As part of the The Wynn Guest Chef Dining Series, Mizumi at Wynn Palace recently hosted an exquisite sushi feast that combined the talents of Mizumi Executive Chef Hironori Maeda and celebrity sushi master Takayoshi Watanabe, chef-owner of Fukuoka’s acclaimed Teruzushi sushi restaurant.
The spectacular menu opened with a sumptuous Teruzushi signature, Chopped Toro, Uni Sea Urchin, Kristal Caviar Wrapped with Kyushu Seaweed. It was followed by Mizumi’s classic, perfectly steamed Cooked Female Snow Crab.
The two chefs partnered to present such delicacies as Kyushu Black Lip Abalone, Charcoal Grilled Chateaubriand Saga Wagyu with Uni Sea Urchin and White Truffle, Giant Wild Kyushu Grouper Hot Pot, and Sushi Entertainment Time, a nine-piece selection of delights ranging from Charcoal Grilled Eel Burger to Egg Castella Cake.
Concluding the menu were savory Ebi Shrimp Miso Soup and a traditional Japanese confection, Daifuku-Monka.
Wynn Palace 永利皇宮
#WynnPalace #WynnDining #mizumi #chefhironorimaeda #teruzushi #dozo
“The Macallan Serve: Where Craft Meets Class", The Macallan’s three-weekend guest mixologistspectacular at three bars in the Marriott Bonvoy portfolio in Macau, came toa festive conclusion on November 22 and 23 at Blind Tiger.
W Macau – Studio City’s ultra-cool destination bar played host to Sasha Wijidessa,owner of one of Asia’s 50 Best Bars 2024, Singapore’s renowned and innovative Fura,which is committed to shaping the future of food through sustainability and creativity.
Blind Tiger’s talented head mixologist Samio and Sasha each crafted a standout menuof four cocktails starring the complex flavours of The Macallan Litha – with a twist ofsustainable food ingredients.
Samio’s Error Beetroot balances the earthy veggie with The Macallan Litha’s vanilla caramelnotes to create a richly layered drink. And Sasha’s New Yuck City sets off theThe Macallan Litha’s nose of tropical fruits with a wildly delicious combination ofseaweed, pineapple, lemon, and grapefruit white chocolate foam.
The Macallan | W Macau - Studio City
#tastingkitchen #tkmagazine #TheMacallan #TheMacallanMO #200YearsYoung #MarriottBonvoyDining #MarriottInternational #WHotels #WMacauStudioCity #BlindTiger #FURASingapore
Journey Through Time Gastronomy campaign is The Macallan’s forward-looking celebration of two centuries of crafting exceptional single malt Scotch whiskies. As part of the festivities, four leading Hong Kong chefs have created specialties that highlight the exquisite taste of The Macallan Double Cask 18 Years Old.
“Paying tribute to The Macallan’s esteemed two-hundred-year legacy,” says Chef Ricardo Chaneton of one-MICHELIN-Starred Mono, “my aim is to imbue my dessert with a story rich in traditional craftsmanship. The whisky lends a delightful spiciness and robust dried fruits undertones, which we've complemented with decadent cacao chocolate sourced directly from Ecuador. To balance the whisky's full flavour profile, we've stayed true to Mono’s Latin American culinary roots by incorporating the refreshing tropical notes of soursop fruit from Costa Rica.” The soursop mousse will be available at Mono from 3 December 2024 to 2 January 2025.
Crafted without compromise. Please savour The Macallan responsibly. Do not share with anyone under the legal purchase age.
The Macallan | MONO
#tastingkitchen #tkmagazine #200YearsYoung #TheMacallan #TheMacallanHK #MonoRestaurant #RicardoChaneton #JourneyThroughTimeHK
“The Macallan Serve: Where Craft Meets Class,” The Macallan’s three-weekend cocktail extravaganza featuring celebrated mixologists from around the world at three bars in the Marriott Bonvoy portfolio in Macau, continued at The St. Regis Bar on November 15 and 16. Star of the show was the The Macallan Classic Cut, an exceptional single malt matured in ex-Bourbon American oak and sherry-seasoned European oak casks.
On November 15, Tom Liu and Jane Wang of [tei] by O’BOND presented a standout menu of tea-inspired cocktails. Then Michito Kaneko from Lamp Bar curated concoctions highlighting both Japanese precision and global influences.
On November 16, Joash Conceicao from Offtrack Singapore delivered inventive drinks that blended bold flavours with intricate techniques. And Shelley Tai of Nutmeg & Clove showed off her technical finesse with creative cocktails bridging Southeast Asian flavours and global mixology trends.
The event was also part of The St. Regis Bar’s The Art of Mixology series marking its fourth anniversary, with lauded regional bartenders collaborating with Head Mixologist Kevin Lai to wow guests with their imaginative offerings.Crafted without compromise.
