Chinese-Portuguese Master Chef Four-Hands Dinner Series: André Lai X Calvin Yu

Our east meets west culinary series crescendos to a grand finale in May with a contemporary dialogue between Huaiyang and Portuguese cuisines. For two exclusive nights, Chef Calvin Yu from Park Hyatt Suzhou’s Black Pearl One-Diamond and Michelin-Selected Restaurant Xizhou Hall, will join forces with Andaz Macau’s Executive Chef André Lai. Complementing this singular journey is a curated selection from Portugal’s famously diverse wine region—Tejo.

The evening begins with Chef Calvin’s marinated langoustine, where sweet sea urchin and briny caviar are lifted by the refreshing notes of lemon and perilla flowers. The elegance transitions into a soul-warming bird’s nest soup that epitomizes Black Pearl refinement. Minced chicken is simmered in a rich chicken broth, elevated by the savory depth of premium ham and the citrus brightness of lime. Chef André’s quail pastilla is a masterclass in Portuguese culinary technique and multi-cultural harmony. Underneath shattering layers of golden pastry is chef’s succulent quail cooked with a fragrant blend of raisins and spices—iconic flavors that define North African cuisine. A crisp spring cress salad brings a refreshing verdant touch.

Two master chefs, one celebration of heritage, harmony, and creativity. Secure your seat and join us at this fantastic finale to an extraordinary series.

Date: May 22 & 23, 2026 (Friday & Saturday) 
Time: Reception 7:00pm | Dinner 7:30pm
Price: MOP1,088 per person (with wine pairing) 
Location: Andaz Kitchen, Level 6, North Tower, Andaz Macau
Reservations: +853 8886 7435

Subject to a 10% service charge