TIA Wellness Resort’s New Wellness-Focused Menu at Ocean Bistro Celebrates Sea and Soul

DA NANG, Vietnam - From Probiotic Power Bowls to Prawn Spring Rolls, Pho to Pulled “Pork” Mushroom Burgers, the new all day dining menu at TIA Wellness Resort’s Ocean Bistro balances creative plant-based cuisine with fresh ocean-caught bounty, while staying true to an overall culinary wellness philosophy that prioritises nutritious, flavorful and real food.

The revamped menu, which launched this month, is a complete overhaul of the previous offering, with new menu items accounting for 80% of the menu.

Each dish is given a wellness rating on the menu under the resort’s ‘Eat Light, Feel Bright’ philosophy, so guests can make informed decisions when choosing their meal. The scale ranges from 1-10, with most dishes scoring under five.

Lighter dishes include a number of the plant-based and seafood options, such as the Probiotic Power Bowl in the new Vitality Bowls section, a gut-nourishing blend of tempeh, brown rice, beets, cauliflower, rocket, pickled capsicum, cabbage, walnuts and cucumber pickles; and Banh Mi Chay, a vegan version of Banh Mi that uses a mushroom pate and sauteed shiitakes, among other vegetables.

“We believe that wellness is about balance and not about being restrictive,” explained Ramon Imper, general manager of TIA Wellness Resort. “With that in mind, we also offer more indulgent menu items that still use the best ingredients and whole foods.”

Examples of dishes that fall on the higher end of the scale include artisan beef burgers.

The new menu also balances western additions, such as the creative power burgers including a Prawn Charcoal Burger and a selection of pasta dishes, along with local Vietnamese favorites. The Soulful Noodles selection includes Cao Lau, in a pork or plant-based version.

“All our soulful Vietnamese noodle dishes are available in plant-based options,” added Ramon. “When designing our menus it was important to us that those who follow a plant-based diet were able to taste the traditional and famous flavors of Vietnam. We have put a lot of thought and effort into our vegan offerings.”

A range of tapas style dishes, ideal for sharing, have been added from the Wholesome Bites section of the menu to Seafood Nibbles, with choices like calamari and scallops. There is also an Elemental Grill section including lobster and squid.

Sweet endings include a Coconut Sundae with coconut nice cream and fresh tropical fruits, and a Salted Peanut Butter Bar. All dishes have no added sugar and instead draw their sweetness from natural sources.

Prices range from VND 95,000 – VND 890,000 with the average cost of dinner for two at VND 1,400,000.

There are a range of new set menus, including one featuring Vietnamese favorites, and new ocean-inspired special daily dishes.

TIA Wellness Resort was also recognized this month in Condé Nast Traveler’s annual Readers’ Choice Awards as the #6 Best Destination Spa Resorts in the world.

Situated along the picturesque coastline of Da Nang, TIA Wellness Resort offers all-encompassing wellness, rather than just relaxation, out of a resort stay. The oceanfront oasis has a tailored wellbeing approach, based on each guest’s needs. Holistic offerings range from wellness-inclusive stays, with two treatments included per night, to creating personalized retreat programs inclusive of wellness cuisine.

For more information visit: https://tiawellnessresort.com/

TIA Wellness Resort Launches New Health Elixir Menu For Increased Wellbeing

Da Nang, VIETNAM – Resorts may revamp their drink menus from time-to-time but few undertake a complete overhaul like TIA Wellness Resort has. Using science-based research and looking at several essential pillars of health – vitamins, proteins, gut health, and stress reduction – the TIA team have created a menu where every drink packs a wellbeing punch.

From microbiome-focused elixirs like Matcha Soda with spirulina, to collagen peptide boosters such as Collagen Colada, a blend of coconut, pineapple and collagen, along with mind calming offerings like Lavender Reishi Latte, there are drink options for all moods and mindsets.

“We’ve crafted an extensive beverage selection where each drink is like an internal spa treatment,” explained TIA Wellness Resort’s general manager, Ramon Imper.

Two dozen new smoothies, juices, elixirs, and cafe-style drinks have been designed for the menu. The first category, Vitamin and Nutrient Juice Blends, was created with immunity, energy and replenishment in mind. Examples include Blueberry, Apple, Lemon, Honey & Acai to combat fatigue, and Cucumber, Kale, Green Apple, Celery, Lime, Ginger and Spirulina for an alkalizing and energizing refreshment.

Gut Health Elixirs include Apple Cider Vinegar Lemonade for a tangy digestive fix and Peppermint Soda which also incorporates pea flower for a drink that is calming for the stomach. Protein-packed smoothies each contain 20 grams of protein per drink and use gluten-free protein powders made from all natural ingredients such as green peas, chickpeas, lentils, sweet potato, seeds and green beans. The powders are incorporated into flavorful drinks like a smoothie of Mango, Cashew Butter, Turmeric, and Almond Milk.

