Header: William Drew of Asia’s 50 Best Restaurants, Paco Galdeano of Wynn Palace, chefs Min Kim, Norihisa Maeda, Shi Wei Dong, Liu Guo Zhu, Sammy Ho, Chan Tak Kwong, Burton Yi, Nicholas Olivas, Christophe Devoille and Yoann Mathy, Kristoffer Luczak of Wynn (back)
This week, the destination for the next two editions of Asia’s 50 Best Restaurants was revealed: Macao. To celebrate the announcement and to showcase the great variety of cuisines available, a select group of international media, chefs and industry personalities were invited to a special lunch and press conference at Wynn Palace Cotai, where the date of the sixth edition of the awards was also announced as Tuesday 27th March 2018.
Here’s a pictorial recap of the highlights from the announcement and the lunch, where each dish was prepared through a collaboration between two chefs from Wynn’s several restaurants.
The announcement
Tim Brooke-Webb, Managing Director of Asia’s 50 Best Restaurants, with chef Richard Ekkebus of Amber, Maria Helena de Senna Fernandes, Director of MGTO, Hélène Pietrini and William Drew, respectively Director and Group Editor of Asia’s 50 Best Restaurants
Chefs of Asia’s 50 Best Restaurants
Among the chefs who travelled to Macao for the media launch were Ton Tassanakajohn from Le Du in Bangkok, Kirk Westaway from Jaan in Singapore, Long Xiong and Richie Lin from Mume in Taipei
Official venue: Wynn
Kristoffer Luczak of Wynn, Official Venue Partner for Asia’s 50 Best Restaurants in 2018 and 2019 and Kym Barter of Wynn Palace with Tim Brooke-Webb, Managing Director of Asia's 50 Best Restaurants, Kirk Westaway from Jaan and Richard Ekkebus from Amber
The lunch
Monkfish
Min Kim, Executive Chef of Mizumi Wynn Palace, teamed up with Norihisa Maeda, Chef de Cuisine at Mizumi Wynn Macau, to create this terrine of monkfish liver with white Alba truffle and red sake. The monkfish was line-caught off the coast of Hokkaido and prepared using a fusion of Japanese and French techniques
Chrysanthemum
This tofu chrysanthemum soup with chicken broth was created by Shi Wei Dong, Chef de Cuisine at Andrea’s (Wynn Palace), and Liu Guo Zhu, Executive Chef of Chinese culinary operations at Wynn Macau and a chef for over 40 years. It featured delicious Matsutake mushrooms from the Yunnan province in south-western China
Empurau
The executive chefs of Wing Lei Palace and Wing Lei, Sammy Ho and Chan Tak Kwong, are seasoned masters of Cantonese cuisine. Together they conceived this steamed Empurau fish with preserved tree seeds, served in the sachet in which it was cooked. Empurau is a freshwater fish indigenous to Borneo that feeds on fruits fallen in the river from the surrounding rainforest, giving its meat a unique taste
Lamb
Burton Yi, Executive Chef of SW Steakhouse, joined forces with Nicholas Olivas, Chef de Cuisine of Ristorante il Teatro, to create a fusion of American and Italian flavours. The Manx Loaghtan lamb prepared three ways was served with shallot confit, savoy cabbage, carrot, turnip and swede. This British breed of lambs pre-dated the Viking invasions and was considered at risk, but it is now making a comeback through sustainable farming
Autumn and Citrus
The executive pastry chefs of Wynn Palace and Wynn Macau, Christophe Devoille and Yoann Mathy, prepared two delicate and delicious desserts: “Autumn”, with granny smith apples, pear sorbet, caramelised pecans, vanilla Chantilly and coconut meringue; and “Citrus”, with baba bouchons, citrus syrup, grapefruit marmalade, preserved grapefruit, candied grapefruit zest and citrus cream
Macao chefs
With thanks to chefs Min Kim, Norihisa Maeda, Shi Wei Dong, Liu Guo Zhu, Sammy Ho, Chan Tak Kwong, Burton Yi, Nicholas Olivas, Christophe Devoille and Yoann Mathy pictured with William Drew of Asia’s 50 Best Restaurants (far left), Paco Galdeano, Wine Director of Wynn Palace (second from left) and Kristoffer Luczak of Wynn (back)
Watch the video from the lunch:
Now watch the launch video of Asia’s 50 Best Restaurants 2018, sponsored by S.Pellegrino & Acqua Panna:
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