Phú Quốc
Island · Phu Quoc
Phu Quoc, Kien Giang, Vietnam
"When Angie Hong opened Thanh Binh in 1993, she put the Cabramatta neighborhood on the map with her landmark Vietnamese restaurant. Although she stopped running the kitchen in 2005, her legacy continues today at Phu Quoc, a restaurant started by Be Le, her former head chef at Thanh Binh. The spring rolls at Phu Quoc attract weekend queues; Hong explains their extra-thick, glossy, ultra-crunchy pastry is only achievable with a style of rice paper that’s especially hard to find. Podcaster and food writer Andrew Levins is another fan, describing Phu Quoc’s spring rolls as the best in Australia. Best for: An appetizer before Levins’s Cabramatta Happy Meal, which includes roast chicken banh mi from KK Bakery and a bracing glug of sugarcane juice from Thu Phung N." - Lee Tran Lam
"The island is singled out as a lower-cost, less-crowded beach alternative in Southeast Asia; as an expert notes, "which makes it a great option for those looking for an affordable way to avoid the crowds," (Jess Heuermann). Travelers should factor in connecting flights from hubs such as Ho Chi Minh City, Hanoi, or Seoul to the island's international airport (PQC), but once there accommodation rates tend to be on the lower end: a highly rated beachfront resort can start around $80 per night, while well-regarded luxury properties can be found for about $300. An editor at T+L praised one luxury property, adding that "The property is so beautiful you might have to talk yourself out of just staying on-site." - Lydia Mansel Lydia Mansel Lydia Mansel is a writer with more than eight years of experience editing and writing for both brands and online publications—with a particular focus on travel, fashion, and lifestyle. She’s also the founder of the travel site justpacked.com. Travel + Leisure Editorial Guidelines
"An island known for its palm-lined beaches and resorts."
"An island near Cambodia where the author's parents met, it serves as a central source of seafood traditions and family memory in the book: a dedicated chapter gathers coastal recipes that reflect the island's bounty and the author's ancestral ties — his father worked as a fisherman and his mother came from a family of fish-sauce makers. Those dishes are used to preserve culinary history while illustrating an immigrant approach to sustainability and technique, from honoring seafood-forward flavors to working with less-common cuts and learning how to break down fish." - Bettina Makalintal
"An emerging island destination prized for its understated tranquility despite growing tourism; visitors can still find serene beaches alongside high-end resorts — including ultra-luxe properties with rooftop infinity pools and private-pool suites — making it appealing for both relaxation and indulgence." - Travel + Leisure Editors
