination along Vietnam’s south-central coast.
Located within the beachfront Radisson Blu Resort Cam Ranh on Bai Dai Beach, the restaurant is introducing a refreshed concept under Chef Andy, who brings more than 30 years of culinary experience in Vietnam, China and the Middle East.
The chef’s vision centers on a philosophy he calls “Dining with a Story,” where dishes reflect the culture and natural ingredients of the Cam Ranh area. The menu focuses on locally sourced seafood and seasonal produce, developed in collaboration with regional fishermen and farmers.
Ingredients such as Cam Ranh lobster, Nha Trang black grouper and fresh scallops are paired with organic vegetables from Dalat, combining Vietnamese flavors with contemporary international techniques.
Signature dishes include grilled lobster with lemongrass béarnaise fish sauce, lobster tartare with ginger gel and Nha Trang seafood hot pot prepared with Japanese dashi broth. Desserts such as Vietnamese coffee mousse with dark chocolate offer a modern interpretation of traditional flavors.
The resort will also host the World Flavor Festival from March to May 2026, featuring themed culinary weeks, guest chefs and cultural activities highlighting Vietnamese, Russian, Korean and international cuisines.
