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Lai Heen Unveils a New World of Culinary Indulgences

March 15, 2019 Dining No Comments Email Email

The Ritz-Carlton, Macau announced the arrival of a talented new chef to helm Lai Heen, the hotel’s Michelin-starred Cantonese restaurant. Chef Jackie Ho Hong-sing brings decades of expertise to the table for patrons seeking an exceptional fare that redefines the boundaries of Cantonese dining. Lai Heen has also launched a new menu featuring signature dishes from Chef Jackie that satisfies the most sophisticated palates – even those of Thai royalty – and take a sumptuous dining experience to a superior level.

 Chef Jackie has helmed renowned international restaurants in Beijing, Bangkok, and his home city of Hong Kong, where he started working in local eateries at the age of 12. Over 40 years of experience in Cantonese fine-dining, and having spent more than a decade in Thailand, Chef Jackie is highly proficient in the preparation of seafood and bringing Southeast Asian touches to classic Chinese dishes with a modern twist, infusing them with exciting new presentations and flavors that promise to elevate the dining experience at Lai Heen. 

“It is an honor and a privilege to lead the kitchen of Lai Heen, one of Macau’s best and most awarded restaurants,” said Chef Jackie. “I look forward to serving The Ritz-Carlton, Macau’s discerning guests, and I also hope they enjoy my signature creations, which are inspired by a lifetime of learning and a passion for turning the finest, freshest ingredients into dishes that befit a world-class gastronomic experience.” 

Guests at Lai Heen will be spoiled for choice by the restaurant’s new menu, which features a number of signature dishes curated by Chef Jackie. Pan-seared Superior Bird’s Nest with Crab Meat, a marriage of premium Indonesian bird’s nest and fresh, succulent crab, is a prime example of his consummate cooking skills. Chef Jackie carefully steams the two prized ingredients together with egg white in a spoon to create a delightful, bite-sized version of this popular dish. This concoction is then delicately placed within a flavorful broth that, rather than being thickened with cornstarch, is cooked for three hours with Jinhua ham, chicken and lean pork. 

Deep-fried Codfish Fillet with Crispy Garlic undoubtedly demonstrates Chef Jackie’s innovation as well as his expertise with fresh seafood. The inspiration behind this dish is Hong Kong-style crab fried with crispy garlic, but instead Chef Jackie prepares it with cod fish – an essential ingredient in both Macanese and Portuguese culinary cultures – sourcing French cod in particular for an even smoother texture and richer flavor. 

Stewed Prawns with Port Wine Sauce in Casserole is another highlight. Whereas this dish traditionally features oysters, Chef Jackie has given it fresh new twists by substituting Vietnam prawns and adding a dash of sweet Portuguese wine in honor of Macau. 

Chef Jackie Ho’s arrival at Lai Heen signals the extraordinary opportunity for food lovers to enjoy a distinctive new approach to Cantonese cuisine, one that combines the best of classic cooking with creative new methods and influences. Experience the culinary magic of Chef Jackie Ho by calling +853 8886 6712 for reservations.

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