One Origin, Perfect Resonance - Cantonese Sophistication Meets Chaozhou Mastery

Michelin‑starred Pearl Dragon will collaborate with Chaoshan Taste Zhu Hai Restaurant, helmed by contemporary Chaozhou cuisine master Zhang Xinmin and honored with Black Pearl two diamonds for eight consecutive years to present a cultural feast combining Cantonese and Chaozhou excellence on February 5–6. This event will be the first showcase of Pearl Dragon’s new concept, “Cantonese Sophistication Meets Chaozhou Mastery,” and also a flavor‑driven interpretation rooted in Cantonese cuisine and infused with Chaozhou soul, thus creating layers of contrast and resonance during the gastronomic experience.

Pearl Dragon at Studio City Macau, led by Executive Chef Otto Wong, who holds over 20 years of Cantonese culinary mastery, reinterprets Cantonese elegance with contemporary craftmanship while skillfully integrating Chaozhou influences, bringing the freshness of premium ingredients to life. Chaoshan Taste Zhu Hai Restaurant, the only Black Pearl two-diamond modern Chaozhou restaurant in Shantou of China, features a culinary philosophy crafted by Zhang Xinmin—Chaozhou cuisine author and President of the Shantou Chaozhou Cuisine Research Association—whose “Notes from the Sea” menu reflects innovative seasoning and a respect for ingredients’ original flavors. Together, Pearl Dragon and Chaoshan Taste Zhu Hai Restaurant will present a six-course Cantonese–Chaozhou symphonic menu: beginning with the “Overture” contrasting the flavors of Cantonese and Chaozhou cuisines, followed by the “Resonance” that interprets the richness of Cantonese and the freshness of Chaozhou using the same premium ingredients, then moving to the “Harmony” of perfectly blended culinary craftmanship, and concluding with the “Aftertaste” that will leave a satisfying impression." In addition to the signature and innovative dishes from both restaurants, the menu will feature a co‑created exclusive dish, offering guests the harmonious essence of the Cantonese and Chaozhou cuisines.