Back in Macau for the momentous collaboration between @cheftamsseasons, @mingles_restaurant - the only 3* restaurant in South Korea, and @onjium_restaurant where Chef @joeunhee.food just won the Asia’s Best Female Chef award! The menu thoughtfully weaved together @cheftamkwokfung’s Cantonese finesse with the modern Korean cuisine by @mingleseoul and the traditional Korean flavors by @sung252825 and @joeunhee.food. Highlights included the Trifecta Miiuy croaker soup, Ganjang wok-fried abalone trio, stir-fried minced pigeon with Gochujang, Hanwoo striploin rolls, and the 戈渣 made with red dates & ginseng. Of course, Chef Tam’s off-menu grilled giant grouper skin and beef & pork offal pot were downright delicious as well!

The menu:

[The Cantonese-Korean Gujeopan]
(Chef Tam’s Season)
Rose wine drunken Kuruma prawn
Dried plum pickled Xinjiang radish
Pork ear terrine with fresh mint

(Mingles)
White asparagus Jangajji
Hanwoo ham broth braised turnip
Mingles style cucumber

(Onjium)
Tomato rice cake
Yukpo Yugwa
Yukjeup Naengchae

[The Jeon Trio]
（M） Shrimp & zucchini jeon
（C） Seafood caul fat roll
（O）Kongjeon with caviar

[Dual Tradition Raw Seafood]
（M） Bigfin reef squid with caviar Jeotgal
（O）Seabream sashimi
（C） Razor clam with Cantonese mustard
（C） Shunde style raw horse mackerel salad

[The Collaborative Duo]
Trifecta Miiuy croaker soup:
（O） Miiuy croaker Mandu
（M） Hanwoo brisket & black chanterelle Jidan
（C） Succulent fish maw & lamb wonton

Ganjang Wok-fried abalone trio with bottle gourd and scallion

[The Signature Main Treasures]
（M） Hanwoo striploin rolls with Namul stuffing
（C） Stir fried minced pigeon with Gochujang
（O） White Namul Gimbap with Bujigaengi Kimchi

Tangerine sorbet with Chenpi Puerh broth

[Korean-Cantonese Sweet Collection]
（C） Hawthorn and lotus leaf tea with plum
（C） Red dates & Ginseng custard
（M） Anchovy Gangjeong with Brie and honey comb
（O） Dalgwa
•
Chef Tam’s Seasons x Mingles x Onjium
Cotai, Macau
#supermelMacau Less