10th Anniversary Of Michelin Guide Hong Kong Macau, City Of Dreams, Macau

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Michelin Guide Hong Kong & Macau just commemorate its 10th Anniversary during gala dinner called 'A Night Among the Stars' on 30th November 2017 at City of Dreams, Macau. The main event here is about the announcement of 1, 2 and 3 starred restaurant in Hong Kong and Macau. Meanwhile, guests would be entertain by 7 spectacular courses prepared by 2 three-starred, 4 two-starred Michelin Chefs and 1 special Celebrity Chef.

There are 81 starred restaurant listed on Michelin Guide HK & Macau 2018, 63 in Hong Kong and 18 in Macau. It's already triple than the 1st edition of Michelin Guide had 10 years ago. 57 one-starred restaurant, 16 two-starred and 8 three-starred.

8 new name for 1-starred restaurant, such as Arcane, Imperial Treasure Fine Chinese Cuisine, Kaiseki Den by Saotome, Rech, Tate, The Ocean, Yee Tung Heen, Ying Jee Club. It will be an exciting to be put on the list for anyone who visit Hong Kong with culinary passion. Meanwhile for the highest achievement, 3 Michelin Star, still goes to the well known name like Bo Innovation, L'Atelier de Joël Robuchon, Lung King Heen, 8 1/2 Otto e Mezzo - Bombana, Sushi Shikon, T'ang Court, Robuchon au Dôme, and The Eight.

Speaking of the event, it started with cocktail party and made the guest enjoy some exciting coffee cocktail by Nespresso like Treasures of Tanzania and The Himalayan Toast. Treasures of Tanzania made of Nespresso Kilimanjaro Peaberry, Passion Fruit, Coffee Liqueur, Vanillin and Vodka. It delivered the medium bodied coffee with fruity tasting notes. The Himalayan Toast is a Nespresso Nepal Lamjung with Amaretto, Frangelico, lemon juice and egg white. It was very unique by its looked with smoky aroma at the very beginning.

Entering the dinner of 7 courses, it start with dish by Chef Monsieur Alain Ducasse, who began his career at Le Louis XV at the Hôtel de Paris in Monaco, 3-starred Michelin Restaurant. Nowadays, Chef Ducasse is one of two Chef who hold 21 Michelin star throughout his career.

The dish he was prepared called Riviera Reverie, he said "it's Gamberoni, Delicate Jelly and Caviar. The Gamberoni embody the taste of the Riviera, they're very quickly blanched, then cooled and seasoned with olive oil, grated lemon, fleur de sel, and Espelette pepper. The heads are sautéed to create a rich sauce on which the tails are laid, topped by a spoonful of caviar. The dish is completed with a fine gelée made of slightly saffron fish bouillon". 

I think it is an excellent starter dish that required a lot of techniques, cooking details, and deliver rich taste but still light at the same time. Also, it was paired with Champagne Mumm Grand Cordon Brut NV.

The 2nd dish themed is Reunion. It was prepared by Chef Tam Kwok Fung from Jade Dragon Restaurant in Macau, that have 2 Michelin Star. He prepared Poached Free Range Chicken in Ginseng Broth, which hold personal memories. Chef Tam learned it from his mother while he often visited his family in Guangdong, China during New Year festivities. Of course it has continually enhanced through the years until come up tonight. The chicken have divine taste, cooked perfectly, and served with the amazing ginseng tail.

It paired perfectly with Château de Quarts, Pouilly- Fruissé "Clos Des Quarts" 2012, which has a wonderful bouquet with ethereal floral notes, touches of white chocolate and almond, all with outstanding precision and mineralité. The palate is tense on the entry, very focused with layers of ripe citric fruit, a lot of minerality and a touch of orange zest on the tensile finish.

The 3rd dish was coming from Chef Fabrice Vulin, a two Michelin Star Chef from The Tasting Room in Macau. He prepared Brittany Blue Lobster Tart with Watermelon and Yuzu Vinaigrette with memories of Perfect Day. The inspiration come when Chef Vulin on a trip in Morocco, and eating watermelon along with blue lobster. Love with the association of flavors, he began to create a recipe with lobster, watermelon, yuzu caviar, yuzu confit and caviar that finally served here. Presentation was very beautiful and the taste very refreshing, just like a perfect day in Mediterranean Sea.

