Phu Quoc, Vietnam

Eat the island the way it eats itself

Three things to book, all of them about food and none longer than three and a half hours: a motorbike food tour through Duong Dong in the morning or the evening, a class that ends in rolls and egg coffee, and a market-to-dinner class that leaves something behind for the next group.

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3 experiences to book3 h typical lengthUSD 39 lowest price2 food tour sessions a day

Three ways in

Most people who land on this page have one evening or one morning free for food, and want to know which of three things to do with it. Here they are, in the order people usually book them.

Scooter Bites - the food tour

Three hours riding between kitchens in Duong Dong, three to five dishes, one cafe at the end. Morning Bites starts at 07:00, Night Bites at 18:00. Run by Authentic Phu Quoc. See the food tour.

Roll & Brew - the rolling class

Fresh rolls, steamed rice-sheet rolls and pho rolls, then a cup of whipped egg coffee. Three hours, morning or late afternoon. Run by O Hên Cooking Class. See the class.

Pass It On Kitchen - market to dinner

A walk to a neighbourhood market, four dishes cooked for dinner, and a tray of coconut jelly made for tomorrow's class. Run by Madam Mận Cooking Class. See the class.

The short version, side by side

	Scooter Bites	Roll & Brew	Pass It On Kitchen
Type	Food tour by motorbike	Cooking class	Market walk + cooking class
When	07:00 - 10:00 or 18:00 - 21:00	09:00 - 12:00 or 16:00 - 19:00	16:00 - about 19:30, daily
You eat	3 - 5 tasting dishes and a drink	Lunch or dinner you rolled yourself	Dinner you cooked yourself
Moving around	On a scooter, pillion or self-ride	None - a kitchen counter	About 1 km on foot to the market and back
Getting there	Hotel pick-up in Duong Dong	You travel to the class kitchen	You travel to the class kitchen
Children	Pillion from 12	From 6, with an adult	From 6, with an adult
From	USD 39	USD 49	USD 55

All three are priced per person and paid in full once your date is confirmed. There is no deposit stage on anything sold here, because none of it is longer than an evening. The prices page breaks every option down, children's rates included.

What makes island food different from the mainland

Phu Quoc sits in the Gulf of Thailand, closer to Cambodia than to Ho Chi Minh City, and its kitchens lean on what the boats bring in that morning: herring, squid, blue swimmer crab, sea urchin. A dish you meet everywhere in Vietnam turns up here in a local form. Noodle soup becomes bun quay, where you mix your own dipping sauce at the table before the noodles arrive. A herring salad is rolled in rice paper with fresh coconut and herbs. Sea urchin goes on the grill in its shell with scallion oil.

Two things travel through almost every plate: fish sauce, which the island has made for generations, and black pepper, which grows on red-earth farms across the island. Neither is a novelty to be sampled once. They are the base layer, and once you notice them you notice them everywhere.

The what to eat page goes through the island's dishes by time of day - breakfast noodles, the lunch gap, the evening seafood hours - because on Phu Quoc, as anywhere in Vietnam, what you can eat depends very much on the clock.

A bowl of bun quay noodles with a small dish of mixed dipping sauce — Bun quay: the island noodle you season yourself before the bowl arrives.

Tour or class: a quick way to decide

If you want to see the town and eat what it eats, the food tour. You cover more ground and more dishes, and you cook nothing. If you want to come home able to make something, a class. You stay in one kitchen and leave with recipes and a skill.

One free evening, first night on the island: Night Bites. It is the quickest way to get your bearings in Duong Dong and work out where you want to eat again.
A rainy afternoon: Roll & Brew. It is indoors from start to finish.
Travelling with children under twelve: one of the two classes. The food tour does not take pillion passengers under twelve.
You want local life more than technique: Pass It On Kitchen, for the market walk.
You ride a motorbike at home and hold the right licence: Scooter Bites, self-ride, which is the cheapest thing on this site.

For a longer comparison, with the trade-offs spelled out, read food tour or cooking class.

How booking and payment work

01
Pick a session
Choose the experience, the date and the session on its page, or ask us if you are unsure.
02
Send the booking form
The Book now button on each page sends your date, option, number of people and any diet notes.
03
We confirm the date
We check the session with the team that runs it and reply with a confirmation and a payment link.
04
Pay in full, then go eat
Payment is 100% at confirmation. Pick-up or meeting details come with the receipt.

Nothing is charged before the date is confirmed. Cancellation terms are short and printed in full on the booking terms page, and the how to book page explains what we need from you and why.

Who runs what

Phu Quoc Food Tours is where you book. The experiences themselves are run by the people who guide and teach them, and each page says who that is: the food tour is operated by Authentic Phu Quoc, Roll & Brew by O Hên Cooking Class, and Pass It On Kitchen by Madam Mận Cooking Class.

We name them because it matters on the day. The person who meets you, the kitchen you cook in and the guide who rides in front of you are theirs, and when you ask a question about a dish, they are the ones who answer it.

Common questions

Questions travellers ask most

Which experience should I book if I only have one evening?

Night Bites, the evening session of the food tour, if you are twelve or older and happy on the back of a scooter. It covers the most dishes and the most of town.

If you would rather stay in one place, the Pass It On Kitchen class runs in the late afternoon and ends with dinner.

Do I pay a deposit?

No. Everything sold on this site is paid in full once your date is confirmed, by card link or bank transfer.

Nothing is charged before confirmation.

Can vegetarians join?

Both classes have a vegetarian version, using tofu and mushrooms, with a soy-based dipping sauce in place of fish sauce.

The food tour is harder, because island street food is built on seafood and fish sauce. Tell us when you book and we will tell you honestly what is possible.

Are hotel transfers included?

The food tour includes pick-up and drop-off at hotels in Duong Dong. Other areas carry a supplement quoted when you book.

For the two classes you make your own way to the kitchen; a transfer can be added for a fee.