- SJM has invited MICHELIN-starred chefs to participate in culinary feast “Cultural Echoes”.
- The event aims to enhance Macau’s reputation as a “Creative City of Gastronomy”.
On 15 March, SJM Resorts S.A. welcomes MICHELIN-starred restaurant chefs from around the world to participate in “Cultural Echoes”.
The event will see three world-class top chefs join SJM’s own award-winning star chef to present diners with a unique culinary feast blending traditional flavors with innovative elements in a cross-cultural gastronomic experience.
This MICHELIN-curated gala dinner, hosted by SJM, is set to take place at The Grand Pavilion of the Grand Lisboa Palace Resort Macau. The acclaimed MICHELIN-starred chefs will showcase their unique cultural heritages through signature dishes as they craft an exclusive six-course feast combining traditional flavors with innovative techniques.
SJM’s renowned French restaurant, Robuchon au Dôme, represented by its esteemed Executive Chef Julien Tongourian, will collaborate with Chef Sang-Hoon Degeimbre of L’air du temps in Belgium, Chef Himanshu Saini from Dubai’s Trèsind Studio and Chef Tohru Nakamura of Tohru in der Schreiberei, Munich. They will feature luxurious ingredients, exceptional culinary techniques and a creative approach that reinterprets global cuisine.
The six-course feast will include dishes such as Egg Mimosa, King Crab and Caviar, and Scampi Ravioli with Foie Gras Sauce and Black Truffle. SJM is also offering a package that includes a luxurious one-night stay at the Grand Lisboa Palace Macau, THE KARL LAGERFELD MACAU or Palazzo Versace Macau, a curated dining experience for two at the event and round-trip limousine transfers.
SJM said the event exemplifies the group’s unwavering pursuit of culinary excellence and showcases the charm of gastronomy transcending regional boundaries.
The company added that it plans to continue leading the development of Macau’s culinary industry with innovative thinking, enhancing the reputation of Macau as a UNESCO-recognized “Creative City of Gastronomy” and incorporating “Tourism + Gastronomy” elements.
