This story is part of a series of features covering MGM x RR1 Culinary Masters Macau, hosted at MGM COTAI in Macau on 10–13 August 2023.

Day two at MGM x RR1 Culinary Masters Macau began with a gentle wake-up call to the body; esteemed tai chi master Li Fai led two classes around the theme of holistic wellness. Guests worked their muscles in slow movement by the pool with guidance from the four-time martial art world champion.

Some attendees started their morning in a flavourful way: chef Yang Dengquan, who redefined Sichuanese fine dining at the newly Michelin-starred Five Foot Road, led an intimate culinary masterclass, passing on the secrets of his signature chilli sauce.

Shane Osborn of Arcane held the first of many cooking classes at Grill 58, guiding his one-time sous chefs through the steps of making vegetarian cappelletti. A vocal advocate for sustainability and plant-based menu options, Osborn’s demonstration showcased how high-end cuisine needs not include expensive cuts of meat. Guests kneaded dough, cooked the filling, and assembled their pasta under the watchful eye of Osborn and his team to great results.

Meanwhile, at Aji, chef Palmira Pena of Manuel Cozinha Portuguesa led an exquisite serradura pudding masterclass. She brought the treasures of her restaurant to MGM x RR1 Culinary Masters Macau, showcasing the Macanese and Portuguese hybrid dishes that harks back to the rich history of the region. Although the origins of the dessert are traced back to Portugal (serradura is Portuguese for “sawdust,” a descriptive nod to the crushed cookie crumb layers), Macanese bakeries perfected their own version, turning it into the “must-try” dessert of the city.

As luck would have it, the gastronomic celebration is running concurrently with Art Macao, Macau’s international art biennale, showcasing the high-calibre work of local and international artists. For the occasion, savvy docents from MGM COTAI took two groups of guests on an exclusive art tour through “Valkyrie Miss Dior,” a massive art installation created by renowned Portuguese artist Joana Vasconcelos, commissioned by MGM. Onward to the fondant art exhibition where the “Sugar King” of China, Zhou Yi, elevated contemporary fondant art with his avant-garde interpretations of traditional Chinese scenes. Delicate, astoundingly intricate displays showcased Chinese traditions through incredible dough-sculpting craftsmanship. The art tour ended at the “Dancing Light” exhibition in honour of the late Hsiao Chin. “To Infinity and Beyond: The Art of Hsiao Chin” is an “art-tech-taining” deep-dive into the life’s work of the famed conceptual artist, known for his immersive installations.

Participants from overseas travelled long and far to sample local flavours. Five Foot Road hosted a tea tasting ceremony, and Adam Mathis, director of culinary at MGM COTAI, led a series of behind-the-scenes tours. Inquisitive guests got a sneak peek at the industrial-sized hotel kitchens, showcasing the clockwork efficiency of the staff, who prepare an impressive 6,000 meals a day.

Just before sunset, guests were treated to a tasting masterclass held by master sommelier Clément Robert, who showcased Liber Pater and Boërl & Kroff, the most expensive wine and champagne in the world. He led the first of three sessions with two red wines and two champagnes, invigorating palates before dinner. Guests also attended a unique Khee soju pairing session with Korean chef Yim Jung-sik, who brought a novel twist to the evening aperitif.

Before guests shuttled back to their suites to dress for dinner, they all got to meet the acclaimed Italian chef and cookbook author Massimo Bottura, the visionary behind Osteria Francescana. At a fireside chat, he spoke about building soup kitchens, the Tortellante project, and his love for Modena. He happily obliged fans by autographing copies of his popular book, Bread is Gold.

The eventful day concluded with a 12-hands dinner. Six chefs took centre stage, presenting dishes to define the seminal theme of the evening: “The World on a Plate.”

Shane Osborn helmed the first course, who brought to the table a tarte fine of cippolini onion and girolle of sweet Japanese peas, girolles, and black truffles with macadamia ricotta and lovage mayonnaise, paired with a 2018 William Fevre Vaillons 1er Cru Chablis Burgundy.

Chef Yang Dengquan ushered in the second dish: double-boiled chicken bouillon with matsutake mushrooms and Chinese cabbage. For the vegetarians in the mix, he substituted double-boiled matsutake mushroom soup with bamboo pithe.

Palmira Pena brought in octopus à lagareiro, served with baby potato, parsley garlic olive oil, balsamic glaze, paprika, and edible flowers. For the plant-based option, she brought in grilled spring vegetables served in Parmesan bowl. A 2017 Henri Audiffred Aux Champs de Perdrix Vosne-Romanée Burgundy complemented the dish.

The fourth course was an in-house affair—chef Homan Tsui offered a braised Wagyu beef cheek with matsutake mushroom and pomelo peel. The vegetarian option was a money bag steamed cabbage leaf filled with wild mushroom in pumpkin sauce.

Yim Jung-sik’s signature dish made up the final savoury course. He opted for a sea urchin and kimchi gimbap. A burdock gimbap vegetarian option was a filling and fitting alternative. The wine pairing for this course was a Kamoshibito Kuheiji Kanochi Junmai Daiginjo sake.

Would we dare forget dessert? Bruno Le Francois, of MGM COTAI, certainly did not. He ended the night aptly with the “Espresso,” a finisher of praline, sponge, feuilletine, whipped ganache, orange-infused espresso creme, espresso ice cream, paired with a sublime 2006 Château Climens Barsac Bordeaux.

Between courses, famed artist jeweller Fabergé showcased some of its finest jewel-studded accessories—a treasure trove of diamond-studded rings, dazzling necklaces, and other trinkets.

If there was any room left, coffee, tea, and petit fours were also in the offing. Even though it was the first time the invited chefs cooked together, they showed the power of collaboration as each course dovetailed seamlessly with the next. Once dinner at Vista ended, many moved to Aji for an afterparty as a DJ hit the beats till the last guest hopped back to their rooms.

Tune in for the exciting events of day three tomorrow.

All images courtesy of MGM and Robb Report Hong Kong.