Culinary central

The rise of celebrity restaurants in Macau is giving event planners plenty of mouthwatering options for dining functions. By Prudence Lui

Macau’s culinary scene is flourishing with the emergence of new boutique restaurants and Michelin-star dining destinations. This has created a vast selection of venues for corporate groups looking for somewhere with an incredible ambience to bond over great food.

As of May 2015, Macau is home to 357 restaurants and the list is set to grow, thanks to a wave of new integrated resort openings over the next six to 12 months, as many of these properties promise unique dining experiences.

Among the latest additions in Macau is Tromba Rija, a Portuguese restaurant with roots that go back to 1966 in Leiria, Portugal. Its expansion into Asia has brought it to the Macau Tower, where it offers fine dining in a traditional, homey environment. An a la carte menu is offered, along with a buffet that featues over 60 signature dishes.

Tromba Rija can be booked entirely for private events.

The reputable 8 1/2 Otto e Mezzo Bombana also made its foray into Macau last May. Located in Promenade Central of Galaxy Macau, this restaurant by chef Umberto Bombana can fit 42 pax in the main dining hall and 18 in two private rooms. It boasts an exclusive ageing cellar that packs in culinary gems like Pata Negra and Cinta Senese hams, Italian cheeses, caviar and truffles. There is also a spacious walk-in wine cellar with a collection of more than 1,800 bottles from more than 600 labels around the world.

While no minimum pax is required for a venue buy-out, a minimum spend of at least MOP$200,000 (US$25,042) must be fulfilled.

Hotels are also getting in on the action, whipping up tasty culinary concepts to woo corporate groups.

Sheraton Macao Hotel, Cotai Central is offering Portuguese Poolside Barbecues at its Sala pool every Friday and Saturday from 18.00 to 22.00, from now through October 31. A live band enlivens the party with Portuguese Fado tunes from 19.00 to 22.00. Groups with 12 to 80 pax can be accommodated.

To keep dining experiences fresh year-round, Mandarin Oriental Macau flies in four to five Michelin-starred guest chefs every year to showcase their culinary prowess at the hotel’s Vida Rica Restaurant. This October, two-star Michelin guest chef Stéphane Buron from France will take over the kitchen for three days.

A hotel spokesperson told TTGmice: “These prestigious chefs from around the globe present their one-of-a-kind signature creations at our restaurant, giving connoisseurs unique, unforgettable dining experiences and bringing Macau’s culinary scene to another level.”

Vida Rica Restaurant is itself a celebrated dining destination and has played host to several private events. Themed dinners have been held, with chef Dominique Bugnand executing cooking demonstrations by the table.

While fancy dining options are now plenty in Macau, event specialist, MCI Macau’s managing director, Peter Hassall, said clients would always demand privacy, so restaurants that want their business must allow full venue hire.

As “many private dining rooms cannot cater for large numbers, usually seating under 20 pax”, Hassall opined that such restaurants would function better as a complementary venue for corporate events that require different options for VIPs within a larger group.

Delegates’ growing interest in what they eat and the story behind their food has also spurred DMCs to come up with food inspired activities for their clients.

Macau-based event specialist, smallworld Experience, tantalises corporate clients with a programme called Cooking Experience. Participants are brought to a local market where they have to purchase all items on a shopping list, using a limited budget. They will then cook a full meal, comprising of a starter, main and dessert, under the guidance of a chef, before digging into their culinary creations for lunch or dinner.

CEO Bruno Simoes explained that the activity can be tailored to suit client’s preference, and the cuisine featured in the cooking class can be Macanese, Portuguese or Chinese.

Hassall remarked: “Food is a very important component of any event and (interest in) culinary teambuilding activities is on the rise due to the growing popularity of cooking shows like Masterchef and Iron Chef.”

He added that food themed activites appeal to a wide audience. “No matter what age, athletic ability, position in the company or personality type, (these activities) are equalisers as most people can cook and enjoy cooking.”

MCI Macau has a number of unique culinary programmes for corporate clients, and they include teambuilding activities based on food and unique off-site dining experiences on beaches, country properties and heritage sites.

“We are currently working with an incentive group on a Masterchef style teambuilding activity that will be paired with a Michelin-starred private dining experience. For another group we are (offering) dine-outs at local restaurants,” revealed Hassall.

Simoes believes that Macau can benefit from showcasing its unique local cuisine through activities that introduce what the various dishes are and how they are prepared.

“Portuguese wines are another opportunity because they are quite unknown and unique in Asia – mostly available in Macau – and are good value for money,” he added.

He recommends adding a dining experience in Old Taipa, which is a 10- to 15-minute walk from Cotai where large conference are often held. “However, organisers need a good DMC to make this happen as there are too many restaurant owners (in Old Taipa).”