Robb Report Hong Kong, the trend-setting voice for those who care – and for which Girlahead has the honour to be Global Ambassador – held its first Culinary Masters 10-13 August. It was at its partner hotel, the glorious MGM MACAU COTAI, a 22-floor multi-coloured glass box that has 1,400 rooms but manages the bespoke luxury service that Las Vegas’ bed-factory integrated resorts can only dream about. Part of the reason for this superb customer service is the 360° attention of MGM SVP Hospitality, Dr Iwan Dietschi, who previously had a substantial career with The Ritz-Carlton (hear his business management views on MARY GOSTELOW GIRLAHEAD PODCAST shortly).
Robb Report Hong Kong Publisher/CEO Tak Man aimed this weekend specifically at members of RR1, the pubblication’s PMC, Private Members Club. Of the 180 delegates, some had come specially from USA and UK and all around APAC. The programme was, as some would say, jam-packed. There were cooking classes with celeb chefs, wine appreciations with Clement Robert MS, tea experiences, tours of MGM Cotai’s multi-million multi-sensory art treasures, and tai chi with four-time Wushu World Champion Li Fai. And there was food – boy was there food.
The first night was a Mansion welcome, with food stations. Haute cuisine really got into swing on night two. Long rectangular tables were artistically dotted with dozens of individual flowers in glass vases. Intermittently a powerful soprano showed operatic strength. Seating was so thoughtful that Girlahead was opposite Singapore friends, next to Miami pals. Laurent-Perrier set the tone.
The World on a Plate was the theme. Aussie Shane Osborn, whose Arcane empire is based in Hong Kong, produced individual dairy-free Tartes Fines of Cippolini Onion and Girolle, colourfully incorporating sweet-tasting Japanese peas, girolles and black truffles, macadamia ricotta, and lovage mayonnaise. This was paired with 2018 William Fevre Vallons 1er Cru Chablis.
With each course, there were relevant videos and the chefs themselves. Next up was MGM’s own Dengquan Yang, who produced Double-boiled chicken bouillon with matsutake Mushrooms and Chinese Cabbage. This was followed by a Macanese chef-restaurateur, Palmira Pena, who went suitably Portuguese. Her offering, Octopus with baby potato, parsley garlic olive oil, balsamic, papika, edible flowers, was paired with 2017 Henri Audiffred Aux Champs de Perdrix Vosne-Romanée.
Another of MGM’s own côterie, Homan Tsui, followed, with Braised Wagyu Cheek with Matsutake mushroom and pomelo peel. Interestingly, the following dish, Sea urchin & kimchi Gimbap, evoked unexpected adulation. Who could have thought that Jungsik Yim’s cigar-shape of seaweed-wrapped rice would have such a delicate taste, especially with its attendant sea urchin? Perhaps the paired Kamoshibiro Kuheiji Kanochi Junmai daiginjo sake enhanced the appeal.
Finally, after an eight bedecked-hand Fabergé jewellery show, came Bruno Le Francois’ Espresso desert, with 2006 Ch Climens Barsac Bordeaux. And post-finale, perpetual party-goers repaired to an after-party.
More to come…. #RR1HongKong #RobbReportHK #RobbReportHongKong #RR1HKCulinaryMasters #RR1HKCulinaryMasters2023 #MGMCotai
