This season, we gather better around the table. Through the Black Box Series, Centurion presents dining experiences that go beyond the expected, where secret menus and moments of surprise come together in an evening unlike any other.

Belonging Comes Naturally.

The Black Box Series made its debut at Chef Tam’s Season, Wynn Palace Macau, opening with welcoming remarks from its founder and renowned food critic, Susan Jung. She shared that although each collaborating chef comes from a different culinary background, they are united by three defining qualities: a distinctive culinary identity, a passion for innovation, and the willingness to explore ideas they had never imagined before.

Susan explained how chefs rethink familiar flavors by deconstructing and recombining them into entirely new creations. She also spoke about how collaborations between chefs from different culinary backgrounds spark fresh ideas, giving rise to dishes that break free from convention.

Chef Tam Kwok Fung and Chef Xu Zhiqiang of Wild Yeast shared the creative journey behind the menu, from selecting ingredients and deciding on cooking techniques to transforming ideas into reality.

One dish perfectly illustrated their collaborative process. Chef Tam proposed incorporating the Taizhou tradition of “Shu Zui”, a technique typically associated with cold dishes, into a Cantonese stir-fry. The razor clams were wok-fried in a specially crafted drunken marinade. Chef Xu then built on the idea by enriching the traditional “Shu Zui” sauce with aged tangerine peel and fresh citrus juice. After numerous rounds of refinement, the final combination preserved the marinade's mellow wine aroma while bringing a refreshing brightness and delicate sweetness to the razor clams.

From there, the connection extended beyond conversation. Through live demonstrations and an open kitchen, guests gained an intimate view of the precision and craftsmanship behind each dish. Chef Tam's masterful knife skills were especially captivating; every confident cut executed with remarkable precision to preserve the chicken's tender texture and juiciness while allowing its natural freshness to shine.

Meanwhile, at the Black Box Series in Shenzhen, Chef Reina Chen of Fumée turned cooking into a live masterclass, talking guests through every step as she worked. For instance, she explained how the split-second timing of pouring the sauce can make all the difference to the texture and mouthfeel of the fish. The open kitchen made the experience even more engaging. Guests were able to watch the team work in perfect sync behind the scenes before chatting with the chefs to learn more about the ideas, craftsmanship, and stories that shaped every dish.

Through these unforgettable evenings, Centurion Members step into the chef’s world, where every dish tells a deeper story. Beyond the flavors lies a journey of creativity, ingenuity, and craftsmanship.

Harmony in Every Bite.

At the Black Box Series, discovery begins before the first course even arrives. Every dish is designed to surprise, inviting guests to look beyond first impressions.

Can you imagine a delicate flower-shaped appetizer turning out to be pickled radish? Sometimes the greatest surprise comes from breaking away from traditional expectations.

Who says an ice lolly has to be sweet? The first bite surprises, the second sparks curiosity, and suddenly you're guessing every ingredient behind the dish. A pineapple sorbet, wrapped in rosemary and basil-infused ice cream, fills your palate with a vibrant balance of bright fruitiness and fragrant herbs — familiar, yet delightfully unexpected.

The surprises continue as ingredients often associated with familiar comfort dishes take on an entirely new role.

Red pepper oil is often associated with fiery dumplings, while aged tangerine peel is a familiar ingredient in traditional red bean soups. In Chef Tam's hands, however, they take on a new identity. Red pepper oil is unexpected paired with abalone and pickled lotus root, while aged tangerine peel is folded into a Portuguese Port wine sauce, adding delicate depth and complexity to Wagyu.

The abalone is incredibly tender, yet its fresh, natural sweetness still stands out beautifully. The Wagyu, meanwhile, is rich yet never heavy, the aged tangerine peel enhancing its deep, savory aroma and beautifully balancing the richness of its marbling.

By the end of the evening, one thing becomes clear: an extraordinary dish is not defined by expensive ingredients, but by the chef's vision — the ability to recognize the unique qualities of humble ingredients and bring them into perfect balance through flavor, texture, and aroma.

Dining, Reimagined in Unique Settings.

For Centurion, the setting is more than a backdrop — it’s part of the experience. Every environment is thoughtfully designed to bring together art, culture and exceptional hospitality, creating an immersive atmosphere from the moment guests arrive. The table become more than a place to dine. It becomes part of the story, inviting guests to experience the evening through an artistic lens.

Artist Lea Colombo transformed the dining space at Terrace Boulud with sculptural tables, colorful circular chairs and bold splashes of color, creating a vibrant atmosphere.

Inspired by the beauty of the lotus, the Christie's Wine Evening featured a thoughtfully designed tablescape of reflective water, floating blooms and soft candlelight for a warm and immersive atmosphere.

Stay tuned for more exclusive experiences from Centurion.