The Art of Saying Just Enough: Peter Ye, Resort Manager, The Anam Mui Ne

How thoughtful menu language can create desire, communicate place, and leave room for the story to unfold at the table

How do you translate your culinary vision into the language and design of a menu?

I begin by defining the story the menu is meant to tell. At The Anam, Lang Viet Restaurant & Bar menus should reflect the resort’s commitment to authentic Vietnamese hospitality, locally sourced ingredients, timeless elegance, and a strong sense of place. The language should be refined yet accessible, while the design should naturally guide guests towards our signature and high-value dishes.

I work closely with the Executive Chef, Food & Beverage, Marketing, and Operations teams to ensure the menu balances culinary creativity with commercial performance. Every element—from the descriptions to the layout.

Finally, I believe menus should continuously evolve. By reviewing guest feedback, menu engineering, and sales performance, we can refine our offerings to enhance the guest experience, improve operational efficiency, and maximize profitability.

How much does the story behind a dish influence how you describe it on the menu?

The story behind a dish is important because it helps create a connection with the guest. However, I believe the menu should remain clear and easy to read. The description should briefly highlight what makes the dish special, such as local ingredients, Vietnamese heritage, or the chef’s inspiration, without being too long.

The deeper story can then be shared by our service team. This creates a more personal dining experience while keeping the menu elegant and easy to navigate. Together, the menu and our associates help bring The Anam’s commitment to authentic hospitality and quality cuisine to life.

What’s the right amount of narrative — when does menu language become too much, or not enough?

I believe the right balance is to be informative without overwhelming the guest. If a description is too brief, it doesn’t create interest or communicate what makes the dish unique. If it’s too detailed, guests may stop reading altogether.

My approach is to keep menu descriptions concise while highlighting one or two distinctive elements, such as a premium ingredient, a local influence, or a unique cooking technique. The menu should spark curiosity, while our service team provides the deeper story. This keeps the menu elegant, easy to navigate, and aligned with The Anam’s luxury dining experience.

How do you write menu descriptions that create desire without overpromising?

I believe menu descriptions should be honest, appealing, and authentic. They should highlight the quality of the ingredients, the cooking method, or what makes the dish unique, without using exaggerated language or making promises the experience cannot deliver.

For me, the menu sets expectations. If the description accurately reflects what arrives at the table, guests are more likely to be satisfied and trust the brand. At The Anam, that means using refined, elegant language that creates anticipation while remaining genuine and true to the dining experience.

How do you balance celebrating local or seasonal ingredients with maintaining guest familiarity?

I believe the key is finding the right balance between discovery and comfort. Local and seasonal ingredients give guests an authentic taste of the destination and support local producers, while familiar dishes provide confidence and meet the expectations of international travellers.

My approach is to incorporate local ingredients and Vietnamese flavours into both traditional and familiar dishes, allowing guests to experience something unique without feeling outside their comfort zone. This enables The Anam to showcase the best of the destination while ensuring the menu remains approachable, memorable, and appealing to a wide range of guests.

Is there a dish on your current menu that you're particularly proud of — and how did it find its way there?

As one of our signature dining experiences is the Vietnamese Market Favourites buffet, there are many dishes I am proud of. However, one that stands out to me is Bánh căn.

While its exact origins are uncertain, Bánh căn is widely believed to have originated from the Cham people. This is particularly meaningful in Mui Ne, where the Cham civilisation has a rich history dating back more than a thousand years.

I believe this dish perfectly represents the destination through storytelling. It allows guests to experience not only authentic Vietnamese flavours but also the cultural heritage of the region. For me, that’s what makes a menu truly memorable—it connects great food with a genuine sense of place, creating an experience that is unique to The Anam.

How do you decide what makes it onto the menu — and what doesn’t, no matter how good it tastes?

Taste is essential, but it is only one factor in deciding whether a dish belongs on the menu. Every dish must also align with the resort’s brand, meet guest expectations, be operationally consistent, and contribute to the overall commercial performance of the restaurant.

When evaluating a dish, I look at its quality, presentation, food cost, preparation time, consistency, and popularity with guests. If a dish tastes excellent but cannot be executed consistently, doesn’t fit the concept, or doesn’t add value to the guest experience, it may not be the right choice. A successful menu is one where every dish earns its place by delivering both an exceptional guest experience and strong business results.