Global Gourmet Festival at Sunny Buffet

Chicken thighs marinated with curry powder and smoked spices, pan-seared until golden, then slow-simmered in curry sauce and coconut milk and finished with shredded coconut for a rich, silky Macanese flavor.

Marinated with star anise, white pepper, bay leaves and white wine, then slow-braised with onions, carrots, celery, tomatoes and red wine until tender, releasing rich French countryside character.

A crisp shortbread base made with cake flour and butter, filled with smooth condensed milk mousse and rich blueberry jam, finished with a touch of lemon juice to balance the sweetness.

A rich chocolate sponge made with 58% chocolate topped with mango mousse made from French mango purée infused with a touch of rum, presenting a luxurious layering of tropical sweetness and bittersweet chocolate.

Macaroni tossed with dried cranberries, raisins and diced ham, dressed with a sauce of mayonnaise, condensed milk and fresh lemon juice, delivering a sweet and tangy flavor reminiscent of cheesecake.

Steamed beets tossed with crunchy nuts and glistening pomegranate seeds, dressed with a house-made vinaigrette of honey, white wine vinegar, olive oil, salt and pepper for a refreshing, nutrient-rich starter.

Japanese bracken starch, sugar and water combined in golden ratio, steamed until set, then cooled, cut and coated with fragrant roasted soybean flour for a chewy, refreshing Japanese classic.

Tripe cleaned with white wine and spices, simmered with sautéed onions, carrots, celery and tomatoes until tender, finished with house-made garlic sauce and fresh basil for a rich, tangy Italian classic.

Featuring white shrimp, octopus, squid and Sakura pork, stir-fried with noodles, onions, garlic, cabbage and bell peppers over high heat, finished with hot oil-infused curry powder, oyster sauce and curry paste for a rich, layered Southeast Asian flavor.