Dining With The Stars: 7 Chefs, 1 Phenomenal Gala Dinner

Tastemakers

November 23, 2018 | BY Hong Kong Tatler

Michelin invites you to celebrate their 11 years in Hong Kong and Macau, and they’ve got the culinary squad of dreams just for the occasion

On December 11, Michelin will be celebrating the 11th anniversary of their guide in Hong Kong and Macau with a gala dinner and award presentation at City of Dreams Macau. To make sure it’ll be a night to remember, Bibendum’s crew have arranged for a blowout seven-course wine-pairing menu for 450 guests, prepared by seven heavy-hitting chefs, or to use the appropriate, fashionable industry term—an exclusive 14-hands dinner. Needless to say, every chef in the line-up runs establishments decorated with those coveted stars, 16 of them in total. The once in a lifetime line-up includes the legendary Alain Ducasse, Masa Takayama, Hong Kong’s own Chan Yan-Tak of Lung King Heen, and The Tasting Room’s Fabrice Vulin, who will be cooking at the event for three years in a row. They’ll also be joined by pâtissier extraordinaire Pierre Hermé, lord and master of the macaron.

The theme of the evening—metamorphosis—represents the evolution of Michelin as the brand enters its second decade in Hong Kong and Macau. It’s something that chefs also reflect a lot on, no doubt, as tastes and trends continue to evolve at lightning speeds to account for changing lifestyles, technology and preferences. It’s against this ever-changing landscape, that the chefs have been asked to prepare their dishes for the gala dinner, showcasing to diners their inspiring individual points of view.

Below, we introduce the star-studded cast manning the kitchen on the night and the dishes they'll be presenting.


Fabrice Vulin

The Frenchman is no stranger to the world of fine dining accolades either as the chef leading the kitchen at The Tasting Room, and the winner of our 2016 best new chef award. Vulin is proudly French, loyal to his motherland’s produce, yet is devoted to finding new ways for Gallic cuisine to evolve by making use of flavours drawn from all corners of the Earth.

Dish: Poached Gillardeau oyster no.3, shellfish tartare, sea water jelly, ginger cream and lemon confit from Menton

Masa Takayama

The man behind the eponymous three Michelin-starred Masa in New York, which you may have heard referred to as not only the most expensive sushi restaurant in the US, but the most expensive restaurant in the US, full stop. With an omakase menu that costs US$595 per person, excluding drinks and tax, that title is probably deserved, but that doesn’t stop the 26-seater from getting booked out.

Dish: Masa toro caviar

 

Kelvin Au Yeung

Representing one of our favourite Cantonese restaurants in Macau is Kelvin Au Yeung. Jade Dragon has been long been a destination for fans of Chinese food, and offers one of the best examples of modern Cantonese cuisine in the region. Its delectable dim sum and roasted meats make the trip to Macau all the more worthwhile.

Dish: Fish maw in rabbit fish soup with crabmeat roll

 

Alain Ducasse

With a global empire of restaurants, culinary schools, consulting projects and cookbooks, Ducasse hardly needs an introduction. The French-Monégasque chef’s name is always uttered with reverence, and in the recently released documentary film The Quest of Alain Ducasse, acolyte Dan Barber praises the subject’s advocacy of farm-to-table, and elevating “peasant food” to three-star status.

Dish: Cookpot of blue lobster, black truffle and potato

Chan Yan-Tak

Joining the triple-star fraternity is Hong Kong’s own Chan Yan-tak, who helms the three Michelin-starred Cantonese restaurant Lung King Heen at the Four Seasons. The Hong Kong born-and-bred executive chef is very open about the fact that he only started working in kitchens out of necessity and not by choice, but he grew to love cooking and honed his skills on the job.

Dish: Steamed sea bass fillet in fermented bean sauce

David Kinch

When Manresa first opened its doors in the early 2000s, Kinch’s distinctive take on contemporary California cuisine put him at the forefront of the then relatively new trend of terroir, and giving diners a sense of place. Making the best of the Golden State’s natural bounty with European and Japanese techniques, Manresa soon cultivated a large following in the Bay Area, earning two stars in 2007 and eventually earned its three stars in 2016, despite the restaurant suffering from major fire damage two years prior—talk about a phoenix rising from the ashes.

Dish: Charcoal-grilled Kagoshima beef rib-eye and charred cabbage, black truffle with “jus corsé”

 

Pierre Hermé

With a boutique list spanning three continents, Pierre Hermé is the world’s leading master pastry chef, and much more than the man of the macaron. Hermé will do doubt tie this epic meal together with a sweet ending.

Dish: Chocolate truffle

 

And that’s just the team working on the food element of the celebration. The gala dinner will also have performances from Cantopop star, Kay Tse, and a performance from Japanese urban dance crew, Fabulous Sisters, of NBC World of Dance fame. 

Tickets for the gala dinner are priced at MOP4,888 per person and are available here

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