This Marriott Phu Quoc dining update is inviting foodies to a series of newly-revitalized culinary experiences. JW Marriott Phu Quoc Emerald Bay Resort & Spa – based on a fictional, university-themed concept created by famous architect Bill Bensley called Lamarck University – now features distinct culinary departments, expert tutors, creative curriculums, and imaginative menus, all infused with the vibrant spirit of Phu Quoc. At this five-star hotel, guests can advance their epicurean education, since the reborn Lamarck University – which had been dormant for a long time – was turned from its mythical French centre of learning (!) into a five-star beachfront resort.
Marriott Phu Quoc dining: savour new Mediterranean menus at Pink Pearl by Olivier E.
At Pink Pearl by Olivier E., the dazzling pink beachside mansion and former home of the fictional Madame Pearl Collins, a glamorous Gatsby-era socialite, Olivier Elzer is now delighting diners with his elevated style of French-Mediterranean cuisine. One of the most gifted chefs of his generation with a total of 27 Michelin stars, Chef Olivier recently unveiled all-new five-course and seven-course menus that showcase natural and seasonal produce from local farmers and fishing communities, paired with carefully sourced imported ingredients to bring the elegance of the French Riviera to the island’s pure shores.
JW Marriott Phu Quoc aerial
With signature dishes such as Roasted Phu Quoc Abalone Rossini, an indulgent “east meets west” creation adorned with truffle sauce and foie gras, and ultra-tender Japanese Wagyu A5 Tenderloin with crispy potatoes and Pomerol jus, guests can savour the very best of land and sea. Opulent desserts such as Jasmine Marou Chocolate, an elegant tribute to Vietnam’s finest cacao, will ensure that every meal ends on an unforgettable note
Marriott Phu Quoc dining: revitalized Red Rum
At Red Rum, the newly-revitalized seafront pavilion, couples and families can now unwind in a bright and spacious air-conditioned indoor restaurant and an extended alfresco lounge, blessed with panoramic ocean views and a refreshing sea breeze. Within this revitalized venue, loved ones can discover a bold Latin American-inspired Menu, ranging from colourful salads, comforting quesadillas, and handmade maki rolls, to fresh seafood and flame-grilled prime meats, all crafted at a show kitchen. A new signature Rum Program will let guests taste the resort’s own in-house rums, infused with tropical elements. From custom-labelled bottles, to rum shots and artisanal cocktails, these drinks capture the spirit of this exotic island.
Red Rum restaurant
New Pho-losophy seafront restaurant menu
Tempus Fugit, the resort’s stylish yet laid-back seafront restaurant, has unveiled an innovative new Pho-losophy Menu which presents the timeless flavours of Vietnam’s world-famous noodle soup in four creative courses. This dining journey starts with a pho-inspired Beef & Herb Spring Roll, followed by Short Rib Beef & Truffle Noodle Soup – a special Hanoi-style version of Vietnam’s national dish, elevated to new levels of excellence. This original experience ends with a Pho Dessert of taro ice cream with almond curd, basil, and coconut & lemongrass syrup, and diners can even sip a specially blended Pho Cocktail!
To complete their curriculum, travellers can learn the art and science of mixology at the Department of Chemistry Bar, where a team of skilled chemists concoct cocktails using the finest spirits, enhanced with Phu Quoc’s herbs and authentic spices sourced directly from the JW Garden, the resort’s onsite organic farm. Set against the backdrop of Emerald Bay, this is the perfect setting to end a day of discovery in the ‘Pearl Island.’
Pho-losophy seafront restaurant menu
“As soon as guests step through our university’s iconic Ridgeback gates, they are immersed in a world of science and scholarship across a wide range of subjects, from botany and biology to culinary science and mixology. By blending the freshest local ingredients, including Phu Quoc’s fragrant herbs and spices, with global influences and imported produce, we strive to deliver dining and social occasions that reflect a deep sense of place and uphold the highest standards of excellence. From Michelin-rated French cuisine to elevated Vietnamese flavours, we look forward to helping every student to achieve their gastronomic graduation,” said resort GM John Woolley.
