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Danang industry eyes the potential of Hong Kong market in 2018, and aim to boost further actions for a sustainable development besides its recent strong markets of China and Korea.

Statistics by the Tourism Department showed that, for the first 6 months of 2018, 7,193 Hong Kong visitors arrived to Danang and witnessed a jump from 11,046 visitors in 2016 to 14,903 visitors in 2017. It is reported to increase 35% last year.

Mr. Johnny Li, Managing Director Gateway Group Limited in Hong Kong opined: "Danang has recently emerged as an attractive destination for foreign visitors. The recent Danang tourism presentation has helped Hong Kong travel agencies gain an in-depth look into luxurious accommodation services as well as the developing MICE market in Danang."

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Located along sections of Mai Hac De and Ly Nam De streets in Da Nang's Son Tra District, the Son Tra Night Market was officially opened to the public on Sunday evening. It daily operates from 6.00pm until midnight, and admission is free for all visitors.

The new night market features a total of 152 stalls selling food and drinks, souvenirs, fashionable clothes, bags, footwear, specialties, dried seafood, books, pictures and other commodities.

Speaking at the opening ceremony, the Chairwoman of the Son Tra District People's Committee, Mrs Tran Thi Thanh Tam, remarked that the purpose of the Son Tra Night Market was to to create a combined tourist and shopping space in the inner city, allowing visitors to comfortably shop, enjoy entertainment services and explore local cultural characteristics. This would help the city deal with the current lack of its own special tourism products.

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Furama officially publishes its bilingual Cookbook in February 2015

To enhance the brand of a "Culinary Resort" in Vietnam, Furama Resort Danang has officially published its cookbook "A Journey through Vietnam's Cuisine" which will bring the Vietnamese spirit to anyone by telling interesting stories from the different dishes around Vietnam. Those who contributed to this book include Chef Doan Van Tuan, the first Vietnamese holding the position of Executive Chef in a five-star resort, also the Editor and Culinary expert, Mr. Nguyen Duc Quynh as well as food stylists and photographer from the resort.

 

Throughout more than 120 pages, readers are guided through the different regional cuisines of Vietnam, from north to south, from mountains to plains. Therefore, reading every story in this book, readers will have the opportunity to earn more knowledge of Vietnam's regional culinary culture such as, for example, the story of Cau Lau, a famous featured dish of Hoi An ancient town or the story featuring Salt-rice story of Vietnam as well as specialties from Central Vietnam such as Spring Rolls, Noodles and rice dishes of delightful preparations and many more mouthwatering dishes.

The Cookbook will be published on February 2015 and available at a price of 350.000 VND.

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