On Phu Quoc’s southwest coast, Pullman Phu Quoc Beach Resort brings contemporary energy to island dining. At its heart, Mad Cow Wine & Grill defines the modern steakhouse through open-flame cooking, premium cuts, and disciplined restraint where flavour, technique, and setting align with clarity and intention.
Set along the golden sands of Phu Quoc’s southwest coast, Pullman Phu Quoc Beach Resort was conceived for globally minded travellers who move fluidly between leisure and momentum. Designed by Spanish architect Salvador Pérez Arroyo, the resort’s sculptural lines and kinetic forms create a sense of movement, framed by greenery and sea across its expansive seven-hectare setting.
Within this dynamic environment, Mad Cow Wine & Grill Phu Quoc stands as a confident expression of contemporary steakhouse culture. The kitchen’s philosophy centres on open-flame cooking, where heat, timing, and restraint are treated as essential tools rather than theatrics.
The experience begins with a series of composed starters that set the tone. The Beef Carpaccio, sliced with precision and dressed lightly, is frequently star-rated for its clarity and balance, offering a clean introduction to the restaurant’s approach to meat. The Grilled Octopus, tender beneath a controlled char, reflects the kitchen’s command of fire, while Bone Marrow, rich yet measured, provides depth without excess—an indulgence handled with discipline.
From there, the grill takes focus. Premium Black Angus beef is cooked over coconut and mangrove wood, imparting a subtle sweetness and smoke. The Prime Black Angus Ribeye remains the most consistently star-rated dish, prized for its marbling and clean, juicy finish. The Black Angus Striploin follows with firmer structure and pronounced beef character, often cited for its precision and consistency. For contrast, the Surf & Turf pairing of striploin and Phu Quoc spiny lobster balances richness with coastal sweetness, bringing land and sea into confident alignment.
More expressive cuts also feature strongly. Grilled Picanha, noted for its crisp fat cap and tender interior, delivers texture with clarity, while the house interpretation of the Philly Cheesesteak, lifted by Phu Quoc peppercorns, has become an unexpectedly star-rated favourite.
A thoughtfully curated wine list supports the menu with confidence, enhancing flavour rather than dominating it. Recognised as Highly Recommended – Best Steakhouse Restaurant at the Gourmet Vietnam Awards 2025, Mad Cow Wine & Grill affirms Pullman Phu Quoc’s position as a dining destination defined by focus, repeatable excellence, and assured execution.