InterContinental Danang Launches Progressive Fine-Dining Adventure Aboard its Funicular Railway

InterContinental Danang Sun Peninsula Resort, which is nestled in 39 hectares of nature on Vietnam’s Son Tra Peninsula, has always been a destination that raises gastronomy to the highest levels of excellence and originality. Now, to celebrate its 10th anniversary, this multi-award-winning five-star resort has unveiled an enticing new four-course dining adventure aboard The Nam Tram, the only funicular railway located in a hotel.

Spanning 130 meters across four levels – Heaven, Sky, Earth and Sea – The Nam Tram was designed by the celebrated architect Bill Bensley in the form of a traditional Vietnamese basket boat with a roof shaped like a grain of rice. Now, it will set the stage for an epicurean experience like no other. Guests will be carried from the highest point of the resort (known as “Heaven”), down through the jungle-clad hillside and ending at the private beach at “Sea” level. As the elegant and intimate carriage passes through lush gardens and forest, home to many species of wildlife including the critically endangered red-shanked douc langur, couples will be treated to an unforgettable four-course fine-dining menu.

Following welcome cocktails at Citron, the elevated Vietnamese dining venue which appears to float above the hillside, the culinary odyssey commences with “A Heavenly Start”, an exquisite appetizer of Alaskan King Crab with Caviar, garden herbs, beetroot rice paper, green apple, fresh artichoke, cherries and candied pecans. Descending gracefully through the trees, with the sea stretching out to the horizon, guests will reach “Sky”, where they will be able to sip a flute of Billecart Salmon Brut Champagne whilst exploring the Bensley Outsider Gallery, Vietnam’s first and only art gallery dedicated to works by Bill Bensley, which is set in a cobblestone courtyard. Back onboard The Nam Tram, “The Sky’s The Limit” will be served: Imperial Abalone Soup – a clear broth with ginseng and ginger.

The experience continues with “Down to The Earth”, a mouth-watering main course of Kagoshima Beef A5+ Satsuma Gyu – one of the world’s finest rib steaks, grilled to perfection and finished in horseradish hazelnut butter with a stuffed onion, mustard leaves, arugula sorbet, candied red peppers and pommes pailles. At this level, guests will also have the chance to visit La Maison 1888, the first restaurant in Vietnam to feature a Michelin-starred chef, and its famous wine cellar, both of which are set in a colonial Indochine mansion.

Finally, descending from “Earth” to “Sea”, the journey concludes at L_o_n_g Bar, the blissful beachside lounge where diners will be treated to Almond Chocolate Tart, served with chocolate cream, almond cream, vanilla Chantilly and fresh berries, followed by coffee or tea.