This autumn, a pair of Michelin-starred master chefs come together to present an incredible experience of authentic Cantonese cuisine.
Chef Siu Hin Chi from Hong Kong’s Ying Jee Club, recipient of two Michelin stars, will join Executive Chef Otto Wong from the Michelin-starred Pearl Dragon on September 14 and 15 for the Starred Four Hands Dinner.
Chef Siu has spent over 40 years in Cantonese kitchens, complementing a passion and dedication to traditional Chinese culinary arts with decades of experience. He is famed for his unique skill with seafood and the way he brings out the fresh flavors of the various ingredients. The dinner will feature some of his iconic dishes, including Steamed Lobster with Egg White and Aged Hua Diao Wine, showcasing his mastery of technique, and Traditional Braised South African Abalone Rice, demonstrating the way he delivers exceptional flavor.
Also a long-time devotee of Cantonese culinary traditions, Chef Wong is a master in rendering the cuisine’s many complex flavors and textures. He is also famous for breaking with tradition and innovating in seasonal creations that merge modern gastronomy and classic Cantonese technique. His Golden Caviar Crispy Suckling Pig Toast with Minced Prawn and Slow cooked Angus Beef Rib in Cognac with Green and White Asparagus have been chosen for this feast as examples of his ability to reinterpret the classics with premium ingredients and a modern twist.
Come savor the ultimate experience of Cantonese cuisine in this extraordinary gourmet collaboration backed by three Michelin stars.
LOCATION:
Shop 2111, Level 2, Star Tower
DATE:
September 14
September 15 (Sold Out)
PRICE:
MOP 2,088+ per person
Melco Style Members enjoy 10% discount
Additional for wine pairing
MOP 688+ per person
(Reservation 48 hours advance booking)
RESERVATIONS:
