SJM Resorts, in partnership with TVB, has premiered the gourmet series Rendezvous in Macau: Lisboa Culinary Adventure. The series began airing on 7 September on the Jade Channel.
Ten limited-edition dishes, created specifically for the show, will be available at selected SJM restaurants. In addition, SJM will share the stories behind the dishes through a series of two-minute Macau’s Top Ten Star-Rated Dishes segments, airing from 9 to 20 September on Jade channel, TVB Plus, and TVB News.
The creations will be showcased in the eight SJM restaurants until 31 October, with some only available till 20 September.
The dishes include:
Robuchon au Dôme, tomato ‘millefeuille’, crabmeat, avocado and green apple
Designed in the 1980s by renowned three-Michelin-starred chef Joël Robuchon, this summer dish features the most tender parts from whole Alaskan king crabs, artfully sliced; air-flown Japanese tomatoes, along with the finest avocados, green apples, and watercress.
These ingredients are skillfully layered into a visually-stunning culinary masterpiece.
*Available until 20 September
Mesa by José Avillez, Carabineiro, pork & prawn wantan, fisherman’s sauce
A lightly-grilled red carabinero prawn stars in a contemporary take on the Cantonese wantan. The ensemble is completed with a fisherman’s broth made from a base of blue lobster, lobster, fresh shrimp, and red carabinero shrimp paste.
Mesa by José Avillez, Crispy suckling pig, coriander, orange scent
Chef Avillez presents a contemporary twist on the classic Portuguese family dish—roast suckling pig. The suckling pig is deboned and roasted, then layered with skin alternating with the meat to create a sandwich.
Zuicho, Shrimp & zucchini flower tempura
The chef selects fresh zucchini blossoms to envelope plump, fatty shrimp meat from Japan. The ingredients are then coated in tempura batter, then fried to perfection. The dish is completed with a plum-based sauce and shrimp salt.
*Available until 20 September
Palace Garden, Hot and sour fish bisque with imperial bird’s nest
This dish is a contemporary twist on the century-old Taishi partridge bisque, a staple of Tai Shi cuisine. The chef selects a trio of fresh catches—carp, yellow croaker, and Macau sole— to craft a rich broth, replacing rice grain with bird’s nest.
Wild chili peppers from Yunnan infuse the soup with a bold, spicy and sour profile. The dish is complete with a delicate-prepared fish meatball.
Taishi is a branch of Cantonese cuisine.
Hua Ting, Braised abalone and pork belly, tuber melanosporum (black truffle)
Dongpo pork is prepared using premium locally-sourced pork belly. It is stewed for eight hours with a blend of seasonings, then infused with abalone and black truffle. The meat is paired with pearl rice.
The 8, Flambé beggar cod fish
This dish is a novel rendition of the traditional Chinese beggar chicken, featuring fatty Norwegian silver cod brought to sear while encased in caul fat. The cod is then combined with
Macau-style bacalhau and Yunnanese large white radish, among other ingredients, all
wrapped in lotus leaves and encased in a handmade pastry shell for baking. Bacalhau refers to dried and salted cod.
Don Alfonso 1890, Grandfather’s Ernesto strascinati, traditional cannelloni pasta rolls filled with mozzarella cheese, oxtail and San Marzano tomato sauce
This dish, a classic creation by Chef Alfonso first presented over 20 years ago at the Hotel
Lisboa, features cannelloni pasta with oxtail ragù, draped in a rich organic San Marzano
tomato sauce from tomatos grown on the Le Peracciole farm in Ponta Campanella. Complemented by a
creamy mozzarella and basil sauce, the dish perfectly blends traditional Italian cuisine with
the unique flavours of Macau. Strascinati is a particular type of pasta.
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| Source: SJM. Top: La Scala del Palazzo, fava di cacao ripieni al serradura. Bottom: La Scala del Palazzo, Il cannoncino, fondant egg tart & cinnamon gelato. |
The chef has introduced a unique twist on Italy’s iconic dessert, cannoli, by substituting the traditional vanilla cream filling with the flavours of Macau’s pastel de nata (Portuguese egg custard tart). This creative fusion is paired with cinnamon gelato.
La Scala del Palazzo, Fava di cacao ripieni al serradura
Inspired by Macau’s beloved serradura, this dish is presented in the form of a jewellery box. The outer shell is crafted from premium French chocolate, molded into the shape of a cocoa bean. There is a filling of milk mousse and orange sorbet. The chocolate is complemented by a vanilla-orange cookie.
Serradura or Macau pudding consists of Marie biscuits and whipped cream.
Details
For bookings or questions contact +853 8881 1800 or visit https://qr.sjm.mo/59m37t
