SJM Resorts is showcasing Macau’s culinary scene to international audiences through the newly premiered 10-episode reality competition MasterChef Asia, filmed entirely in Macau and featuring chefs from two of its MICHELIN-Starred restaurants, according to a statement by the integrated resort operator yesterday.
The first show was broadcast on September 22 and is shown every Tuesday until around November 24.
Produced by Warner Bros. Discovery, CreAsia Studio and Banijay Rights in partnership with the Macao Government Tourism Office (MGTO), the series follows 10 contestants competing in a series of culinary challenges for the title of MasterChef Asia.
The competition is judged by chefs Edward Lee (Lee Kyun), Pichaya “Pam” Soontornyanakij and Kelvin Cheung, the statement said.
SJM’s culinary offerings are also represented by guest judges Ken Chong (莊嘉輝), head chef of One-MICHELIN-Starred Palace Garden at Grand Lisboa Palace Resort Macau, and Julien Tongourian, executive chef of Three-MICHELIN-Starred Robuchon au Dôme at Grand Lisboa Macau, the statement added.
Palace Garden also serves as the backdrop for one episode, showcasing its contemporary interpretations of Taishi cuisine* and interiors inspired by imperial China.
SJM Managing Director Daisy Ho Chiu-fung said that the programme gives audiences an introduction to Macau’s culinary identity, shaped by centuries of cultural exchange: “MasterChef Asia gives audiences a vivid taste of that character and, importantly, another reason to experience it for themselves.”
SJM will extend the television experience through two chef-led dining events, pairing episode screenings with specially designed tasting menus, the statement said, adding that from October 22 to 24, Chong will host a six-course Cantonese dinner at Palace Garden, featuring dishes including Premium Partridge Soup and Peony King Tiger Prawns. The dinner is priced at 1,588 patacas per person.
On October 30-31, Tongourian will host a five-course dinner at Robuchon au Dôme, featuring dishes such as Le Caviar de Sologne, combining Royal Sologne caviar, king crab and crustacean jelly, and Les Cuisses de Grenouille, featuring pan-fried frog legs with parsley and shallot cream and matsutake mushrooms, the statement noted, underlining that the dinner is priced at 2,488 patacas per person.
The partnership aims to raise Macau’s international profile as a UNESCO Creative City of Gastronomy and encourage visitors to experience its dining offerings firsthand, the statement said.
*Taishi cuisine is a refined, high-end branch of Cantonese cuisine originating from the private household of Jiang Kongyin (also known as Jiang Taishi) during the late Qing Dynasty. - Gemini
These photos provided by SJM Resorts yesterday show chefs from two of its MICHELIN-starred restaurants – Ken Chong (莊嘉輝), head chef of One-MICHELIN-Starred Palace Garden at Grand Lisboa Palace Resort Macau (top), and Julien Tongourian, executive chef of Three-MICHELIN-Starred Robuchon au Dôme at Grand Lisboa Macau.
