7 Of Asia's Top Chefs To Collaborate In Wynn's Pop-Up Dining Series
March 13, 2018 | BY Hong Kong Tatler
Ahead of the launch of 2018’s Asia’s 50 Best Restaurants list, Wynn Macau and Wynn Palace will play host to leading names from around the region—including Tokyo’s Zaiyu Hasegawa and Taichung’s Lanshu Chen—who will be cooking at the two properties this March. From an epic six-hands dinner to an intimate kaiseki feast, these are the six dinners you won’t want to miss.
Gaggan Anand x Zaiyu Hasegawa x Takeshi Fukuyama
On March 24, acclaimed chefs Gaggan Anand, Zaiyu Hasegawa and Takeshi Fukuyama will be collaborating to present a 12-course wine pairing dinner at Andrea’s in Wynn Palace. Their respective restaurants (Gaggan in Bangkok, Den in Tokyo and La Maison De La Nature Goh in Fukuoka) have placed on Asia's 50 Best Restaurants list in previous years at #1, #11 and #31.
See also: Emoji Speak With Gaggan Anand
The dinner should prove to be an interesting mash-up of witty presentation and boundless creativity as all three chefs are known for their intricate degustations and playful take on fine cuisine.
Vicky Lau x Margarita Fores
On March 25, two of Asia’s best chefs will be collaborating on a six-course wine pairing dinner at Wynn Palace’s SW Steakhouse. Vicky Lau, Generation T lister and chef-owner of Tate Dining Room & Bar in Hong Kong and Margarita Fores, chef-owner of Grace Park in Manila, will present a stylish melange of locally inspired flavours, from pan-fried oyster with seaweed and dried radish rice to water spinach crab ravioli with calamansi cream and crab fat. Lau, who also owns Poem Patisserie, will be in charge of the final dessert titled ‘Beehive’, a dessert incorporating local Hong Kong honey.
Lanshu Chen x Vicky Lau
Vicky Lau continues with a second collaboration at Wynn Palace, with none other than Lanshu Chen of Le Moût. Considering Chen very recently announced that she will be closing her Taichung restaurant after a decade in the game, it will be an unmissable opportunity to sample the chef’s cooking in a unique environment—and perhaps it will tempt you to travel to Taiwan to pay her a visit before the end of the year. For the evening’s six-course wine pairing dinner, Chen will serve dishes such as preserved turnip and Silkie hen’s egg, and paella with squid, sea urchin and Jerusalem artichoke. Lau will serve dishes such as fresh langoustine with chrysanthemum sauce, bonito vinegar and carrots; and pan-fried duck breast with Sichuan pepper cream and duck soup.
A cult favourite of food lovers, Zaiyu Hasegawa’s Den is known for its cheeky approach to fine dining. At his Tokyo restaurant, the chef aims to bring a smile on diners’ faces with playful creations such as the DFC (Dentucky Fried Chicken), and beautifully constructed dishes that reflect the Japanese seasons. On March 28, Hasegawa will be presenting an intimate 10-course kaiseki dinner at Mizumi in Wynn Macau for only 12 guests.
One of South America’s most exciting chefs, Virgilio Martinez of Central Restaurante in Peru will be at SW Steakhouse at Wynn Palace to showcase his take on contemporary Peruvian cuisine. His dedication to sourcing and reinterpreting esoteric ingredients from the Peruvian terroir will be tasted in dishes such as High Andes (potato with tree tomato and beef heart), Desert Plants (huarango, cactus, sweet potato leaf, squash), and Coastal Harvest (scallops, yellow aji, milk), with only 12 guests served each night in the restaurant’s private dining room. The eight-course dinner, served on March 29 and 30, will be a flavour journey through the mountains, jungles and sea that have inspired Martinez throughout his career.
Date: March 29 and 30, 2018
Venue: SW Steakhouse (private dining room), G/F, North Esplanade, Wynn Palace, Avenida da Nave Desportiva, Cotai, Macau; + 853 8889 3663; www.wynnpalace.com
Price: HK$3,000 per person
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