Grand first impressions are quickly established as you stand atop the central set of steps (behind reception) that descend towards two enormous swimming pools (a lap pool wedged between). The first pool is cleverly elevated to provide seamless water views stretching to the South China Sea.

Either side, beyond rows of tall palms, market umbrellas and decorative big bellied jars (used traditionally to store water and rice) your walk traces the imposing russet-coloured roof line of the resort's public buildings, housingits boutiques and boardroom, library, open lounge and main restaurant and bar, then beyond to the individual villas.

Most of the 40 one-bedroom and 60 pool villas face the sea amidst the shaded dunes of five horseshoe-shaped coconut groves.

Unquestionably, the resort's location is best appreciated looking out from inside where you're likely to idle for most of your stay.

Each villa is modelled on a traditional Vietnamese home, which means the communal flow-through living areas extend over three distinct levels. Screened by timber venetians, the most striking feature of my room was the dais in the centre of the room where I found the traditional platform bed (surrounded by timber columns and sheer cotton drapes which were romantically drawn when I returned from dinner) - and a luxuriously deep bathtub - finished in lacquered eggshell.

The bathroom (which is able to be screened off) featuring walk-in robes, twin (opposing) vanities and al fresco shower, sits at the rear of the villa while the sitting room and outdoor terrace takes best advantage of the sea views in front. While airy and spacious the designers have ensured the raked sands are barely three steps from the bed!

Amalou's work is beautifully complemented by Jaya Ibrahim's inviting (and distinctly Asian) interior decor- predominantly dark timbers, polished grey stone floors, and cool natural fabrics in inviting modern shades of grey, browns, charcoal, smooth creams and crisp whites - a theme that's consistent throughout the resort.

Since summer here is way too humid for golf, tennis, basketball or badminton and dangerous ocean rips confine swimming to the resort pools, so you'll only want to leave your room for two main reasons. The first is to dine in the main restaurant. Executive chef Steve Wilson (previously executive sous chef at Soneva Fushi by Six Senses in the Maldives) has created an inspiring menu that he describes as "fresh, local, sustainable and modern." The second reason is to wilt, willingly in the Spa -where you can eventually restore body and mind (the Eastern way) in one of eight individual overwater treatment rooms. Very Zen.

Check in: Hamlet 1, Dien Duong Village, Dien Ban District, Vietnam. Tel +84 510 940 000.

Ultimate Luxury: Pool villas offer up to five bedrooms with sea views, landscaped gardens, a temperature controlled infinity pool, plus separate kitchen and butler area.

Most Indulgent Moment: Couples can spoil themselveswith the Spa's Love Bath with Love Potion bath oil, champagne and canapés.

Insider Secrets: It takes 100 gardeners to tend the expansive tropical gardens. The resort Spa makes its own massage oils and every treatment and facial comes with a footbath.

The Little Things: Urns of water outside your villa to wash the sand off your feet plus dimmer switches, espresso machines and beach bags in your room.

Junior Luxies: A villa is being built for a Kids Club. The resort's new family retreat program offers a combination of sport activities, like golf and tennis blended with cultural experiences.

Dress code: Shorts and sarongs during the day, open neck shirts and summery frocks at night.

Perfect luggage: Tumi's lightweight Voyageur with wheels and leather trim

Dent in the platinum:

Luxury Resorts Links: www.thenamhai.com www.ghmhotels.com   www.lhw.com