ADVERTISEMENT
Manila Bulletin devider Lifestyle devider Food devider A taste of Macau

A taste of Macau

What a six-course dinner prepared by an award-winning culinary team from 'Las Vegas of the East' looks like

Published Oct 26, 2023 01:22 pm

At A Glance

  • If you really want to make a friend, go to someone's house and eat with him... the people who give you their food give you their heart. — Cesar Chavez
8.jpg
A TOAST TO MACAU From left: Melco Resorts and Entertainment senior vice president Kevin Benning, Tourism
Congress of the Philippines president Roberto Zozobrado, Macau Government Tourism Office director Maria Helena de Senna Fernandes, Department of Tourism NCR regional director Sharlene Batin, Macau Trade and Investment Promotion Institute president Vincent U, Melco Resorts and Entertainment chief advisor Kent Wong, and City of Dreams Manila global marketing vice president Ben Leong

Nestled along the southeastern coast of China, the UNESCO-listed city of Macau has been known worldwide for the longest time as a casino wonderland. As seen in many films, like Roger Moore’s run as James Bond in The Man with the Golden Gun and Harrison Ford’s Indiana Jones and the Temple of Doom, glimpses of Macau show off lavish hotels filled with card players, slot machines, and roulette tables. But to see it as more than a gamer’s paradise, it’s best to experience a taste of Macau firsthand.

7.jpg
SALUTE TO THE CHEFS From left: Studio City culinary operations director Kenneth Law, Pearl Dragon executive chef Otto Wong, Jade Dragon executive chef and culinary director Kelvin Au Yeung, Melco Resorts and Entertainment culinary vice president Calvin Soh, and City of Dreams Macau executive pastry chef Christophe Duvernois

Hosted by Melco Resorts and Entertainment, a whole night was dedicated to showcasing the beauty of Macau through its “Glow Your Way to Macau” event at City of Dreams Manila in Parañaque City. “Following the activation of Melco’s Macau regional sales office last month here in Manila, this event celebrates the opening of a brand-new avenue to boost tourism relations between the Philippines and Macau,” said Macau Government Tourism Office director Maria Helena de Senna Fernandes. “Melco Resorts needs no introduction neither in the Philippines nor in Macau, and I am very encouraged to see Melco leverage its well-established tourism brand to drive visitor flows between our two sides.”

1.jpg
HAIL TO THE KING Chilled Alaskan king crab in aged yellow wine

Much of the night consisted of presenting the Macau’s high-end hotel, entertainment, dining, and exhibition facilities. There is no better way to do so than through a taste of its culinary wonders. Guests were treated to an extravagant six-course dinner highlighting the reason it has been UNESCO-designated as a Creative City of Gastronomy. Special dishes were prepared by chefs Otto Wong and Kelvin Au Yeung from Macau’s Michelin-starred restaurants, the former from Pearl Dragon and the latter from Jade Dragon. “We wanted to showcase our signature dishes from Jade Dragon and Pearl Dragon,” said Melco Resorts and Entertainment culinary vice president Calvin Soh. “We (made sure) not to repeat ingredients and (the) methods of cooking to have a perfect, harmonious, set menu.” 

4.jpg
BEEFY GOODNESS Slow-cooked green lip abalone and Wagyu beef cheek with truffle

For starters, Chef Otto served up chilled Alaskan king crab in aged yellow wine. Resting atop the crab was a generous heap of caviar that gave each bite a slight tang. Immediately after the first dish was a serving of deep-fried scallops accompanied by a tasty yet mouth-numbing Sichuan peppercorn sauce by Chef Kelvin. 

3.jpg
FISH-TASTIC DELIGHT Roasted French cod with aged mandarin peel and black bean

The main course was a roasted French cod with aged mandarin peeled and black bean, followed by a slow-cooked green lip abalone and Wagyu beef cheek served with truffles. Both dishes were soft to slice through and left a burst of umami in the mouth. Served next was a hot and sour soup of chicken, red prawn, and rice to wash it all down.

6.jpg
DELIGHTFUL DESERT Almond crème brûlée with milk tea ice cream

For dessert, an expertly crafted chocolate tree was paired with a cool serving of almond crème brûlée and milk tea ice cream by pastry chef Christophe Duvernois. It was all a taste, meant to make the guests plan a trip to see what more Macau had to offer.

Related Tags

Poch Eulalia City of Dreams Manila Food and Travel
ADVERTISEMENT
.most-popular .layout-ratio{ padding-bottom: 79.13%; } @media (min-width: 768px) and (max-width: 1024px) { .widget-title { font-size: 15px !important; } }

{{ articles_filter_1561_widget.title }}

{{ item.title }}
.most-popular .layout-ratio{ padding-bottom: 79.13%; } @media (min-width: 768px) and (max-width: 1024px) { .widget-title { font-size: 15px !important; } }

{{ articles_filter_1562_widget.title }}

{{ item.title }}
.most-popular .layout-ratio{ padding-bottom: 79.13%; } @media (min-width: 768px) and (max-width: 1024px) { .widget-title { font-size: 15px !important; } }

{{ articles_filter_1563_widget.title }}

{{ item.title }}

{{ articles_filter_1564_widget.title }}

{{ item.title }}
.mb-article-details { position: relative; } .mb-article-details .article-body-preview, .mb-article-details .article-body-summary{ font-size: 17px; line-height: 30px; font-family: "Libre Caslon Text", serif; color: #000; } .mb-article-details .article-body-preview iframe , .mb-article-details .article-body-summary iframe{ width: 100%; margin: auto; } .read-more-background { background: linear-gradient(180deg, color(display-p3 1.000 1.000 1.000 / 0) 13.75%, color(display-p3 1.000 1.000 1.000 / 0.8) 30.79%, color(display-p3 1.000 1.000 1.000) 72.5%); position: absolute; height: 200px; width: 100%; bottom: 0; display: flex; justify-content: center; align-items: center; padding: 0; } .read-more-background a{ color: #000; } .read-more-btn { padding: 17px 45px; font-family: Inter; font-weight: 700; font-size: 18px; line-height: 16px; text-align: center; vertical-align: middle; border: 1px solid black; background-color: white; } .hidden { display: none; }
function initializeAllSwipers() { // Get all hidden inputs with cms_article_id document.querySelectorAll('[id^="cms_article_id_"]').forEach(function (input) { const cmsArticleId = input.value; const articleSelector = '#article-' + cmsArticleId + ' .body_images'; const swiperElement = document.querySelector(articleSelector); if (swiperElement && !swiperElement.classList.contains('swiper-initialized')) { new Swiper(articleSelector, { loop: true, pagination: false, navigation: { nextEl: '#article-' + cmsArticleId + ' .swiper-button-next', prevEl: '#article-' + cmsArticleId + ' .swiper-button-prev', }, }); } }); } setTimeout(initializeAllSwipers, 3000); const intersectionObserver = new IntersectionObserver( (entries) => { entries.forEach((entry) => { if (entry.isIntersecting) { const newUrl = entry.target.getAttribute("data-url"); if (newUrl) { history.pushState(null, null, newUrl); let article = entry.target; // Extract metadata const author = article.querySelector('.author-section').textContent.replace('By', '').trim(); const section = article.querySelector('.section-info ').textContent.replace(' ', ' '); const title = article.querySelector('.article-title h1').textContent; // Parse URL for Chartbeat path format const parsedUrl = new URL(newUrl, window.location.origin); const cleanUrl = parsedUrl.host + parsedUrl.pathname; // Update Chartbeat configuration if (typeof window._sf_async_config !== 'undefined') { window._sf_async_config.path = cleanUrl; window._sf_async_config.sections = section; window._sf_async_config.authors = author; } // Track virtual page view with Chartbeat if (typeof pSUPERFLY !== 'undefined' && typeof pSUPERFLY.virtualPage === 'function') { try { pSUPERFLY.virtualPage({ path: cleanUrl, title: title, sections: section, authors: author }); } catch (error) { console.error('ping error', error); } } // Optional: Update document title if (title && title !== document.title) { document.title = title; } } } }); }, { threshold: 0.1 } ); function showArticleBody(button) { const article = button.closest("article"); const summary = article.querySelector(".article-body-summary"); const body = article.querySelector(".article-body-preview"); const readMoreSection = article.querySelector(".read-more-background"); // Hide summary and read-more section summary.style.display = "none"; readMoreSection.style.display = "none"; // Show the full article body body.classList.remove("hidden"); } document.addEventListener("DOMContentLoaded", () => { let loadCount = 0; // Track how many times articles are loaded const offset = [1, 2, 3, 4, 5, 6, 7, 8, 9, 10]; // Offset values const currentUrl = window.location.pathname.substring(1); let isLoading = false; // Prevent multiple calls if (!currentUrl) { console.log("Current URL is invalid."); return; } const sentinel = document.getElementById("load-more-sentinel"); if (!sentinel) { console.log("Sentinel element not found."); return; } function isSentinelVisible() { const rect = sentinel.getBoundingClientRect(); return ( rect.top < window.innerHeight && rect.bottom >= 0 ); } function onScroll() { if (isLoading) return; if (isSentinelVisible()) { if (loadCount >= offset.length) { console.log("Maximum load attempts reached."); window.removeEventListener("scroll", onScroll); return; } isLoading = true; const currentOffset = offset[loadCount]; window.loadMoreItems().then(() => { let article = document.querySelector('#widget_1690 > div:nth-last-of-type(2) article'); intersectionObserver.observe(article) loadCount++; }).catch(error => { console.error("Error loading more items:", error); }).finally(() => { isLoading = false; }); } } window.addEventListener("scroll", onScroll); });
Join Our Newsletters

Sign up by email to receive news.

© 2025 Manila Bulletin The Nation's Leading Newspaper. All Rights Reserved.