Please savour The Macallan responsibly. Do not share with anyone under the legal purchase age.
The Macallan | The St. Regis Macao
#tastingkitchen #tkmagazine #TheMacallan #TheMacallanMO #200YearsYoung #MarriottBonvoy #MarriottInternational #StRegisMacao #StRegisBarMacao #TheArtOfMixology #teibyobond #LampBar #Offtrack #nutmegandclove
The Macallan is celebrating its two-century legacy of crafting exceptional single malt Scotch whiskies with its Journey Through Time Gastronomy campaign. It has invited four of Hong Kong’s top chefs to create original dishes inspired by the rich flavours profile of The Macallan Double Cask 18 Years Old. Among them is Chef Uwe Opocensky of one-MICHELIN-Starred Restaurant Petrus.
“I have crafted a lamb entrée with couscous and dried fruits to echo the nuanced flavours of The Macallan Double Cask 18 Years Old,” he says.“Aged meats, particularly lamb, prepared by braising or grilling are ideal choices to enhance and harmonise with the subtleties of the whisky. Infusing traditional ingredients and cooking methods with a modern twist, this dish symbolises a timeless celebration of heritage and innovation on the plate.”
The lamb entrée with couscous and dried fruits will be available at Restaurant Petrus from 3 December 2024 to 2 January 2025.
The Macallan | Restaurant Petrus at Island Shangri-La
Crafted without compromise. Please savour The Macallan responsibly. Do not share with anyone under the legal purchase age.
#tastingkitchen #tkmagazine #200YearsYoung #TheMacallan #TheMacallanHK #JourneyThroughTimeHK #RestaurantPetrus #UweOpocensky
The Macallan’s forward-looking legacy of crafting world renowned single malt Scotch whiskies is cause for celebration. The Journey Through Time Gastronomy campaign has recruited four acclaimed Hong Kong chefs to create dishes that showcase the rich complexities of The Macallan Double Cask 18 Years Old.
“For The Macallan, I have curated a dish called Stir-Fried Lobster with traditional XO Sauce,” says Chef Adam Wong of three-MICHELIN-Starred Cantonese restaurant Forum Restaurant. “I take the freshest local green lobster and stir-fry it with traditional XO sauce to pair with The Macallan Double Cask 18 Years Old. The fragrant XO sauce and the whisky are a perfectly harmonious combination, and the sweet taste of the lobster highlights the whisky’s honey aroma.”
The stir-fried lobster with traditional XO Sauce will be available at Forum Restaurant from 3 December 2024 to 2 January 2025.
The Macallan | 富臨飯店 阿一鮑魚 - Forum Restaurant Ah Yat Abalone
Crafted without compromise. Please savour The Macallan responsibly. Do not share with anyone under the legal purchase age.
#tastingkitchen #tkmagazine #200YearsYoung #TheMacallan #TheMacallanHK #JourneyThroughTimeHK
The Macallan’s “200 Years Young” festivities brought convivial vibes to The Ritz-Carlton Bar & Lounge on November 9 in the first installment of a three-weekend guest-mixologist cocktail extravaganza at three bars under Marriott Bonvoy portfolio in Macau. Center stage that evening were mixologists from Seoul’s ZEST, ranked No. 2 by Asia’s 50 Best Bars 2024 and acclaimed for its sustainable approach.
Star of the evening was The Macallan Harmony Collection Amber Meadow, redolent of Scotland’s warm grasslands and mature barley fields. This exceptional single malt was featured in ZEST’s innovative concoctions: Peach & Coke, Little Beet, and Root, as well as its delectable signature Biscuit Einspanner, made with tonka bean, salted cacao cream, and two repurposed ingredients, leftover coffee amaro and recycled butter crumble.
The Macallan | The Ritz-Carlton, Macau | BAR ZEST
#tastingkitchen #tkmagazine #TheMacallan #TheMacallanMO #200YearsYoung #MarriottBonvoy #MarriottInternational #RitzCarltonMacau #RCMemories
The Macallan, renowned for its legendary single malt whiskies, has launched “Journey Through Time Gastronomy” campaign, a celebration of a forward-looking legacy. Four of Hong Kong’s culinary wizards have joined the festivities with original creations that showcase the extraordinary richness of The Macallan Double Cask 18 Years Old.“
I’m making Naengchae,” says Chef Park Seung-hun of one MICHELIN-Starred Hansik Goo. “The dish combines seafood, such as surf clam, abalone, sweet prawn, and red snapper, with greens like white kimchi, Korean pear, and Jerusalem artichoke. My primary inspirations are rooted in the taste profile of The Macallan Double Cask 18 years old, known for its natural sherry seasoned flavours. Incorporation of whisky infused traditional Korean soy sauce will not only enhance the sweetness but also add depth and texture to the dressing, offering a nuanced and balanced flavour.”
