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A meal that celebrates French and Korean cuisine and incorporates Vietnamese techniques served in a Phú Quốc restaurant designed in homage to 1920s American opulence? Such an outlandishly unique meal is coming this November.

Chef Jayden Kim has helped reinterpret Jeju Island’s renowned black pork barbeque at The Flying Hog in Korea. He has introduced innovative techniques and preparations to highlight the pork’s inherent complexity alongside seasonal vegetables as crafted in a wood-fire grill. To bring this specialty from his home county to Vietnam next month, he will work alongside Danny Do, a celebrated Vietnamese chef with a classic French background who prepares meals at The Pink Pearl Restaurant at JW Marriott Phu Quoc Emerald Bay Resort and Spa.

The two chefs have not yet met in person, but a shared passion for French cuisine that integrates local ingredients and creative presentations as well as many virtual dialogues and sharing of kitchen experiments has brought them together. Their collaboration benefits from the truth that Korean, Vietnamese and French food each embrace a commitment to freshness and balance. Moreover, the two Asian traditions are united by fermented ingredients and a frequent incorporation of fresh herbs while the Western element they are both trained in adds depth through refined sauces and techniques. Their gourmet duet meal will showcase these aspects while offering guests five and eight-course meals that are simultaneously vibrant and comforting.

Chef Jayden Kim (left) and Danny Do (right).

From November 22 through 24, The Pink Pearl restaurant will host the four-hands set gourmet fusion lunches and dinners. The menus contain favorite dishes from their respective restaurants as well as some special items concocted especially for the occasion.

Chef Kim’s Flying Hog will whisk guests off to his restaurant on the fabled island of pearl divers. In addition to Korea’s aromatic ssam leaf and spicy ssam-Jang, the black pork BBQ dish contains a nuanced tang thanks to an aged kimchi salsa. Kimchi also accents a beef dish served with port wine au jus. Meanwhile, France’s innovative cooking techniques are applied to the shrimp mulhoe which is served with tomato snow and a compressed cherry tomato.

Flying Hog with Korean ssam leaf (left) and beef with tomato kimchi (right).

Both chefs maintain strict standards for the quality of their ingredients which will be apparent in dishes such as the Japanese wagyu A5 tartare served with Oscietra caviar and truffle potato chips as well as the abalone barley porridge made with garlic and ginger water and abalone intestine. The meal is capped by an indulgent cremeux au chocolate et poire made using Valhrona Manjari 64% dark chocolate, wine-poached pear, cocoa cake, white chocolate sponge cake, blood orange gel, hazelnut, and coconut crumble.

Japanese wagyu (left) and cremeux au chocolate (right).

The gourmet duet will attract food enthusiasts and luxury travelers who appreciate culinary artistry and unexpected flavors in a novel setting. In addition to being enchanted by the gastronomic experience, they will discover the one-of-a-kind setting adds a patina of enchantment. The Bill Bensley-designed dining space features French colonial-inspired architecture and decor from a bygone era. Its elegance, creativity and cultural fluidity establish a harmonious ambiance for a meal that unites timeless tastes with fresh craftsmanship.