This story is part of a series of features covering MGM x RR1HK Culinary Masters Macau 2025, hosted at MGM in Macau on 7–8 June 2025.
MGM x RR1HK Culinary Masters Macau 2025, our highly anticipated celebration of all things gastronomy, made a triumphant return to Macau this weekend, where the atmosphere was charged with excitement and sparkling with culinary promise.
Our third edition in Macau kicked off in great style on Saturday, 7 June, as VIP guests and RR1 Hong Kong members were treated to a seamless blend of gourmet dining experiences, luxurious shopping, and engaging cultural and artistic activities. Ensuring that all international guests were immersed in the finest that Macau has to offer, and entertaining local guests with novel experiences, the first day of the event began with a roaring start.
For first-timers to the MGM x RR1HK Culinary Masters concept, it was an eye-opening experience steeped in the cultural landscape of Macau. For others, it was a happy reunion and return to MGM as guests trickled in from all parts of the world to join a flavourful journey and reconnect with friends from previous editions.
Guests were first greeted at the elegant Emerald Lobby of MGM COTAI as the concierge service afforded a hassle-free start. Soon, many gathered to indulge in welcome drinks and refreshments at Aji, the resort’s renowned traditional-meets-modern “Asian Bistronomy” restaurant. As guests mingled and settled in, the fine flavours set the stage for the days and meals ahead—an amuse bouche before the “gala dinner” main course set to take place later that evening.
After lunch, guests were whisked from MGM COTAI to MGM MACAU, where an exclusive shopping experience at One Central Macau awaited them, offering serious luxury retail therapy in-between various culinary, cultural, and artistic experiences.
For those wanting to embark on a cultural route, Macau’s new world-class cultural landmark, the POLY MGM MUSEUM at MGM MACAU, was the ideal next stopping point. Its inaugural exhibition, centred around the Maritime Silk Road, took guests on a cultural journey across time, bridging East and West. At Fantasy Box, docents of the “Brilliant Stars—The Civilization of Ancient Shu Immersive Digital Art Experience” guided guests through a glimpse of ancient Shu culture and exquisite, archival treasures from a bygone era.
For fans of the stage and cinematic experiences, a special arrangement of the “Macau 2049” residency show, directed by the legendary Chinese filmmaker Zhang Yimou, was reserved at MGM Theater. A captivating performance known for its stunning visuals and innovative storytelling, guests were drawn into a world where innovation and intangible Chinese cultural heritage flowed harmoniously for a truly magnificent showing.
Simultaneously, a Champagne masterclass hosted by Henri Giraud took place at Aux Beaux Arts, inviting participants to explore the nuances of Champagne through expert sommelier-guided tastings, ensuring a profound appreciation of this quintessential luxury beverage. Guests were also invited to join an indulgent caviar tasting paired with Henri Giraud Champagne at Bespoke Salon at One Central Macau, where the luxurious flavours of caviar were enhanced with perfectly paired bubbles. Another group was engaged in a moutai tasting at Grand Imperial Court, deepening their understanding of this traditional Chinese spirit.
As the sun set, guests returned to MGM COTAI for a cocktail reception at the Grand Ballroom foyer. Great expectations and anticipation for the gala tipped over as the gates of the grand ballroom opened—and took our collective breaths away. Nautical motifs and seafaring set pieces transformed the venue into the deck of a ship, whisking off our VIP guests on a journey of discovery. Each table featured an intricate centrepiece reflecting the theme of the evening—“Flavors of Harmony: A Culinary Journey through East Asia”—with a spotlight on Japanese flower arrangements and origami; Korean janggu and buk drums; and Chinese bamboo baskets, creating a haloed effect of pan-Asian destinations.
Boasting nine Michelin stars among them, the four chefs leading MGM x RR1HK Culinary Masters Macau 2025 went all out and presented their respective courses to an audience who bookended their speeches with applause. A harmonious arrangement of plates was delivered by Cheung Yat Fung, executive chef of the highly lauded three-Michelin-star Chao Shang Chao (Chaoyang) in Beijing; Kang Mingoo, chef-owner of the acclaimed three-Michelin-star Mingles in Seoul; Hiroki Nakanoue, chef-owner of the popular two-Michelin-star Sushiyoshi; and Pan Sihui, chef de cuisine of the newly minted one-Michelin-star Aji at MGM COTAI. From first course to last, it was an elegant culinary dance.
Kang delighted guests with a vibrant king crab salad, enhanced by a Korean pine-nut sauce, caviar, and mango. His refreshing starter was beautifully complemented by a glass of Cuvée de Réserve Brut, Blanc de Blancs from Pierre Péters, highlighting the delicate flavours. Nakanoue offered a sashimi quartet featuring kohada, octopus, smoked bonito, and horse mackerel, an artistic presentation that was paired with Jikon Omachi Junmai Ginjo, a sake that accentuated the freshness and umami note of the sashimi. Pan added to the Japanese tone with a unique nori custard, garnished with beluga caviar and almond ginger foam, which paired elegantly with a 2021 Chassagne-Montrachet 1er Cru “Clos du Château” Monopole from Château de la Maltroye, enhancing the dish’s richness with its creamy, oaky notes.
Cheung moved the meal into the main courses with a sophisticated pigeon dish in broth. Nakanoue followed up with a mushi Edomae sushi showcasing anago saltwater eel and kuruma ebi tiger prawn, both of which highlight the finesse of Japanese culinary traditions. Pan continues the journey with an Ibérico pork course, prepared with a stout glaze and fermented pears, and matched with a 2005 Pé Franco from Quinta do Ribeirinho to support the dish’s savoury depth. Cheung rounded off the savouries with fish maw, pairing the delicacy with 30-year-aged braised radishes and Kweichow Moutai, a spirit that elevates the ingredients’ complexity. Finally, Kang concluded the meal with the Jang Trio, featuring doenjang soybean-pastecrème brûlée, ganjang-caramelised pecans, and gochujang puffed rice. A 2020 Riesling Late Harvest from Whistler, Bench 1775 Winery balanced the dessert’s sweetness and umami elements, leading to an unforgettable culinary experience that exemplified the mindful coming-together of East Asian culinary traditions.
Our 9-Michelin-Star Culinary Masters Gala Dinner was a sumptuous celebration of flavours, artistry, and conviviality, drawing guests into an unforgettable gastronomic odyssey through East Asia, where the harmonious nature of pan-Asian dining came to the fore.
Capping off an itinerary that was filled to the brim, an afterparty at Aji kept the programme going till late into the night as music, cocktails, and a vibrant atmosphere encouraged guests to unwind and reflect on a day filled with incomparable culinary delights, enriching conversations, meaningful encounters, luxurious shopping, and magnificent artistic, cinematic, historical, and cultural engagements as MGM x RR1HK Culinary Masters Macau 2025 seamlessly blended hospitality, gastronomy, and luxury.
And with that, the first day of MGM x RR1HK Culinary Masters Macau 2025 came to a flavourful end, and we eagerly gear up for the second day, with more culinary, cultural, and artistic happenings to come. Watch this space for more updates!
For more delicious details, visit rr1hongkong.com/culinary-masters-2025.
