The Bulletin – September 2016

Explore Spa opened

Located on the 9th Floor, Explore Spa by Le Méridien (3C Ton Duc Thang, D1; 6287 6697 or 6263 6688 ext. 6950) is an oasis of comfort offering a range of services from aromatherapy to signature massages using marine-based products and local ingredients across signature treatments. The ocean-themed spa takes inspiration from underwater seascapes, and begins with a journey across a bridge that allows guests to discover the coral reef-inspired Explore Bistro. Guests are invited on a peaceful underwater vacation when resting at the relaxation lounge, saunas and Jacuzzi rooms.

Highlights include the signature Four-Hand Choreography—giving the feeling of waves flowing across the body by using choreographed movements of two therapists. As a celebration of Explore Spa opening, the Underwater package is now VND1,176,000++ for a 95-minute session (a 30 percent discount on the regular rate) and includes a 35-minute marine body scrub and a 60-minute relaxing full body massage. All spa programs include full access to their relaxation lounge, sauna and Jacuzzi rooms. Promotion is valid for September, October and November.

New director of culinary at Pullman Danang Beach Resort

Takahisa Erikawa was recently appointed as the resort’s new Director of Culinary Service. Takahisa commenced his culinary career at the age of just 18, and has since gained a wealth of experience at four- and five-star luxury hotels and resorts in Japan, New Zealand, China and Fiji. Having traveled around the world to learn global culinary techniques, he has now developed his own inimitable style, which combines international flavors and ingredients with the exquisite cooking methods of his native Japan. Visit www.pullman-danang.com for more info.

Caravelle Saigon food promotions

September 5–18: Elevate your casual get-togethers at Cafe de l’Opera (Ground Floor) with a selection of fine sashimi and seven kinds of imported sake. Unwind in splendid surroundings and allow your taste buds to roam over an array of fresh salmon, tuna, sea bass, mackerel and surf clams served sashimi-style with traditional Japanese condiments at VND450,000++ per person.

September 9–30: Caravelle chefs are answering the call for burgers and more burgers with a smorgasbord of miniature tasting options. Cocktail-size burgers, beef cheese burgers, chili prawn burgers and tandoori chicken burgers—they’re all on order a la carte at Tapas Kitchen (Ground Floor) for VND368,000++ including hand cut potato chips and coleslaw salad.

September 12-24: Reflections (Third Floor) is welcoming carnivores with a special menu of prime US beef. Tenderloin, rib-eye or Black Angus strip loin ranging in weight of 150–350 grams will be expertly cooked over a charcoal heated iron grill and presented with a choice of two side dishes, traditional condiments and sauces: Black Angus beef strip loin (VND580,000++/ 200g), Rib-eye (VND590,000++/ 200g), Beef tenderloin (VND490,000++/150g or VND650,000++/200g). Visit www.caravellehotel.com for more info

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