JW Marriott Phu Quoc organizes a series of culinary events "Tastes of the River" on August 4-9, marking the opening leg of the Luxury Dining Series 2026 "Across the Table" deployed by Marriott International at 6 destinations. Phu Quoc is the only stop in Vietnam on this year's itinerary.
During 6 days, 6 chefs, a mixologist from Bangkok (Thailand) and local artisans and artists participated in 13 culinary, beverage and cultural experiences. Instead of just focusing on the banquet table, the program takes guests to the fish market, interacting with ingredients and crafts associated with life on the island.
The 6 chefs participating in the program have different culinary styles and backgrounds. Chef Summer Le is the first chef in Vietnam to receive a Michelin Green Star, an honor given to establishments with outstanding practices in sustainable cuisine. Chef Cuong Nguyen of An's Saigon has a restaurant in the Michelin Guide for three consecutive years.
Artisan Anh Tuyet has been pursuing and preserving Hanoi cuisine for many years, and has participated in preparing state banquets to serve 21 leaders at the APEC Summit. Chef Olivier Elzer, behind the Pink Pearl by Olivier E. restaurant at the resort, has about 30 years of experience and has worked at many Michelin-starred restaurants.
The lineup also includes executive pastry chef Rémy Gaulard, who trained at two-star Michelin restaurant L'Envol before joining The St. Regis Hong Kong, and chef Nguyen Hai Hung from Sheraton Phu Quoc Long Beach Resort. In charge of part of the drinks experience is Marco Dongi from Bar Sathorn at W Bangkok, ranked 17th on Asia's 50 Best Bars list.
Vietnamese cuisine is one of the main contents of the week. At Vietnamese Heritage Dinner, chef Nguyen Hai Hung and artisan Anh Tuyet together created a menu based on familiar dishes at family meals.
"Family meals are a part of everyone's childhood. Each dish on tonight's menu carries that memory from my mother's kitchen," said chef Hai Hung. According to him, banana flower salad, crab spring rolls or wonton noodles still retain the familiar way of preparation, as a way to continue the traditional flavors.
Phu Quoc has also become a direct source of ingredients for chefs. Seafood changes with each boat arrival, while local pepper is used to accentuate the dish.
According to chef Hai Hung, the special thing about cooking on the island is that the ingredients change according to the water, from crabs, squid to shrimp depending on the products the fishermen bring home every morning. "Cooking here means the island has already done half the work for you, if you know how to let the ingredients lead the way," he said.
Artist Anh Tuyet also emphasized the role of pepper in creating flavor identity. According to her, just a small amount of typical spices can help diners remember Vietnamese dishes.
The journey begins on August 4 with an experience at the Hong Palace. Diners take turns passing through the lounge, library, dining room and wine cellar, combining the enjoyment of food with the story of the resort's architectural space.
Another activity takes place early in the morning at An Thoi fish market. Executive chef Eng Wai Meng takes guests to the market when the fishing boat arrives to learn about and choose ingredients with the fishermen. After that, diners experience fried noodles - a dish associated with culinary life on the island, with the dipping sauce mixed and "stirred" at the table before enjoying.
Cultural elements continue to be brought to the table instead of existing as separate performances. At Vietnamese Heritage Dinner, dishes are combined with opera, with the time of serving each dish arranged according to the progress of the art program.
At the main party, the menu is divided into three chapters: Earth, Water and Fire. Each section combines food with a performance by Dan That - a group of artists using musical instruments crafted from bamboo and clay. The arrangement helps music and food join together to tell the story of the land instead of the food playing the sole role on the table.
The spirit of connection to the destination is also expressed through experiences outside the kitchen. At Lamarck House, Om Pottery artists guide guests in working with clay. Another activity allows diners to open their own oysters to find pearls, reminiscent of the pearl farming industry associated with the name "pearl island" of Phu Quoc.
Truc Chi - a type of paper art formed in Hue, is also used in decoration throughout the week. The works exploit bamboo fibers with light and shadow effects, adding Vietnamese handicraft elements to the event space.
In the final days, the program shifts to smaller-scale experiences. Chefs Olivier Elzer and Summer Le prepare an 8-course Chef's Table at Pink Pearl. At the Department of Chemistry Bar, mixologist Marco Dongi and two bartenders Jame and Toki introduced a cocktail menu inspired by Southeast Asian flavors.
The last day of the event ends with Sunday Champagne Brunch at Pink Pearl. The program used to be served periodically by the restaurant, but after a temporary hiatus, it was brought back for one day on the occasion of Luxury Dining Series.
"This week has brought Phu Quoc itself to the table, from fishermen, ceramic artists to pearls. That is the story we want to use to open this year's series of events," said Mr. John Woolley, General Manager of JW Marriott Phu Quoc.
The program is accompanied by Sun Phu Quoc Airways and Pernod Ricard Vietnam, along with two creative partners Dan Do and Truc Chi. After Phu Quoc, "Across the Table" continued to The Naka Island in Phuket (Thailand), The St. Regis Maldives, Mandapa in Bali (Indonesia) and The Ritz-Carlton Kyoto (Japan), before ending with a cruise on the Luminara yacht belonging to the Ritz-Carlton Yacht Collection.
