Rendezvous in Macau Lisboa Culinary Adventure

José Avillez masterfully showcases the seamless fusion of Portuguese and Chinese culinary traditions. The dish features the regal ocean gem - the lightly grilled red carabinero prawn - as its star. Accompanying this is a wonton crafted from a blend of prawn and pork toucinho, enriching the texture and imbuing local cultural flavours. The ensemble is completed with a specially prepared fisherman's broth, which elegantly elevates the rich essence of the seafood.

This dish is a contemporary twist on the century-old Tai Shi partridge bisque, a staple of Tai Shi cuisine. The bisque is reimagined by substituting rice grains with bird's nest to enhance its texture. The chef selects a trio of fresh catches - carp, yellow croaker, and Macau sole - to craft a rich broth. Infused with wild Sichuan peppercorns from Yunnan, the soup is given a spicy and sour flavour profile that accentuates its unique freshness.

Dongpo pork, a celebrated traditional dish from the Jiangsu and Zhejiang region, is prepared using premium local-sourced pork belly. It is braised together with fresh abalone to create a broth that is rich and deeply flavourful. Upon completion, the dish is garnished with black truffles, adding an aromatic intensity that is immediately enticing.

This dish is a novel rendition of the traditional Chinese "Beggar Chicken", featuring renowned Macau cod. Employing slow-cooking techniques to preserve the natural flavours, the cod is marinated with unique ingredients, then enveloped in caul fat and lotus leaves. Topped with a pastry puff, it is baked in a clay oven. The resulting "Beggar Fish" is aromatic and exceptionally tender, making every bite a luxurious experience.

This dish is a refined creation passed down through generations of Chef Ernesto's family. It features cannelloni pasta, stuffed with oxtail ragù and mozzarella cheese, then draped in an organic tomato San Marzano sauce, a creamy mozzarella and basil base. It is a recipe that Chef Alfonso first introduced over 20 years ago at the Lisboa Hotel in Macau, marking his culinary debut in the region.

The roast suckling pig, a culinary gem from Portugal, has been adapted to incorporate local flavours, establishing it as a hallmark of Macanese cuisine. Chef José Avillez has further reimagined this dish with a modern twist: compressing the pork into sandwich-like bricks, where layers of crispy skin and tender meat provide a striking visual and textural experience. The sauce for the suckling pig is carefully crafted, slow-cooking the bones to produce a rich broth that perfectly complements the dish.

The Il Cannoncino draws inspiration from Italy's iconic cannoncino and cannolo desserts, substituting the beloved flavour of Macau's Portuguese egg tarts for the traditional ricotta cheese filling, paired with delectable cinnamon gelato. Meanwhile, the Serradura combines milk chocolate pods, Marie biscuit cream, milky mousse, orange-flavoured chocolate sable, and orange sorbet, artfully arranged in a cocoa bean pod with a tantalizing allure.

Embark on a culinary journey around the world in an extraordinary dinner ranging from Chinese regional cuisines and refined Japanese fare to authentic Italian delicacies and modern Portuguese and French dishes. For this gala event, esteemed master chefs from restaurants at Grand Lisboa Palace Macau and Grand Lisboa Macau will join hands to craft a menu of exquisite dishes that harmoniously blend traditional recipes and contemporary flair.

The stars will shine brightly at the Gastronomy Gala as popular TVB artists take the stage for captivating live performances. Watch the celebrities up-close, enjoy a chance to interact with them, and let their talent light up your evening.

Extend your impressive culinary journey into a lavish holiday at Grand Lisboa Palace Macau. Savour the Rendezvous in Macau Lisboa Culinary Adventure dinner for two, plus a comfortable night's stay in a Deluxe Room or Junior Suite, as well as a sumptuous buffet breakfast.

Terms and Conditions apply.