Pink Pearl by Olivier E. - JW Marriott Phu Quoc Emerald Bay Resort & Spa — Restaurant in Phú Quốc

Thoroughly mediocre food, basic bistro menu, coarse experience

My experience with the Basquaise roasted yellow chicken, one of the chef’s two signature dishes, fell short of expectations, particularly given the higher price point than other main dishes.

I was disappointed to find that the presentation of the roasted chicken lacked appeal. The chicken was shown to me without its thighs, which were subsequently sent back to the kitchen for further carving. This initial display did little to kindle my appetite. Moreover, the skin of the chicken appeared decidedly unappetizing. Rather than exhibiting a crisp exterior, it was wrinkled and soft, lacking the texture one would anticipate from a dish of this caliber, even before sauces were introduced.

Following the carving, the dish was topped with a layer of crumbs that seemed intended to mask the less-than-inviting appearance of the chicken skin. While I understand that a Basquaise sauce is a fundamental aspect of this dish, the sauce was a mere presence underneath the thighs that were initially hidden from view. This provided no justification for the compromised quality of the chicken skin, which became increasingly evident without any enhancements from the sauce.

The texture of the chicken was notably dry, detracting significantly from the overall flavor. It seemed devoid of the rich, savory essence that one typically expects from a well-prepared roasted chicken.

The only available a la carte menu (apart from vegetarian set menu) was filled with a range of seemingly standard bistro-style offerings, including tartare, pâté en croûte, carpaccio, snails, frog legs, octopus, sea bass, bouillabaisse, and risotto, all of which felt rather ordinary and unremarkable, especially for a restaurant that is part of a luxury hotel boasting a Michelin-starred chef. I was hoping for a more innovative or refined selection.

It is worth noting that I had come across several online reviews posted 4-12 months ago accompanied by photos of visually appealing dishes. However, upon inquiry with the waitress, I learned that these items were part of previous, possibly seasonal menus, and were not currently available.

Due to the language barrier and lack of an English proficient manager or maître d’ on site to provide clarity, I was unable to ascertain that these dishes were indeed part of a collaboration with Jeju JW Marriott restaurant/chef, as I later discovered through other reviews. They also used to have 6-8 course set menus. Now you only “customize” yours with 6 dishes in the same a la carte menu..

And of course, amuse-bouche (some croquette/tartlet) & petit fours (macaron/chocolate/canelé?), seen from other reviews, were not served in our visit but vegetable sticks with anchovy/olive dips that requires minimum effort, I mean… I’m starting to lose it. Also please look at the ugly desserts! They don’t even bother to bake the “TART” in lemon tart, it’s a lump of semi liquid in a glass on top of maybe some tart crumbs. The meringue didn’t even sit, it’s melting halfway. A baked tree shaped ornament does not just magically make it a “refined” dessert. The hot chocolate Moelleux, it looked as if they just poured the batter in the dish and baked it. So convenient, didn’t even have to use a mold and zero failure rate. The centre was not runny.

Oh so bad, just so bad. Seriously, were the main master/chef on holiday during Easter????? I saw that the chef would be back ONLY on Apr 27 and 28 to personally prepare menus. Or do they now have a different concept on “refined” French Mediterranean cuisine?

Gold elite member, so I get a 10% off (usually 25% off in JW...

We visited the Pink Pearl (PP) on the evening of 29SEP, it was the last dinner of our 5 days in Phu Quoc. My husband initially wanted to book Tempest Fugit (TF) however due to the peak season TF was not taking reservations for non hotel guests (as we were staying in the villas next door). We had dined at the Peppertree on 27SEP and wanted more. Hence we had considered ourselves lucky to be able to make an online reservation at Pink Pearl 2 days earlier.

We were served by the ever lovely Nhi. I have diary sensitivities (which I advised when I made the booking). Upon being seated Nhi had so kindly advised that arrangements were made for my dietary requirements. We chose the 5 course menu. Nhi was attentive without being overbearing, explained every course as they arrived. Every dish before the main was well balanced, well executed, lives up to the chef’s 30 Michelin star reputation. The main was as expected, not out of the ordinary- maybe because it’s a protein (Iberico pork) dish. HOWEVER the dessert was out of this world. It was a plum rose sorbet on top of a Marou chocolate avocado mousse. I know that does not sound like the most appetising dessert as I was skeptical about avocado being dessert but the dessert had 3 layers - top: the plum rose sorbet was sweet but acidic offset by mid: dense, smooth chocolate mousse, and bottom: was a drier crumbly, cake-like comfort base. Everything you want from a chocolate dessert - texture, depth and more. I apologise if you were expecting a detailed course by course review but the only the dessert is in detailed as it’s eclipsed all the dishes prior. My husband enjoyed his calamansi dessert, until he had a bit of mine. If it was onakase, I would encore dessert. I will gladly pay serious $ if I can just buy that dessert alone to consume again.

I believe Nhi mentioned this dessert was made specially due to my dairy intolerance as I don’t remember seeing it on the menu, nor did other guests on the table next to me were served this. But I beg you Mr. Elzer if you come across my review: “Monsieur, je vous demande humblement de mettre votre dessert miracle au menu (pour un court moment) pour que mon prochain soit l'expérience de...

Amazing experience: back into golden era of 1920 decorations and atmosphere. This time we return to Pink Pearl, the new chef made the best food presentation and taste. All is so fresh, beautifully decorated and it was a festival of flavors every bite we had. Wagyu steak was truly as good as it gets like we had it in Japan. Mr. Danny, the chef well deserves 1* Michelin for his artful work / creations. I can comfortably compare the food here with Le Clarence in Paris, La Maison 1888 in Intercontinental Danang. Truly this is a life experience to spend the evening in Pink Pearl. Service also is great. Live classical music is lovely but a bit too loud if your table is next to the stage. I just read the review of someone who said come here if you were on diets. This restaurant is a fine dining experience x Michelin style. You come to taste the art of cooking and presentation and the beautiful blends of flavors. And as a big man my boyfriend took 6 course set menu: he was so full he couldn’t eat desserts. I took 4 course- menu and also was so full to enjoy dessert so I guess it depends on...