Nestled in the crescent of a charming Vietnamese region, basking in the glory of secluded seas, Six Senses Ninh Van Bay stands firm, surrounded by the promising vegetation of it’s island inhabitation. We arrived just after sunrise, beaten and bruised from our 8 hour train journey from Ho Chi Minh city. We were greeted with warm smiles as we departed from our luggage and stepped into the private motor boat. We braved the splitting seas, traveling at what seemed like lightening speed through the morning abyss. Fifteen minutes later, we pulled up to a dock and were greeted by the hotel manager and our personal experience maker, Hon. Over the course of our few days at Six Senses, Hon knew everywhere we were & weren’t and conveniently popped up whenever we needed him. It was quite a phenomenal touch.
Beyond the romantic two-story beachfront villa, we pranced along the crescent coastline, watched the sun peek through the trees from our private plunge pool and ate to our hearts’ content at the buffet breakfast.
We got to sneak a peek at the hilltop and rock villas, both charming in their own rights. Perfectly suited for romantic getaways and honeymoons, Six Senses captivated me in a way that no other property has. Between the friendly staff, your own personal transportation & experience maker, epic spa experiences, comprehensive cooking classes, amazing bathrooms and their fresh garden & food, I never wanted to leave.
Its open air restaurant provided a culinary sanctuary for foodies and it’s beach offered vast views for those seeking oneness with nature. It felt like we were the only ones on the property. We occasionally ran into others, but the villas are built with your privacy in mind & unless in a public place, you were pretty much on your own.
The cornerstone of our Six Senses experience was the famous cooking class. I’ve never experienced anything quite like it. More impressive than the hundreds of fruits and vegetables in the resort garden could quite possibly be the fact that the resort is extremely self sustaining—they grow most of their produce and source food locally. After selecting our vegetables, we headed over to our demonstration table, where Chef began creating the most delicious juice I’ve ever tasted.
We start with peanut sauce before moving to delicately wrapped rolls, followed by our main courses. Under the Vietnamese sun, we were able to create a beautiful, nourishing and healthy four course meal.