A CULINARY JOURNEY OF DISTINCTION
The "SJM Stars Table Series" returns this December to ignite the flames of a bold new gourmet encounter. In this exceptional cross-cultural collaboration, Head Chef Simon Li of MICHELIN-Selected The Kitchen at Grand Lisboa Macau and Executive Chef Dustin Falcon of One-MICHELIN-Starred Niku Steakhouse in San Francisco will join hands in a flavourful exchange of master craftsmanship. Chef Li fuels his theatrical open-flame charcoal grilling with premium cuts and meticulous precision, while Chef Falcon unites Northern California's finest seasonal produce and the discipline of Japan's charcoal techniques in his distinctly modern American steakhouse style. Witness their culinary genius up close in the open kitchen as the chefs personally introduce each course and explain the techniques behind its preparation.
The "SJM Stars Table Series: A Culinary Journey of Distinction" series draws together talented chefs from Macau and around the globe, creating exclusive gourmet experiences that foster the integration of "tourism + gastronomy". These events also continue SJM's commitment to promoting local development and spotlighting Macau's status as a UNESCO Creative City of Gastronomy. Join us for an evening that unites Macau and San Francisco in a MICHELIN feast of flame and craftsmanship.
- Venue: The Kitchen, 3/F, Grand Lisboa Macau
- Dates: 4 and 5 December 2026
- Time: Starting from 7:00 p.m.
- Price: MOP1,988+ per person (add-on wine pairing for MOP800+ per person)
ABOUT THE MENU
Uniting two master chefs from premier steakhouses, Chef Simon and Chef Dustin present a collaborative tasting menu of craftsmanship and distinct Western culinary perspectives. Driven by the art of open-flame charcoal grilling, each course captures rich smoky aromas while sealing in succulence to accentuate the natural flavours of pristine ingredients. From prime wagyu and fresh seafood to an elegant surf-and-turf showcase, this menu celebrates precise fire management, seasonal sourcing, and culinary finesse across every course.
Uniting two master chefs from premier steakhouses, Chef Simon and Chef Dustin present a collaborative tasting menu of craftsmanship and distinct Western culinary perspectives. Driven by the art of open-flame charcoal grilling, each course captures rich smoky aromas while sealing in succulence to accentuate the natural flavours of pristine ingredients. From prime wagyu and fresh seafood to an elegant surf-and-turf showcase, this menu celebrates precise fire management, seasonal sourcing, and culinary finesse across every course.
MEET THE CHEFS
Since joining Grand Lisboa in 2006, Chef Simon Li has continually elevated his culinary mastery across the hotel’s iconic dining venues, anchoring his craft at MICHELIN-Selected The Kitchen. With unwavering passion, precision, and contemporary finesse, he expertly crafts premium steaks and seafood to deliver an exceptional open-flame dining experience.
Chef Dustin Falcon is the Executive Chef of Niku Steakhouse and Partner and Culinary Director of Omakase Restaurant Group in San Francisco. At Niku Steakhouse, a One MICHELIN Star restaurant for six consecutive years, Chef Falcon seamlessly blends Italian heritage, French technique, and California’s exceptional seasonal ingredients. His ingredient-driven cuisine highlights live-fire cooking, pristine Japanese Wagyu, and dry-aged beef, offering guests an elegant expression of craftsmanship, restraint, and Northern California flavour.
Since joining Grand Lisboa in 2006, Chef Simon Li has continually elevated his culinary mastery across the hotel’s iconic dining venues, anchoring his craft at MICHELIN-Selected The Kitchen. With unwavering passion, precision, and contemporary finesse, he expertly crafts premium steaks and seafood to deliver an exceptional open-flame dining experience.
Chef Dustin Falcon is the Executive Chef of Niku Steakhouse and Partner and Culinary Director of Omakase Restaurant Group in San Francisco. At Niku Steakhouse, a One MICHELIN Star restaurant for six consecutive years, Chef Falcon seamlessly blends Italian heritage, French technique, and California’s exceptional seasonal ingredients. His ingredient-driven cuisine highlights live-fire cooking, pristine Japanese Wagyu, and dry-aged beef, offering guests an elegant expression of craftsmanship, restraint, and Northern California flavour.