High Life Issue #5

HIGH LIFE #5 February 2017 75 H aving attained its first Michelin Star in the 2017 MICHELIN Guide Hong KongandMacau,LaiHeen–thecontemporaryChineserestaurantatThe Ritz-Carlton Macau – has specially designed Chinese NewYear menus for the 2017 Spring Festival to welcome the Year of the Rooster. Executive Sous Chef Bill Fu will show off hisculinary artistry in the creation of the seasonal lunch and dinner set menus, his personal recommendations, as well as a mouthwatering selection of exquisite dim sum ideal for group gatherings. The sumptuous Chinese New Year lunch set starts with an appetizer of Steamed French blue lobster dumplingwith asparagus, Deep-fried pork dumpling with air-dried oyster and Crispy Garoupa fillet with Japanese cereal in grainwine sauce. The main course offers a choice of Sautéed prawn with French bean and eggwhite or Braised pork bellywith preserved vegetables, followed by other delectable dishes such as Wok-fried lotus root with honey pea and pumpkin. Guestswill be able to savor this menu alongwith other exquisite dim sums such as Steamed rice flour rolls stuffed with papaya and Yu fungus and Crispy Hokkaido milk custard with mashed taro. Aside fromthe lunch set, the tantalizing highlights of the dinnermenu are the Wok-fried Australian wagyu beef with Patty Pan in homemade XO chili sauce, Fried rice with air-dried oyster and Mantis shrimp and crème brûlée with Matsutake mushroom powder. As the highest Chinese restaurant inMacau situated on the 51st floor ofThe Ritz-Carlton, Lai Heen will provide guests with a gastronomic experience that is sure to leave an indelible mark this season.