Collagen enhanced beverages include 15 grams of collagen. Drink options include cozy sips like a Collagen Chai Latte with coconut milk, dates, cinnamon, ginger, cardamom, nutmeg, cloves and collagen. Mind calming drinks look to reishi mushrooms, recognized for their ability to reduce anxiety and improve mood, and ashwagandha, which has been shown to reduce stress and anxiety. TIA’s Beetroot Moon Milk is an infusion of beetroot powder, ashwagandha root, almond milk and honey.

“Our gut is known as our second brain. There’s a strong connection between the two,” explained Ramon. “Just as the food we eat impacts the connection, so does what we drink.”

“With every sip, why not opt for something that will enhance your wellbeing?” he added. That’s what we hope our guests will do. It’s an easy and delicious way to help improve our health.”

Along with the health-enriched blends, and as more guests opt for non-alcoholic drinks, the mocktail menu has also been reimagined.

The new drink menu is available to all guests with drinks ranging in price from VND 105,000 – VND 180,000 (approx USD 4-7) each. A selection of drinks are also being incorporated in the menu for TIA’s Body & Mind Cleanse, one of the resort’s private retreats.

Body & Mind Cleanse, launched last year, is a retreat that is offered year round and embraces nourishing raw food cuisine, detox therapies, and holistic wellbeing practices from sound healing to private yoga sessions so guests can detox and release toxins from the body, while also improving vitality. A key element of the new package is intermittent fasting, a practice where all the food consumed in a day is eaten during an eight-hour window. When the fast is broken guests follow a plant-based raw food and drink meal plan.

“Our new beverage offerings are one more way we can help our guests on their wellness journey,” added Ramon.

For more information visit: https://tiawellnessresort.com/

Eat Light, Feel Bright at a Vietnamese Wellness Resort that Elevates Healthy Cuisine TIA Wellness Resort offers multiple F&B initiatives for guests’ wellbeing

DA NANG, Vietnam – While holidays are often associated with overindulgence – especially when it comes to meals – TIA Wellness Resort in Vietnam is rewriting the narrative on what it means to eat healthy while on vacation. TIA’s food concept, Eat Light, Feel Bright, along with a host of wellness initiatives, from a creative F&B offering that emphasizes plant-based cuisine to the launch of healthy cooking classes, are helping guests make nourishing decisions.

The overall concept, Eat Light, Feel Bright, is rooted in eating natural, real food and the science behind its benefits. Healthy alternatives for certain ingredients and cooking methods are an essential component. The culinary team avoids white flour and white sugar and focuses on fresh produce and nutrient-rich whole grains and brown rice. The resort uses a scaling system for each dish, so guests can gauge how a meal choice may make them feel. Each menu item is scored and meals with a score of five or less points are considered light.

“This visual reminder helps guests to make better food choices and as a result still feel satisfied but also feel more vibrant and not heavy or sluggish,” explained Ramon Imper, general manager of the oceanfront resort.

Retreat-inclusive guests follow a plant-based meal plan, where the multi-course meals vary in size over the course of the day. The biggest meal of the day is the first and guests can choose from such a la carte options as the Green Breakfast, a balanced serving of tofu scramble, avocado, sautéed spinach, pickled cucumber, roasted chickpeas and crispy shallots or a Protein Smoothie Bowl, a tasty blend of banana, papaya, dragon fruit, and nut and seed butters; or take in the unique buffet at the main restaurant, The Dining Room. Approximately half of what is on offer is suitable for vegetarians. TIA also offers customized, detox and regenerative meal plans.

“We never want our menus to feel restrictive,” added Ramon. “We want to create inventive, flavorful, and delicious cuisine that shows how fun healthy eating can be and how much your mind and body will thank you for it.”

Guests of the wellness-focused property who are not following a particular retreat program are encouraged to consider choices through the Eat Light, Feel Bright ranking system. For example, a Banana Blossom Salad, packed with grilled shiitake mushrooms, carrots, onion, peanuts and seasoned with chili and basil ranks as a two on the scale, while a tender pork belly dish cooked in a clay pot with shallots, salted caramel sauce, and served with steamed rice, comes in at a ranking of six. Desserts are also ranked, and the resort has rolled out a fully plant-based and sugar free dessert menu at the Ocean Bistro, one of the property’s dining outlets near the waterfront.

“We want healthy food choices to be something that is sustainable for our guests,” said Ramon. “That’s why we have a completely organic and biodynamic wine list and why we’re not a fully vegan resort. We want to inspire our guests to eat healthy, not dictate it, and we want that inspiration to continue long after they leave our property.”

To help do this TIA also recently launched healthy cooking classes, arming guests with the know-how to continue on their healthy eating path after the vacation ends. TIA offers two cooking class options: Signature Wellness Breakfast and Vietnamese Favorites. The fully plant-based breakfast cooking class covers a selection of popular dishes from the property’s abundant morning buffet, such as a tropical smoothie bowl, lemon and poppy bliss balls, coconut granola, cashew cheese and vegan pate. Guests can choose three to create during the one-hour long class. Vietnamese Favorites introduces popular dishes with TIA’s wellness spin, such as spring rolls and Vietnamese pancakes, and participants have the choice to go plant-based or include meat and seafood in their creations. Classes start at VND 950,000++ per person.

For more information on visit: https://tiawellnessresort.com/nourish/