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The MICHELIN Guide Hong Kong Macau Dining Series reignites the region’s most anticipated chef collaboration series, the International Chef Showcase (ICS), with a line-up of unique multi-hands culinary collaborations for 2019. This May, gourmets and wine aficionados will experience the combined forces of modern culinary stars in Yí, on the 21st-floor Sky Bridge of Morpheus, including next-generation Chinese chef duo Wilson Fam and Angelo Wong of Yí, and Hong Kong native guest chef Vicky Lau of one-MICHELIN-starred T Dining Room.

Representing their respective restaurants, chefs Wilson, Angelo and Vicky will work together in creative harmony to present an eight-course dinner occurring over two nights from 3-4 May, paired with Robert Parker rated wines with a minimum of 90 points each as curated by Yí’s Head Sommelier. The exquisite joint dinner menu that brings together chef Vicky’s innovative French-Chinese edible stories with chefs Wilson and Angelo’s contemporary Chinese creations will be showcased on the evenings of 3 and 4 May at Yí at Morpheus, City of Dreams, Macau.

Executive Chef Wilson Fam & Chef de Cuisine Angelo Wong — Yí at Morpheus, City of Dreams

Dynamic chef duo Wilson Fam and Angelo Wong are the creative talents behind the critically acclaimed menus at Yí. Together, the chefs take Chinese gastronomy to new heights, and promise an innovative showcase of regional cuisine that reflects Yí’s contemporary soul.

Previously of Singapore’s iconic and world-famous Raffles Hotel, Executive Chef Wilson Fam has been instrumental in achieving the much-coveted MICHELIN stars for restaurants at City of Dreams, Macau. With his passion for authentic regional cuisine and wealth of culinary creativity, Morpheus is proud to present chef Wilson as the driving force behind the hotel’s contemporary Chinese restaurant, Yí. As Yí’s inaugural Chef de Cuisine, chef Angelo Wong oversees a team of specialist cooks from almost every province of China to bring a distinctly modern edge to a variety of classic Chinese dishes. Following a short tenure at the Greater China Club, chef Angelo went on to head the Hong Kong opening of Howard’s Gourmet in October 2015, leading the restaurant through an astounding series of accolades. Since 2016, he has also been a key member of the Hong Kong Culinary National Team, representing the city on the international competitive stage.

At Yí, guests experience a daily and ever-evolving chef’s menu that showcases a one-of-a-kind blend of regional Chinese cuisines served in a ‘non-menu’ style – the first of its kind in Asia.

Vicky Lau — Chef-Founder of TATE Dining Room & Bar Hong Kong

The undisputed queen of innovative French-Chinese fine dining in Hong Kong, chef Vicky Lau takes pride in her talent for visual artistry from her previous life as a graphic designer. Her innate creativity is evident in the seasonally evolving tasting menu of “Edible Stories”, each course designed by chef Vicky Lau to evoke emotions and stir the imagination with an intriguing play on flavours and textures. Chef Vicky Lau’s culinary skill and artistic talent earned TATE Dining Room’s first MICHELIN star in 2013, successfully maintaining its star in the years that followed.