Pink Pearl unveils new tasting menus by Michelin-starred Chef Olivier Elzer

Pink Pearl by Olivier E. at JW Marriott Phu Quoc Emerald Bay Resort & Spa has introduced a new 8-course tasting menu curated by Michelin-starred Consultant Chef Olivier Elzer, who has earned a remarkable 30 Michelin stars throughout his career, through an elegant garden soirée on the evening of 31 March 2026.

Launch Highlights
- Date: 31 March 2026
- Venue: Pink Pearl, JW Marriott Phu Quoc Emerald Bay Resort & Spa
- Chef: Michelin-starred Consultant Chef Olivier Elzer, who has earned 30 Michelin stars across his career.
- Occasion: Elegant garden soirée unveiling a new 8-course tasting menu.

Culinary Journey – 8 Courses
- Opening: Oscietra Caviar with bonito tartare, citrus gel, and oyster.
- Seared Scallop: With caviar jelly, barde sauce, horseradish cream.
- Vietnamese Bulot: In clear seafood consommé with seasonal vegetables.
- Carabinero Red Prawn: With Caroline sauce, asparagus, Kristal caviar.
- Red Grouper: With mimolette espuma, cuttlefish, baby spinach.
- Charcoal-Grilled A5 Wagyu: With braised oyster blade, vadouvan sauce, seasonal mushrooms.
- Pre-Dessert: Passion fruit espuma, cachaça granita, seasonal fruits.
- Finale: Pavlova with meringue, exotic fruit sorbet, chantilly cream.

Experience & Atmosphere
- Set in a historic pink mansion overlooking Khem Beach.
- Garden soirée with refined table settings, warm lights, and immersive storytelling through food.
- Guests included international gourmands and distinguished invitees.
- Chef Elzer emphasized clarity, elegance, and emotion in French gastronomy enriched with Asian inspirations.

Pricing
- 8-course menu: VND 4,988,000++ per guest
- 6-course option: VND 4,488,000++ per guest

Significance
This launch positions Pink Pearl as one of Vietnam’s most distinctive fine-dining destinations, blending Michelin-level artistry with regional flavors. It also reflects Phu Quoc’s growing reputation as a luxury hospitality hub in Asia.