Four Seasons The Nam Hai is part of the Leading Hotels of the World (LHW), one of the largest luxury hotel collections in the world comprising more than 430 of the world's finest hotels, resorts and spas in 80 countries. In Vietnam, there are only 2 LHW establishments, the Reverie Saigon in Ho Chi Minh city and the Nam Hai in Hoi An.

Not far from the perfection!

Whilst a little expensive you get what you pay for and in the case "Heavenly location" overlooking the beach. Since the resort is very large there is a complimentary electric shuttle service from and to any point within the compound.
We have been lucky enough to visit some beautiful hotels over the years. But Four Seasons the Nam Hai in Hoi An is in a league of it's own. And by far the most exquisite and perfect hotel we have ever been to.
Bedrooms are splendid and spacious with an impressive view on the beach. The design is stylish, gorgeous dark wood interior with every design detail finished to perfection. Sofas are comfortable. Small additions like local exotic fruits were put in our room every single day. We can't say it was clean, it was immaculate. Don't try to look for dust and other impurities, you won't find it. Majordome can be provided to serve your dinner in your villa.

The pool area is also spectacular, water is clear and warm, the view is magic. We really appreciated the kindness of the staff, very attentive bringing water, towels and snacks.

All the staff is very helpful and service was so efficient you will not need to ask for anything twice. As experts, we often complain about bad service, bad staff attitudes or even lack of skills, but at The Nam Hai, we don't have any comment to make, it's the first time! it seems that all the staff is well trained, we felt like king and queen...

The Restaurant offers Vietnamese and fusion dining experiences in chic surroundings with a design rooted deep in South East Asian tradition. Nam Hai lost a few points not because of the presentation or even the decoration, nice and clean but about the prices at the Restaurant, too expensive for the service offered.

Probably the chef, Richard Wilson who worked in Thailand, Korea, Malaysia, Oman could make excuses that he imports many products from other countries, oysters are from Canada. the beef to prepare the carpaccio or the tendeerloin Rossini is from Australia, the lamb from New Zealand, that he cultivates an organic garden to provide fresh herbs and vegetables... yes may be, but he forgot one thing, in Vietnam, even in a luxury establishment, the value for money has to be truthful. And customers don't expect to find London prices in Hoi An.

Many clients hesitate to come to the Restaurant just by reading the menus. It's a great shame because quality is au rendez vous with a touch of originality.