Radisson Blu - Cam Ranh Bay Vietnam .

We have now had 3-4 days to become acquainted to this beautiful resort and the morning allowed a swim after breakfast then a walk around the capsules which are one room villas and then through the maze of 2 and 3 bedroom villas.

Ken then walked down and along the beach. There is a monumental task in maintaining all of the beauty. This is the shoulder season and is relatively quiet with occupancy at somewhere around 60% whereas it is almost 95% during the summer months and over the Christmas and January months. It is also very busy in March / April. We are told that the wet season will commence in likely 3-4 weeks and then each day will have afternoon thunderstorms and deluges.

There are a several golf courses of a professional standard within 5 km but Ken has decided that he doesn’t need to be out playing golf in the heat and humidity.

Dinner last night was a Hot Pot night , where you cooked your own food in a “Hot Pot” at your table. You arrive and the pot is heated to almost boiling temperature. You visit the buffet areas and select your meet of various types as well as a heap of vegetables, then put in the pot and watch therm cook. You then serve your self, it is simply fantastic food. Totally different to anything we have done before.

After we have had a salad of all mixed salad items and fruit, we sit down to eat the cooked contents. the Water in the pot has a strong taste of ginger, which is used in much of the Vietnamese cooking. Ken had tender lips, but the whole experience was sensational. we then had a mix of fruit and ice-cream for desserts as well as a mixture of=f small cakes. This was washed down with a variety of French Red wine, quite good , reasonably provided ,but to our surprise all wine is chilled.

We left the restaurant at 8.45pm.

Retired to sleep at 9.45pm believing that this has been a unique day.

Some of the Salad items. Really enjoyable and very fresh.