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Over the years, Furama Resort Danang has always chosen environmentally-friendly investment solutions, with energy power lighting, advanced technology in air-conditioning, solar water heating, and the reuse of bio-fuels.

In keeping with that commitment on maintaining a clean and healthy environment, this February, Furama Resort Danang continued its Go Green campaign with the Tree Planting Ceremonies for Mr Abbott Larry on February 2nd and Mr. Charles Olmsted on February 27th.

At the ceremonies, Mr. Larry and Mr. Olmsted have planted a Purple Queen's Flowers Tree by themselves and expressed their happiness towards this meaningful campaign.

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This Valentine's Day, couples were treated to a seductive and sumptuous seafood dinner buffet, taking place in the luxurious ambience of the Gallery restaurant of the resort.

Furama Resort Danang introduced a spectacular 50% off on "All-you-can-eat" Seafood Dinner Buffet (the most-favorite seafood market in town) to all gentlemen coming with their loved one, at only 444,000 VND ++/gentleman,  888,000 VND ++/his sweetheart; 588,000 VND ++/child (4-12 years old).

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New Don Cipriani’s menu from new Italian Chef

A new menu at our Italian Restaurant, Don Cipriani's, is going to blow you away with its very distinguished new and amazingly tasteful and truly Italian dishes. These dishes will transform our tastes of the Italian kitchen usually famous for its pizzas & pastas or gelatis, etc. Here is just a glimpse of our new Italian Chef "Andrea's" creations:

The traditional salad with octopus has been transformed into a new signature dish under the creative hands of Chef Andrea. Freshly caught octopus is soaked in wheat flour before cooking which makes the dish more crispy and enhances its taste of freshness. La Parmigiana di Melanzane is also a pure dish with fried eggplants au gratin, cooked in the oven combined with tomato, mozzarella and parmesan cheese. Chef Andrea keeps the same classic Mediterranean ingredient, which is one of the most common and traditional dishes in the Italian cuisine, but gives a different interpretation to the customers who enjoy the contrast feeling including the  Parmesan cheese IceCream, or Parmigiana di Melanzane con Gelato like our Italian friends would say.

The true spirit of Italian cuisine reflected through each dish of the new menu clearly shows  the enthusiasm of Chef Andrea, whose major was not on cooking when he was at university. He fell in love with cooking. He traveled, worked and learned in Italy, China, Ireland and Vietnam to develop his skills as well as nurture his passion for cooking. Keeping the tradition and adding something new to make signature dishes is what Chef Andrea aims to do. The interesting smell of truly Italian food would come to guests' tongue, familiar but new, traditional but a breakthrough with a new approach – that what the new menu at Don Cipriani's restaurant brings to its customers.

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