On 7 June 2025, as the gilded doors of the Ballroom at MGM COTAI in Macau all opened in unison, the greatly anticipated MGM x RR1HK Culinary Masters Macau 2025 unfolded as an extraordinary celebration of gastronomy, uniting legendary chefs and discerning palates for a truly unparalleled culinary experience. The highlight and apex of the action-packed weekend was unquestionably the 9-Michelin-Star Culinary Masters Gala Dinner, held at the illustrious MGM COTAI on the first evening of the long weekend, which showcased an exquisite tapestry of flavours and honoured the artistry and innovation of the participating chefs, who together boasted an impressive total of nine Michelin stars.
Under the theme “Flavors of Harmony: A Culinary Journey Through East Asia,” the stage was set for an immersive exploration of culinary brilliance that seamlessly blended tradition with modernity, where the legacy of fine dining met at a contemporary dining table to enthral guests from all corners of the world.
As the ballroom doors swung open, guests were greeted by an enchanting transformation reminiscent of a grand maritime voyage. Over an endless flow of Champagne, fine wines, whiskeys, and spirits, the nearly 150 local and international VIP guests could not have predicted what culinary and cultural adventures lay ahead. Nautical motifs and seafaring décor transported VIP guests to the deck of a ship, creating an atmosphere ripe for discovery and delight. Each table was elegantly adorned with intricate centrepieces, reflecting the evening’s theme. Japanese flower arrangements and origami, Korean janggu drums, and Chinese bamboo baskets harmoniously coalesced, inviting guests to embark on a sensory journey through East Asia.
At the helm of this prestigious 9-Michelin-Star Culinary Masters Gala Dinner were four gastronomic luminaries, each a titan in their respective realms and cuisines. Leading the charge was Cheung Yat Fung—the executive chef of the celebrated Chao Shang Chao (Chaoyang) in Beijing—whose culinary skill and vision helped him earn his restaurant a coveted three Michelin stars. Joining him was Kang Mingoo, the chef-owner of the illustrious three-Michelin-star Mingles in Seoul, who garners widespread respect for his transformation of traditional Korean cuisine. Hiroki Nakanoue, the chef-owner of the renowned two-Michelin-star Sushiyoshi, brought forth his artistry alongside Pan Sihui, the chef de cuisine at one-Michelin-star Aji at MGM COTAI, promising an unforgettable gastronomic odyssey.
In the presence of such culinary greats, the evening commenced with a palpable sense of anticipation. As each guest found their thematic table and gilded chair, Dr Iwan Dietschi, Senior Vice President of Hospitality at MGM, took the stage, welcoming one and all, and shedding light on what lay ahead, “Featuring the visionary talents of master chefs from China, South Korea, and Japan, alongside our exceptional MGM culinary team, this exclusive experience celebrated the essence of harmony—where traditions embrace innovation, and every flavour serves as a bridge between the rich East Asian cultural heritages. This prestigious event also reflects MGM’s enduring commitment to bringing world-class culinary talent to the city.”
Robb Report Hong Kong’s Publisher and CEO, Tak Man, followed suit as he addressed the significance of Macau and MGM, and the key components of Culinary Masters Macau as it was hosted for the third year in a row: “As we gather here this evening in this ballroom at MGM COTAI for this gala dinner, they have transformed it into a vibrant tapestry of culinary excellence just for us. This year’s theme, ‘Flavors of Harmony: A Culinary Journey Through East Asia,’ invites you to indulge in a truly extraordinary gala dinner that showcases the rich gastronomic traditions of our diverse cultures, all harmonised in a delightful array of flavours. Let’s take a moment to appreciate the significance of Macau’s designation as a Creative City of Gastronomy by UNESCO and as the Cultural City of East Asia 2025, together with the best in Japan and Korea. This event isn’t just about food; it’s a heartfelt tribute to the spirit of harmony that defines our regional spirit that beautifully blends Eastern and Western cultures in the most delicious ways.”
Then, it was time for dining excellence. As the chefs presented their courses, the audience responded with enthusiastic applause as each chef took the stage, describing in detail their dish, their inspirations, and their motives to push the envelope of haute cuisine. Each course was a testament to craftsmanship, a harmonious arrangement of flavours and textures that captivated the senses.
