This September, Imperial Court at MGM Macau will welcome the fall season with an exquisite abalone menu, presenting a line-up of crafted delicacies featuring the crown of seafood.
Homan Tsui, Chef de Cuisine of Imperial Court, pays homage to Lingnan culinary culture and craftsmanship in recreating nostalgic dishes with a fine contemporary twist.
A contrasting pairing, the wok-fried dish with crispy Chinese dough stick and crunchy water chestnut, was one of the beloved Guangdong culinary skills that was very popular a few decades ago. Drawing on this traditional technique, Chef Tsui elevates the crux of Lingnan dishes by incorporating sliced South African abalone, and stuffs the Chinese dough stick with minced cuttlefish paste to revamp a classic into an umami bomb with a twist.
The time-limited ‘Delicate Flavors of Abalone’ menu features a total of eight themed dishes, including baked puff pastry filled with abalone and morel mushrooms, as well as the hearty double-boiled Korean abalone soup with tofu and matsutake mushrooms.
