Adding to Macau’s already august gourmet landscape, MGM Cotai has announced an impressive lineup of celebrated chefs, including Mauro Colagreco, Mitsuharu Tsumura, Graham Elliott and Janice Wong, to helm restaurants at its forthcoming resort set to open in the second half of 2017.
Chef Mauro Colagreco, Grill 58°
With a menu by star French-Argentinian chef Mauro Colagreco, alongside premium beef sourced by MGM’s Master Butcher from the best ranchers around the world, Grill 58° is set to become the go-to restaurant for exceptional steak and a destination for food and wine connoisseurs.
Beef is dry-aged in a custom-built Himalayan salt meat-aging room, served to guests’ preferred cut charred and cooked to their tastes. Grill 58° also offers a wide selection of fish, seafood and other meats, with an extensive wine and sake list. For a unique experience, guests can book a table in the restaurant’s 4,000-bottle wine cellar, or liven things up at one of the teppanyaki counters.
“It’s love for exceptional, authentic, natural and rare products that make unique moments of sharing at Grill 58°.”—Mauro Colagreco
Colagreco, a Michelin two-star award-winning chef, is known for dishes driven by high-quality fresh ingredients, as well as his Mediterranean driven cuisine. His restaurant Mirazur in Menton, France has recently been ranked as the fourth best restaurant in the world by The World’s 50 Best Restaurants 2017, moving up from No.6 in 2016.
Chef Mitsuharu Tsumura, Aji
As the first authentic Nikkei restaurant in Macau, Aji is the brainchild of one of the world’s most acclaimed Nikkei experts, chef Mitsuharu Tsumura, more widely known as “Chef Micha”. His restaurant, Maido, in Lima, Peru, has risen from No. 13 to No. 8 restaurant on the World’s 50 Best Restaurants list 2017.
“There is a story that the original point of entry of chili peppers to Asia was in fact from Macau—by the Portuguese. That is the name of our restaurant, Aji—which means ‘taste’ in Japanese, and ‘chili pepper’ in Peruvian. We are blending our spice and spiciness with local cuisine,” says Mitsuharu.
The innovative cuisine is matched by dramatic design, where the dining room overlooks the resort’s massive theatre display, while the ceviche and sushi counter allows guests to get up close with master chefs preparing the freshest seafood. Meanwhile, the restaurant’s pisco and sake bar mixes some of the best Peruvian-inspired cocktails outside of Lima.
Chef Graham Elliot, Coast
Taking its inspiration from America’s relaxed West coast lifestyle, Coast is overseen by chef Graham Elliot, an award-winning Michelin-starred chef and television personality from popular cooking show Top Chef. Coast offers dishes that capture the spirit of California and neighbouring West Coast flavours and brings them to Macau.
“I know what it means to cook light, seasonal, and most importantly, delicious food. I am excited to share my whimsical approach to cooking with the sophisticated foodies and diners in Macau,” says Elliot.
Unpretentious with an air of excellence, Coast will serve up wood-fired pizza, fresh baked breads, salads and grills. In addition, Californian and New World wines will be available by the glass and bottle. Cosy booths and comfortable tables on tiered levels allow for easy conversation; the restaurant also features a chef’s table, directly adjacent to the kitchen, which can be used for private or public events.
Chef Janice Wong, Janice Wong MGM
For those unfortunates who haven’t read Perfection In Imperfection: A Culinary Journey Through the Senses of Chef Janice Wong, the award-winning pastry chef’s illuminating cookbook, her vision is shaped by inventive desserts with an extraordinary attention to detail.
A native Singaporean who was voted Asia’s Best Pastry Chef for 2013 and 2014 at the San Pellegrino Asia Top 50, as well as Pastry Chef of the Year in 2011, 2013 and 2015 by World Gourmet Summit, her concept for is Janice Wong MGM is a modern pastry shop, offering a full sweets experience from cakes, eclairs, mochi, tarts, ice cream, crepes, chocolates and confectioneries to plated desserts.
“Your world is your imagination. I am driven by a continuous pursuit of perfection and reflecting an appreciation for imperfection in my craft. This new pastry concept I have created is the epitome of the pastry dream where one can smell, taste and feel all things sweet. It is the modern day sweets wonderland marrying pastry and art together,” says Wong.
See also: Tout Sweet: Macau's Top Pastry Shops
Put another way, Wong’s version of Willie Wonka’s wonderland is a place where customers can observe a live chocolate, crepe and dessert station, take out confectioneries and pastries or dine in for a sweet dessert experience beside one of the biggest chocolate fountains in the world—a 7.3-metre high sculpture spouting rivers of dark, milk and white chocolate.
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