Ducasse and DaDong Revive Their Parisian Dialogue in Macau

On October 8 and 9, culinary history briefly circled back on itself when two giants of global gastronomy reunited at Alain Ducasse at Morpheus. Alain Ducasse, the French master behind the Ducasse Paris group, and Dong Zhenxiang, founder of DaDong Artistic Conception of Chinese Cuisine, returned to the same table at City of Dreams. Their meeting revived a cross-cultural culinary dialogue that began in Paris thirteen years earlier. What unfolded became a meditative exchange of ideas shaped by maturity, technique, and mutual admiration.

The setting inside Morpheus, designed by the late Zaha Hadid, offered a sense of sculptural grandeur. Flowing architectural lines, crystalline chandeliers, and custom furnishings transformed the dining room into a theatrical space. Guests were welcomed by a live cello performance and a stirring vocal interlude from Hong Kong soprano Hedy Chan, creating a gentle prelude to the sensory experience that followed.

With support from Chef de Cuisine Cedric Satabin and the restaurant’s brigade, the two chefs composed a seven-course menu that blended French refinement with the poetic minimalism of Chinese culinary philosophy. Each plate reflected a deep understanding of ingredients and a shared belief in the power of restraint.

Dinner began with two contrasting yet complementary opening courses. Chef Dong offered Shredded White Bean Curd in Black Truffle and Squid Ink Soup, a monochrome composition inspired by traditional ink-wash painting. Silky tofu and Western black truffle appeared in a presentation that celebrated negative space and quiet elegance. Chef Ducasse followed with one of his signatures, Chilled Langoustine with Delicate Gelée and Kristal Caviar, which highlighted the pristine flavor of North Sea langoustine supported by rock fish jelly and Kaviari Kristal caviar.

Subsequent courses deepened the culinary dialogue. DaDong’s Braised Sea Cucumber with Scallions explored the meeting point between Chinese artistic traditions and Western color theory. Ducasse contributed the classic Vol-au-Vent with Lightly Smoked Blue Lobster and Veal Sweetbread, a dish that combined richness with remarkable finesse. The iconic DaDong “SuBuNi” Roast Duck arrived with its hallmark crisp skin and tender meat. A French interlude came in the form of Xavier’s Blue Cheese with Bitter Salad and Figs, followed by a dessert tribute to Piedmont: Hazelnut and White Truffle Delight with Charred Lemon, a blend of softness, aroma, and bright citrus. A final taste of Chocolate from Alain Ducasse Manufacture in Paris concluded the evening.

The wines were selected exclusively from the restaurant’s own cellar. Guests also encountered a floor-to-ceiling artwork by François Houtin, created as a dedication to Chef Ducasse and unique among his global establishments.

This reunion, more than a special menu, became a reflection on two culinary heritages shaped by friendship, respect, and continuous exploration. At City of Dreams, diners witnessed a rare convergence of ideas from two masters who have long influenced their respective cuisines.

A selection of dishes from the collaboration, including the Chilled Langoustine, Vol-au-Vent with Blue Lobster and Sweetbread, and Xavier’s Blue Cheese with Bitter Salad and Figs, is now available at Alain Ducasse at Morpheus for guests wishing to experience the refined craftsmanship that continues to define Chef Ducasse’s approach to French cuisine.