SJM Resorts, S.A. is extending its SJM Stars Table Series: A Culinary Journey of Distinction with one new Michelin starred dinner each month from October to December 2026. The series follows August’s sold out collaboration between Don Alfonso 1890 and Seoul’s Restaurant Allen. Each Macau dinner pairs a visiting chef with an SJM kitchen team, setting tradition beside contemporary technique and underscoring the city’s status as a UNESCO Creative City of Gastronomy. Menus are curated by the MICHELIN Guide, and the guest chefs arrive from Shanghai, Seoul, and San Francisco. Seats are limited to two nights per event, so food lovers planning a Macau trip will want to reserve early.
October: Palace Garden × Amazing Chinese Cuisine, Grand Lisboa Palace Resort Macau
The series opens with a meeting of two Chinese culinary traditions. At the One Michelin Star restaurant Palace Garden, Head Chef Ken Chong is well versed in the techniques of Qing Dynasty Taishi cuisine, which he translates into layered, contemporary dishes. Cooking beside him is Chen Shaoxiong, founder and executive chef of Shanghai’s Two Michelin Star Amazing Chinese Cuisine. Chen brings more than three decades of experience and the instincts of a chef raised in a Puning culinary family. His cooking stays devoted to the clarity of Chaozhou flavors, and he is especially known for slow simmered stocks and seafood. Together, the chefs explore how the refinement of Taishi cooking resonates with the vitality of Chaozhou cuisine, presenting Cantonese cooking at its finest.
Two dishes show the approach. Chen’s Tilefish in Uroko-yaki Style with Puning Bean Paste Sauce is a reimagined classic in which hot oil releases the fragrance of the bean paste while leaving the fish skin delicately crisp. Palace Garden contributes Braised Turnip with Hairy Crabmeat and Roe, which delivers the umami of crab roe in a lighter, more modern form. The pairing reveals two branches of Cantonese cuisine meeting anew in a contemporary kitchen.
The dinner is MOP2,588+ per person, with an optional wine pairing for an additional MOP888+ per person. It takes place on October 16 and 17, 2026 (Friday and Saturday), at Palace Garden, Level 3, Grand Lisboa Palace Resort Macau. Full details are available at grandlisboapalace.com under the SJM Stars Table Series listing for Palace Garden and Amazing Chinese Cuisine.
November: Mesa by José Avillez × Kwonsooksoo, THE KARL LAGERFELD MACAU
The second dinner sets Portugal’s Atlantic flavors against Korea’s fermentation heritage, a natural conversation in Macau, where Portuguese influence runs deep. At the Michelin Selected Mesa by José Avillez, Head Chef Herlander Fernandes carries forward José Avillez’s contemporary vision of Portuguese cuisine, guided by seasonality, exceptional produce, and a farm to table philosophy. He is joined by Kwon Woo Joong, founder and executive chef of Seoul’s Kwonsooksoo, which has held Two Michelin Stars for nine consecutive years. Kwon draws on traditional food culture, ancient fermentation techniques, and seasonal ingredients to shape a distinctly modern style.
The menu features Kwonsooksoo’s signature Abalone and Caviar with 46 year aged soy sauce, alongside Mesa’s Blue Lobster with Fisherman’s Stew Broth.
The dinner is MOP1,988+ per person, with wine pairing available for an additional MOP788+ per person. It will be held on November 6 and 7, 2026 (Friday and Saturday), at Mesa by José Avillez, Level 3, THE KARL LAGERFELD MACAU. Reservations and enquiries are handled through the dining hotline at (853) 8881 1800, and more information is available on the Grand Lisboa Palace website under the SJM Stars Table Series listing for Mesa and Kwonsooksoo.
December: The Kitchen × Niku Steakhouse, Grand Lisboa Macau
The series closes at The Kitchen, the Michelin Selected steakhouse at Grand Lisboa, known for premium cuts and the theater of open flame charcoal grilling. Head Chef Simon Li welcomes Dustin Falcon, executive chef of San Francisco’s One Michelin Star Niku Steakhouse. Falcon pairs Northern California’s finest seasonal produce with the discipline of Japanese charcoal technique, resulting in a distinctly modern American steakhouse style. In the open kitchen, guests can watch both chefs at close quarters as they personally introduce each course and explain the techniques behind it.
Highlights include Niku Steakhouse’s Wagyu Tartare and Grilled Japanese A5 Wagyu with Blue Lobster, a dish that combines the depth of open fire cooking with the natural sweetness of shellfish.
The dinner is MOP1,988+ per person, with wine pairing available for an additional MOP800+ per person. It will be held on December 4 and 5, 2026 (Friday and Saturday), at The Kitchen, 3/F, Grand Lisboa Macau. Details are available on the Grand Lisboa website under the SJM Stars Table Series listing for The Kitchen and Niku Steakhouse.
SJM Stars Table Series 2026 at a Glance
October 16 and 17: Palace Garden × Amazing Chinese Cuisine, MOP2,588+ per person, wine pairing MOP888+
November 6 and 7: Mesa by José Avillez × Kwonsooksoo, MOP1,988+ per person, wine pairing MOP788+
December 4 and 5: The Kitchen × Niku Steakhouse, MOP1,988+ per person, wine pairing MOP800+
