JW Marriott Phu Quoc Emerald Bay Resort & Spa, the rediscovered Lamarck University which is nestled between verdant jungles and turquoise seas on Vietnam’s “Pearl Island,” is inviting foodies to advance their epicurean education with a series of newly-revitalized culinary experiences. Having been brought to life by Bill Bensley, the maverick architect and designer, this mythical French centre of learning now features distinct culinary departments, expert tutors, creative curriculums, and imaginative menus, all infused with the vibrant spirit of Phu Quoc.

Savor New Mediterranean Menus at Pink Pearl by Olivier E.

Set within the iconic pink beachside mansion once imagined as the residence of Madame Pearl Collins—a glamorous socialite of the Gatsby era—Pink Pearl by Olivier E. is redefining fine dining on the island. At the helm is celebrated chef Olivier Elzer, renowned for his 27 Michelin stars, who has introduced exquisite new five-course and seven-course menus inspired by the vibrant flavors of the French Riviera. Each dish highlights seasonal produce sourced from local farmers and fishermen, complemented by select imported ingredients that elevate the Mediterranean experience.

Highlights of the menu include the decadent Roasted Phu Quoc Abalone Rossini, combining truffle sauce and foie gras in an indulgent east-meets-west masterpiece, and the melt-in-your-mouth Japanese Wagyu A5 Tenderloin, served with crispy potatoes and rich Pomerol jus. To conclude, desserts such as Jasmine Marou Chocolate, a refined homage to Vietnam’s world-class cacao, ensure a dining journey that is as memorable as it is luxurious.

Revitalized Red Rum Set to Delight Diners

The seafront pavilion, Red Rum, has returned with a refreshed look and feel, offering couples and families a breezy, spacious setting to relax. Guests can now enjoy both air-conditioned comfort indoors and an extended alfresco lounge framed by sweeping ocean views. On the menu, a vibrant Latin American-inspired selection awaits, think crisp salads, hearty quesadillas, handcrafted maki rolls, freshly caught seafood, and flame-grilled prime meats prepared live at the show kitchen. Adding to the experience, the new Rum Program introduces the resort’s own tropical-infused rums, served through custom bottles, tasting flights, and creative cocktails that embody the island’s spirit.

Learn Vietnam’s National Dish with an Innovative “Pho-losophy” Course.

Tempus Fugit, the resort’s chic seafront dining venue, has launched a bold new Pho-losophy Menu that reimagines Vietnam’s most beloved dish in a four-course culinary journey. Guests begin with a pho-inspired Beef & Herb Spring Roll, before savoring a luxurious Short Rib Beef & Truffle Noodle Soup — an elevated Hanoi-style take on the national favorite. The experience concludes with a playful Pho Dessert of taro ice cream, almond curd, basil, and coconut-lemongrass syrup, alongside a specially crafted Pho Cocktail.

The adventure doesn’t end there. At the resort’s Department of Chemistry Bar, travelers can explore mixology firsthand as expert “chemists” shake up cocktails infused with premium spirits, fresh herbs, and authentic spices grown in the JW Garden. Overlooking the sparkling Emerald Bay, it’s an inspired way to round off an evening on Phu Quoc’s “Pearl Island.”

“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 flavors, we look forward to helping every student to achieve their gastronomic graduation,” said John Woolley, the resort’s General Manager and Dean of Lamarck University.