Regent Phu Quoc, recognized by the MICHELIN 2025 Key List, is set to host a distinctive Easter programme from April 3 to 12. Situated on the serene western coast of Phu Quoc, the resort is offering a series of curated experiences, including a chocolate collaboration, a Wagyu dinner, and wellness sessions, all designed for a restorative escape for guests.

The festivities will start with an exclusive partnership with Conspiracy Chocolate, a Hong Kong-based bean-to-bar maker, from April 3 to 6. Guests can enjoy immersive chocolate activities, such as truffle making and a bean-to-bar workshop, which showcase the journey of Vietnamese cacao from Đắk Lắk to a finished product.

On April 10 and 11, the resort’s Oku restaurant will present a six-course tasting menu featuring Satsuma Wagyu, known for its exquisite marbling and flavor, with a modern flair by Chef Andy Huynh.

A wellness program will run until April 10, led by holistic healthcare practitioner Angie Tourani, offering personalized sessions and discussions on physical and emotional well-being.

Easter Sunday will entertain younger guests with activities like an Egg Hunt and Bunny Olympics, inviting families to experience a season of renewal through culinary artistry and wellness on the peaceful shores of Phu Quoc.