With an emphasis on natural produce, cuisine is becoming key to the Vietnamese spa experience Vietnamese cuisine is naturally healthy. While rice forms the staple, vegetables and herbs accompany virtually every meal. Fertile soil in the Mekong Delta means an abundant supply of fruit, vegetables and herbs, and certain areas such as the central highlands of Dalat remain faithful to the organic concept of fresh produce. While the tourism industry in Vietnam is booming, the spa industry is still in its infancy, and spa cuisine is barely beyond the conception stage. Nevertheless the potential offered by the country's indigenous and organically produced herbs, plants, flowers and fruit has been noted and, as the industry grows, spa cuisine looks set to become an integral part of the experience. One of the initiators of spa cuisine in recent years is the Six Senses Spa group. Its philosophy is to nurture the five senses and elevate them - to the sixth sense. Six Senses Spa treatments build on the foundation of sight, sound and touch through design, location and the skill of the therapists. The sense of smell is teased with the aroma of fresh herbs used in the spa area, and spa menus at its established properties list juices and teas that alter the body's qi (energy). The Six Senses Spa at Evason Hideaway at Ana Mandara will have its own garden with fresh produce for use in treatments and in the spa cuisine that complements the therapies. One of the areas it is focusing on is the development of herbal teas. Its sister property, the Ana Mandara Resort, hopes to add a selection of cuisines to its spa menu later this year also making use of the fresh produce. Later this year the group will open a third property in Dalat. Taking advantage of its location, a spa cuisine menu is being developed and will be an important part of the spa experience. Meanwhile guests can satiate their appetites with a meal at any of the group's restaurants. The key to all their menus is fresh produce. Each resort cultivates its own herb and vegetable garden, and produce is boosted with daily supplies from markets. Fresh seafood is a daily addition to the menu but always an element of surprise according to the catch of the day. Both resorts make their own bread and pastries and offer traditional Vietnamese dishes as well as international cuisines. The remote location of the Evason Hideaway means chef de cuisine Erik Gremmer faces daily challenges with supplies and deliveries. But despite the logistical problems in the kitchen, guests are treated to a varied menu each day. On the mainland and closer to Nha Trang market, Ana Mandara chef David Thai offers a different theme each evening at the Beach restaurant, from traditional Vietnamese street market food to Mediterranean and seafood buffets. The Pavilion restaurant overlooking the beach offers an a la carte menu of regional dishes inspired by the home cooking of chef David's mother.