Pink Pearl Restaurant Prioritizes Sustainability with Vietnam’s First Michelin Green Star Restaurant

Sustainable gastronomy is amongst the most popular recent dining trends while traditional French cuisine is one of the most enduring restaurant experiences. The two are coming together on December 15 for a collaboration dinner between Phú Quốc's Pink Peal and Nén Danang which will feature 99% hyperlocal ingredients.

This year, Nén Danang attracted international attention as Vietnam’s first and only recipient of a Michelin Green Star, which is awarded to establishments that have displayed consistently high sustainability standards in daily operations. The restaurant’s founder and executive chef, Summer Lê is dedicated to responsible sourcing, waste reduction, and community engagement while preparing dishes that balance traditional ingredients with innovative fine dining concepts and narratives centered on Vietnamese heritage. 

Chef Summer Lê (left) and Chef Danny Đỗ (right).

Lê and her team’s appreciation for green dining presented alongside careful storytelling will be imbued with Pink Peark’s passion for French elegance as led by Chef Danny Đỗ in collaboration with Chef Amedeo Ferri, Executive Chef of JW Marriott Phu Quoc. The utterly one-of-a-kind dining space that draws inspiration from 1920s American opulence will host the nine-course meal that reveals how the finest local ingredients can be transformed via fine dining techniques while retaining both restaurants’ commitment to sustainability, as further demonstrated by JW Marriott Phu Quoc's achieving Green Globe certification in 2024. 

The evening’s expansive menu notes which restaurant is the creative force behind each dish, allowing their distinct threads to stitch the experience into a cohesive storyline. For example, Pink Pearl’s French identity is apparent in the Phú Quốc abalone en croute, while Nén Y beef tendon reveals how they can make magic out of typically underappreciated ingredients. Nén’s creative side flourishes in the Cần Thơ Siamese duck made with purple rice and stewed beef while Pink Pearl’s familiarity with local items shines in the Phú Quốc red grouper which is made with calamansi sauce, fennel, celeriac mille feuille and lemongrass.

Guests to Pink Pearl marvel at the soft sand spanning clean beaches and the fresh air that reveals a scattering of stars. It’s only right that a meal here is prepared in ways that ensure such natural splendor continues to thrive. The collaborative dinner will reveal how using hyper-local ingredients can inspire elite chefs to make unforgettably delicious dishes.