Taste of Edesia | Culinary magic at Ying

Cantonese cuisine is known to be refined and delicate and it often takes a chef decades to become a master in delivering exquisite dim sum or simple dishes that require precision when it comes to heat control or execution on the numerous cooking methods that are available.
At Altira Macau’s signature Cantonese restaurant, Ying, the menu is characterised by authentic traditional Cantonese dishes perfected over hundreds of years, while offering an array of choices that embodies a modern interpretation of Cantonese cuisine presented in a beautiful space.
At first glance, Ying’s rich design is loaded with innovative visual elements and materials that continuously stimulate interest. Traditional Chinese art and design are used throughout, harmonised with the subtle use of colour, materials and lighting to provide a contemporary feel.
A color palette of Chinese reds and golds is offset by panels of dark ebony with striking grain, and the chocolate and maroon upholstery of custom-made pieces of furniture. Beaded curtains, hand-carved glass panels and silk screens cleverly compartmentalise the dining area to offer a more intimate dining experience. An ornately carved wooden column and art installations provide further talking points throughout the interior.
Inside the kitchen, Chef de cuisine Darren Cheung works his magic. Born and raised in Hong Kong, Chef Cheung started his career in the professional kitchen at a young age. Over the course of the past 15 years he has worked in several Chinese restaurants in Hong Kong, Beijing and Macau, including the acclaimed Lei Garden, and the award-
winning Fortune Room, the member-only Cantonese fine dining outlet of the Hong Kong Jockey Club’s Beijing Clubhouse.
Before taking up the new role at Ying in mid-2020, Chef Cheung has already been part of the culinary team of Melco since late 2018, as he oversaw the kitchen production, menu design and ingredient selection as chef de cuisine of the renowned three-Michelin-starred Jade Dragon at City of Dreams. “The first time I came to Ying I immediately felt in love with the view and I am very determined to excel with the team to provide a stunning experience to all who come,” he says.
Indeed, Chef Cheung’s creations are more than “stunning.” Stewed sliced fish maw and pomelo skin in abalone sauce reflects his knowledge on the more traditional cooking methods, while Flambé Kagoshima Wagyu beef cube with scallions presents a visually enticing and playful manner to interact with diners. Lastly, Chef Cheung’s tossed noodles with scallions and ginger in XO chili sauce, with its umami punch blended in perfectly with the eggy flavours of fresh noodles, is just to die for. Irene Sam, MDT

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