Two Cities. Two Chefs. One Star Collaboration.

Lai Heen of The Ritz-Carlton, Macau and Jin Xuan Chinese Restaurant of The Ritz-Carlton Shanghai, Pudong Present an Elevated Four-Hands Experience

This autumn, two of Greater China’s most acclaimed Cantonese restaurants come together for an extraordinary culinary event Star Collaboration. Lai Heen at The Ritz-Carlton, Macau and Jin Xuan Chinese Restaurant at The Ritz-Carlton Shanghai, Pudong — both Michelin-starred and perched high above their respective skylines — will co-present a four-hands dining experience that celebrates heritage, mastery, and innovation.

On September 19 in Macau and September 26 in Shanghai, Chef Jackie Ho, Chinese Executive Chef of Lai Heen, and Chef Daniel Wong, Chinese Executive Chef of Jin Xuan, will join forces for an exclusive gastronomic journey. With over 70 years of combined culinary expertise, the two chefs are both renowned for their devotion to traditional Cantonese cuisine and their commitment to craftsmanship. This much-anticipated collaboration offers a rare opportunity to experience the artistry of two culinary masters, each bringing their own distinct perspective to a seamless and elevated tasting experience.

The “Star Collaboration” features a six-course lunch and a nine-course dinner, each crafted as a dialogue between two cities, two palates, and two culinary philosophies. The menus are designed to showcase the chefs’ distinct signatures while harmonizing their shared devotion to precision, balance, and seasonal expression.

In the lunch experience, Chef Ho opens with a trio of refined dim sum creations, including a Milkfish Siu Mai, delicately wrapped with dragon claw fungus and celery, and a Lobster and Mantis Shrimp Dumpling, bursting with sweetness and briny intensity. Chef Wong responds with an elegant Chilled Mayou Fish, paired with fragrant Puning bean paste — a play on Guangdong’s coastal flavors, elevated with his signature restraint. A dish of Crispy Cereal Scallop, infused with curry leaves and chili padi, surprises with its boldness while remaining rooted in Cantonese technique. A Double-Boiled Abalone Soup, layered with scallop, dried mussel, and black wolfberry, follows — a comforting yet intricate composition that underscores Chef Ho’s mastery of soup work. Dessert arrives as a Chilled Yashixiang Oolong Tea with Almond Tofu, gently infused with traditional old rock sugar and paired with silken almond tofu — a graceful finale that refreshes the palate with floral nuance and understated sweetness.

The dinner tasting menu unfolds as a more extravagant affair, beginning with a vibrant trio from Chef Wong: Deep-fried Crab Roll in Salty Egg Yolk Sauce, a Fresh Oyster laced with seafood chili, and a jewel-like dish of Marinated Xiapu Seaweed and Cherry Shrimps dressed in coriander vinegar. Chef Ho then introduces a soul-warming Double-Boiled Fish Maw and Chicken Soup, infused with the deep, earthy aroma of wild Yunnan mushrooms. The harmony of the gelatinous maw and forest-like fragrance of the fungi creates a warming, complex profile.

As the culinary journey reaches its crescendo, the main courses shine with sophistication. Chef Wong’s Golden Crispy Lobster Ball, made from plump lobster meat encased in a golden cereal crust, surprises with its contrast of textures — crispy outside, tender inside — is gently lifted by curry leaves and bird’s eye chili, delivering a layered, sensory delight. Chef Ho’s Braised South African Abalone with Porcini, slow-cooked to perfection, highlights the natural umami of mushrooms while enhancing the rich tenderness of the abalone – a dish rooted in Cantonese tradition yet guided by seasonal finesse. The Baked Australian Glacier Tooth Fish, lacquered with honey and Chinese spices, offers a melt-in-the-mouth texture and a whisper of caramelized depth. The pairing of Crispy Slow-Cooked Australian Wagyu Ribs, dusted with Sichuan pepper, delivers a final savory high note — bold, warming, and unforgettable. To finish, Chef Ho presents a Double-Boiled Egg Custard with Chestnut and Honey, a nostalgic yet refined dessert that brings the journey full circle — comfort elevated to haute cuisine.

Guests may choose to enhance their experience with an optional sommelier-curated wine pairing, thoughtfully selected to complement the intricate flavors and textures of each course.

Hosted first at Lai Heen in Macau on September 19, and then at Jin Xuan in Shanghai on September 26, the “Star Collaboration” invites guests to experience the full spectrum of Cantonese artistry — from supple textures and deeply layered broths to avant-garde seafood expressions and time-honored braises. Each venue offers not only culinary excellence but also breathtaking views — 51 floors above Cotai and 53 floors above Lujiazui, respectively — reminding diners that this collaboration is a celebration in the clouds.

Lai Heen at The Ritz-Carlton, Macau

September 19, 2025

Lunch menu priced at MOP $688* per person, with Sommelier-Recommended Wine Pairing available at an additional MOP 488* per person

Dinner menu at MOP $1,888* per person, with Sommelier-Recommended Wine Pairing available at an additional MOP 1,288* per person

For Lai Heen reservations and enquiries, please call +853 8886 6868 or e-mail

rc-macauleads@ritzcarlton.com