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44 well-appointed rooms and villas are set into the native shrubland, each unique and hidden away from the beach
HONG KONG – Mango Bay, Phu Quoc Island’s pioneering eco-friendly resort, celebrates its 15th anniversary this autumn.
The 20-hectare property is highly regarded as the epitome of Vietnamese barefoot luxury – a relaxed and comforting environment that interacts fluidly with the surrounding land and seascapes.
Boasting 1km of beachfront, the ethos of Mango Bay is to provide a premium experience that coexists with nature.
44 well-appointed rooms and villas are set into the native shrubland, each unique and hidden away from the beach. Built either with rammed earth or acacia, the colour and the materials enable the accommodations to merge seamlessly with the surrounding land.
Set amongst local flora—tropical almond, acacia, ficus and fishtail palms —guests’ accommodation looks out onto the sea, benefiting from the inimitable sound of the waves lapping upon the shore; an idyllic soundtrack against which to while away the afternoon and drift into a peaceful night’s sleep.
Besides regal four-poster beds swathed in romantic mosquito nets, guests enjoy natural wood or terracotta- floors, banana-leaf rooves, shuttered windows and rustic yet comfortable wooden furniture. Signature outdoor showers make for the ultimate tropical experience and, despite the lack of a roof, offer complete privacy.
The concept of privacy continues with the deliberate distance of eight to twelve metres between each bungalow, guaranteeing peace and solitude for every guest.
The Veranda Rooms represent the resort’s original accommodation and are perfect for the single traveler or couples, as are the Plantation Bungalows.
The Rammed Earth Bungalows are suitable for families as are the Plantation Bungalows, Reef Houses and the palatial Bay View Villas. Each bungalow and living space is unique.
The Bay View Villas take the Mango Bay experience to another level with a state of the art, eco-friendly air conditioning system – this luxury will soon be extended to the entire property.
Mango Bay’s renowned food and beverage offering makes it a destination of choice for guests and non-guests alike. Set on a small rocky promontory that separates the property’s two beaches, The Restaurant has a fan-cooled interior area and impressive outdoor wooden deck overlooking the sea. For sunsets, or for a place to eat under the stars, its location and ambience are unrivalled.
Veteran Chef Moon sources the ingredients from her south east Asian menu, with an obvious emphasis on Vietnamese cuisine, from Phu Quoc and the rest of Vietnam as much as possible. Guests enjoy Vietnamese street food favourites such as Pho Bo, beef noodle soup, and Cha Ca La Vong, pan-fried fish with turmeric and fresh dill as well as sophisticated options such as Seafood tagliatelle.
For great cocktails and views over the beach and the sea, the Beach Bar at the northern end of the resort is the perfect venue. Open-air dining combines with good music for the perfect dinner under the stars.
Mango Bay Resort provides a range of activities via the hotel’s dedicated Activity Centre as well as complimentary yoga and tai chi classes throughout the week. Excursions can be arranged via the resort concierge or guests can choose to relax with a treatment such as the Mango Bay Signature Massage, an 80-minute deep tissue massage using premium aromatherapy oils, at the Mango Bay Spa.
Gusts will attest that Mango Bay is the ultimate eco-friendly with the service and comfort of a five-star resort.
Vicky is the co-founder of TravelDailyNews Media Network where she is the Editor-in Chief. She is also responsible for the daily operation and the financial policy. She holds a Bachelor's degree in Tourism Business Administration from the Technical University of Athens and a Master in Business Administration (MBA) from the University of Wales. She has many years of both academic and industrial experience within the travel industry. She has written/edited numerous articles in various tourism magazines.
