PINK PEARL AN ART DECO TREAT IN PHU QUOC
Evoking memories of the roaring twenties, the immersive experience of Pink Pearl begins from the moment guests are welcomed at the door by flapper girls. A guided tour through the six enchantingly styled private dining rooms is punctuated by pianists, violinists and classical chanteuses.
The Pink Pearl restaurant is one of the final additions to the stunning JW Marriott Phu Quoc Emerald Bay and sees the Bill Bensley designed resort placed firmly on the ‘must see while visiting Vietnam’ list.
When FUSED visited back in June 2017 the resort had just opened. Imagined as the best campus you have ever dreamed of, the theme of the ‘Lamarck University’ runs through this beautifully designed resort, and Pink Pearl completes the dining options making it an incomparable destination on Vietnam’s serene island.
Each room at The Pink Pearl tells the story of Madame Pearl and Lamarck University through charismatic photographs and vintage pieces. Staying true to the saying “it’s not over until the fat lady sings” guests are seated in the opulent main dining room upon the sounds of the singer reaching the heights of her operatic chorus. The feast for all the senses reaches a crescendo with the arrival of dinner, with Madame Pearl’s favourite classic French recipes deconstructed and given a modern twist by Chef Amine. Combining premium local products and a farm-to-table ethos, the menu showcases signature dishes such as: Nha Trang spiny lobster with cherry; Charolaise Beef Pithivier; and the extravagantly indulgent masterpiece Opera Sphere Marou Chocolate.
The story goes that Madame Pearl loved to host friends and dignitaries at this beachfront art deco mansion for extravagant gastronomic soirees. Interiors ooze retro glamour with a bold mix of pinks, sumptuous prints, artefacts, extravagant gilt-framed portraits and a grandioso central chandelier, all crafted bespoke for the space.
Now Madame Pearl’s mantle has passed to Chef de Cuisine Amine Ouameur Lakhdari, who has taken inspiration from her treasured book of classic French recipes – and over 10 years’ experience working in Michelin-starred restaurants (including The Ritz Paris L’Espadon, Apicius and La Truffe Noire) – to create a fabulous French fine-dining menu that recaptures the glamour and decadence of Pink Pearl’s heady 1920’s heyday.
