Food & Beverage | Former Asian Best Female Chefs present delicacies at Wynn Palace

Chen Lanshu (left) and Margarita Forés

Wynn Palace organized a lunch by the two winners of the best female Asian chef awards from 2014 and 2016, on the sidelines of this year’s awards for the best 50 Asian Chefs of 2018.

At Andrea’s restaurant at the Cotai property, guests from the media were presented with a six-course meal created by Chefs Chen Lanshu (Taiwan) and Margarita Forés (Philippines).

Both chefs presented several original creations in addition to culinary interpretations of dishes that were inspired by their cultures, personal tastes and worldwide culinary experiences, all sumptuously paired with Isojiman Sake.
Highlights include the appetizer, “Preserved Turnip and Silkie Hen’s Egg” by Chef Chen Lanshu, a tasty and pleasant surprise of a warm, creamy and salty mousse with crunchy bites.

Chef Chen presented a very interesting interpretation of Spanish Paella with Asian and Middle Eastern influences. The “Paella, Squid, Sea Urchin and Jerusalem Artichoke” presented a variety of flavors and colors. Contrary to tradition, the rice was not the most important element as it was presented as Asian style dumplings with the freshness of the Sea Urchin, which contributed the main sea flavor to the dish; very fresh and savory.

Some highlights by Chef Forés included the “Short Rib Balsamico Adobo with Davao Chocolate Jus and Bigas-Mais Polenta.” Although its resemblance to the traditional Filipino Adobo was not evident in the dish’s appearance, its taste was authentic – perfectly cooked meat that pared well with the crunchiness of the other ingredients, creating a strong and smoky flavor after every bite.

To finish, Chef Forés presented a very interesting desert, the “Black Heirloom Codillera Rice Spuma with First Press Coconut Milk, Three-ways.” This dish was truly special, not having the consistency of a pudding or a mouse, but rather a soft, creamy and yoghurt-like consistency combined with preserved fruits and nuts and perfumed with edible flowers.

Renato Marques