This year’s MICHELIN guide Hong Kong Macau Dining Series has invited some of the best chefs from Michelin-starred restaurants around the globe to cook for discerning diners in Hong Kong and Macau as part of the International Chef Showcase. These exclusive events are held in collaboration with MICHELIN’s official title partner, Melco Resorts & Entertainment, and wine expert Robert Parker Wine Advocate, who carefully curated highly rated wine pairings for each menu.
Big-eye tuna with radish, wasabi mayonnaise and tobiko
We had the privilege of trying the beautiful creations of celebrated German-Swiss chef Rolf Fliegauf. One of Europe’s top culinary talents, Chef Fliegauf has an impressive six Michelin stars under his apron, winning his first star at the age of only 26. His three restaurants, Ecco Ascona, Ecco St Moritz and Ecco Zürich, each hold two Michelin stars, making him the most awarded chef in Switzerland. Chef Fliegauf took us on an artistic culinary journey, with a few dishes that stood out.
Foie gras muesli with blackcurrant and cereal
Organic celeriac with black truffle, gyoza, onion broth and watercress
Braised veal cheek with beetroot and Nespresso coffee
We indulged in a playful twist of sweet and savoury in the chef’s marinated frozen foie gras and blackcurrant (foie gras muesli), a simple-is-beautiful organic celeric gyoza dish presented in a pond of rich onion broth with fresh black truffle and a tenderly braised 48-degree veal cheek highlighted with the sweetness of beetroot and aromatic coffee flavours.
Poached pear with salted caramel, walnut and sorrel
Swiss chocolate with mixed wild berries, yogurt and herbs
We also can’t forget the beautifully presented desserts such as the poached pear with salted caramel, walnut and sorrel and Swiss chocolate with mixed wild berries, yoghurt and herbs.
A sweet ending to a much celebrated dining series.