Corporate Bits | Wynn revives Cantonese gastronomy

From October 23 to 25, executive chef Tam Kwok Fung of Wing Lei Palace at Wynn Palace will restore six long-lost Cantonese dishes to their original glory at a very special banquet, “Ruyi Gastronomy Experience: Rediscovering the Lost Flavors of Cantonese Cuisine”.
RUYI tableware from the centuries-old French porcelain maker, Legle France, will be part of the stage for presentation.
Tam preserves the legacy of Cantonese cuisine through his innovative creations. Dishes to be presented include Golden Fried Lace Fat Rolls and Scrambled Egg Whites with Buffalo Milk Cheese – traditional lace fat rolls with seasonal seafood – and Braised Giant Grouper Skin with Pomelo Peel, Kombu and Venison Tendon, a “Manchu Han Imperial Feast” inspired dish.
For dessert, he creates a Pear and Chuan Bei Soup with Deep-fired Almond Puff, a difficult dish to prepare. The golden-fried almond puff is crispy on the outside and smooth and silky on the inside.

MGM Cotai celebrates world’s best chef

MGM will be celebrating World’s Best Restaurant title-bearer, Michelin 3-star chef Mauro Colagreco’s extraordinary achievement of scoring No. 1 at the World’s 50 Best Restaurants 2019 at Grill 58 of MGM Cotai, from October 18 to 20.
The world’s best chef, also the celebrity consultant chef of Grill 58, will prepare an exclusive celebration menu for all gourmands to savor.
The promotion will present courses such as “Hokkaido bay scallops, goma-sio, rice cream, seaweed”, which is a large layered and fresh-seared scallop with a slightly nutty and mild fragrance to uplift the umami; “Char-grilled Carabineros, chicken supreme, ‘Beurre blanc’, combawa, trout eggs” and “Aveyron lamb rack, eggplants, black garlic, anchovies, lemon”.
The latter features the finest, softest and most succulent Aveyron lamb, grilled to perfection, before being layered with flavors of smokiness, savory and citrus. The six-course dinner set is priced at MOP1,888, while the four-course lunch is set at MOP888.