Yí 天頤 × Jie Xiang Lou 解香樓

An innovative Chinese feast to celebrate the coming of spring at @cityofdreamsmacau! Yí is inspired by the 24 solar terms of the Chinese calendar with a seasonally driven menu while Jie Xiang Lou in Hangzhou offers exquisite Jiangnan flavors with modern culinary technique. This special collaboration was born from the shared respect for nature and seasonality between Yí’s Executive Chef Angelo Wong and Jie Xiang Lou’s Chef Ren Haipeng. The dinner started with a tasting of caviar from the world’s largest producer Kaluga Queen, followed by a trio of dim sum topped with caviar and a heartwarming scallop soup with sea urchin. I was then reunited with two of Yí’s fantastic signatures - steamed crab meat & egg whites with Chinese yellow wine and roasted baby pigeon with Longjing tea & lemongrass. The meal culminated with a unique collaboration dish by both chefs - a rock fish prepared like a char siu and served with caviar and tomato sauce. The lamb brisket braised with rice noodle sheet was my favorite of the night and we ended with an interesting dessert of pear, almond, cheese and caviar.
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@cityofdreamsmacau @yimorpheusmacau @wong_angelo #CityOfDreamsMacau #澳門新濠天地 #濠享盛宴 #摩珀斯 #天頤 Less