The pairing wine come with Domaine Pernot-Belicard, Puligny-Montrachet 1er Cru Champ Gain 2013, which has lemon and apricot blossom scents at first, even a faint suggestion of licorice. The palate is well balanced with crisp acidity, lively in the mouth with welcome pinch of spice, moderate depth with an almost clinical focused finish.

Dual Heritage, will become theme for the 4th dish. It was specially prepared by Chef Hidemichi Seki from Tenku Ryugi in Hong Kong, which regain his two Michelin Star. He made Chilled Mizayaki Wagyu Beef Shabu Shabu, Hokkaido Sea Urchin and Chinese Supreme Broth Jelly. The dish combines elements of both Chinese and Japanese, but it also harmonizes ingredients from the land and the sea, which is rare in Japanese cuisine. Presentation amazing, the glass bowl put inside some kind of bird nest, and edible flowers on the top. Flavors balance of all ingredients was perfect, Wagyu beef very tender and juicy, and i was surprised by a touch of Wasabi.

Saint-Emilion Grand Cru Château La Tour Figeac 2012 is the paired for the 4th dish. It has an opaque purple color, a sweet nose of cassis, blueberries, black cherries, licorice and earth that follows through brilliantly on the palate with full body, beautiful texture, depth and impressive concetration and ripeness. Everything is in total balance in this beautiful St. Emilion.

Another 3 Michelin Starred Chef was preparing the 5th dish. It is Chef Kwong Wai Keung from T'ang Court in Hong Kong, come with Braised South African Abalone with Shiitake Mushroom. Abalone is one of Chef Kwong favourite ingredients, as well as one of the most expensive ones used in Chinese cooking. It naturally delicious and in his hand, its tasted amazing. I love its juiciness and tenderness, and Chef Kwong made it an excellent representative for Cantonese Cuisine. Just matched Opulent Expression.

The Opulent Expression should be paired with very well-defined, expressive bouquet wine, The 2012 Chambolle-Musigny 1er Cru Les Sentiers of Domaine David Duband. The palate has a sorbet-like freshness with a citric thread of acidity and a fine mineral-driven, linear, saline-tinged finish.

Come from Chicago, Chef Noah Sandoval of Oriole, two-starred Michelin Restaurant, prepared the 6th dish. Cured and Roasted Racan Pigeon Breast, Charred Cippolini Onions, Smoked Black Pepper and Dried Blueberries, made this one a very complex course. Therefore, the theme for the dish is Balancing Act, while it hits lots of notes and balance of sweet, salty and acidic feel to be perfect here.

To enhance the dish, it was paired with Domaine Stéphane Ogier, Côte Rôtie 2011, which the perfumed and fragrant of spice, lavender, bacon fat and sweet blackberry fruit all soaring from the glass. Very pure and lively, with great acidity, medium to full-bodied depth and superb length through the finish.

Suprised and Charming dessert called Rose Blossom, come from Hong Kong Actor and Celebrity, Nicholas Tse, or nowadays is known as Chef Nic. Starting the dish commence by incredible stage show by himself, when he act like a painter artist in front of us. As of the theme, Chef Nic come the 7th dish with Rose profiteroles, rose water and lychee jelly dehydrated rose petals and caraway seed bread sticks. Presentation just like a masterpiece art and rose tasting notes was there. It greatly paired with Jean-Marc Roulot Liqueur, "l'Abricot du Roulot".

The gala dinner end up with Petit Fours and tea / Nespresso coffee selection. It was an amazing and memorable night. Personally I can't wait to start my culinary Michelin adventure in Hong Kong & Macau. For you it's time to start your Michelin journey and I'll see you in the next Michelin Adventurous.

Teddy Zelig He is an active food reviewer who lives in Jakarta. By emphasizing the overall concept of a restaurant from the atmosphere, the food to the service of a restaurant, Teddy certainly has a high standard in telling his experience. He also often travels to various places to explore a distinctive and interesting culinary. With years of experience, he certainly has quality photography and food reviews are quite expert.

10th Anniversary Of Michelin Guide

Hong Kong Macau,

City Of Dreams, Estr. Do Istmo, Macau

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