Every question, in one place

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.

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.

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.

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.

Yes, if you are 18 or over and hold a 1968 Vienna Convention permit with your home motorbike licence, or a Vietnamese motorbike licence.

You also sign a rider's declaration, drink no alcohol and pass a short test ride. If not, you ride pillion and pay the USD 30 difference.

Three to five tasting portions plus a drink. Most people finish satisfied without needing another meal, but it is not a banquet.

They are different meals rather than better or worse. Mornings are noodles and cooler air; evenings are seafood and a livelier town.

The morning or night page compares them point by point.

At your hotel, if it is in Duong Dong. Hotels elsewhere on the island can be picked up for a supplement that we quote when you book.

Three rolls - fresh rolls, steamed banh cuon and pho rolls - their shared dipping sauce, and a cup of egg coffee.

Not mainly. The rolls and egg coffee are northern Vietnamese classics, taught on Phu Quoc. For island seafood dishes, the food tour is the better choice.

From age 6, with an adult, at USD 35 for ages 6 to 11. There is an egg-free coffee for young children.

The morning class ends with lunch; the afternoon class ends with dinner. On very hot days the morning is cooler, and on a rainy afternoon this is a good place to be.

For breakfast, bun quay, where you mix your own sauce. For dinner, goi ca trich, the herring salad rolled in rice paper.

Breakfast stalls from about six in the morning until mid-morning; evening grills from about five. The middle of the day is quiet.

Busy places that cook in front of you are the safest bet. Eat seafood where it is grilled or boiled to order, and skip anything that has been sitting out in the heat.

No. The price depends only on whether you ride pillion or ride yourself.

Morning, for the light and the steam from the noodle pots. Night, if you want grills and street lights.

Yes, on different days. The menus are completely different, so nothing repeats.

Per person, for every experience.

In the two cooking classes, yes: USD 35 for Roll & Brew and USD 39 for Pass It On Kitchen, ages 6 to 11. The food tour has no child rate because the minimum age is 12.

Because a single guest still needs a guide-driver and a bike to themselves, and there is nobody to share that cost with.

Prices are set in US dollars. Ask when you book if you would rather pay in dong by bank transfer and we will quote the amount.

We are the booking brand. Each experience is operated by the team named on its page: Authentic Phu Quoc for the food tour, O Hên Cooking Class for Roll & Brew, and Madam Mận Cooking Class for Pass It On Kitchen.

Because three that are clearly different cover what most visitors want from food on the island, and we can describe three properly.

Because we will not write or buy them. Real reviews, shared with permission, will appear when we have them.