The first Cua Lo restaurant I visited (almost 4-years ago) was Lien Thu—Thuc Quyen (aka #68). Before I introduce the proprietor, let me explain the number thing. Restaurants line the promenade that runs along the beach in Cua Lo—each has a name and a number. I find the number an easier identifier…
Thu was born in Nghi Loc (in the Nghe An province). She used to visit Cua Lo as a child. In 1993 (after marrying, at the tender age of 19), she and her husband moved to Cua Lo and started their first business.
“At the time, the beach had no development,” Thu explained. “There was no cement path and no restaurants. But people still came from the other provinces in Vietnam to stay and swim and enjoy the ocean.
“Our first business was very simple, a large canvas tent like structure with some wooden chairs and tables. We sold beer, drinks and fruit. We also rented swimsuits and innertubes. Later, we built a little shop of corrugated metal. In 2007, when beachfront development began, we opened our brick-and-mortar restaurant.”
I can clearly remember that first meeting and meal at Thu’s restaurant. I had a huge bowl of clams (less than 4 dollars—a beer set me back another buck). Thu was charming and kind. I met her husband and their young daughter, Thuc Quyen (the other half of the restaurant’s name). Needless to say, I have been a return customer. I often come to eat after swimming. I stow my belongings in one of their locker-cubbies (10,000 dong, about twenty-cents), utilize their shower (to wash away the salt water), and then feast on any number of Thu’s fresh, seafood specialties.
Thu attends the many meetings of the local government and business owners, where the future of Cua Lo’s growing tourism trade is the main topic.
“Our vision for Cua Lo is to maintain our nature, our green, our beauty, while catering to the growing tourist trade. I’m excited about Western people coming to Cua Lo. We want to share our culture and unique personality with Western visitors. We will have more activities to stimulate tourism, especially since COVID-19 shut us down for the past two-years.”
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