Chiang has been focused on reviving Sichuan cuisine for the past two years.

He joined the Bridge in Chengdu in 2017 and joined Sichuan Moon in Macao this year.

For the gala dinner he had three dishes from the Bridge－loquat soup, snow crab and fried cordyceps flowers, and tuna Sichuan noodle.

Fried cordyceps flowers with truffle oil was a dish created by the Bridge. The flowers are crisp and highlight the taste of the ingredients which cannot be experienced in a soup.

For the tuna Sichuan noodles, he replaced the traditional minced pork sauce with tuna and lowered the spiciness of the noodles.