Ritz-Carlton Hong Kong And Ritz-Carlton Macau Join Hands To Present An “Elevated Epicurean Journey”

Ritz-Carlton Hong Kong’s Tin Lung Heen and Ritz-Carlton Macau’s Lai Heen Presenting “Elevated Epicurean Journey” Four-hand Experience

Chef Paul Lau, Director of Culinary from two MICHELIN-starred Tin Lung Heen, Ritz-Carlton, Hong Kong, and Executive Chef Jackie Ho, from one MICHELIN-starred Lai Heen, Ritz-Carlton, Macau, join hands to present Elevated Epicurean Journey, their first collaborative culinary event.

This exclusive event features two unique four-hand menus showcasing their mastery of Cantonese cuisine, at the highest Cantonese restaurants in both Hong Kong and Macau, respectively, over two days on March 7 and 28, 2025.

The Elevated Epicurean Journey four-hand event showcases a six-course lunch menu and a nine- course dinner menu.

Six-course Lunch Menu

In the lunch menu, Chef Ho stirs up guests’ appetites with a three-item dim sum course featuring delicate, mild flavors.

The Steamed Crabmeat with Egg White Dumpling consists of delicate dumplings filled with succulent crabmeat and silky egg white, steamed to perfection. The Baked Wagyu Beef Scallion Puff is a play on Lai Heen’s signature Crispy Wagyu Beef Puff Pastry with Homemade Black Pepper Sauce. In the Steamed Sarcodon with Precious Yunnan Mushrooms Dumpling, the combination of these rare mushrooms creates luxurious yet delicate and light flavors, all encased in a tender dumpling wrapper.

To complement, Chef Lau handpicks various luxurious seafood to enhance the flavors to the next level in his version of the three-item dim sum course.

The Baked Lobster Puff is a symphony of flavors, where succulent lobster meat meets a delicate, flaky pastry shell. The Deep-Fried Mantou with Sea Urchin is a golden-brown delight that encapsulates the ocean’s bounty. The Steamed Seabass Dumpling with X.O Sauce introduces a masterful blend of fresh seabass and fragrant herbs, served with a luxurious homemade X.O sauce, elevating the flavors of the dumpling.

Nine-course Dinner Menu

The evening begins with two exquisite amuse-bouches that showcase dishes from both restaurants.

Chef Lau prepares a Poached Fish Maw in Goose Sauce from Tin Lung Heen, with soft fish maw tenderly poached to perfection and immersed in a rich, flavorful goose sauce. This is complemented by Chef Ho’s Crispy Organic Spinach Shrimp Mousse Dumpling with Crystal Kumquat from Lai Heen.

Prepare for an unforgettable gastronomic journey with Chef Lau’s tantalizing trio of flavors.

Barbecued Pork and Chicken Liver with Honey perfectly glazed with a luscious honey sauce that adds a sweet, smoky depth. Deep- fried Crab Roll with Shredded Turnip, a crispy sensation filled with tender shredded turnip, offers a delightful crunch that contrasts beautifully with the richness of the crabmeat. Rounding out the exquisite ensemble is Stewed Ofunato Bay Oyster in Port Wine, bathed in a velvety port wine sauce, delivers a sumptuous brininess.

Meanwhile, Chef Ho delights the senses with a Sautéed Lobster with Homemade Gravy Sauce. Each succulent piece of lobster is sautéed with a rich, homemade gravy sauce. He contrasts this dish with the expertly prepared Wok-seared Australian M9 Wagyu Beef Fillet with Black Truffle. Chef Ho skillfully sears the beef fillet in a hot wok to preserve its rich flavor and succulent juices and then elegantly adorns it with aromatic black truffle.