Creative Cooking for the Global Kitchen

Award winning executive chef David Jean Marteau has been cooking and travelling around the world for over 20 years. David’s recipes aim to awaken the senses, turn the ordinary into the spectacular and educate the palettes of his international clientele. Not satisfied with the traditional, well known recipes of western cuisine, he reshapes, reconstructs and delivers on his promise of great food for the most astute food critic to the homegrown foodies looking to spice up their cooking.

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Caviar!!!! @ Grand Hyatt Grand Cafe

Amazing caviar on cucumber jelly

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Scallop Carpaccio @ Home

Scallop carpaccio with truffles

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Abalone @ Conrad Macao, Cotai Central

Very large abalone. Simply steamed with tasty sauce in the side

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Afternoon Tea @ Conrad Macao, Cotai Central

Wide variety of afternoon tea to choose from and affordable

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Chocolate Éclair @ The Lounge, Four Seasons Hotel

Delicate and tasteful chocolate éclair with kumquat

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Fresh Shrimps @ Chuen Kee Seafood Restaurant

Simply steamed freshly caught shrimps

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Roasted Beef @ Woodside Restaurant @ Parkyard Hotel Shanghai

Roasted beef with potato mousse and vegetables

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eclair @ Woodside Restaurant @ Parkyard Hotel Shanghai

Eclair and coffee.

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Poached Egg @ Woodside Restaurant @ Parkyard Hotel Shanghai

Poached egg with bechamel sauce

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Shrimp Tart @ Woodside Restaurant @ Parkyard Hotel Shanghai

Small shrimp tart for a starter

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Mango Mousse @ Woodside Restaurant @ Parkyard Hotel Shanghai

Nice and refreshing mango mousse

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Tomato Soup @ Woodside Restaurant @ Parkyard Hotel Shanghai

Simple tomato soup with garnish on the side

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Seafood Boat @ Woodside Restaurant @ Parkyard Hotel Shanghai

Assorted #seafood on ice

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Fruit Display @ Woodside Restaurant @ Parkyard Hotel Shanghai

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Shrimp Carpaccio @ Woodside Restaurant @ Parkyard Hotel Shanghai

Colorful shrimp carpaccio

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Crispy Skinned Seabass With Tomato And Caper Salsa @ Woodside Restaurant @ Parkyard Hotel Shanghai

Crispy skin sea bass beet sauce

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Caramelized Bananas @ Woodside Restaurant @ Parkyard Hotel Shanghai

Simple yet subtle bananas with caramel

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