Recently, Chef Conor Beach has joined MGM Cotai as Chef de Cuisine at Grill 58. Having lived in various places around the world such as United States, Europe and Asia, he incorporates his own insights into dishes of both Asian and Western origins. Driven by his enthusiasm for homemade fermented ingredients and exotic flavors, he creates a burst of uniqueness featuring Nordic cold-water shrimps brined and grilled over lychee wood and Japanese charcoal. The Shrimp Cocktail Tarts is then dressed in a sauce infused with Thai basil and curry leaves. His interpretation of Tuna Tartare highlights an unconventional marinade of Saikyo miso, giving the pink yellowfin tuna a delicate and sweet taste. Layered with crème fraiche on grilled brioche toasts, it is completed with a dusting of charcoal powder. Lastly, 28-Day Aged Snake River Farm M7 Wagyu Bone-In Ribeye is fire grilled to seal its juices, finished in a charcoal grill oven.