EXCLUSIVE EVENT: CULINARY MASTERS
BY ROBB REPORT HONG KONG
Macau Edition | 10-13 August 2023

Chef Massimo Bottura

Chef-Patron of Osteria Francescana, Italy

Chef Massimo Bottura is one of the most well-recognised chefs in the world today, and
a leader in creative contemporary cuisine who put Modena on the map as a gastronomic destination. His visionary restaurant, Osteria Francescana, serves as the canvas on which he presents edible stories, surrounded by world- class art and impeccable hospitality. His food combines Italian traditions, filtered through
a contemporary mind, with international influences, designed to evoke feelings and memories through flavour. Osteria Francescana is also the recipient of the Michelin Green Star award, which recognises its efforts against food waste and commitment to sustainability.

Chef Yim Jung-Sik

Executive Chef of Jungsik, Seoul & New York

Chef Yim Jung-sik is celebrated as a pioneering force who helped pave the
way for modern Korean fine dining. His culinary journey began during his army days, where his talent for cooking was quickly recognised by his superiors. After training at the Culinary Institute of America and developing his skills at a range of acclaimed restaurants, such as Aquavit, Bouley, Zuberoa, and Akelarre, he returned to Seoul to open Jungsik to great acclaim, earning two Michelin stars. His original take on Korean cuisine is influenced by familiar flavours and traditional dishes, reinvented for the contemporary palate.

Chef Shane Osborn

Chef-Owner of Arcane, Hong Kong

Chef Shane Osborn is the first Australian chef to hold two Michelin stars. He
honed his multi-award-winning skills
in various restaurants abroad before opening Arcane in Hong Kong in 2014. Melding contemporary European cuisine with global sensibilities and the finest ingredients from France, Japan, and the UK, the restaurant’s seasonal à la carte menus are complemented by sommelier- paired wines. He also serves as the founder of The Arcane Collective, which includes other Hong Kong restaurants such as Cornerstone, Moxie, and the newly launched catering arm, Victuals by Moxie.

Chef Yang Dengquan

Chef de Cuisine of Five Foot Road, MGM Cotai

Chef Yang Dengquan has helmed Five Foot Road since its opening and oversees the cuisine concept and menu development of this unique restaurant. He brings

his deep understanding of the preciseness of Chengdu cuisine to the kitchen of Five Foot
Road. His exemplary culinary techniques and exceptional knife skills shed light on the intricacies of true Chengdu flavours.

Chef Homan Tsui

Chef de Cuisine of Imperial Court, MGM Macau

Chef Homan Tsui has over 20 years of experience at several reputable Chinese restaurants in Hong Kong, where he has honed his skills in sought-after Cantonese cuisine and garnered numerous industry awards.

During his career at MGM, he has played an integral role in several large-scale state banquets, serving top government leaders of the People’s Republic of China, including the President and the Premier of the State Council.