Five-star resort offers journey of world cuisine to Phu Quoc

Five-star resort JW Marriott Phu Quoc Emerald Bay will continue on its journey to bring the world's culinary elite to the Pearl Island of Phu Quoc in southern Vietnam with a special event that will feature Japanese two-Michelin-starred chef Takagi Kazuo.

At the three-day event starting Friday in Phu Quoc island of Kien Giang province, diners will experience culinary masterpieces in the lavish Pink Pearl restaurant, designed by renowned architect Bill Bensley.

Chef Takagi Kazuo and the chef de cuisine of Pink Pearl - Kjell Kollin will present two menus for lunch and dinner with unique flavors, creating a delicate blend of Japanese and French cuisines, promising a sublime feast that touches all the senses.

Chef Takagi Kazuo boasts an impressive resume, including two Michelin stars for his restaurant, Kyoryuri Takagi, which he owns and runs. The restaurant is well-known for its Kyoto-style cuisine (Kyo-ryori), in which dishes are delicately prepared, using the freshest signature ingredients and seasonings. Diners can enjoy the hospitality with each dish and the beautiful decor depicting nature's poetic and generous beauty.

"Authentic Kyoto cuisine today is really rare even in Japan, because the preparation of dishes in the traditional Kyoto style is very laborious, complex, and meticulous. But I still want to continue introducing this cuisine with a long history,” said chef Takagi Kazuo, who has a deep respect and appreciation for traditional values, particularly food.

Graduated from Kyoto Sangyo University, chef Takagi Kazuo spent many years working at Kyoyamoto, a prestigious Kyoto restaurant that opened in 1877 and has preserved not only traditional Kyoto dishes but also ancient architecture to this day.

Each dish chef Takagi creates is infused with the spirit of Kyo-ryori and reflects the great balance of sophistication, visual beauty, and subtle taste. His passion is creativity, and that creativity is devoted to the culinary arts. He trains all of his employees to tell the stories behind each dish in order to provide guests with the best dining experience possible.

Chef Takagi will delicately and vividly tell the story of spring with taste, colors, and aromas abundantly spread on each plate in this March culinary event at Pink Pearl. Each dish is a work of art that has been meticulously crafted.

Dean Kristian Petersen, who is also general manager of the resort, said: “We're thrilled to welcome and to collaborate with chef Takagi Kazuo, who is a master of Kyoto-style cuisine. This collaboration reflects our ongoing commitment to innovation and excellence in the world of fine dining.

"We believe that by bringing together different culinary traditions and styles, we can push the boundaries of what is possible and offer our guests a truly exceptional experience. We look forward to sharing chef Takagi's exquisite Kyoto-style cuisine with our guests, and to continuing to push the limits of culinary creativity."

Slow-cooked Hokkaido scallops, traditional Japanese grouper, Armagnac foie gras, Wagyu steak marinated in Koji yeast, Transmontamus lobster caviar, Alaska king crab ravioli, and a special dessert made of Valrhona chocolate are among the five-course lunch and nine-course dinner menus.

All of this will take visitors on an exciting journey to discover two of the world's most popular cuisines. Lunch costs from VND2.45 million ($104) per adult, while dinner costs from VND4.92 million ($209) per adult.

Located at the stunning seaside JW Marriott Phu Quoc Emerald Bay resort, Pink Pearl is the ideal destination for a chic and trendy dining experience. It is inspired by the fantasy legend of Madame Pearl Collins, a famous woman who lived at the ancient Lamarck University in the 1920s. According to legend, her luxurious pink mansion was the setting for lavish dinner parties and extravagant celebrations.