The Cotai integrated resort turns ten on 13 September and is marking the occasion with a run of short chef residencies in a glass pavilion built for the celebration
Celebrity Chefs’ Table: The Parisian Macao’s 10th-anniversary dinner series
The Parisian Macao turns ten on 13 September. To mark the decade, the Sands China integrated resort is staging “Celebrity Chefs’ Table”, a series of chef residencies running from 7 August over consecutive weekends. They will be held at Le Cristal Parisian, a glass pavilion built for the occasion on Level 6, with a clear view of the property’s half-scale Eiffel Tower replica. Dinners cost 2,388 patacas a person (plus a 10% service charge), with two seatings at 6 pm and 8:30 pm, and the line-up features chefs from Macao, Hong Kong, Hangzhou, Shanghai and France.
The event underscores Macao’s status as UNESCO Creative City of Gastronomy – a designation it has held since 2017. Government figures put visitor arrivals at a record 11.2 million in the first quarter of 2026 and food now ranks among the city’s strongest reasons to visit. For diners, the appeal of the series is practical: several of these kitchens would otherwise involve a flight and a waiting list.
But there’s also more to the anniversary than what’s on the plate. On the series weekends, 1,500 drones will light up the sky over the Cotai Strip after dark, tracing patterns above the Eiffel Tower – a show to go with the dinner.
A Macao kitchen opens the series
The first residency, from 7 to 9 August, goes to Twelve25, the Michelin-selected French restaurant whose team continues the story of Le Lapin, the French dining room at the Macao Science Center that closed in 2023. It is the only Macao restaurant in the line-up. Chef Franco Fong says “We’re honoured to be the first local small business to take part in the celebration,” he says. “To me, The Parisian Macao is like a little France in Asia.”
He continues: “Our philosophy at Twelve25 is very simple: respect the original flavour of the ingredient.” His menu for the weekend pairs French technique with premium seasonal produce, anchored by an abalone and foie gras dish created for the anniversary.
From Hangzhou and Hong Kong
The next two weekends belong to Chef’s Concept Limited, the group behind two of the region’s Michelin-starred French kitchens, whose culinary pedigree draws on close to 30 Michelin stars.
From 14 to 16 August, Greg Tao of L’éclat 19 – a one-Michelin-starred contemporary French restaurant in Hangzhou – cooks a summer menu that moves from light to rich in the classic French manner, built around one hero ingredient per course. Tao spent more than a decade in kitchens in Shanghai, Macao and Chengdu, but one dish looks straight at the street. “The egg lobster tart borrows from the Portuguese egg tart and the milk tea you drink on Macao’s streets,” he says. “We make the tart with lobster and serve it with a lobster bisque and vanilla cream – like a cup of hot milk tea.”
A week later, from 21 to 23 August, comes Hwang Byeonghyen, chef de cuisine of L’Envol at the St. Regis Hong Kong, which holds two Michelin stars in the 2026 guide. The South Korean-born chef trained at Les Prés d’Eugénie in France and Alain Ducasse in Macao, and his dish for the series – mi-cuit lobster with girolle mushrooms and consommé – was built with local tastes in mind. “Diners in the Guangdong region love seafood and they love soup, so I wanted to respect both in one dish,” he says. “We brew the consommé like tea, so you taste the layers of flavour one sip at a time.”
From the screen to the table
The series’ Chinese chapter is led by faces from Chef of China I (一飯封神第一季), the Tencent Video cooking competition whose first season ended last September. Its champion, Rain Qu, executive chef of Meijia Shiyan and the only banquet chef in the competition’s field, cooks from 28 to 30 August. Her dish for the series, “dragon and horse spirit,” pairs lobster with satay sauce – a seasoning that reached Macao from Southeast Asia more than a century ago – and ten-year aged tangerine peel, one year for each year of the resort. “I’m delighted to share my food here,” she says. “I hope to bring everyone a different kind of surprise.”
Hong Kong’s Eddy Leung, founder of Chef Studio by Eddy and president of the Hong Kong Chefs Association, follows with a solo dinner on 4 September, then a four-hands collaboration on 5 and 6 September with fellow Chef of China alumnus Ronald Shao, who once led the kitchen of a three-Michelin-starred restaurant in Macao.
Leung has cooked French food for more than three decades and pioneered French private dining in Hong Kong; his dish for the series wraps a lamb noisette stuffed with kidney in a crust of naipizi – Xinjiang’s dried milk skin – with rosemary jus and rushan cheese potato. “A chef is an artist – you collide with different elements and create your own dishes,” he says. “What I do is go back to basics, the traditional things we learnt when we were young.”
Shao, executive chef of Cantonese restaurant MIÁN in Hong Kong, brings the baked pork chop rice that made his name on the show, alongside a clear view of where Chinese cooking is heading. “Cantonese cooking pursues the truth and the freshness of the ingredient,” he says. “Today it doesn’t only carry tradition – it draws in ingredients from across the whole world.”
A finale with a legendary French chef
The closing act brings a Michelin-starred French master to the table for the finale. To indulge in dishes this legendary master has planned for The Parisian Macao’s 10th anniversary, mark 11 to 13 September on your calendar. Here is a clue: this French chef draws his culinary inspiration straight from the heart of champagne.
A note for planning: these are short runs – most chefs cook three evenings only, with two seatings a night – so tables for any given weekend are finite.
The series at a glance
7 to 9 August – Franco Fong, Twelve25 (Macao)
14 to 16 August – Greg Tao, L’éclat 19 (Hangzhou)
21 to 23 August – Hwang Byeonghyen, L’Envol (Hong Kong)
28 to 30 August – Rain Qu, champion of Chef of China
4 September – Eddy Leung, Chef Studio by Eddy (Hong Kong)
5 to 6 September – Eddy Leung x Ronald Shao, four hands
11 to 13 September – A mystery French culinary legend
Where Le Cristal Parisian, Level 6, The Parisian Macao, Cotai, Macao
Seatings 6 pm and 8:30 pm
Price MOP 2,388 per person, plus 10% service charge; optional wine pairing (four glasses) MOP 588, plus 10% service charge
Reservations +853 8118 9010
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