Pearl Dragon | Studio City Macau

Mountains and seas have been the most ancient and enduring sources of inspiration for the culinary cultures of southern China. Shaped by its coastal heritage, Cantonese cuisine is celebrated for its freshness, refinement and mastery of fire, while Hokkien cuisine embraces both mountain and sea, capturing richness and lingering sweetness from the land and ocean. In November 2026, Pearl Dragon, the Cantonese‑Chaozhou restaurant at Studio City Macau, will join forces with FUMANLOU Hokkien Cuisine from Chengdu to present the "Canton & Min: A Symphony of Peaks and Tides" four-hands dinner. Drawing on contemporary techniques and seasonal ingredients, the collaboration lets the refined richness of Cantonese cuisine meet the freshness of Hokkien cuisine, unfolding a cross-regional culinary dialogue in Macau, a gastronomic destination where East meets West.

Michelin one-starred Pearl Dragon at Studio City Macau embraces the philosophy of "Cantonese Sophistication Meets Chaozhou Mastery". Helmed by Executive Chef Otto Wong, who brings more than two decades of expertise in Cantonese cuisine, the restaurant reinterprets the elegance of Cantonese cuisine through contemporary techniques while thoughtfully incorporating the essence of Chaozhou cuisine, creating a refined dining destination that embodies Cantonese-Chaozhou culinary culture. FUMANLOU, recognised with Michelin one star and Black Pearl one diamond, is specialized in Fujian cuisine, honouring its culinary heritage while incorporating modern techniques. The restaurant is led by Chef Justin Yang, runner-up in the 2025 Chinese mainland culinary competition variety show CHEF of CHINA, recipient of the 2024 Michelin Guide Chengdu Young Chef Award and the 2026 Black Pearl Restaurant Guide Young Chef Award. Through this collaboration, the two restaurants gather the distinctive flavours of Cantonese and Hokkien cuisine into one exquisite feast, composing a bountiful ode of harmony woven with craftsmanship, seasonality and culinary heritage.

For this exclusive dining experience, Pearl Dragon and FUMANLOU will co-curate a six-course menu, reflecting the culinary techniques and wisdom of Cantonese and Hokkien cuisines. The dinner will open with an Appetizer Platter, which features the signature cold appetisers from both restaurants and strikes the opening note of the flavour encounter between Cantonese and Hokkien cuisines. Next, the co-created "Buddha Jumps Over The Wall with 15 Years Aged Preserved Radish" balances the rich depth of the classic Hokkien dish with the lighter, more delicate character of its Cantonese counterpart. Pearl Dragon's "Chaozhou Kirin Fish Fillet in Pepper Sauce" showcases the Cantonese approach to seafood, while "Braised Wagyu Cheek with Wild Grouper Skin and Taro" is the second co-creation exclusively crafted for the dinner, pairing meticulously prepared Kunlun giant grouper skin with the classic Hokkien combination of crispy taro. Slowly braised to develop deep, savoury flavours, the dish offers a distinctive depth of rich, sauce-driven savoriness. FUMANLOU's "Steamed Glutinous Rice with Red Spanner Crab" combines South‑Fujian coastal red spanner crab with round glutinous rice, highlighting the richness of the crab meat and the delicate translucence of the grains, bringing together the flavours of land and sea. The dessert, "Dan Cong Tea Sorbet with Lemon Mousse and Sea Moss", created jointly by the two chefs, marries the flavours of Cantonese and Hokkien cuisines in a light and refined finale, leaving a lingering note on the palate.

At Pearl Dragon, this meeting of mountains and seas unfolds amid masterful craftsmanship and contemporary aesthetics. Inspired by "a dragon soaring through sea and clouds", the ceiling panels of the restaurant are adorned with multi-layered gilded auspicious cloud reliefs, reinterpreting the centuries-old tradition of Chaozhou wood carving through a modern lens. Mother-of-pearl in dragon-scale patterns flows across the wall and column panels, while golden dragons soar through clouds across the screens. As guests step into the restaurant, they are transported into a living art scroll of contemporary Eastern aesthetics.

Drawing on the enduring metaphor of mountains and seas, the "Canton & Min: A Symphony of Peaks and Tides" dinner sparks fresh ideas within tradition and renews itself through culinary dialogue. The meeting of Cantonese and Hokkien flavours in one exquisite banquet serves as a vivid testament to Melco's continued commitment to cultivating fine dining and fostering cross-regional culinary exchange. Guests are invited to experience this exclusive two-night culinary collaboration and witness the lingering resonance of this Cantonese-Hokkien harmony.With limited seating available, reservations open from October 13

At the Michelin-starred Pearl Dragon, Executive Chef Otto Wong has woven the rich, mellow aromatics of Kweichow Moutai into an exquisite feast showcasing the restaurant’s distinctive fusion of Cantonese and Chaozhou cuisines.

The tasting menu invites you to savor both 2025 Kweichow Flying Fairy Moutai and 15-year‑aged Kweichow Flying Fairy Moutai – a rare Moutai meticulously blended from base spirits. Our professional tasting team will guide you through this premium experience, from its captivating color and bouquet to its rich, multilayered notes of aged complexity.

Moutai's deep, lingering sweetness draws out the natural brininess of premium abalone and lobster, while striking a perfect balance with the luxurious richness of Wagyu beef and foie gras. The feast concludes with a delicate Chestnut Chocolate Cake with Moutai Chestnut Ice Cream and a bespoke Moutai cocktail Emerald Cloud—an innovative ending for a sumptuous indulgence.