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Edging the sand and surf of Khem Beach, JW Marriott Phu Quoc Emerald Bay Resort & Spa is a luxury haven amid a stunning travel destination. What was once a 19th-century French university has been reimagined as an eclectically themed, great beachfront playground by renowned resort architect Bill Bensley. Set along with a ribbon of beautiful shoreline in Phu Quoc, the resort hotel welcomes you with luxury rooms and suites with private balconies, along with beautifully appointed villas complete with sparkling plunge pools. Ignite your senses with a global range of gourmet cuisine at any of the five sophisticated restaurants and bars. Lounge by the mosaic-tiled, seashell-shaped pool or on the beach’s immaculate white sands reserved exclusively for hotel guests. Rejuvenate your well-being with locally inspired massage, beauty and luxury wellness therapies at Spa by JW. Let the beauty of Vietnam’s largest island inspire every sense at JW Marriott Phu Quoc Emerald Bay Resort & Spa.
Dining
”Tempus Fugit” – Tempus Fugit is an all-day dining restaurant at JW Marriott Phu Quoc Resort, which offers a multi culinary experience of authentic Vietnamese specialties, Japanese delights, and Western cuisine. In the fictional Lamarck University story, Tempus Fugit was the Department of Architecture when the University was functioning. The restaurant offers a great beach view and natural light for a cozy ambiance with big glass windows. Guests can still see some of the graduated students’ architecture models near the ceiling, and architectural drawings are memorialized in each tabletop. In addition, many rulers, protractors, and other architectural instruments used in the building’s design are displayed around the building’s rest. The food is prepared in an open kitchen so diners can fully admire the art of cooking from renowned chefs. Guests can start their day with a buffet breakfast offering various European and Asian dishes, have lunch and dinner with à la carte menus featuring local seafood exclusively picked by the chef, or a sumptuous buffet with different specialties cuisines. Cuisine: Contemporary Vietnamese dishes with locally sourced ingredients, a contemporary Japanese kitchen, and classic Western delights. Recommended dishes: Phu Quoc Cobia Soup, Lamarck Signature Fried Rice, Lamarck Crab Burger, Squid Ink Linguini Al Vongole, French Corn-Fed Chicken with Lavender and Phu Quoc honey, Maki Roll Eel & Cucumber.
”Pink Pearl” – Against a backdrop of sparkling emerald waters, stretches of white sand, and fuchsia sunsets, Pink Pearl restaurant offers a new level of experiential French fine dining to the paradisiacal Phu Quoc Island. Created by the resort’s Master of Ceremonies, designer Bill Bensley, Pink Pearl will tell its own fabled story through an immersive gourmet experience that will surprise and delight guests in a truly elaborate setting. Pink Pearl’s menu showcases the best in French cuisine and delivers a unique fine-dining experience with a seasonal farm-to-table concept. Combining premium local products and meticulously selected imported ingredients, the restaurant showcases a distinctive menu marked by innovation and creativity, which changes every few months. Pink Pearl also boasts Phu Quoc’s best-stocked wine cellar with a vast selection of French wines, alongside New World favorites and a collection of fortified wines. Pink Pearl’s sommelier is on hand with expert recommendations to pair with Chef Amine’s extraordinary dishes. To top off this unique immersive dining experience, live pianists and violinists will perform classical music pieces. The evening concludes spectacularly with diverse entertainment, such as a French opera performance from the upper balcony. Pink Pearl also offers a tour of the mansion to diners, defining the experience not simply as dinner but a one-of-a-kind escapade. Pink Pearl is open for dinner six days a week during the high season and five days a week during the low season. The restaurant comprises 36 seats in the main dining hall, five private rooms, and a wine tasting room, each hosting between eight-10 guests.
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