Oku
This intimate and refined omakase, under the direction of former Nobu chef Andy Huynh, is a delicate marriage of French and Japanese flavors, of traditional techniques and modern innovation, with each artfully prepared dish outdoing the last. The attention to detail, the sake and wine list, and chic yet unfussy art deco setting makes this gastronomy experience at Regent Phu Quoc's star restaurant worth the splurge. The dining room doubles as a Salon de Boeuf steak house specializing in Wagyu beef and revels in the same French-Japanese flair.
