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      BOOKING

      • Book a Room

      RESORT

      • Offers

      • Hotel Towers

      • Dining

      • Shops

      • Experience

      • Wellness

      • Art & Culture

      • Meetings

      • Weddings

      ABOUT

      • Brand Story

      • Virtual Directory

      • Location and Direction

      • Shuttle Bus Service

      • Contact Us

      • Careers

      • Reservation Reminder

      • GDS Property Code

      Follow Us
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        Follow our Official Wechat Account

      • xiaohongshu-logo

      General Enquiries

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      info@grandlisboapalace.com

      Hotel Reservation

      (853) 8881 8000
      reservations@grandlisboapalace.com
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      Chefs' Table: A Symphony of Senses – Palace Garden | Grand Boat
      EXPERIENCE

      CHEFS' TABLE: A SYMPHONY OF SENSES – PALACE GARDEN | GRAND BOAT

      Chefs' Table: A Symphony of Senses – Palace Garden | Grand Boat

      Immerse yourself in a true epicurean odyssey featuring the pinnacle of Cantonese gastronomy at SJM Resorts' "Chefs' Table: A Symphony of Senses", conducted by Head Chef Ken Chong of One MICHELIN Star Palace Garden and Executive Chef Huang Jianyi of Black Pearl One-Diamond Grand Boat in Shanghai. With their impeccable techniques and decades of culinary expertise, these culinary maestros will orchestrate a luxurious feast showcasing refined interpretations of Cantonese cuisine centred on the prized treasures of the ocean. Embark on a prestigious gastronomic journey to a new realm of Cantonese culinary culture.


      Event Details:

      Venue: Palace Garden, Grand Lisboa Palace Macau

      Dates: 26 and 27 June 2026

      Time: Starting from 7:00 p.m.

      Price: MOP2,888+ per person* (add-on wine pairing for MOP888+ per person)


      For enquiries or reservations, please call:

      China Toll Free: 400 8428983

      Hong Kong Toll Free: 3851 3818

      Dining General Line: (853) 8881 1800


      * SJM Supreme Card Gold, Platinum and Diamond tier members enjoy a 10% discount on this event.

      ABOUT THE MENU

      • Cantonese Haute Cuisine Delicacies

        CANTONESE HAUTE CUISINE DELICACIES

        This four-hands collaborative feast highlights the cornerstone of Cantonese cuisine – premium dried seafood, including abalone, sea cucumber, fish maw and more, meticulously preserved, prepared, and cooked to perfection. Shaped by extraordinary ingredients and a shared respect for Cantonese culinary traditions, the eight-course menu is a masterpiece that showcases the masterful techniques and expertise of both master chefs.

        VIEW MENU

      MEET THE CHEFS

      • Head Chef Ken Chong

        HEAD CHEF KEN CHONG

        For over two decades, Palace Garden Head Chef Ken has elevated his mastery of refined Taishi cuisine, preserving the imperial flavours of the Qing dynasty for the modern generations. With dedicated love for this inherited piece of history, he expertly maintains the essence and core of the time-honoured cuisine, seamlessly blending traditional recipes with innovative contemporary reinterpretations.

      • Executive Chef Huang Jianyi

        EXECUTIVE CHEF HUANG JIANYI

        For more than 30 years, Grand Boat Executive Chef Huang Jianyi has perfected his mastery of Cantonese cuisine, leading the restaurant to consecutive One Diamond ratings in the Black Pearl Restaurant Guide from 2022 to 2025. A pivotal figure in Shanghai's high-end Cantonese scene, he is a true authority on premium abalone, shark's fin and fish maw preparation, especially dried ingredient rehydration and slow-fire precious braising, honouring the natural essence of each ingredient while artfully designing each dish.