Culinary Artistry, Creative “Eggspression”

Executive Chef André’s passion for his craft extends to the ingredients he uses, paying attention to their journey from farm/sea to table and ensuring that your experience is as enjoyable as it is environmentally friendly. Line-caught sea bream is a good example. All three of his dishes feature free-range eggs cooked in different styles, including his rendition of Green Pea Cassolette, a popular Portuguese comfort food for sharing with your loved ones. 

• •   Sea Bream Ceviche with Beetroot Marinated Soft Boiled Egg – MOP188+
• •   Black Pudding Scotch Egg with Red Endive Salad – MOP128+
• •   Green Pea Cassolette with Chorizo, Poached Egg, Mint and Tomato – MOP168+

Chef Yorick’s season-driven menu revolves around sustainable ingredients—namely free-range eggs and organic chicken. The vibrant colors of his asparagus dish and chicken dish are a nod to the playful artworks of Henk Hofstra; while the flavor and style are a culmination of Chef Yorick’s extensive experience in European cuisine. 

• •   Asparagus Salad with Bayonne Ham and Poached Egg – MOP158++
• •   Supreme Chicken Breast Vol-au-Vent, Wild Mushrooms – MOP278++

Pastry master Lok Hin Yam who has recently won the “Best Artistic Piece” award in the 2024 Constance Festival Culinaire, teams up with Chef Jacky Lung, Greater China Champion of World Chocolate Masters, to present a series of four colorful and whimsical mini-gateaux that incorporate the imaginative, playful spirit of Henk Hofstra’s “Eggs Fall from the Sky”. A refreshing drink and an array of healthy dishes featuring the use of organic eggs are also available for your dining pleasure. 

• •   4 “Eggspression” Mini Gateaux (Fried Egg Flower, Fried Egg Charlotte, Eggggggs, Fried Egg Chocolate Tart) – MOP78+
• •   Creamy Seafood Vol-au-Vent with Sunny-side-up Egg – MOP138+
• •   Organic Egg Benedict with Home Cured Salmon and Yuzu Hollandaise – MOP128+
• •   Steamed Egg Custard with Mushroom and Japanese Crabmeat – MOP118+
• •   Fried Impossible Scotch Egg with Romesco Sauce – MOP148+
• •   Baked Arrabbiata Elicoidali Pasta with Egg – MOP138+
• •   “Fly High” Lemon Tea – MOP58+

Chef Ricky Wu celebrates the versatility of eggs and their place in Chinese culinary history with his rendition of Stir-fried Egg Whites. This dish that impressed the Empress Dowager Cixi nearly two centuries ago gets a contemporary spin through molecular cooking techniques. Complementing the marvelous texture of the egg whites is a “yolk” of crab roe, pumpkin and sea urchin. 

• •   Contemporary Stir-fried Egg Whites – MOP188+

Chef Raymond Chan champions the flavors and ingredients of his hometown Chiu Chow with an elegant take on Marinated Soft-boiled Egg and Cold Threadfin Fish. The complex flavor of his marinated eggs is ingeniously paired with threadfin fish off the coast of Chiu Chow, which is prepared in a classic homemade sauce to give the fish intensity and depth. It is an elegant egg dish with a distinctive Chiu Chow flair. 

• •   Marinated Soft-boiled Egg and Cold Threadfin Fish – MOP208+

Chef Kin Ng reimagines the ubiquitous egg with his Steamed Egg Whites with “Yolk” and Alaskan King Crabmeat, an ingenious interplay of flavors and textures. Egg whites are steamed until silky soft and luxuriously topped with Alaskan crabmeat, and a “yolk” made from a medley of vegetables and lobster broth. It is an impressive piece of culinary art that stays true to the restaurant’s ethos of preserving the inherent flavors of the ingredients. 

• •   Steamed Egg Whites with “Yolk” and Alaskan King Crabmeat – MOP208+

The restaurant pays homage to Henk’s “Loving Birds” with a refreshing salad, recreating the lush background with organic garden greens, and the two birds with Japanese organic eggs. It is visually stunning and perfect for sharing. 

• •   Loving Birds Fried Eggs Salad – MOP228+

The egg is at the center of Passion’s pastry art in the patisserie’s latest mille-feuille tart flavor. Inside the buttery, flaky crust are curry vegetables, smoked bacon and Parmesan cheese topped with an onsen egg, tantalizing your taste buds with its velvety white and custard-like yolk. 

• •   Curry Vegetables and Onsen Egg Mille-feuille Tart – MOP38