Could there be anything better than fish so fresh that it still smells of the sea? Yes, as a matter of fact there is – to enjoy that fish on the beach, with nothing but the lick of flames to cook it and the only soundtrack being the waves lapping the shore. Looking for the perfect place for this vision of paradise? We’ve found it.
Idea
The Red Rum restaurant is one of three at the newly opened JW Marriott Resort on Phu Quoc Island, at the very south of Vietnam. Billing itself as a beachside grill, the idea behind Red Rum is to use the freshest available local produce and cook it with the respect it deserves. When ‘local’ is the ocean, seafood takes centre stage. The island is also famous for premium, exquisite fish sauce and black, red and green pepper – meaning these beautiful ingredients are also represented proudly.
Location
The JW Marriott is on the southern tip of the Phu Quoc, which is a short plane journey from Ho Chi Minh City, Vietnam. The restaurant itself overlooks Bai Khem which is one of the most beautiful beaches on the island. With pristine sand, swaying palm trees and crystal clear waters only yards away, the location of Red Rum is more than idyllic.
Atmosphere
Lowly lit in the evening and with a really natural feel, this pavillion-esque restaurant is tastefully decorated to highlight the wider environment of sea and sand, as well as allowing the focus to fall on the amazing food. Go in the day for laidback dining and stunning views of the surrounding nature, or at night for a more intimate affair. Or you could do both! Local seafood that’s grilled to perfection and served beachside is worth it any time of day.
Food
A short menu of real clarity is so welcome in a hotel restaurant, where sometimes choice can be overwhelming and wide range of cuisines and styles worrying. There are 5 or 6 fish dishes and the same amount of meat, with a barbeque doing most of the leg work, imparting smoky notes and an authentic ‘beach bar’ feel. Sides and dipping sauces are kept simple and serve to complement the fresh produce beautifully. The menu is dependent on the local fishermen’s catches of the day – emphasizing just how fresh and delicious everything is.
On our visit, local spiny lobster and beautiful red snapper were the headlining acts, along with baby squid which the surrounding waters is famous for. All were superb – so fresh, light and cooked to perfection with the reverence they deserved. The lovely, smiley and downright convivial Chef Matt offered to curate and we duly obliged – we weren’t disappointed and we’d highly recommend putting your trust in his more than capable hands if given the chance.
Drink
A strong wine list, with classics rubbing shoulders with new world wines with more tropical notes, there really is something for everyone. Local beers and a host of fruity, vibrant cocktails complete the bill.
Must-try
Put your trust in the hands of the chef and the produce, as we did, and you will be rewarded. The ‘fish platter’ was a bountiful selection of the day’s fishing rewards, and went paired harmoniously with the local dipping sauces, all zing, verve and freshness.
Why Go
Without doubt, this is our favourite type of meal, our idea of utter food heaven – freshly caught, beautiful fish cooked over flames with simplicity and clarity. Throw in some locally inspired sauces and dressings, made from the amazing fish sauce and pepper that the island is so famous for, and you have a culinary dream destination.
Website: www.marriott.com
IDEAL dined at the restaurant as a guest