Behind the Scenes: In the kitchen cooking with 7 Michelin Chefs for a Michelin Gala dinner
- 4 years ago
Why Michelin Gala Dinner in Macau requires a high level of teamwork as top chefs rise to the challenge
Even the best chefs find it challenging when asked to create a seven-course dinner that is sustainable for more than 500 people
Hong Kong’s elite are no stranger to gala dinners, whether they are raising money for charity or attending an award’s night. Diners expect excellence as the culinary scene has evolved with chefs offering more refined and innovative dishes. With the foodie subculture now mainstream, chefs have their work cut out producing hundreds of meals that need to go out at the same time on a gala night while maintaining their usual high standards.
Since the Hong Kong and Macau Michelin Guide moved its events to City of Dreams in Macau, their gala dinner on the evening of their book launch has been an anticipated event.
Top local and international fine-dining chefs are invited each year to participate, creating and executing dishes for more than 500 guests. However, serving the perfect dish for 500 diners, while maintaining the quality expected in their restaurants in Paris, London or New York, can be a challenge even for top chefs.
Taking on the challenge at the Michelin gala dinner in December 2019, the seven-course menu was overseen by illustrious chefs Alain Ducasse, Kunio Tokuoka, Alex Atala and Pierre Hermé, and Michelin star local chefs, Kelvin Au Yeung from Jade Dragon in Macau, Lau Yiu-fai from Yan Toh Heen in Hong Kong and Fabrice Vulin from The Tasting Room in Macau.
Take a look at what it's like inside the kitchen with 7 Michelin star chefs and preparing dinner for 500 people.
Special thanks to Melco and Michelin
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Even the best chefs find it challenging when asked to create a seven-course dinner that is sustainable for more than 500 people
Hong Kong’s elite are no stranger to gala dinners, whether they are raising money for charity or attending an award’s night. Diners expect excellence as the culinary scene has evolved with chefs offering more refined and innovative dishes. With the foodie subculture now mainstream, chefs have their work cut out producing hundreds of meals that need to go out at the same time on a gala night while maintaining their usual high standards.
Since the Hong Kong and Macau Michelin Guide moved its events to City of Dreams in Macau, their gala dinner on the evening of their book launch has been an anticipated event.
Top local and international fine-dining chefs are invited each year to participate, creating and executing dishes for more than 500 guests. However, serving the perfect dish for 500 diners, while maintaining the quality expected in their restaurants in Paris, London or New York, can be a challenge even for top chefs.
Taking on the challenge at the Michelin gala dinner in December 2019, the seven-course menu was overseen by illustrious chefs Alain Ducasse, Kunio Tokuoka, Alex Atala and Pierre Hermé, and Michelin star local chefs, Kelvin Au Yeung from Jade Dragon in Macau, Lau Yiu-fai from Yan Toh Heen in Hong Kong and Fabrice Vulin from The Tasting Room in Macau.
Take a look at what it's like inside the kitchen with 7 Michelin star chefs and preparing dinner for 500 people.
Special thanks to Melco and Michelin
Follow STYLE on:
https://www.scmp.com/magazines/style
https://www.facebook.com/scmpstyle
https://www.instagram.com/scmp_style
https://www.twitter.com/scmp_style
https://www.youtube.com/c/SCMPStyle
https://www.dailymotion.com/scmp_style