JW 메리어트 푸꾸옥 에메랄드 베이 리조트 & 스파

미식 스토리텔링과 교감을 바탕으로 탄생한 Heirloom AM은 아침 식사를 더욱 의미 있는 다이닝 경험으로 완성합니다. 따뜻함과 진정성, 그리고 지역 특유의 분위기를 통해 생동감 넘치는 베트남의 다채로운 미식 문화를 깊이 있게 경험해 보세요.

Tempus Fugit에서는 푸꾸옥 켐 비치의 평화로운 풍경을 마주하며 베트남의 풍성한 아침 식사 전통을 새롭게 조명합니다. Madam Anh Tuyet의 섬세한 손길을 거쳐 매일 아침 색다르게 준비되는 고유의 전통 요리를 만끽하실 수 있습니다.

APEC 정상회의와 Anthony Bourdain의 주목을 받은 Madam Anh Tuyet은 베트남을 대표하는 미식 유산 계승자로 손꼽힙니다. 현지인들이 가장 사랑하는 아침 식사 메뉴를 바탕으로, 요리에 얽힌 이야기와 섬세한 테크닉, 각 지역의 매력을 온전히 담아낸 완벽한 아침을 선보입니다.

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Red Rum에서는 Cuong Nguyen 셰프와 Nguyen Hai Hung 셰프가 만나, 푸꾸옥 바다의 풍요로움과 베트남 해산물 문화의 오랜 전통에서 영감을 받은 특별한 런치를 선보입니다.

베트남 미식계에서 가장 주목받는 라이징 스타이자 An’s Saigon을 이끄는 Cuong Nguyen 셰프, 그리고 메리어트 Ngon 시리즈의 아이콘인 쉐라톤 푸꾸옥의 Nguyen Hai Hung 셰프. 두 셰프는 로컬 식재료와 섬세한 테크닉, 베트남 요리에 대한 깊은 존중을 바탕으로 환상적인 컬래버레이션 다이닝을 선사합니다.

푸꾸옥 섬에서 갓 잡아 올린 신선한 해산물과 다채로운 제철 식재료로 채워진 메뉴는 두 셰프의 독창적인 시각을 완벽하게 조화시킵니다. 켐 비치의 여유로운 풍경 속에서 펼쳐지는 요리들은 잊고 있던 추억의 맛을 일깨우는 동시에, 끊임없이 진화하는 푸꾸옥 식문화를 깊이 있게 경험하는 미식의 향연으로 안내합니다.

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French & Co에서는 세인트 레지스 홍콩의 미쉐린 2스타 레스토랑 L’Envol을 이끄는 총괄 페이스트리 셰프, Rémy Gaulé가 JW 가든의 다채로운 식재료와 푸꾸옥의 풍요로운 열대 자연에서 영감을 받은 특별한 메모리 테이스팅(Memory Tasting)을 선보입니다.

푸꾸옥을 대표하는 프리미엄 후추와 로컬 식재료를 바탕으로, Rémy 셰프는 정통 프랑스 페이스트리 기법에 현지의 감성을 불어넣어 완벽한 재해석을 이뤄냈습니다. 정교한 디저트와 향신료의 풍미가 겹겹이 스며든 페이스트리, 그리고 시선을 사로잡는 생동감 넘치는 프티 푸르는 미쉐린 셰프의 빈틈없는 테크닉과 베트남 미식 특유의 따뜻한 정서를 아름답게 조화시킵니다.

잊고 있던 추억, 머무는 공간에 대한 감각, 그리고 새로운 미식의 발견을 세심하게 담아낸 애프터눈 티. 테이블 위에서 세계적인 장인 정신과 로컬 식재료가 만나 피어나는 우아한 미식의 교감을 만끽해 보세요.

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At Tempus Fugit, Madam Anh Tuyet joins Chef Nguyen Hai Hung of Sheraton Phu Quoc, recognized through the Marriott Ngon Series, for an evening dedicated to the stories, traditions, and enduring rituals of Vietnamese home cooking.

Celebrated for her deep knowledge of traditional Vietnamese cuisine and dedication to preserving culinary heritage, Madam Anh Tuyet brings generations of expertise and personal memory to the table through dishes that reflect the depth and diversity of Vietnam’s culinary heritage. Together with Chef Hai Hung, the dinner is a chance to speak with the two chefs and other local food and beverage leaders to explore how recipes, techniques, and flavours are shared and reinterpreted across destinations and generations.

Drawing from Vietnam’s rich culinary heritage and the stories preserved through its recipes, the experience offers an intimate journey into the traditions that continue to define Vietnamese cuisine today.

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At French & Co, Bittersweet Chocolate Factory invites guests to explore a different side of Phu Quoc’s culinary identity through an intimate masterclass dedicated to the island’s emerging cacao culture.

Offering an inside look at the artistry of chocolate making, the experience uncovers how Phu Quoc’s equatorial climate, fertile soil, and local craftsmanship contribute to the distinctive flavour and character of each creation. Guided by Bittersweet’s artisan team, guests are introduced to the techniques behind fermentation, roasting, conching, and tempering, while discovering the care and precision required at every stage of the process.

