After a long, bustling week, I hastily packed my bags at night to catch the Luxury Dining Series 2026. However, the one thing I couldn't pack into my suitcase was my own apprehension.
Themed "Across the Table," the event spanned six days with 13 bespoke experiences, selecting JW Marriott Phu Quoc as its sole destination in Vietnam. I wondered if I needed to brace myself, putting on a dignified facade so as not to be swallowed by that lavish atmosphere.
This anxiety vanished the morning I arrived at the resort – a fictional university named Lamarck, brilliantly envisioned by architect Bill Bensley. Standing in the breezy reception lobby designed as a grand library, I felt as though I had transformed back into a carefree university student, free to explore every signature flavor of this luxurious voyage.
A Graceful Beginning
Every great story needs an inciting incident, and for me, that was the welcome dinner at the Pink Pearl. My preconceptions of a stiff formal dining ritual quickly vanished the moment I stepped into Madame Pearl, guided by Chef Danny Do.
Strolling through the Library and the Wine Cellar, all distances were gradually erased over premium wine and sweet melodies from a live band. It only took 45 minutes for the "freshmen" to form a bond, much like old friends reuniting.
That connection was beautifully nurtured the next morning at Tempus Fugit. Artisan Anh Tuyet's heritage breakfast encapsulated the Northern autumn into traditional spring rolls. Afterward, she personally invited me to try the refreshing Hanoi green rice (Cốm) ice cream.
The delicate sweetness, combined with the faint aroma of Chef Mai Tran's Beef Pho, momentarily recreated the exact feeling of a nostalgic, graceful autumn morning in an ancient corner of Hanoi.
The Rich Taste of Tradition
Lunch by Khem beach pulled me into the rustic charm of the Western river region. Savoring Chef Nguyen Hai Hung’s sea mantis shrimp Manti and Chef Cuong Nguyen’s grilled Phu Quoc grouper, I felt as if I were enjoying a meal on a floating boat, serenaded by traditional Đờn ca tài tử tunes performed by the "Đờn Ca Đó Đây" troupe.
After lunch, reality briefly pulled me back. I retreated to my room in the Department of Conchology, turning the spacious vanity table into a makeshift desk to meet deadlines. Yet, I loved this dual experience of balancing the daily grind with a luxurious escape.
Following hours of deep focus, the Department of Chemistry offered the perfect sunset retreat. Mixologist Marco Dongi handed me a "Verdant Pepper" – a cocktail blending Phu Quoc pepper, garden-fresh pandan, and coconut syrup that instantly drifted me into absolute relaxation.
Dinner pushed emotions to their peak. Northern delicacies by Artisan Anh Tuyet met Chef Hai Hung’s Grilled Beef Tenderloin. In this fascinating intersection of cultures, the dramatic tension was dedicated to the traditional Hát Bội stage.
The echoing drumbeats and vivid storytelling captivated our group and international guests alike, making us feel as though we were gliding through a living 500-year-old art form.
Ascending with the Three-Act Finale
Day three brought a delightful Afternoon Tea. Masterful French techniques by Chef Rémy Gaulé transformed lemon tarts and chocolate mousses into exquisite artworks, setting the grand stage for the finale.
The evening opened in the foyer of Le Grand Auditorium, where guests were welcomed with The Glenlivet Single Malt Scotch Whisky. An impressive canapé chorus showcased the four master chefs: Chef Olivier Elzer's sharp herring; Chef Summer Le's “Evil” Chicken; Chef Cuong Nguyen's luxurious caviar clams; and Chef Gaulé's sweet matcha fondant.
Inside, guests embarked on a culinary odyssey revolving around Land, Water, and Fire.
Chapter 1 - Land paired Elzer's clear langoustine consommé with Cuong Nguyen's Wagyu beef and rustic tương bần (fermented soybean paste) – a touching tribute to the Vietnamese countryside. This chapter concluded with Summer Le's "Delta" masterpiece, honoring premium Ca Mau crab.
Transitioning to Chapter 2 - Water, diners were immersed in Elzer's zero-waste abalone with lotus root, followed by Cuong Nguyen's salty silver pomfret fermented with rice.
The climax arrived in Chapter 3 - Fire. Chef Summer Le ignited passion with grilled beef tongue on a cassava mash, marking the 10-year anniversary of her restaurant, Nén. Finally, Chef Gaulé provided a flawless closure with refreshing watermelon and the deep, lingering notes of a Marou Grand Cru chocolate tart.
Throughout the feast, the GOM Show by the Đàn Đó group shifted seamlessly with the Land-Water-Fire structure. Their rustic bamboo and ceramic instruments resonated vividly, culminating in an unforgettable multi-sensory experience.
The Ocean's Lingering Aftertaste
Settled into my flight back to Ho Chi Minh city, I realized my initial preconceptions had shattered like ocean waves. From questioning the true essence of luxury, I discovered the most valuable gift of this trip: the absolute liberation of the mind.
Through profound sophistication in every touchpoint, JW Marriott Phu Quoc crafted an experience that not only integrated culinary culture but reawakened pure emotions that had long slumbered within every guest.