The MICHELIN Guide Hong Kong Macau Dining Series reignites the region’s most anticipated chef collaboration series, the International Chef Showcase (ICS), with a line-up of unique multi-hands culinary collaborations for 2019. This May, gourmets and wine aficionados will experience the combined forces of modern culinary stars in Yí, on the 21st-floor Sky Bridge of Morpheus, including next-generation Chinese chef duo Wilson Fam and Angelo Wong of Yí, and Hong Kong native guest chef Vicky Lau of one-MICHELIN-starred Tate Dining Room.
Representing their respective restaurants, chefs Wilson, Angelo and Vicky will work together in creative harmony to present a six-course dinner occurring over two nights from 3-4 May, paired with Robert Parker rated wines with a minimum of 90 points each as curated by Yí’s Head Sommelier. The exquisite joint dinner menu that brings together chef Vicky’s innovative French-Chinese edible stories with chefs Wilson and Angelo’s contemporary Chinese creations will be showcased on the evenings of 3 and 4 May at Yí at Morpheus, City of Dreams, Macau.
About The Series:
The International Chef Showcase brings top chefs to local restaurants so diners here get to experience some of the world’s best cuisines without having to travel. It is organised as part of the partnership between Robert Parker Wine Advocate and Michelin, and marries the most coveted wines with sumptuous food.
About Chef Wilson Fam & Chef Angelo Wong:
Dynamic chef duo Wilson Fam and Angelo Wong are the creative talents behind the critically acclaimed menus at Yí. Together, the chefs take Chinese gastronomy to new heights, and promise an innovative showcase of regional cuisine that reflects Yí’s contemporary soul.
Previously of Singapore’s iconic and world-famous Raffles Hotel, Executive Chef Wilson Fam has been instrumental in achieving the much-coveted MICHELIN stars for restaurants at City of Dreams, Macau. With his passion for authentic regional cuisine and wealth of culinary creativity, Morpheus is proud to present chef Wilson as the driving force behind the hotel’s contemporary Chinese restaurant, Yí. As Yí’s inaugural Chef de Cuisine, chef Angelo Wong oversees a team of specialist cooks from almost every province of China to bring a distinctly modern edge to a variety of classic Chinese dishes. Following a short tenure at the Greater China Club, chef Angelo went on to head the Hong Kong opening of Howard’s Gourmet in October 2015, leading the restaurant through an astounding series of accolades. Since 2016, he has also been a key member of the Hong Kong Culinary National Team, representing the city on the international competitive stage.
Chinese Yam escorted with Seaweed Jelly,
Abalone, Pork and Chinese Mushrooms accompanied with
Green Asparagus and Black Garlic
By Tate Dining Room
Hot and Sour Fish Maw Soup with Crab Claw
Fried Tile Fish with Egg Whites and Crab Coral
ODE TO PIGEON
Steamed Pigeon ‘’Au Sang‘’ paired with fermented
3 & 4 May 2019
Menu Price: MOP$1888 + 10% service charge (inclusive of bespoke tea pairing)
Wine Pairing Price: Additional MOP$600
Limited availability. Make your reservations soon!
Tel: 00 (853) 8868 3446
- Seats will be allocated at the organisers’ discretion and events may be subject to change without prior notice.
- All transactions are subject to charges, conversions and fees imposed by your card issuing bank. The local currency rate indicated is approximate at the time of publishing.
- Upon confirmation of your order for Tickets, no refund on Tickets will be made under any circumstances.
- Dress Code: Smart Casual
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