The Naengchae will be available at Hansik Goo from 3 December 2024 to 2 January 2025.
Crafted without compromise. Please savour The Macallan responsibly. Do not share with anyone under the legal purchase age.
The Macallan | Hansik Goo
#tastingkitchen #tkmagazine #200YearsYoung #TheMacallan #TheMacallanHK #JourneyThroughTimeHK #HansikGoo #ParkSeungHun #zshospitality
The Macallan Journey Through Time Gastronomy campaign inspires four of Hong Kong’s top chefs.
The world-renowned distiller of exceptional single malt Scotch whiskies is celebrating its forward-looking legacy of two centuries by honouring the past, making the most of the present, and looking forward to a promising future.
The Macallan has teamed up with four of Hong Kong’s most accomplished culinary masters themed “Past”, “Present” and “Future”: Chef Adam Wong of three-MICHELIN-Starred Forum Restaurant, Chef Ricardo Chaneton of one-MICHELIN-Starred Mono, Chef Uwe Opocensky of one-MICHELIN-Starred Restaurant Petrus, and Chef Park Seung-hun of one-MICHELIN-Starred Hansik Goo. Inspired by the subtle complex flavour profile of The Macallan Double Cask 18 Years Old, they have created original dishes that showcase this remarkable whisky both as an ingredient and for pairing in fine-dining cuisine that ranges from Cantonese and Latin American to contemporary French and modern Korean.
On December 4, 2024, The Macallan is honoured to invite four esteemed chefs for an exclusive 8 hands dinner at Restaurant Petrus, Island Shangri-La.
Read More: https://www.tasting-kitchen.com/forward-looking-legacy/
The Macallan | Hansik Goo | 富臨飯店 阿一鮑魚 - Forum Restaurant Ah Yat Abalone | Restaurant Petrus at Island Shangri-La | MONO
Crafted without compromise. Please savour The Macallan responsibly. Do not share with anyone under the legal purchase age.
#tastingkitchen #tkmagazine #200YearsYoung #TheMacallan #TheMacallanHK #ParkSeungHun #AdamWong #UweOpocensky #RicardoChaneton
Recently at Wynn Palace’s Illuminarium, Martell unveiled L’Or de Jean Martell – Réserve du Château, an exclusive limited-edition cognac collection. Each year, Martell Cellar Master Christophe Valtaud will craft, from a blend of more than fourteen hundred eaux-de-vie, a new cognac inspired by a prestigious French château.
The inaugural edition, celebrating the Martell family’s historic Château de Chanteloup, is presented in a bespoke Baccarat crystal decanter. It offers an elegant aroma of floral notes, red fruit, sandalwood, and cedar. Robust, fresh flowers greet the palate, with spices and hints of currant evolving to reveal woody nuances.
The Hong Kong launch event took guests on a sensory journey of creating the perfect cognac as they enjoyed a six-course masterpiece menu curated by Chef Tam Kwok Fung of one-Michelin-star Chef Tam’s Seasons and Chef Adam Wong of three-Michelin-star Forum.
Wynn Palace 永利皇宮 | Martell
#tastingkitchen #tkmagazine #WynnPalace #Martell #MartellHK #LorDeJeanMartell #illuminariumWP
In the embrace of azure waters and sun-kissed shores, Soneva Jani unfolds like a hidden paradise. Here, time drifts slowly, each moment a brushstroke on the canvas of tranquility.
Overwater villas rise gracefully above the shimmering sea, offering a sanctuary where the horizon meets dreams. The gentle lull of waves whispers secrets of the ocean, inviting guests to immerse themselves in nature’s beauty.
@soneva
#tastingkitchen #tkmagazine #discoversoneva #experiencesoneva #sonevajani
“Escape the gentle embrace of autumn and discover paradise at Soneva Jani, where the warm glow of the sun sets the stage for idyllic island bliss. The crystal-clear waters invite you to explore their serene depths.
Dive into vibrant coral reefs and encounter a stunning array of marine life in some of the Maldives’ most beautiful atolls. Swim alongside majestic manta rays, graceful sea turtles, and a wealth of spectacular ocean creatures in these pristine waters.
Evenings offer a magical experience with sunset cruises, where playful dolphins dance in the waves as the sun descends on the horizon.
After a day filled with discovery, unwind in the resort’s luxurious overwater and island villas. Indulge in gourmet dining and soak in the captivating beauty of the Maldivian twilight, creating an unforgettable escape that lingers in your memory long after the journey ends.
@soneva | @tastingkitchen
#tastingkitchen #tkmagazine #discoversoneva #experiencesoneva #sonevajani
