How Billionaires Vacation in Asia's Cheapest Country!!

Key Concepts

Ultra Rich Vacation, Luxury Resorts in Vietnam, Four Seasons Resort, Buffet Breakfast, Villa Tour, In-Room Dining, Expensive Food Experiences, Regional Vietnamese Cuisine, Floating Breakfast, Villa Amenities, N Trang Lobster Thermidor, 72-Hour Short Ribs, Private Villa-Side Barbecue, A5 Wagyu, Cultural Appropriation in Food, Cost of Luxury Travel.

Breakfast at the Four Seasons

The video explores the experience of vacationing as an "ultra-rich" individual (defined as having a net worth over $30 million) at the Four Seasons Resort in Vietnam. The initial focus is on the buffet breakfast, which, while included in the $1,000+ per night room rate, is presented as an example of the luxury experience.

• Buffet Variety: The buffet boasts approximately 100 items, including grilled vegetables, a noodle station, a fruit section with tropical fruits like star apple, dragon fruit, jack fruit, mango, passion fruit, rambutan, and a bread and pastry section with croissants, pain au chocolat, and various desserts. Sparkling wine is also freely available.
• Regional Cuisine: The presenter highlights the availability of regional Vietnamese dishes, such as a Banana Blossom salad (initially misidentified as Papaya salad) and Cao Lầu, a signature dish from Hội An with chewy noodles, pork, herbs, and rice crackers, influenced by Chinese, Japanese, and Vietnamese cuisine.
• Truffled Eggs: The breakfast includes truffled eggs, served with deconstructed toast.
• Taste Test: The presenter samples the passion fruit and Banana Blossom salad, describing the passion fruit as tart and the salad as sweet and crunchy with fried shallots, peanuts, and fish sauce.

Floating Breakfast

The presenter then transitions to a floating breakfast served in the private villa's pool.

• Cost: The floating breakfast costs approximately $68.
• Menu: The breakfast includes both Western and Vietnamese options. The Western option features a "detox" juice, a plate of meats (bacon, chicken sausage, pork sausage), and Eggs Benedict with a greenish hollandaise sauce. The Vietnamese option includes braised tofu and Mì Quảng, another dry noodle dish from Central Vietnam with vegetables, shrimp, and pork belly.
• Taste Test: The presenter describes the Mì Quảng as having a savory turmeric and porky sauce with citrus and spice.

Villa Tour

A tour of the villa, costing over $1,000 per day, is provided.

• Layout: The villa features a private pool (heated), a common area with entertainment (TV, speakers) and refreshments (water, coffee, tea, chocolate, wine, beer), and a butler service.
• Amenities: The villa itself includes a seating area, a fruit bowl, a king-size bed, a living room space, a snack bar with alcohol (wine, Saigon Special beer), soda, and Vietnamese snacks (mango spring roll).
• Bathroom: The bathroom is described as a "private spa" with symmetrical spaces, closet space, a vanity with amenities (mosquito repellent), an indoor toilet and shower, and an outdoor shower.

In-Room Dining

The presenter orders the most expensive items from the in-room dining menu.

• Order: The order includes N Trang Lobster Thermidor and 72-hour short ribs. The short ribs are described as "sous vide" Black Angus beef, cooked in a plastic bag at a precise temperature for an extended period.
• Presentation: The food is delivered in a vehicle and presented with high-quality plating.
• Taste Test: The presenter samples the truffle mash, short ribs, and lobster Thermidor. The short ribs are described as tender, juicy, and flavorful. The lobster Thermidor is praised for its creamy texture and the marriage of dairy and seafood flavors.

Private Villa-Side Barbecue

The video culminates in a private villa-side barbecue, described as the most expensive dining option at the hotel.

• Setup: The setup involves a dedicated team of staff members handling decorations, lighting, and food stations.
• Appetizers: Appetizers include pork satay, seafood, beef, and salad.
• Main Course: The main course features grilled lobster and Hải Đảo scallops served on top of Mì Quảng noodles. A second main course includes Japanese A5 Wagyu beef and local pork belly.
• Cost: The total cost of the meal for three people is $694.
• Cultural Appropriation Debate: One of the guests jokingly accuses the presenter of cultural appropriation for suggesting that scallops are not common in Asia.

Notable Quotes

• "Being just rich these days it's boring where it's at is being the ultra Rich which means having a net worth of over $30 million"
• "Part of being the ultra rich is not just about eating the most expensive food it's also about eating rare food or Regional food"
• "I might not be a millionaire today but tomorrow you could go to a new country the different currency and there you could be a millionaire and there also a piece of bread could cost a million whatever the local currency is so good luck out there"

Technical Terms and Concepts

• Ultra Rich: Individuals with a net worth exceeding $30 million.
• Sous Vide: A cooking technique where food is sealed in an airtight bag and cooked in a water bath at a precise temperature for an extended period.
• A5 Wagyu: The highest grade of Wagyu beef, known for its marbling and tenderness.
• Termidor: A culinary preparation involving seafood (typically lobster) cooked in a creamy sauce, often with cheese.

Logical Connections

The video progresses logically from a general overview of luxury vacationing to specific examples of food and amenities at the Four Seasons Resort in Vietnam. It moves from the relatively accessible buffet breakfast to the more exclusive floating breakfast and in-room dining experiences, culminating in the extravagant private barbecue. The villa tour provides context for the in-room dining and barbecue experiences.

Synthesis/Conclusion

The video provides a glimpse into the world of ultra-rich travel, showcasing the luxurious amenities, exclusive dining experiences, and high costs associated with vacationing at a top-tier resort in Vietnam. It highlights the emphasis on regional cuisine, personalized service, and extravagant presentation that cater to this demographic. While the video offers a taste of this lifestyle, it also touches on the potential for cultural insensitivity and the disconnect between the ultra-rich and everyday experiences. The main takeaway is that being ultra-rich is not just about the money, but also about the access to unique experiences and the ability to indulge in extravagant consumption.