Slipper Lobster Bisque: When the Local Sea Speaks in the Language of Fine Dining

There are dishes that arrive at the table softly, like a whisper from the ocean. They do not seek attention yet draw it in through restraint and balance. At LAVA, InterContinental Phu Quoc’s signature restaurant, beneath an intricate bamboo structure designed by architect Võ Trọng Nghĩa, Chef Dương Quốc Dũng presents his Slipper Lobster Bisque, a dish that mirrors both his journey and his philosophy.

Raised in a farming family in Central Vietnam, chef Dũng’s upbringing resulted in a deep respect for the innate characteristics of local ingredients, which extends to those not only from the land but also from the sea.

His skills and approach, honed working in international kitchens with chefs from diverse backgrounds, are reflected in his interpretation of the French bisque. The slipper lobster (tôm mũ ni), native to Phú Quốc, is chosen for its fresh sweetness and firm texture. Instead of boiling or steaming, the meat is cooked sous vide at 55–58°C to preserve flavour and moisture. Crustacean shells are roasted and slow-simmered, then a portion of the broth is reduced and combined with local sim wine to form a delicate jelly, introducing a gentle, tannic finish. A touch of dill purée brings herbal freshness.

When guests taste the bisque, they encounter a velvety structure with layered depth, softened by Asian sensibility. Pieces of lobster remain intact, offering contrast within the smoothness. It is a dish of precision, but also one of warmth. “I wanted to show that daily seafood from the local market can enter an international fine dining space if we know how to honour it through modern craftsmanship,” Chef Dũng shared.

At LAVA, where the sea is never far from view, the bisque finds its most natural expression. Here, where the rhythm of the waves meets the quiet precision of the kitchen, the ocean speaks gently through the hands of the chef.