This autumn, the food scene in Macau – designated as a Creative City of Gastronomy by Unesco early this year – has so much to offer, from delicate dishes by star chefs, to multisensory dining experiences, dining for a good cause, beer festival and hot pot fares, to satisfy all connoisseurs’ palates.
Star chefs at Wynn
Award-winning Cantonese chef Tam Kwok-fung is the talk of the Macau fine-dining scene as he starts a new chapter at Wynn Palace’s Chinese restaurant, Wing Lei Palace, bidding farewell to Jade Dragon, which earned two Michelin stars under his leadership. Tam, known for his evolving cooking techniques, offers newly crafted signature dishes such as vegetable fried rice with lychee, wood-roasted goose and seasonal black truffle; barbecued suckling pig topped with caviar filled with minced shrimps; and braised fish broth with fish maw and vegetables on Wing Lei Palace’s new menu.
The hotel is also running its second Wynn Guest Chef Series until early December. Featuring over 10 star chefs and mixologists from around the world, the series has invited Japanese sushi master, chef Tsutomu Shimamiya, from two-Michelin-starred restaurant Sushi Zen in Hokkaido, to serve special dinners at Mizumi on October 18 and 19. Renowned chef Lan Minglu, from Lanting Thirteen Chefs in Sichuan, will also collaborate with Tan cuisine master Liu Guozhu from two-Michelin-starred Golden Flower at Golden Flower on December 3 and 4.
Taste of Artistry at Four Seasons Hotel Macao
In October and November, the hotel group’s Taste of Artistry series is returning to the city with six experiences showcasing the creativity and craftsmanship of its culinary experts and mixologists. This year, one of the highlights, Cotai Confidential, will surprise guests with an exclusive multisensory dining experience crafted by executive sous chef Benjamin Lim and chief sommelier Kaleb Paw on November 2. Chef Charles Cheung, of Michelin-starred Zi Yat Heen, and chef Aniello Turco of Mio, from Four Seasons Beijing, will join forces to create an eight-course dinner featuring contemporary Cantonese delicacies and Italian classics on November 17.
Pink-inspired at Conrad Macao
In support of Hong Kong Cancer Fund’s Pink Revolution to raise funds and public awareness of breast cancer, Conrad Macao is launching a series of pink-inspired menus and events this month. A three-course charity lunch will be held on Thursday (October 11). Meanwhile, Chinese restaurant Dynasty 8 is serving a pink-inspired menu, Grand Orbit is offering Buffet Dessert in Pink, and The Lounge is presenting Pink afternoon tea. Two cooking classes will take place at Dynasty 8 on October 13 and 27, where you can learn to make two pink-themed dim sums under the guidance of executive Chinese chef Yap Poh Weng.
Oktoberfest Macau at MGM Cotai
The annual beer festival is marking its 10th anniversary in the city. However, the 11-day party, featuring German brews, traditional German delicacies, live performances by the Högl Fun Band from Munich, and carnival game booths, is being held at a new venue this year. From October 18 to 29 (excluding October 21), you can enjoy the Munich festival at 1/F Roof Terrace at MGM Cotai.
Hot Pot Street at Broadway Food Street
It’s the season to savour some heart-warming hot pot and clay pot fare. From this month until February, the Broadway Food Street at Broadway Macau is turning into Hot Pot Street, presenting 60 hot pot and clay pot selections, such as the classic braised lamb brisket casserole at Lei Ka Choi, which uses grass-fed Chinese black lamb, water chestnuts, bean curd skin and a secret sauce prepared in a traditional clay pot over a charcoal flame. There is also chicken with ginseng and coconut casserole at Katong Corner, and assorted seafood and suckling pig hot pot at Fong Seng Lai Kei Restaurant, one of the city’s oldest and most established dining spots.