HomeGourmetDiningSecond chapter of 2022 The Black Pearl Diamond Restaurants Gastronomic Series revealed

Second chapter of 2022 The Black Pearl Diamond Restaurants Gastronomic Series revealed

Julie Nguyen
By Julie Nguyen
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Chilled French Blue Lobster in Sake with Cherry Tomatoes in Plum Wine

Melco Style Presents: 2022 The Black Pearl Diamond Restaurants Gastronomic Series is set to roll out its second banquet featuring the crossover collaboration between the Michelin one star Pearl Dragon at Studio City and the Black Pearl one diamond Xizhou Hall at Park Hyatt Suzhou on July 22-23, riding on the mega debut that will bring to Macau its first-ever six-diamond feast. Tickets for the July four-hands dinner are now on sale with the second evening dinner having already been sold out.

Xizhou Hall at Park Hyatt Suzhou
Xizhou Hall at Park Hyatt Suzhou

Priced at MOP 1,945* for Melco Style WeChat members and MOP 2,288* for non-members, “A Pearly Feast” is marked by a sumptuous 10-course tailor-made menu that will embrace the best of Cantonese and Jiangnan flavors for two nights only at Pearl Dragon. Executive Chef Otto Wong of Pearl Dragon and Executive Sous Chef Calvin Yu of Xizhou Hall are committed to impressing guests with some of their most sought-after signature dishes as well as newly-created off menu delicacies.

Braised Deer Sinew with Australia Abalone, Giant Grouper Skin and Rock Rice in Superior Sauce
Braised Deer Sinew with Australia Abalone, Giant Grouper Skin and Rock Rice in Superior Sauce
Braised Beef Rib with Matsutake in Wagyu Beef Sauce
Braised Beef Rib with Matsutake in Wagyu Beef Sauce

Hokkaido Sea Urchin and Japanese Eggplant with Welcome Tea
by Pearl Dragon

Chilled French Blue Lobster in Sake with Cherry Tomatoes in Plum Wine
by Pearl Dragon

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Double-boiled Free Range Chicken Soup with Water Shield and Bamboo Pith
by Xizhou Hall

Double-boiled Pork Meatball with Matsuba Crab Meat and Yellow Croaker
by Xizhou Hall

Braised Deer Sinew with Australia Abalone, 
Giant Grouper Skin and Rock Rice in Superior Sauce
by Pearl Dragon

Chilled Passion Fruit Jelly
by Pearl Dragon

Braised Beef Rib with Matsutake in Wagyu Beef Sauce
by Xizhou Hall

Poached Vegetable Sprouts and Fish Maw in Tomato Soup
by Pearl Dragon

Fried Rice with Premium Seafood, Vegetables and Shrimp Paste
by Xizhou Hall

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Chilled Milk Pudding with Snow Swallow in Organic Pumpkin
by Pearl Dragon

Petit Fours
by Pearl Dragon

Double-boiled Free Range Chicken Soup with Water Shield and Bamboo Pith
Double-boiled Free Range Chicken Soup with Water Shield and Bamboo Pith

Prior reservation of 72 hours is recommended, and full payment is required upon reservation. Please call 8865 6560 or visit the official event page (www.studiocity-macau.com/en/promotions/a-pearly-feast) to secure your seats in the July 22-23 Pearl Dragon x Xizhou Hall four-hands dinners.

Pearl Dragon, Studio City
Pearl Dragon, Studio City
Double-boiled Pork Meatball with Matsuba Crab Meat and Yellow Croaker
Double-boiled Pork Meatball with Matsuba Crab Meat and Yellow Croaker
Xizhou Hall at Park Hyatt Suzhou
Xizhou Hall at Park Hyatt Suzhou
Julie Nguyen
Julie Nguyen

Julie is the founder of SNAP TASTE and a driving force in global storytelling, innovation, and creative leadership. A respected member of the Harvard Business Review Advisory Council, she also serves as a judge for the CES Innovation Awards (2024, 2025, and 2026), bringing her perspective to the intersections of business, culture, and breakthrough technologies.

Her immersive reporting has taken audiences behind the scenes of defining world moments, from the FIFA World Cup Qatar 2022 and Expo 2020 Dubai to CES, D23 Expo, and the Milano Monza Motor Show. Through her lens, global events become intimate, human stories.

An accomplished film critic and editorial voice, Julie has built a reputation for reviews that go beyond analysis, finding the heartbeat within the frame. Her work on National Geographic documentaries and other cinematic works speaks to audiences who believe that great storytelling has the power to shift perspectives and expand the world.

At the heart of everything Julie does is a belief that art, technology, and culture are not separate conversations. She has spent her career proving they never were.

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