Liquid Gold in Macau: One Hundred Years of Yquem

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On July 10, SJM will host one of the most extraordinary wine experiences ever staged in Macau. Inside its contemporary Portuguese restaurant, Mesa by José Avillez at Grand Lisboa Palace Resort Macau, guests will embark on a rare journey through a century of Château d’Yquem – vintages from 1921 to 2021 drawn from SJM’s cellar – paired with an eight-course Portuguese Macanese menu by Michelin-starred chef José Avillez. The evening will also deliver the world’s first and only preview of the unreleased 2024 Ygrec.  

Gerard Walker, Chief Hospitality Officer of SJM, says the event is a reflection of the group’s long-held belief that a truly memorable meal requires a conversation between the glass and the plate. This philosophy has guided SJM in building one of Asia’s most comprehensive wine cellars and in curating distinctive gastronomic experiences for the city. 

“The upcoming 100-year Château d’Yquem vertical at Mesa by José Avillez is something I am incredibly excited about,” says Walker. “Chef Avillez has created a stunning menu to pair with it, and it’s just such a rare privilege to literally taste a century of history.”  

He adds that SJM wants to create experiences so uniquely captivating that people are inspired to carve out the time and make a dedicated journey to experience it, thereby helping elevate Macau’s standing as a global gastronomy destination and UNESCO Creative City of Gastronomy. 

Michelin-starred chef José Avillez approached the menu with great care. “The biggest challenge was respecting the wines without becoming intimidated by them,” he explains. “Château d’Yquem has extraordinary power, but also incredible delicacy, especially in the older vintages.” He treated the pairing almost like composing music, controlling sweetness, acidity, texture and intensity so that neither the food nor the wine would overpower the other. 

Macau’s Portuguese heritage deeply influenced his thinking. “Macau is a very emotional place for Portuguese cuisine because it represents encounter, exchange and history,” he says. For him, pairing Portuguese dishes with Yquem is not about confrontation but “conversation, curiosity and mutual respect”. 

Avillez is particularly enthusiastic about one course: the Abade de Priscos pudding served with the 1921 Yquem. He says: “It brings together one of the most iconic Portuguese desserts with one of the most legendary wines in the world. There is something deeply moving about seeing a traditional recipe from Portugal standing confidently beside a wine with such history and prestige.” 

Lorenzo Pasquini, Chief Executive Officer of Château d’Yquem, will guide guests through the tasting. Born in Rome in 1989, he brings an international background to one of Bordeaux’s most iconic estates.