Through a curated tasting of single-origin and blended chocolates, conversations unfold around terroir, memory, and the evolving stories behind local ingredients. Thoughtfully immersive and rooted in place, the masterclass offers a deeper connection to Phu Quoc’s growing craft chocolate movement and the makers helping shape its future.

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Le Grand Auditorium at JW Marriott Phu Quoc transforms into an immersive Grand Banquet, bringing Vietnamese culture to life through the joy of gathering Across the Table.

The evening begins with a garden reception at Pink Pearl before guests join a communal table designed for connection and storytelling.

Here, Chef Olivier Elzer, the visionary consultant behind a portfolio spanning 30 MICHELIN stars and creative force of the OE Group, joins Chef Summer Le, founder of Nen Light Saigon, Nen Da Nang, and Nen Tokyo and recipient of Vietnam’s first MICHELIN Green Star, alongside Chef Cuong Nguyen of An’s Saigon to present a collaborative menu inspired by Vietnam’s regional traditions, local ingredients, and contemporary culinary perspectives.

Complemented by a drinks programme curated by Marco Dongi of Bar Sathorn, ranked No. 48 in Asia’s 50 Best Bars 2025, the evening is accompanied by live performances of bamboo and ceramic music and traditional bamboo dance, celebrating Vietnam’s cultural heritage through both cuisine and artistic expression.

Deeply rooted in cultural exchange, this Grand Banquet unites guests through the shared flavors and authentic spirit of a true Vietnamese celebration.

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At French & Co, guests are welcomed into an intimate exploration of Champagne culture through a guided tasting led by a specialist sommelier.

Moving through a curated selection of Champagnes, the experience uncovers the stories, terroir, and craftsmanship behind one of the world’s most celebrated wine regions. From the chalk-rich soils of the Marne Valley to the elegance of prestige cuvées, each pour reveals a distinct expression of place, technique, and tradition.

Paired with seasonal accompaniments inspired by the JW Garden and Phu Quoc’s local farms, the tasting encourages moments of comparison, conversation, and discovery in a setting designed for relaxed refinement.

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At Pink Pearl, Chef Olivier Elzer and Chef Summer Le come together for an intimate eight-course dining experience shaped by creativity, cultural exchange, and a shared respect for craftsmanship and place.

Chef Olivier Elzer, whose career spans decades of MICHELIN-starred experience across Asia’s leading luxury dining destinations, brings his mastery of classical French technique and nuanced understanding of Asian flavours to the collaboration. Alongside him, Chef Summer Le, founder of Nén Light Saigon, Nén Da Nang, and Nén Tokyo and recipient of Vietnam’s first MICHELIN Green Star, contributes a philosophy rooted in sustainability, locally sourced ingredients, and the preservation of Vietnamese culinary traditions.

Together, the chefs present a menu inspired by the landscapes, produce, and spirit of Phu Quoc, where French precision and Vietnamese storytelling meet through contemporary interpretation. As guests gather around the table, each course unfolds as a dialogue between heritage and innovation, offering a deeply personal expression of culinary exchange through two distinct yet complementary perspectives.

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Tap into the energy and creativity of Bangkok’s contemporary cocktail culture at Department of Chemistry, JW Marriott Phu Quoc during a late-night Spirited Social shaped by collaboration, flavour, and exchange.

Known for translating culinary storytelling into cocktail form, Marco Dongi of Bar Sathorn at W Bangkok, ranked No. 48 in Asia’s 50 Best Bars 2025, joins Department of Chemistry’s resident bartenders, Jame (Nguyen Van Loi) and Toki (Khiem Tran), for an exclusive takeover inspired by Phu Quoc’s distinctive ingredients and evolving beverage culture. Together, the team explores the island’s tropical fruits, renowned pepper, artisan fish sauce, and local botanicals through a menu of inventive cocktails that balance technique, curiosity, and a sense of place.

As conversations continue into the evening, the experience unfolds as both a social gathering and creative dialogue between bartenders, cultures, and flavour traditions. Immersive and experimental, Spirited Social celebrates the connections that emerge when local ingredients and global perspectives meet across the bar.

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Chef Olivier Elzer brings the Luxury Dining Series at JW Marriott Phu Quoc to a close with an elegant Champagne Brunch at Pink Pearl, celebrating the connections, flavours, and culinary discoveries shared throughout the week.

Drawing on decades of MICHELIN-starred experience across Asia’s leading luxury dining destinations, Chef Elzer presents a curated brunch menu inspired by Phu Quoc’s seasonal produce, fresh seafood, and the balance of classical European techniques with contemporary Asian influences.

Accompanied by a flowing selection of premium Champagne, the brunch unfolds with a sense of relaxed refinement, offering a final opportunity to experience Chef Elzer’s culinary perspective in a celebratory and convivial setting. Bringing each dish into a new context, one shaped by the flavors of Vietnam, the story of the chef himself, and the way champagne enhances each dish.

Designed for leisurely dining, the experience invites guests to gather, savour, and continue expansive conversations Across the Table.

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