Palace Garden in Macau reimagines Taishi cuisine as a modern fine-dining experience

Chong’s culinary journey began in the bustling kitchens of Hong Kong, where he honed his skills in the intricacies of Cantonese cooking. Now, equipped with a profound knowledge of Taishi cuisine, he focuses on harmonising traditional methods with contemporary influences.

“For me, cooking is an art form,” the chef says. “Every dish must tell a story, and that story begins with the ingredients.” His approach is rooted in the belief that the essence of Taishi cuisine lies in its ability to transform simple, high-quality ingredients into extraordinary dishes.

The menu at Palace Garden features an expertly curated selection of dishes that reflect Chong’s commitment to authenticity while also pushing the boundaries of Taishi tradition. Signatures are crafted with premium ingredients and inspired by seasonal flavours, exemplified by the hot and sour fish soup with imperial bird’s nest, and the whole fresh crab claw served with steamed lobster broth egg white.

“The goal is to create a contemporary dining experience that resonates with both local and international palates,” Chong explains. “While I honour tradition, I also want to invite guests to experience Cantonese cuisine in a new light.”