MÙA, which means seasons, is situated a little further down the lane past the first open field of allotments in Tra Que Village. It’s an airy, conservatory-like space which boasts glass doors that open up onto a tranquil pond.

In the eatery, chef Tru Lang serves modern cuisine with a sustainable mindset that tells the story of the best Vietnamese ingredients on offer.

Since MÙA opened to the public back in 2020, he’s been rescuing clementines for their sweet juice and making sparkling sodas from locally-grown hibiscus rosellas, reported Cntraveller.in.

Rêu is a three-minute walk further on from MÙA, located right on the edge of the village where it looks back across the fork of the Thu Bon river towards the lights of the resorts and homestays that line the lanes that run parallel to the beach.

While MÙA is an insouciant conservatory space, Rêu, which opened in 2022, is an atmospheric recreation of the Ancient Town, only here it’s transplanted into a tranquil village setting, the article describe.

At night, travelers are able to ride a motorbike through the cross-crossing farmers paths towards the mouth of the river until travelers find TOK glowing warmly like a tropical oasis. James Lander, and his friends Katie and Chef Long, opened TOK.

Cntraveller.in noted that the produce was both local and fresh–crunchy okra, fragrant jasmine rice, free range chickens, and whatever catch came in from Cham Island.

Chef Long tends to add sweet soy, rambutan honey, and pickled shallots to the okra and glaze the chickens in a caramel fish sauce before serving them with pickled cucumber and cilantro. They called their pop-up restaurant the takeover kitchen, or TOK. for short.