The bed: Luxurious and comfortable, and made even better by the view straight out to the ocean.
Toiletries: Happily, all were in refillable containers.
Food and drink: With freshly baked bread and pastries, fresh squeezed juices, cheese, cold meats, a Pho station, house-made cereals and of course all the Western staples — and our introduction to Vietnamese coffee, poured cold over ice and served with condensed milk — breakfast was more than enough to keep us going for the day. We also sampled Seafood Market night where you select live fish from tanks inside the restaurant before waiting with an icy cold local beer or a Nam Hai signature cocktail for the chef to prepare it. Sadly the stingray, a local delicacy, wasn't available the night we went. The poolside restaurant has an excellent selection of Western food and hands out cones of coconut sorbet.
Bathroom: Huge, with a double vanity and two dressing rooms, a separate shower and toilet. There was also a very private and high pressure outdoor shower and a huge bath.
Noise: Tropical birds and waves.
Exercise facilities: Where do I start? A 6am guided bike ride through rice paddy fields and villages; a variety of yoga disciplines including anti gravity yoga which provides a complete physical reset. A huge gym, sauna and steam room, water sports from the beach and two olympic size pools for swimming laps, or just floating. There are also tennis courts, and jogging and walking maps are provided.
The Spa: It's made up of individual treatment villas "floating" out across a pond filled with lotus flowers and lilies. Each spa treatment starts with the therapist using crystal sound healing bowls to "reset" your vibrations. I fell asleep, so there must be something in it. A fusion of the best in Western luxury with Vietnamese culture and traditions.
Other: We spent a morning at the Nam Hai Cooking Academy. After a trip to the local markets in Hoi An to select and learn about local produce, we were back on site to create Vietnamese dishes. My favourites were the Pomelo Seafood salad and grouper cooked in banana leaf. Bursting with traditional flavours of lemongrass, chilli, basil and ginger, these dishes showed even an amateur Kiwi cook can create Vietnamese-inspired magic.
Online: fourseasons.com/hoian
Perfect for: Everyone. Nam Hai is a wonderful example of how a five star resort can offer luxury accommodation while putting local culture at the heart of what they do.