The Ritz-Carlton, Macau welcomes the Michelin-starred chef, Aiden Huang, from The Ritz-Carlton, Guangzhou for an exclusive 3-day collaboration culinary journey alongside with 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 the first class Star Collaboration menus.
Chef Jackie and Chef Aiden are the culinary leaders of the one-star Michelin restaurant, Lai Heen, in Macau and Guangzhou respectively. Chef Aiden has cultivated a deep passion and excellent understanding of Cantonese cuisine through more than two decades of training and exploration, beginning in humble roots in Guangzhou. This culinary maestro has always adhered strictly to time-honored methods and techniques, as well as local seasonal ingredients to retain the essence of Cantonese cuisine, while constantly seeking to incorporate innovative ideas and flavors gleaned from his travel-inspired vision into traditional recipes so as to excite food connoisseurs with unique gastronomic experiences, which coincides with the culinary philosophy of Chef Jackie. 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 its original recipe in Guangzhou’s Lai Heen, instead of adopting hairy crab, Chef Aiden and Chef Jackie master this dishes by taking advantage of Macau’s unique geographical location, using a more meaty fresh crab from the South China Sea.
The eight-course dinner menu features chefs’ craftsmanship and their inventive creations. The duo joints force 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 flavor. Another star dish, the Seared Snowflake Confit Duck Breast with Herb Sauce is 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 unique scent and sweetness from the Iron Lady tea and brown sugar. The chefs has 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 bring guests to 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 craft the gastronomic journey to perfection, guests can enjoy a glass of both 2010 Dom Pérignon Champagne and Hennessy X.O, with just an additional MOP600*.
For bookings and enquiries, please contact +853 8886 6868.