After being collected from our hotel, we bade farewell to Hue and took the road to Danang.
Over the Lucky Elephant Pass and then Ocean And Cloud Pass (no tunnels for these intrepid travellers) before descending upon Danang.
We visited the Cham Museum in Danang and a marble factory before arriving at Hoi An.
We walked along the river to the restaurant.
Our menu kicked off with spring rolls and four seasons tortillas. We then shared the Fabulous fish called Phish done in ginger, onion and roasted black pepper and La Tropicana chicken that had been marinated in lemongrass garlic and a touch of curry.
We managed to squeeze in dessert: bananrama and Mango.mango. Both fruits were flambéd; with cinnamon, brown sugar with a drizzle of coconut sauce. Mmmmmm.
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