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The newly opened Danaksara restaurant, nestled in the heart of the fabulous Furama Villas Danang, was officially launched on 10th July 2018.

This latest high-concept restaurant makes the culinary beach resort a gourmet destination for all traditional food culture seekers, with a nostalgic ambience that recalls historical memoirs of the country embraced in the diversified traditional Danang and Central Vietnam' cuisine passed down through generations. We are honoured to be part in preserving our sacred motherland's  history and culinary culture.

In the middle of this idyllic green oasis, boasting spectacular views to our central pool, leaving behind all the hustle and bustle of city life, hardly anyone knows this area was once a Military Base of the United States and part of the Salt Water Airport where US aircrafts took off to bomb North Vietnam during the war.

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China continues to be considered as the vital source M.I.C.E market for Vietnam in general and Danang in particular. On June 30th 2018, Ariyana Convention Centre welcomed the Yi Sheng Ginseng cosmetics and healthy product company for a meeting of 600 guests and followed by a scrumptious international dinner buffet at our ample Grand Ballroom with the participation of more than 1,000 guests.

Following the success of the Yi Sheng Ginseng's event, Ariyana Convention Centre continued to welcome the next MICE group from China with a series of events including partner meetings, lunch buffets and partner dinners of the Yijange Company, taking place from July 02nd – 05th 2018 in the presence of 800 guests.

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CHEF TUAN’S VISIT TO ‪ITALY

By the end of September, Chef Tuan came back from Italy after his 20-day visit to conquer the fine dining cuisine at ‪‎Palazzo Avino Hotel in Ravello, Italy, one of the world's luxury hotels with a two ‪‎star ‪Michelin fine dining restaurant.

After this 3 weeks stunt in the "boot-shaped country" , Chef Tuan came back with an important number of new culinary techniques taught to him by the Italian top-level chefs. These chefs showed him in details all the preparation and cooking details of great Italian dishes consisting of not only pizza and pasta dishes but a whole array of the great Napoli cuisine.

"I highly appreciate the great chance to learn from the passionate team of highly experienced chef tutors about not only the superb food, but also the outstanding local products to get a deep insight in Italia cooking culture. I heard and leanred some fascinating stories behind each dish, which provide me with great inspirations for the creation of new delectable dishes for the soul", said the 34-year-old.

Back to Furama Resort, he is now transferring his inspirations to his own team of chefs and devotes his time to take the Don Cipriani's Italian Restaurant to greater heights.

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