New ultra-luxury villa, elevated dining concepts, and the arrival of acclaimed chef Andy Huynh signal a new era for premium hospitality in Ha Long Bay.
For generations, Ha Long Bay has captivated travellers with its ethereal limestone karsts, hidden grottoes, floating fishing villages, and emerald waters that seem to stretch into infinity. Yet beyond its reputation as one of Asia’s most celebrated natural wonders, Vietnam’s UNESCO-listed seascape is now emerging as a destination for a new kind of luxury, one defined not by fleeting visits, but by immersive, world-class stays.
At the forefront of this transformation is InterContinental Halong Bay Resort, the region’s first international luxury beachfront resort. This June, the property unveils a trio of significant additions that promise to elevate the destination beyond traditional cruise tourism: the debut of the six-bedroom Halong Bay Estate villa, the launch of refined Chinese dining destination Yulong Mansion, and the arrival of celebrated culinary talent Andy Huynh, who takes the helm of Japanese cuisine at Roku.
Together, these developments position Ha Long Bay as an increasingly compelling destination for discerning global travellers seeking exceptional hospitality experiences alongside breathtaking natural beauty. Occupying a coveted stretch of beachfront overlooking the bay’s iconic limestone landscape, Halong Bay Estate represents the pinnacle of luxury accommodation in the region.
Designed as a “resort within a resort,” the six-bedroom beachfront residence offers 565 square metres of elegantly curated living space, where privacy, comfort, and connection coexist seamlessly. Expansive interiors unfold across multiple zones tailored to both relaxation and entertainment, creating an ideal setting for multi-generational family gatherings, milestone celebrations, executive retreats, or intimate escapes with friends.
The villa’s amenities rival those of a private members’ club: a dedicated spa and sauna, fully equipped gym, private cinema, billiard room, and tranquil library provide spaces for wellness, reflection, and recreation. Floor-to-ceiling windows flood the living areas with natural light, while open-air terraces and a sea-facing infinity pool frame uninterrupted views of Ha Long Bay.
Personalised service lies at the heart of the experience. A dedicated private chef curates bespoke culinary moments throughout the day—from leisurely breakfasts and afternoon tea to sunset cocktails served within the villa. A carefully stocked minibar featuring premium labels, including Champagne, completes an experience designed for effortless indulgence.
As luxury travellers increasingly seek exclusivity and privacy, Halong Bay Estate is poised to become one of Vietnam’s most prestigious residential-style hospitality offerings. Complementing the resort’s expanded accommodation portfolio is the opening of Yulong Mansion, an elegant Chinese dining destination that blends heritage, craftsmanship, and contemporary sophistication.
Under the guidance of Head Chef Kan, a Southern China native who has spent nearly three decades living and working in Vietnam, the restaurant celebrates the depth and diversity of Chinese cuisine while remaining attuned to local tastes.
At its core lies a mastery of Cantonese culinary traditions, showcased through handcrafted dim sum and delicately balanced flavours. Yet the menu extends beyond the south, inviting diners on a gastronomic journey through Northern China and Sichuan via a collection of dishes crafted from premium ingredients including sustainably sourced seafood, Kobe beef, and Iberico pork.
Among the highlights is the restaurant’s signature Peking duck, roasted over pinewood for 42 days-an expression of both patience and culinary precision.With four elegantly appointed private dining rooms designed for intimate gatherings and celebratory occasions, Yulong Mansion is poised to become far more than a hotel restaurant. It is a destination in its own right, set to attract gourmands from Hanoi and beyond.
Another defining chapter in the resort’s evolution arrives with the appointment of renowned chef Andy Huynh as Cluster Head of Japanese Cuisine. Widely regarded as one of Vietnam’s leading culinary figures, Huynh brings an international pedigree shaped by 15 years with Nobu, where he rose through the ranks to executive chef positions in California and the Bahamas. His arrival signals a bold new direction for Roku, the resort’s contemporary Japanese restaurant and sky bar perched on the 10th floor.
Here, guests are invited to experience Japanese gastronomy through a lens of artistry, precision, and innovation. Every dish reflects Huynh’s commitment to honouring traditional techniques while embracing contemporary creativity.
Appropriately, Roku-meaning “six” in Japanese, draws inspiration from six foundational culinary methods: sushi and sashimi, pickling, grilling, simmering, steaming, and frying. These techniques serve as the framework for a menu that celebrates seasonality, craftsmanship, and premium ingredients sourced with meticulous care.
Against a backdrop of sweeping bay views, the dining experience promises a refined interpretation of Japanese cuisine that is both authentic and distinctly modern.