Michelin Guide pairs with Macau chefs to delight foodies
Michelin Guide frenzy takes Macau by storms as competition heats up, leaving diners spoit for choice
Macau punches way above its tiny size with a vibrant bar and restaurant scene. The most trusted partner in this gastronomic venture is the Michelin Guide, whose stars are coveted by chefs everywhere. The Michelin frenzy has swept through Macau ever since one of the world’s most decorated chefs, Joël Robuchon, topped the list, and paved the way for the arrival of some illustrious restaurants.
Macau has seen competition among hoteliers become even fiercer in recent years with the arrival of a host of new establishments. Operators are innovating in areas beyond casinos to introduce new attractions, especially dining options. The city is prized by foodies with plenty of celebrity chef outposts and local hidden gems.
Gastronomes are spoilt for choice as hotel outlets tap celebrity chefs in an attempt to distinguish themselves from rivals, organising tasting events and showcases as they vie for Michelin stars.
Each year, the celebrated Michelin Guide publishes lists of the best restaurants in culinary capitals based on its own three-star ranking system, where one star denotes, “High quality cooking, worth a stop”; two,“Excellent cooking, worth a detour”; and three, “Exceptional cuisine, worth a special journey”.
In the 2017 edition of Michelin Guide Hong Kong, Macau, three restaurants broke into the one-star category for the first time, while two restaurants were accorded two-star status.
One of the newly starred restaurants is contemporary Cantonese restaurant Lai Heen on the 51st floor of The Ritz-Carlton, Macau. Executive sous chef Bill Fu was a member of The Ritz-Carlton, Hong Kong’s two-star Cantonese restaurant Tin Lung Heen, and he paid tribute to the teamwork as being pivotal in its success.
Mizumi at Wynn Macau rose to a two-star ranking from nowhere. The success of chef-d’oeuvre Tsutomu Shimamiya, master of sushi, and his disciple Hideki Fujikawa, master sushi chef, repaid the faith of Wynn Macau.
Shimamiya insists that the precious Michelin stars still rank below quality ingredients and service, saying: “One of the attractions of Macau is that there are not many limits to what I can bring in to the place. I spent a few years in the United States and there are so many regulations, such as the rice temperature. But here I can do what I do in Japan.” Macau doesn’t impose any customs duty on imported food ingredients either.
In addition to talent recruitment, hotels in Macau also organise events where chefs can display their skills. One such example was the first “Michelin and Robert Parker Wine Advocate Gala Dinner: A Sensorial Gourmet Journey” held at Studio City with Official Title Partner Melco Resorts & Entertainment. This featured seven leading international chefs.