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Vietnamese company Sovico Holdings is transforming the landscape of Danang's beachfront with the expansion of the Ariyana Tourism Complex, which will in two years' time welcome a 1,400-key luxury resort to support its new Ariyana Convention Centre, where a week-long series of APEC meetings and related events were held earlier this month.

Ariyana Tourism Complex also comprises the luxury Furama Resort Danang, Furama Villas Danang and the International Convention Palace – all products of Sovico Holdings which altogether elevate Danang's status as a serious contender for international business events, as per the opinion of Mr. Nguyen Duc Quynh, deputy general director, Furama Resort Danang.

The three-storey beachfront Ariyana Convention Centre, opened in mid-October, takes in 12 multifunctional rooms, three of which can be split into multiple spaces. The largest facility is the Ariyana Grand Ballroom, a massive 2,079m2 pillarless hall with a nine-metre-high ceiling that can seat 2,500 people in a theatre setting, and be divided into four smaller spaces.

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On December 1st 2017, the festive season was kicked off at Furama Resort Danang with the magnificent Christmas Lighting Ceremony. It was the 10th year in a row the resort organized this famous activity.

To open this year's ceremony, Mr. Matthias Wiesmann - General Manager of Furama Danang, together with Mr. Andrey P. Brovarets – Russian Consul General in Danang and Ms. Van Thi Diep – loyal guest of Furama Resort Danang pressed the button to light up the Christmas tree, which marked the beginning of this year's Christmas and New Year celebrations at the resort. The singer...with the Furama Choir performed melodic carols such as Joy to the World, Feliz Navidad for this special occasion.

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EXECUTIVE CHEF DOAN VAN TUAN ATTENDS THE HUE CULINARY CHEF CAMP

From 16th to 18th August, 2016, Furama's Executive Chef Doan Van Tuan attended the Hue Culinary Chef Camp, which was held at Indochine Palace hotel, Hue, and was sponsored by US Meat Export Federation (USMEF) & Potatoes USA.

At the camp, Chef Norbert Ehrbar, Vice Chairman of The Saigon Professional Chef Guild, also provided consulting and lecturing and shared his skills to all participants and introduced some special US Beef, Pork and Potatoes dishes. The course gave Chef Tuan the chance to learn about different new ingredients for his kitchens and of course to interact with the other Chefs in Vietnam. With over 15 years of experience as a top culinary expert, in both international and local cuisines, chef Tuan is a true Ambassador of the Furama Culinary Team. He took part in many cross-cultural food events, not only in Vietnam but also by bringing the Vietnamese culinary culture to India, Italy, Thailand, Hong Kong, and Japan.

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