The first of its kind in Macau, Bene Food & Wine Mercato at Sheraton Grand Macao Hotel is a unique interactive dining concept that explores different regions across Italy. This Friday and Saturday, the Italian trattoria showcases Liguria, a northwestern Italian region acclaimed for its fine wines and seafood. Executive sous chef Luca Pecorari has prepared a menu that highlights the best of Liguria’s gastronomy including capon magro (poached seafood salad & vegetables with salsa verde), cima alla genovese (slow cooked veal brisket filled with parmigiano eggs & vegetables, salsa verde) and ciuppin (Ligurian style seafood chowder), all delicately complemented by premium wines.

Bene Food & Wine Mercato, Sheraton Grand Macao Hotel, Cotai Central, Estrada do Istmo, Cotai, +853 8113 1200, bene.macao@sheraton.com, benemacao.com

A stately experience is coming to Galaxy Macau thanks to Le Club des Chefs des Chefs—the world’s most exclusive gastronomic society whose members have all cooked for heads of state. The visiting chefs,—Hu Tao Sheng, former executive chef at Great Hall of the People’s Republic of China; Fabrizio Boca, chef to The President of The Italian Republic; Christian Garcia, executive chef to Prince Albert II of Monaco; Jerome Rigaud, former chef to The President of The Russian Federation; and Julien Dugourd, chef-pâtissier for Château de La Chévre d’Or—in collaboration with four award-winning chefs from Galaxy, will present exclusive dining experiences at Terrazza Italian Restaurant, Belon and Festiva and Cha Bei, for a gastronomic event that promises to be one of the highlights of year.

October 27-29, Various venues, Galaxy Macau, Estrada da Baia de Nossa Senhora da Esperanca, Cotai, +853 8883 2221, galaxymacau.com

Chef Akira Hayashi of Yamazato Restaurant at the Hotel Okura Macau is a master of kaiseki, the traditional, multi-course meal considered the highest form of Japanese cuisine, where each dish is a work of art. For late-autumn, diners can catch a taste of chef’s talents with an exclusive seasonal gozen lunch, entitled Shimotsuki Gozen, that includes a seasonal appetiser, two kinds of sashimi, salmon hot pot with Sake lees soup, deep fried minoage shrimp, steamed rice with assorted pickles and seasonal dessert. The Sake lees soup is similar to Miso soup, cooked with Miso (soybean paste) and Sakekasu (Sake lees)—it’s the perfect comfort food for the cool weather, warming, rich in nutrients and boasting a naturally sweet taste.

Until November 26, Yamazato, 28/F, Hotel Okura Macau, Galaxy Macau, Avenida Marginal Flor de Lotus, Cotai
+853 8883 5127, yamazato@hotelokuramacau.com