Duyen Ha Resort Cam Ranh

Breakfast was varied and well organized, and the staff were consistently kind, smiling, and quick to help. The pool and beach stayed uncrowded, so we could enjoy them at our own pace, and the resort grounds were peaceful with lovely views and well-kept facilities. We spent 3 nights and 4 days in a Garden Villa at Duyen Ha Resort Cam Ranh. It was spacious, clean, and well maintained, with a private outdoor area and greenery all around that made it easy to slow down and rest. We had a really relaxing stay and would consider coming back for another quiet break.

The Vietnamese food on the fullboard plan was really appetizing, and the staff made us feel welcome. Our room was right by the lake. The interior seemed a little old, but it was fine. I wasn’t keen on the local wine we were served that night. I like wine, but this one had a harsh, bland aftertaste. A smoother, more balanced option would be nice in the future. We had a wonderful, peaceful time at Duyen Ha Cam Ranh Resort. The beach and scenery were stunning, and I finally had time to relax and meditate. Everything felt great right through the end of our stay. Thanks to Duyen Ha resort for such a warm experience. We’ll be back soon.

Compared with my stay in 2018, the general service standard seems to have dropped noticeably. I’d give it 4, but there are too many quality issues. Service varies a lot between outlets, as if the teams are working toward different standards. That affects the guest experience and may mean missed F&B revenue too. High tea was inconsistent: I asked for a pot and sometimes got a cup, and at times the water was too cool to brew the tea properly. The Japanese restaurant and rooftop bar don’t have a proper wine list. That’s disappointing, and seems like a missed chance when guests ordering a substantial meal might also want wine. At the lobby bar, wine by the glass is available, but bottles can stay open for days because turnover is low, so the wine spoils. A consistent approach for packaged and non-packaged guests could help keep it fresh and reduce waste. Once, staff kindly offered sparkling wine by the glass even though it wasn’t on the menu, but the opened bottle was later left without anyone promoting it. Selling the remaining glasses would help avoid waste and give guests another option. The rooftop (sky) bar uses the same drinks and cocktail list as the Japanese restaurant. It doesn’t have its own rooftop or evening feel, and signature cocktails could help create one. At breakfast, the egg station struggled even outside busy hours. Scrambled eggs ran out without being replenished, sunny-side-up eggs were often undercooked, and omelets came with a fixed mix of vegetables unless we insisted on changes. The eggs were sometimes whisked with a spoon or spatula, which left their texture inconsistent. Staff English was limited enough that simple requests could be difficult without translation apps. There were lots of Russian-speaking guests, but no Russian-speaking manager available. During my 2018 stay, there were at least two, which made communication easier. Coffee cups often ran out and were replaced with paper cups, which doesn’t feel like a 5-star experience. Two coffee machines also seem barely enough outside peak periods, so queues could be a concern in high season. There are good things here too. The rooms have solid, high-quality woodwork furniture, and it’s clear they were built with excellent craftsmanship and attention to detail. The grounds are beautiful and calm, with ponds, small bridges, and plenty of greenery. The gym is modest but has the essentials and plenty of treadmills. There are tennis and pickleball courts, and the beginner golf course is a real highlight, a relaxed place for newcomers to practice at a reasonable cost. I told the lobby manager about the egg station and saw improvements the next day, including better organized omelet ingredients and a more structured flow. Management seemed willing to act on the feedback. The hotel has strong foundations and plenty of potential. Aligning service standards, training staff, and managing food and drinks more thoughtfully could bring the guest experience back in line with the high standard it once had.

The stay was great, and Thoa at reception made checkout especially easy. She already knew about me and kindly let me know she’d arranged a room for a late checkout. She was warm, professional, and genuinely sweet. The room was excellent, and I really appreciated her help.