Taste from Chengdu Artistic Feast

This month, MGM continues its acclaimed “Gastronomic Journey with Star Chef series, further enriching Macau’s stature as the Creative City of Gastronomy. Following the success of last year’s “Maritime Silk Road Culinary Art Feast”, MGM launches the new chapter of “Silk Road Art Feasts” in 2026 with elements of Intangible Cultural Heritage. From March to August, renowned chefs from four pivotal cities along the overland Silk Road – Chengdu, Xi’an, Dunhuang and Beijing, will join MGM’s culinary team to create an extraordinary dialogue that blends history, intangible culture, and contemporary gastronomy. As Chengdu marks the starting point of the Southern Silk Road, the inaugural chapter is fittingly themed “Taste from Chengdu”. 

MGM welcomes the esteemed Chinese Culinary Master, Zhang Yuanfu to Macau, joining hands with Yang Dengquan, Executive Sous Chef of the Michelin-starred Five Foot Road at MGM COTAI, to showcase the essence of classic Sichuan cuisine at Five Foot Road. The journey is enriched with curated tea and whisky pairings, as well as crafted intangible cultural heritage, offering a multi-sensory culinary exploration.

Chef Zhang Yuanfu, Provincial Representative Inheritor of Sichuan Culinary Arts and esteemed Chinese Culinary Master, has founded multiple renowned restaurants recognized by the MICHELIN Guide and the Black Peari Restaurant Guide. He has established a studio dedicated to passing on Sichuan culinary craftsmanship, contributing to the innovation and development of high-end Sichuan cuisine. Chef Yang Dengquan, the second-generation inheritor of traditional Chengdu Mansion Cuisine, has led Five Foot Road at MGM COTAI to earn multiple honours, including One MICHELIN Star for three consecutive years, Black Pearl One Diamond, and five-star rating from the Forbes Travel Guide.

The two masters each with more than four decades of dedication to the craft come together for an exclusive three-day feast at Five Foot Road. This special menu blends spices of Silk Road and ingredients from Sichuan, combining with Macau’s local seafood to curate a heartfelt showcase of classic and finest Sichuan flavours combing with intangible cultures. Guests savour Chef Zhang premium selection of braised fish maw, while Chef Yang presents the Crispy Australian M5 Grass-fed Steak with Sichuan Peppercorns. The duo also presents exclusive four-hands dishes, including Steamed Local Fourfinger Threadfin in Lychee flavour, and Bird’s Nest Texture Pork Tendon with Diced Fresh Broad Beans. The feast concludes with the dessert, Glutinous Rice Balls with Red Bean Paste and The Chuan Whisky in Osmanthus Sweet Soup, offering a refined modern twist on classic oriental sweetness.

The culinary experience is further enriched with elements of crafted intangible cultural artisy including the Shu embroidery, the classic long-spout copper teapot tea art performance an the iconic Sichuan Opera face-changing act. Complemented by a curated selection of Chinese teas and The China Whiskey from Mount Emei.