Culinary Experiences
Indulge in our seasonal one-of-a-kind culinary menu, designed to delight your senses with every taste.
WelcomeEnliven your taste with unique culinary experiences at The Field Restaurant.
The Field Restaurant offers unique culinary adventures rooted in local ingredients and indigenous values.
Duck house
- Straw roofed-Quang Nam style wooden house
- Floor area: 160 m2
- Capacity: up to 100 guests
Bar Area
- Floor area: 70m2
- Capacity: up to 50 guests
Buffalo House
- Straw Roofed-Wooden structure dining area
- Floor area: 27m2
- Capacity: up to 24 guests
Grass Backyard
- Floor area: 500m2
- Capacity: up to 150 guests
Culinary ExpriencesA much anticipating robust culinary journey awaits you
Dining on the Rice Paddy
This option might offer you a “once in a lifetime” experience. The dining platform is set up on the surface of the rice field with on-site cooking stations to ensure you will use all your senses to explore the freshly prepared dishes with the concept of Garden to Table.
Our food concept is created to leave the least of the carbon footprint while enjoying our creative dishes.
Experience rice's journey from grain to regale
Imagining yourself surrounded in a natural setting of Hoi An rural environment with your favourite drinks while the sun goes down. The raft is pulled out into the middle of “Do” River after your arrival.
The dinner is prepared on-site by utilising the daily harvested vegetable from our naturally organic garden. The menu aims to minimise our negative impact on the environtment, yet to give you whats best of the local delicacy.
Our food conceptGarden to Table - ECO not EGO!
“We don’t need a handful of people doing zero waste perfectly. We need millions of people doing it imperfectly”
Anne Marie Bonneau
What sets it apart?
- Zero waste approach
- Applying circular economy in food production
- No imported ingredients
- Locally sourced ingredients
- Integration of indigenous & medicinal plants into the menu
- Creativity to utilize the most possible of the ingredients and for any discarded parts, being returned to feed the soil in our naturally organic garden
From Organic ingredients to Delectable dishes
The Field restaurant menu is created following the principles of sustainability concept. It reflects our mission that is to share our experiences and spread these values to all customers, staff and the local community towards preserving indigenous culture and protecting the diversity and beauty of the natural environment.
The food we serve is considered with the whole life cycle approach; the dishes are created based on the principles of minimising any negative impact on the environment such as utilising local ingredients from the closest possible sources or harvested daily from our garden.
The whole operation of The Field restaurant has been transformed to support such food concept, as well as to reflect the waste hierarchy in all departments and procedures. We redesign, refuse, reduce, reuse and recycle what we can. We also partner with community groups and social enterprises who bring in solutions for sustainable waste management in Hoi An city.
Back-to-Basic Gardening
EMIC is driven by a deep-rooted commitment to challenge the norms and embrace an ultimate purpose - Pave the way for a Sustainable Hoi An.
ECO not EGO!
- Applying sustainable & natural agriculture and forest garden principles to pursuit circular economy in order to regenerate the surrounding environments.
- Setting up a natural ecosystem and biodiversity within the garden-microclimate.
- More than 350 different seasonal, medicinal and indigenous plants.
- Products & service development based on “Ecological foundation”.
- Fair share with the local community, environment.
- Internal and external stakeholders empowerment (staff, neighbourhood and local communities, suppliers, customers)
- Internal and external stakeholders empowerment (staff, neighbourhood and local communities, suppliers, customers)
Zero waste approach cooking experience
Cooking is more than preparing and turning raw ingredients into edible food. Cooking is to have a relationship with the ingredients, the food, the people we love and care for. This cooking program is a way to connect between the growers and the Nature that give us their hard work results. The Field Restaurant would like to promote for the mindset and the practices of giving back by sharing the way we can cook mindfully and making the food that nurture our bodies and souls, and also to minimise any waste as much as possible.
In a special setting of a naturally organic garden at The Field Restaurant where the business is directed with zero waste approach, you will learn how to minimise as much as waste as possible in order to maintain the most basic activities in life: cooking & eating.
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