Join Culinary Stars For Enticing Macau Dinner Series This May

27 Apr 2019
2 min read
Gourmet gallivants await. The Michelin Guide Hong Kong Macau Dining Series is reigniting the region’s most anticipated chef collaboration series with a line-up of unique multi-hands dinners for 2019.

This May, gourmets and wine aficionados are invited to experience the combined forces of modern culinary stars in Yí, on the 21st-floor Sky Bridge of Morpheus in Macau.

Join next-generation Chinese chef duo Wilson Fam and Angelo Wong of Yí, and Hong Kong native guest chef Vicky Lau of one-MICHELIN-starred Tate Dining Room for an evening of pure edible indulgence.

Representing their respective restaurants, chefs Wilson, Angelo and Vicky will work together to present a six-course dinner, taking place across two nights from 3-4 May.

Each dish will also be paired with Robert Parker rated wines with a minimum of 90 points, each as curated by Yí’s Head Sommelier.

The exquisite joint dinner menu will bring together chef Vicky’s innovative French-Chinese edible stories with chefs Wilson and Angelo’s contemporary Chinese creations.

The enticing menu is set to include:

Ode to Chinese yam
Chinese Yam escorted with Seaweed Jelly,
aroma of Sesame Oil with a special selection of Ossetra Caviar

By Tate Dining Room 

Ode to pate en croute 
Abalone, Pork and Chinese Mushrooms accompanied with
Green Asparagus and Black Garlic
By Tate Dining Room

Hot and Sour Fish Maw Soup with Crab Claw
By Yí 

Fried Tile Fish with Egg Whites and Crab Coral 

By Yí

Ode to pigeon
Steamed Pigeon ‘’Au Sang‘’ paired with fermented

mustard green served alongside Sichuan Pigeon Sauce
By Tate Dining Room
Wok-fried Lobster and Braised Rock Rice with Truffle
By Yí
Ode to red fruits 
Crispy Yogurt Meringue with Blueberry Sorbet,
Lavender White Chocolate Mousse
By Tate Dining Room 

 Petit Fours 
By Yí

The dish on Chef Wilson Fam & Chef Angelo Wong:
Dynamic chef duo Wilson Fam and Angelo Wong are the creative talents behind the critically acclaimed menus at Yí. Together, the chefs take Chinese gastronomy to new heights, and promise an innovative showcase of regional cuisine that reflects Yí’s contemporary soul.

Previously of Singapore’s iconic and world-famous Raffles Hotel, Executive Chef Wilson Fam has been instrumental in achieving the much-coveted MICHELIN stars for restaurants at City of Dreams, Macau.

Following a short tenure at the Greater China Club, chef Angelo went on to head the Hong Kong opening of Howard’s Gourmet in October 2015, leading the restaurant through an astounding series of accolades.

Since 2016, he has also been a key member of the Hong Kong Culinary National Team, representing the city on the international competitive stage.

The dish on Chef Vicky Lau:
The undisputed queen of innovative French-Chinese fine dining in Hong Kong, chef Vicky Lau takes pride in her talent for visual artistry from her previous life as a graphic designer.

Her innate creativity is evident in the seasonally evolving tasting menu of “Edible Stories”, each course designed by chef Vicky Lau to evoke emotions and stir the imagination with an intriguing play on flavours and textures. Chef Vicky Lau’s culinary skill and artistic talent earned Tate Dining Room’s first MICHELIN star in 2013, successfully maintaining its star in the years that followed.
3 and 4 May 2019. Prices from MOP$1888 + 10% service charge. To make a booking, please phone 00 (853) 8868 3446, email or visit