One of Asia’s most celebrated female chefs @tamchudaree from @baantepabkk popped up in Macau this weekend for a guest stint at Aji restaurant @mgmdining . This was a great opportunity to once again revisit her food which I thoroughly enjoyed in Bangkok previously .

There is a lovely subtlety to her cooking , new flavour notes seem to be discovered while discovering the dishes and no two bites are ever the same .

TOM JIEW
Smoked Oysters | Razor Clams | Mussels
Peanut Milk Amazake Custard | Aromatic Broth | Oscietra Caviar

Traditionally Thai beef soup , this was given a complete makeover with the use of molluscs instead. Light , floral and a touch of heat , a great start .

DONG DANG NOODLES
Firefly Squid Black Squid Ink Sauce

All about texture with rice noodles retaining plenty of chew and a creamy squid ink sauce .

BLUE LOBSTER
Prawn Mousseline Tom Yum Consommé
Tomato Morel Concasse

Uber clean consommé, the concasse was the backbone to a very classical dish that could easily be seen on high end French tables .

M9 WAGYU BEEF MOSAIC
Blackened Curry | Jasmine Coconut Rice in Bamboo Leaf

This was the surprise dish of the night for me as I don’t necessarily gravitate to Wagyu , but the divergence of textures between 4 cuts of beef and pickled Celtuce almost took me back to Katz Deli or Schwartz in Montreal , the curry sauce was fruit driven and paired brilliantly with Tempranillo.

TARO CAKE
Coconut Foam | Nipa Palm Ice Cream

Another masterclass in texture to round out the meal .