The story
In a quiet corner of Da Nang’s Son Tra district, beneath the shadow of the mountain known as “Fairy Landing”, The Temptation occupies a space that feels both secluded and welcoming. Its courtyard gardens shade a dining room that seats 70 in air-conditioned, graceful comfort.
The restaurant is the work of Chef La Thua An, a Vietnamese-born chef who left Huế for France at age six. He began cooking Cantonese dishes in his family’s restaurant at 13, later studied at Auguste Escoffier culinary school, and refined his craft in luxury resorts from New Caledonia to St Maarten. When he returned to Vietnam in 2008, he worked at top resort restaurants before opening his own place in 2018. The Temptation is his canvas.
The menu here is French cuisine, but it is a French cuisine that speaks with a Vietnamese accent. Ingredients and techniques from both traditions meet in dishes like pan-fried duck foie gras with honey truffle and crunchy nuts, paired with a salad of green mango and melon, spiced duck breast, rhubarb chutney, and a passion fruit nuoc mam dressing. Oysters arrive three ways: natural with shallot vinegar, with pickled samphire and sea shrimp nuoc mam sauce, or poached with horseradish and soy. A dessert called The Temptation Forbidden Apple is shaped like the fruit itself, stuffed with sautéed apple and liquor, sparkling wine mousse, and peach sorbet.
The wine list is a curated collection from renowned vineyards around the world. There are also hand-crafted cocktails, beer, and soft drinks.
The Temptation has been selected by the Michelin Guide for Da Nang in 2024 and 2025, and also holds a Gourmet Vietnam Award for excellence in French cuisine. The recognition reflects what Chef An has built: a restaurant where the precision of haute cuisine meets the freshness and piquancy of Vietnam, and where the result is something worth traveling for.
Recognition
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