Fine dining elevated in Phu Quoc with a new menu at Pink Pearl, JW Marriott Phu Quoc Emerald Bay Resort

A celebratory evening in the garden

Amid Vietnam’s ever-evolving fine dining scene, Pink Pearl at JW Marriott Phu Quoc reaffirms its pioneering position, bringing global culinary excellence to Phu Quoc – a destination increasingly defined by refined experiences and elevated service standards.

Set within a historic pink mansion overlooking the emerald waters of Kem Beach, Pink Pearl offers a distinctive fine dining experience on Pearl Island, where architecture, service, and Michelin-level cuisine blend seamlessly into a harmonious whole.

The evening began with an intimate reception at Pink Pearl Garden, where the space was dressed in the villa’s signature pink tones, evoking the grandeur of lavish soirées from another era. More than a simple launch, the event was the result of days of preparation and experimentation in Phu Quoc by Chef Olivier Elzer and his team, culminating in a signature experience unique to Pink Pearl.

As night fell, guests were guided into a flowing journey of flavors and emotions, with each moment carefully curated to mark a special milestone. A highlight came as guests raised a toast with Chef Olivier Elzer, a memorable moment celebrating the debut of the new menu and opening a new chapter in shaping the culinary identity of Pink Pearl by Olivier E.

A culinary journey through 8 courses

The new menu does not rely on technical showmanship but instead tells its story through meticulous detail and layered ideas in each dish. Rooted in classical French cuisine, it embraces a more fluid, refined approach, subtly incorporating Asian inspirations through ingredients and flavor profiles to create a distinct identity. 

Developed through close collaboration between Executive Chef Olivier Elzer and Chef de Cuisine Danny — who leads the kitchen at Pink Pearl by Olivier E. — the menu fully realizes a vision crafted exclusively for the restaurant. From premium seafood and Wagyu to inventive desserts, each dish unfolds as a distinct chapter, where technique, emotion, and aesthetics come together to tell the chef’s story.

The journey begins with the elegance of Oscietra caviar paired with seared tuna, accented by kumquat gel, citron, and oyster, opening with a delicate yet layered expression of the sea. This is followed by perfectly seared scallops with caviar jelly, scallop sauce and horseradish cream, achieving a refined balance between richness and freshness.

Local essence is subtly woven into Vietnamese spotted babylon, prepared with a clear seafood broth and seasonal vegetables, offering a refined interpretation of tropical marine flavors through a French culinary lens. The journey continues with Carabinero prawns, elevated with prawn bisque, asparagus, and Kristal caviar.

The seafood main of red grouper is paired with mimolette cheese sauce, squid, and spinach, delivering a harmony of ocean freshness and smooth textures. The centerpiece is charcoal-grilled A5 Wagyu, served with braised chuck roll, vadouvan sauce, and seasonal mushrooms, offering depth, richness, and refined umami layers. The palate is refreshed with vibrant passion fruit before concluding with an elegant pavlova, featuring crisp meringue, light cream, and fruit cream for a balanced and refined finale.

“For this menu, I wanted to celebrate the beauty of exceptional ingredients and allow each element to speak with clarity and elegance. French gastronomy is not only about technique — it is about emotion, balance, and creating moments that guests will remember long after the meal ends,” said Chef Olivier Elzer.

The 8-course menu is priced at VND 4,988,000 per guest, alongside a 6-course option at VND 4,488,000 for those seeking a more concise experience. The new menu promises memorable evenings for culinary enthusiasts and travelers alike, further cementing Pink Pearl by Olivier E. as one of the leading fine dining destinations in Vietnam and Southeast Asia.