Chinese-Portuguese Master Chef Four-Hands Dinner Series: André Lai X Larry Liu

Andaz Kitchen’s acclaimed Master Chef Series returns for its second chapter, featuring Chef Larry Liu of the Black Pearl One-Diamond China Lodge at Grand Hyatt Shenzhen alongside Chef André Lai, Executive Chef of Andaz Macau, for a refined celebration of Cantonese and Portuguese culinary heritage.

The thoughtfully curated menu showcases the strengths of both chefs. Chef Larry presents his restaurant’s signature dish—a premium fried rice with sea urchin, dried scallop, crab meat, and goose egg; while his pan-fried fish maw exemplifies refined Cantonese technique and flavor balance, complemented by a fragrant cup of ginger tangerine pu’er.

Chef André highlights Portugal’s seafood culture with a crunchy onion taco, layered with the oceanic sweetness of scallop tartare, balanced by the briny depth of Taiwanese dried grey mullet roe. He also presents tender suckling lamb, available exclusively at this time of year, paired with broad bean stew and mint hollandaise for a fresh, herbaceous touch.

To complete the experience, a curated Portuguese wine selection enhances the flavors of each dish, artfully harmonizing  Cantonese and Portuguese elements.

Reserve your table to experience this limited-time collaboration.

Price: MOP1,088 per person (with wine pairing) 
Location: Andaz Kitchen, Level 6, North Tower, Andaz Macau
Reservations: +853 8886 7435

Subject to a 10% service charge