The Ritz-Carlton, Macau welcomes Michelin-starred chef, Aiden Huang, from The Ritz-Carlton, Guangzhou for an exclusive 3-day culinary journey alongside our own Chinese Executive Chef, Jackie Ho, at Macau’s highest Chinese restaurant, Lai Heen.
From March 26 to 28, the two Michelin-starred chefs will immerse discerning gourmands in Macau with the finest Cantonese culinary artistry and co-creations to present first-class Chef Jackie and Chef Aidan’s Star Collaboration menus.
Chef Aiden and Chef Jackie will lead their culinary teams to co-create an exclusive limited-time dining experience that complements the intoxicating scenery and elegant setting of Lai Heen. All dishes will be prepared with premium and seasonal ingredients, bringing an exceptional gastronomic experience to epicures.
The Lemon Infused Yellow Croaker and Fish Maw Soup in the lunch menu is one of the highlights from Chef Aiden, which selects the finest wild yellow croaker to form the broth and uplifts the balance with a hint of lemon leaves. Another highlight, Deep-fried Crispy Rice Ball with Golden Crab Meat is a slight twist from the original recipe in Guangzhou’s Lai Heen, instead of using hairy crab, Chef Aiden and Chef Jackie master this dish by taking advantage of Macau’s unique geographical location, using a meatier fresh crab from the South China Sea.
The eight-course dinner menu features chefs’ craftsmanship and their inventive creations. The duo joins forces in elevating their own signature dishes to the next level. The Rose Scented Steamed Crab with Egg Custard combines the signature recipe of the two restaurants, incorporating lobster bisque to the creamy egg custard, and a touch of the aromatic 20-year aged Yellow Wine to enhance the flavour. Another star dish, the Seared Snowflake Confit Duck Breast with Herb Sauce fully illustrates the pursuit of innovation and fusion from the genius duo, blending in traditional Cantonese, South Asian and Western culinary arts. The smoky process infuses the duck breast with a unique scent and sweetness from the Iron Lady tea and brown sugar. The chefs have adopted the French confit technique and refreshing sweet basil to delight the most discerning palates with the international flair.
Chef Jackie and Chef Aidan’s Star Collaboration will take guests on a truly sensory journey to the heart of Cantonese excellence. Guests can enjoy the pleasant 6-course Lunch Menu at MOP688 per person; the decadent 8-course Dinner Menu is priced at MOP2,288 per person, while to bring the gastronomic journey to perfection, guests can enjoy a glass of both 2010 Dom Pérignon Champagne and Hennessy X.O, for just an additional MOP600*. For bookings and enquiries, please contact +853 8886 6868. – rcpr
This photo shows the Lemon infused yellow croaker and fish maw soup on the Star Collaboration lunch menu. Photos: The Ritz-Carlton
This photo shows Rose scented steamed crab with egg custard and 20-Year aged rice wine infusion on the Star Collaboration Dinner Menu.
