• The “Prestigious Chinese Culinary Treasures” dinner was recently held at Jade Dragon at Melco’s City of Dreams.
• The dinner was curated by Kelvin Au Yeung, Director of Culinary at Jade Dragon, and Cheung Yat Fung, Executive Chef of Chao Shang Chao.

Highlighting Melco Resorts & Entertainment’s dedication to delivering unparalleled hospitality and culinary guest experiences, Jade Dragon at City of Dreams – the only Cantonese restaurant awarded with the prestigious Michelin three stars and Black Pearl three diamonds in Greater China – recently partnered with Chao Shang Chao, the Michelin three-starred and Black Pearl one-diamond Teochew restaurant from Beijing, to present the exclusive “Prestigious Chinese Culinary Treasures” dinner.

The dinner was staged within Jade Dragon, where guests stepped into an opulent interplay of gold, silver and jade. The panoramic painting of the Northern Song scroll “Along the River During the Qingming Festival” quietly framed the evening’s dialogue of classical elegance and contemporary refinement.

Curated by Kelvin Au Yeung, Director of Culinary at Jade Dragon, and Cheung Yat Fung, Executive Chef of Chao Shang Chao, the menu unfolded like a sensory scroll composed of six movements, each revealing a distinct rhythm and progression of flavor.

The evening opened with Jade Dragon’s “Steamed Crabmeat Dumpling with Bamboo Piths,” where the sweetness of crabmeat and dried flower petals gently introduced the first notes of the feast.

A trio of appetizers followed: Jade Dragon’s “Deep-fried Gillardeau Oyster and Semi-dried Oyster Puff” revealed layered marine intensity through contrasting textures, while Chao Shang Chao’s “Chilled Kinki Fish Rice Tartlet with Bean Paste Sauce” reinterpreted the Teochew tradition of fish rice, evoking regional memory through savory depth and mellow richness.

Completing the sequence, Jade Dragon’s “Lychee Wood Roasted Barbecue Ibérico Pork Collar with Kumquat” lifted the palate with a delicate citrus brightness, offering a refreshing and contemporary take on traditional roast.