Kang Mingoo opened the culinary showcase with a vibrant king crab salad, artfully enhanced by a Korean pine-nut sauce, caviar, and mango. His refreshing starter was perfectly complemented by a glass of Pierre Péters’s Cuvée de Réserve Brut, Blanc de Blancs, which highlighted the delicate notes of the dish. Following suit, Hiroki Nakanoue presented a sashimi quartet featuring kohada, octopus, smoked bonito, and horse mackerel, an exquisite display paired with Jikon Omachi Junmai Ginjo sake, amplifying the dish’s umami essence.
Pan Sihui continued the gastronomic journey with an innovative nori custard, elegantly garnished with beluga caviar and almond ginger foam, which was paired with a 2021 Chassagne-Montrachet 1er Cru “Clos du Château” Monopole from Château de la Maltroye; the wine’s creamy, oaky undertones enhanced the dish’s sumptuous richness.
Moving into the main courses, Cheung Yat Fung presented a sophisticated creation of pigeon simmered in a rich broth, showcasing his culinary finesse. Nakanoue followed with a mushi Edomae sushi, featuring anago saltwater eel and kuruma ebi tiger prawn, epitomising the delicate precision of Japanese cuisine. Pan then unveiled an Ibérico pork dish, prepared with a stout glaze and fermented pears, which was paired with a 2005 Pé Franco from Quinta do Ribeirinho, complementing the dish’s savoury depth beautifully.
Cheung concluded the savoury offerings with an exquisite fish maw, artfully matched with 30-year-aged braised radishes and Kweichow moutai, a spirit that elevated the complexity of the dish’s subtle flavours. Kang brought the meal to a sweet crescendo with the jang trio, a dessert featuring doenjang soybean-paste crème brûlée, ganjang-caramelised pecans, and gochujang puffed rice. His innovative finale was accompanied by a 2020 Riesling Late Harvest from Whistler, Bench 1775 Winery, which balanced the dessert’s sweetness and umami elements, culminating in an unforgettable culinary experience.
Between courses, the stage was lit with the famed entertainers of MGM COTAI’s legendary talent department as local and international dancers, drummers, acrobats, and musicians took over the dais and wowed the audiences. Be it traditional Chinese fan dancers, or drummers marching to their own beat, modern K-pop tribute acts, or synchronised perfection of uniformed modern dancers, the colours, costumes, music, and lights dazzled as dozens of versatile performers held the audience captive, showcasing their vast repertoire spanning traditional and contemporary pan-Asian stage acts.
The 9-Michelin-Star Culinary Masters Gala Dinner at MGM x RR1HK Culinary Masters Macau 2025 was not merely a meal—it was a sumptuous celebration of flavours, artistry, and culinary tradition of epicurean excellence. Guests were drawn into an enchanting gastronomic odyssey that showcased the harmonious nature of pan-Asian dining, where each dish told a story of cultural heritage and culinary mastery. As the evening progressed, the festivities continued with an afterparty at Aji, where the vibrant atmosphere and expertly crafted cocktails encouraged guests to reflect on a day filled with culinary delights. Chefs took off their Michelin-star-studded aprons and engaged in meaningful encounters and enriching conversations with VIP guests, seamlessly blending hospitality, gastronomy, and luxury.
MGM x RR1HK Culinary Masters Macau 2025 not only celebrated exceptional culinary talent and gave them a well-deserved stage, it also underscored the cultural significance of East Asian cuisine. In a world where experiences are often fleeting, the 9-Michelin-Star Culinary Masters Gala Dinner was a true testament to the art of fine dining and the spirit of culinary innovation, and stood as a paragon of excellence, a moment when gastronomy transcended the ordinary and became a celebration of art, culture, history, and harmony.
As the final notes of the evening lingered in the air, it was evident that this gathering had not only delighted the senses but also fostered a deeper appreciation for the intricate tapestry of flavours that East Asia has to offer. For the third time in a row, MGM x RR1HK Culinary Masters Macau set the highest of bars to be remembered as a hallmark of culinary prestige, an event that leaves an indelible mark on the culinary landscape of Macau.
