Michelin Guide’s Journey through Macau’s Gastronomic Wonders

On January 20, 2024, the MICHELIN Guide and SJM Resorts, S.A. (“SJM”) collaborated to organize a special culinary event at The Grand Pavilion of the Grand Lisboa Palace Resort Macau. This event, known as The MICHELIN Star Studded Dinner – Timeless Gastronomy, featured four world-renowned chefs and became a significant moment in the history of gastronomy.

The Appetizer Platter, the opening segment of the evening, showcased the creations of each chef. Chef Julien Tongourian presented his Imperial French Caviar and King Crab in a Surprise Box, a tribute to Chef Robuchon. Chef Sven Wassmer offered his famous Beetroot Rose, a delightful one-bite experience. Chef Hideaki Matsuo crafted a Sea Urchin dish that celebrated Japanese connections to nature. Chef Heinz Beck’s Tartlet with Veal and Black Elderberry reflected his light and Mediterranean cooking philosophy.

Chef Heinz Beck, known for his unique style and focus on ingredient nutrition, amazed guests with Marinated Amberjack on Celeriac in Seawater and Oxidized Chocolate. The dish, marinated for 24 hours, highlighted the health benefits and palatability of celeriac.

Chef Hideaki Matsuo from Kashiwaya Osaka Seniryama impressed with his Lobster creation, blending lobster stock with Kashiwaya’s signature Japanese stock for a flavorful soup that captivated guests.

In his first appearance in Macau, Chef Sven Wassmer, renowned for his modern Alpine cuisine at Memories in Switzerland, embodied the theme of “Timeless Gastronomy.” Infusing his hometown essence, Chef Wassmer showcased his talent with the Knöpfli Swiss Dumpling with Roasted Yeast and Truffle. Adding a Périgord truffle purée and fresh truffle, Chef Wassmer refined his Alpine kitchen’s heritage, seamlessly connecting the past and present.

Chef Tongourian’s Wagyu Beef Chateaubriand and Foie Gras “Rossini” style with Vintage Port Wine and the Famous Mash Potato left guests captivated. Every bite spoke of Chef Tongourian’s expertise and attention to detail. The M8 Australian wagyu chateaubriand combined flawlessly with foie gras, black truffle, and port wine sauce, creating a harmonious flavor dance.

The sweet ending, The “Dome” in Ivory Chocolate Shell with a Strawberry Gourmet Symphony, showcased Chef Tongourian’s culinary expertise and imagination. The ivory chocolate shell infused with Tahitian vanilla, paired with strawberries, displayed finesse and left guests in awe of Chef Tongourian’s creativity.

As the evening concluded, the dishes and skills displayed enduring excellence, a testament to their ability to bring people together. In Macau, a UNESCO Creative City of Gastronomy, the MICHELIN Star Studded Dinner – Timeless Gastronomy celebrated the rich tapestry of flavors and techniques. It showcased the blend of culinary artistry and cultural significance, leaving an unforgettable impression on all attendees in this creative city, highlighting gastronomy’s power to unite and inspire.