The seven-course wine-pairing gala dinner will be prepared by culinary geniuses from around the world. In addition to MELCO’s’ own superstar chefs, Kelvin Au Yeung of three-MICHELIN- starred Jade Dragon, Fabrice Vulin of two-MICHELIN-starred The Tasting Room and Alain Ducasse of two-MICHELIN-starred Alain Ducasse at Morpheus, the event will feature visiting culinary masters Kunio Tokuoka (Kitcho Arashiyama Honten, Kyoto, Japan; three MICHELIN stars), Alex Atala (D.O.M., São Paulo, Brazil; two MICHELIN stars) and also Lau Yiu Fai (Yan Toh Heen, Hong Kong; two MICHELIN stars). The evening will conclude with sensational French creations by celebrated pâtissier Pierre Hermé (Pierre Hermé Lounge, City of Dreams, Macau).
An earth-shaking performance by DRUM TAO will unveil the night’s entertainment, an award-winning Japanese drum and dance ensemble that re-writes the story of traditional Japanese drum with Korean, Maori and Indonesian influences. This will be followed by a special musical performance by regional pop singer Kit Chan. A selection of highly scored Robert Parker-rated wines and champagne will accompany the evening's exquisite menu.
This year’s gala dinner, based on the theme of Sustainability through Motion, is a celebration embracing sustainability as a continuous modernisation of fine dining culture. As part of a global effort, modern culinary trends have shifted towards ensuring sustainability as a key factor in food choices that are made. From the choice of ingredients and suppliers to ensuring fair trade and consumer health, the modern chef’s responsibilities go beyond the traditional criteria of technique, taste and creativity, including the process that contributes to the collective effort to preserve our planet.
This year’s gala dinner will be a testament to MELCO’s ambitions in environmental sustainability. To continue this journey, MELCO has made environmentally conscious choices to minimise the gala's impact on the environment, from ingredient vendors to venue decor. For example, key ingredients of the unique seven-course menu will be sustainably sourced; natural rice husk trays will be used to serve pre-gala dinner canapés; all event backdrops will be shifted to LED walls; FSC-certified paper will be used for event booklets; as for decoration, bamboo will be sourced within City of Dreams and replanted after the event, while table centrepieces of cut grass and flower pots will also be replanted within the resort.