Phu Quoc’s imaginative resort fuses whimsical architecture with serious dining – from French-Mediterranean finesse at Pink Pearl to beachfront feasts. By Amy Van
Phu Quoc is known for its white sand beaches, gentle seas and glowing sunsets. Yet it is on the island’s southern curve, overlooking jewel-toned waters, that fantasy is given free rein at the popular JW Marriott Phu Quoc Emerald Bay Resort & Spa.
Conceived by celebrated designer Bill Bensley, the property is styled as a fictional 19th-century French institution. Christened ‘Lamarck University’, the setting comes complete with invented departments, playful backstories and a rich fusion of colour, pattern and period references. The interiors are maximalist, whimsical and meticulously detailed. There’s even a running track for those who want to burn some calories after all the feasting.
The sprawling resort stretches along the beachfront. Designed with privacy and space in mind, the accommodations feature terraces or balconies with sofa beds that invite languid mornings and slow evenings. Rooms with the ocean views are most coveted of course.
Culinary and Theatrical Flair
The resort’s culinary narrative is anchored by Pink Pearl by Olivier E., a fine-dining restaurant housed in a pink-hued, couture-inspired mansion. The setting is glamorous, with just 36 seats in the main dining room, complemented by five private rooms, a wine tasting salon and a garden festooned with fairy lights.
At the helm is consultant chef Olivier Elzer whose resume reads like a tour of modern French gastronomy. As a chef-entrepreneur, Olivier brings both pedigree and polish. In addition to leading multiple acclaimed restaurants across Taipei, Hangzhou and Macau, he is also culinary director of two-Michelin-starred L’Envol at The St. Regis Hong Kong. Mentored early in his career by Pierre Gagnaire and subsequently by the late Joël Robuchon, his cooking is grounded in classic technique yet unafraid of contemporary expression.
“Mr Robuchon had a big impact on my life,” says Olivier. “He had established restaurants all over the world, yet he used a lot of local ingredients.” Beyond French produce, there are lots of amazing resources available locally. “What’s the point of getting fish from 10,000 kilometres away when we can have fresh fish here? Freshness is a key component for me, and it’s our responsibility as chefs to source locally first,” says Olivier who aims to come to Phu Quoc at least four times a year. His next visit to introduce the new menu is slated for early April 2026. The chef also intends to bring his master sommelier and pastry chef over at other times, reinforcing the idea that the full experience extends beyond the kitchen.
“It’s been interesting for me to learn about Phu Quoc’s terroir,” he adds. “I had the chance to visit the bee farm, pepper farm and fish market. I’m still learning about Vietnamese food but I want to match the Vietnamese terroir with French technique.”
Pink Pearl’s French-Mediterranean menus – available in five- and seven-course formats – were refreshed in 2025, placing greater emphasis on seasonal produce sourced from local farmers and fishing communities. These are thoughtfully paired with imported ingredients.
Standout dishes include a pristine blue lobster with brandy blanc manger, its sweetness heightened by gleaming Oscietra caviar, and the indulgent roasted Phu Quoc abalone ‘rossini’, adorned with foie gras and truffle sauce. Superbly tender Japanese wagyu A5 tenderloin is paired with crisp potatoes and a rich Pomerol jus. Desserts like the Jasmine Marou Chocolate mousse offer a decadent nod to Vietnam’s celebrated cacao.
Vegetarians are not an afterthought here. A dedicated five-course vegetarian menu features thoughtful compositions such as tomato carpaccio with watermelon, basil and tomato sorbet, and a truffle and asparagus risotto layered with seasonal mushrooms. These dishes are proof that plant-forward dining can be just as expressive.
Wine plays a key role in the Pink Pearl experience, with the in-house sommelier guiding guests through a well curated list. After dinner, the evening may continue downstairs in the cellar, where more fine wines and spirits encourage conversations and conviviality.
Diverse Food and Drink Options
Beyond Pink Pearl, the resort’s dining landscape offers an impressive variety. Adjacent to it, the Department of Chemistry Bar leans into the resort’s fictional academic narrative. Styled like a laboratory, complete with glassware, experimental décor and a periodic table adorning the ceiling, it is a playful setting for serious cocktails.
Take a sea-facing seat at the bar and watch the “chemists” at work. Recommended sips include Phu Quoc Summer Scent with Bacardi Gold Infusion, Cointreau, jasmine, homemade soursop jam and calamansi juice. If you’re keen to learn about cocktail making, sign up for a mixology class held on select days.
For something more relaxed, Tempus Fugit offers laid-back beachfront dining with a focus on local flavours. Slurp up generous bowls of pho, tuck into fresh spring rolls, and munch on crispy banh xeo pancakes with the sea just steps away.
Afternoons call for a languid stop at French & Co, a charming café styled like a Parisian patisserie. It is an easy place to while away an hour or two over freshly baked pastries, cakes and savoury bites alongside tea and Vietnamese coffee. Three-tiered afternoon tea sets may include tropical flavours like coconut scones or coconut crepe and mango cheesecake.
As the sun dips lower, Red Rum, the resort’s seafront pavilion, shifts the mood. With a bold Latin American-inspired menu, it serves everything from vibrant salads and quesadillas to fresh seafood and flame-grilled prime meats, all prepared in an open kitchen. A new signature rum programme invites guests to sample the resort’s own in-house infusions, flavoured with tropical elements.
NEARBY ATTRACTIONS
While the resort itself is designed to be wonderfully self-contained, the surrounding area is worth checking out too. Sunset Town, with its colourful Mediterranean-inspired architecture, is a popular stop for evening strolls and photo opportunities.
The Kiss Bridge, best visited between 5.30pm and 7pm, is famed for its unique design and romantic symbolism. Two separate walkways approach one another from opposite directions, stopping just 30cm apart—a distance easily “crossed” with a handshake, an embrace or even a kiss. On 1 January each year, the setting sun aligns precisely between the bridge’s two arches.
Later in the evening, the Kiss of the Sea multimedia show unfolds on a massive outdoor stage, combining light, fire, water, lasers and sound. The night culminates in a spectacular fireworks display. Complimentary shuttle buses run daily from Khem Beach to Sunset Town, so find out more from the concierge.
For culinary souvenirs, a visit to the nearby Phung Hung Fish Sauce Factory offers insight into traditional fish sauce production. This century-old business produces fish sauce from scratch – from catching local anchovies to fermenting and bottling the final product. One of the on-site facilities houses 100 massive wooden vats where the anchovies are slowly transformed into this prized condiment. Tastings are encouraged, and it is advisable to request proper wrapping if you plan to bring bottles home.