Gastronomic stars light up Macao

By Li Yingxue | chinadaily.com.cn | Updated: 2025-04-16 14:01

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Chef Homan Tsui (left) and Yang Yanbin join hands to present a two-day "Gastronomy Journey with Star Chef — Maritime Silk Road Culinary Art Feast" in Macao. [Photo provided to chinadaily.com.cn]

MGM Macau recently concluded another edition of its acclaimed "Gastronomic Journey with Star Chef" series, further cementing the region's standing as a UNESCO Creative City of Gastronomy.

The latest collaboration, held on Friday and Saturday at MGM's Imperial Court restaurant, joined MGM's Executive Chinese Chef Homan Tsui and Michelin Young Chef Award 2024 winner Yang Yanbin for a culinary showcase inspired by the Maritime Silk Road.

This season's edition carried the theme "Maritime Silk Road Culinary Art Feast". The journey began in Quanzhou, the birthplace of Fujian cuisine and a historical starting point of the Maritime Silk Road. It continued through Ningbo in Zhejiang province and Guangzhou in Guangdong province and culminated in Beijing.

The gourmet showcase was held at MGM's Imperial Court. [Photo provided to chinadaily.com.cn]

Chef Yang, originally from Quanzhou, is known for his ability to fuse traditional Fujian flavors with Sichuan ingredients. His restaurant has achieved one Michelin star and one Black Pearl Diamond award in 2024 and 2025. Chef Tsui, meanwhile, brought his refined interpretation of Lingnan cuisine to the table, blending heritage with innovation.

The innovative menu highlighted artisanal techniques, the rich heritage of tea culture and regional ingredients from the coastal cities of Quanzhou to Macao. The experience began with a cold appetizer platter featuring purple seaweed and yellow croaker from Quanzhou and dried oysters from Guangdong.

Chef Yang Yanbin brings his signature dishes to Macao, including the Steamed Blue Lobster with Satay Sauce. [Photo provided to chinadaily.com.cn]

Yang's standout dishes included Braised Sea Cucumber with Ginger and Steamed Blue Lobster with Satay Sauce. Tsui presented creations such as Double-boiled Sea Whelk Soup with Fresh Yellow Fungus and Seaweed and Fried Glutinous Rice with Termite Mushroom and Chinese Preserved Meat.

For dessert, guests were treated to Sweetened Rouge Guava Soup with Basil Seed, a creative take on mango pomelo sago, and Baked Pepper and Sesame Pastry that added a bold twist to a Cantonese classic.

The tasting menu was further elevated by wine pairings from Ningxia's Legacy Peak winery, offering signature red and white wines to complement the flavors. Together with traditional teas, the meal resulted in a full-bodied sensory journey.