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Chefs' Table: A Symphony of Senses – Palace Garden | Yong
HAPPENINGS

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

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

Traditional Cantonese flavours and authentic Sichuan flair will bloom into culinary delight this February at SJM Resorts' "Chefs' Table: A Symphony of Senses". Come savour the true essence of Chinese gastronomy as Head Chef Ken Chong of Palace Garden, recognised with a Forbes Travel Guide Five-Star Award and One Diamond from the 2025 Black Pearl Restaurant Guide, joins forces for a four-hand collaboration with Head Chef Luo Qilong of MICHELIN One-Star and Green Star Yong in Guangzhou. The evening's innovative menu will harmoniously blend the delicate, fresh tastes of Cantonese cuisine and bold, fiery flavours from Sichuan, showcasing the finest elements of each cuisine, perfectly interpreted through a curated exploration of Chinese culinary heritage.


SJM's "Chefs' Table" series is part of our ongoing commitment to enriching Macau's culinary scene through unique gourmet experiences that showcase the city's status as a UNESCO Creative City of Gastronomy and promote the integration of "tourism + gastronomy" for local development. Join us on an exceptional gastronomic journey from Canton to Sichuan like no other.


Event Details:

Venue: Palace Garden, Grand Lisboa Palace Macau

Dates: From 21 to 23 February 2025

Time: Starting from 6:30 p.m.

Price: MOP2,988+ per person (add-on wine pairing for MOP1,200+ per person)


For enquiries or reservations, please call:

China Toll Free: 400 8422188

Hong Kong Toll Free: 800 960288

Dining General Line: (853) 8881 1800

Meet the Chefs

  • PG chef - Ken Chong

    Chef Ken Chong

    For almost 20 years, 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.

  • Youn chef - Luo Qilong

    Chef Luo Qilong

    Since 1994, Yong Head Chef Luo has dedicated himself to the aesthetics and heritage of Sichuan cuisine. Guided by three principles – natural flavours, fermented flavours, and blended flavours – he creates dishes that embody the authentic tastes of Sichuan cuisine, infusing them with unique Cantonese twists using fresh seasonal ingredients harvested from the local terroir of Guangzhou.

About the Menu

  • A Harmonious Dance of Flavours

    A Harmonious Dance of Flavours

    Experience the extraordinary flavours of Cantonese and Sichuan cuisine showcased in a menu that exquisitely blends the traditional culinary artistry of Cantonese cuisine and innovative twists on authentic Sichuan fare. Embark on a harmonious and distinctive journey through a new realm of taste where natural freshness and bold spiciness intertwine and break new ground, meticulously merging two vastly different gourmet styles into a delectable evening full of scrumptious surprises.

    VIEW MENU

The Four Hands Behind the Feast

  • A Shared Passion for Gastronomy

    A Shared Passion for Gastronomy

    Palace Garden and Yong are both dedicated to preserving an inherited piece of China's culinary history.


    Led with passion and unparalleled skill by Chef Ken Chong, Palace Garden offers a profound exploration of the refined flavours of Taishi cuisine in a magnificent Chinoiserie setting, with a menu that showcases his constant drive to uphold tradition while embracing innovation. Similarly, Yong is committed to preserving the inner character of China's food culture, combining China's rich history and aesthetics with authentic Sichuan cuisine. At the helm, Chef Luo Qilong integrates exquisite dishes with classic art through methodology – to position with soup, to frame with ingredients, and to forge the spirit with flavouring.

  • The Art of Culinary Craftsmanship

    Blending the Cantonese and Sichuan culinary craftsmanship of Chef Ken Chong and Chef Luo Qilong, Peony King Prawn in Kung Pao Style pays glorious testament to the meticulous artistry of its creators. This dish is prepared with intricate precision to preserve the flesh and delicate texture, then elevated by the flavour and lingering aftertaste of the accompanying classic sauce from Sichuan cuisine.

Book a Gourmet Holiday

  • sjm-chefs-table-ch7-room-package

    Palace Garden Chefs' Table Package

    Extend your journey through a new realm of taste into a sumptuous realm of comfort with a stay at Grand Lisboa Palace Macau. Indulge in a night of Forbes Travel Guide Five-Star hospitality and a "Chefs' Table: A Symphony of Senses – Palace Garden | Yong" dinner for two, with round-trip limousine service included to make your getaway even more convenient and carefree. Experience the rich and diverse landscape of Chinese gastronomy.


    Booking period: From 27 January until 18 February 2025

    Stay period: 21 to 23 February 2025


    Terms and conditions apply.

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