Grain-free granola is a great alternative to the classic oat-based variety. Serve this spiced apple granola with any plant milk or yoghurt.
Food & Drink
Armed with a sociology degree, Robuchon au Dôme’s cold food chef took a chance on herself and followed her culinary dreams.
Nepali chef Dinesh Gharti’s culinary story began at a small restaurant where his mother taught him to cook. He’s come a long way since.
Pedro Almeida shares his culinary journey, from growing up in a farm-to-table family business in Portugal to being executive chef of five restaurants in Macao.
An appetite for authenticity, precision and new challenges has taken respected Chef Tam Kwok Fung from Hong Kong to Thailand to Macao. We learn about his storied career and how he’s elevated Cantonese cuisine to world-class levels.
An early love for desserts led Kathine Kuok down a culinary path that would bring her all the way to Japan, then back again. Learn more about this talented young pastry chef from MGM Macau.
From exotic spices and unusual snacks to ready-made curries and authentic samosas, these five South Asian grocery stores are well worth a visit.
After beef and pork have had their plant-based makeovers, it’s time for chicken to take centre stage. And diners in Macao now have front row seats with the launch of TiNDLE.
Up-and-coming gastronomy expert Otilia Novo guides young chefs and veterans alike at the Wynn Food and Beverage Academy.