The Venetian Macao Hosts Ultimate Tempura Tasting Events as Part of Celebrity Chef Dining Series

Leading restaurant owner/chef and former student of legendary tempura
guru stages stunning display of Japanese speciality

(Macao, Jan. 29, 2019) – Several celebrity chef lunches and dinners focusing on the culinary art of tempura making have taken place at The Venetian^® Macao to highlight the legacy of renowned Japanese chef and “God of Tempura” Tetsuya Saotome.

Hosted by Chef Zhang Xue Wei, the only foreign student to be taken on as an apprentice of Chef Saotome, the 12 sessions at The Venetian Macao’s poolside restaurant gave VIPs and the media the opportunity to sample a range of superb tempura. This included top quality ingredients such as Miyazaki beef with black truffle and beluga caviar, Jinga shrimp, Tokyo whiting, Kyushu cuttlefish, cod roe, conger eel and Hokkaido sea urchin.

Chef Zhang studied tempura preparation under Chef Saotome at his famous Zezankyo restaurant in Japan for 12 years before going on to establish his own tempura restaurant, Xuewei, in Beijing in 2015.

Now considered one of China’s finest tempura restaurants, Chef Zhang’s restaurant has received a one-diamond rating on Meituan Dianping’s prestigious Black Pearl Restaurant Guide and inclusion on the Ctrip Gourmet List.

                                                                 

                                   
 

Photo caption: Chef Zhang Xue Wei, who studied under Japanese chef and “God of Tempura” Tetsuya Saotome at his famous Zezankyo restaurant in Japan, recently hosted 12 sessions at The Venetian Macao’s poolside restaurant to highlight superb tempura to VIPs and the media.

                                   
 

Photo caption: Tempura created by Chef Zhang included ingredients such as Miyazaki beef with black truffle and beluga caviar, Jinga shrimp, Tokyo whiting, cuttlefish, cod roe, conger eel and Hokkaido sea urchin.

For high resolution images, please access the following:

https:// https://we.tl/t-FroPeapUJw  (Link valid until Feb. 4, 2019)

 

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