A starry starry night at @grandlisboapalace where the newly promoted 1 Michelin Star @palacegarden.macau joined hands with 3 Michelin Star @stefan_stiller_taian_table in Shanghai for a special dialogue between Cantonese and Sino-European cuisines! I’ve been wanting to try Taian Table and am glad to finally have the opportunity to try Chef Stefan’s dishes. My favorite dish was the cured kampachi with a refreshing kombu and green rhubarb dressing. Other stand outs included the partridge & soft shell turtle soup and the collaboration dish king tiger prawn with mushroom dashi & bacon jam.
The menu:
百花梅菜釀關東遼參
Kanto Sea Cucumber filled with Shrimp Paste and Preserved Mustard Green
海膽配棕黃油酸麵包
Sea Urchin on Sour-Dough Bread and Brown Butter
醃琥珀鱼配芝白及昆布青大黄汁
Cured Kampachi with Water Bamboo, Kombu and Green Rhubarb Dressing
虎蝦球配蘑菇高湯汁，培根醬及京蔥
King Tiger Prawn with Mushroom Dashi, Bacon Jam and Leek
太史鳳凰水鱼羹
Premium Partridge and Soft Shell Turtle Soup
彩茄皇帝蟹肉燴花膠
Braised Fish Maw with Alaska King Crabmeat and Tomato Sauce
碳烤鹿兜島A4和牛西冷配德式酸菜及魚子醬
Charcoal grilled Kagoshima A4 Wagyu Sirloin with Sauerkraut and Kristal Caviar
官燕松子香芋青團，艾草冰淇淋
Mugwort Glutinous Rice Dumpling filled with Taro, Pine Nut and Imperial Bird’s Nest, Mugwort Ice Cream
老香黃馬卡龍 / 玫瑰雪花酥 / 茅台朱古力
Chaozhou Preserved Citron Macaron, Rose Nougat, Moutai Chocolate Praline
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Taian Table x Palace Garden
Cotai, Macau
#supermelMacau
