In the heart of Macau, an exclusive culinary dialogue unfolded — one that reimagined the ancient ritual of tea drinking through the lens of a modern pastry artist. The limited two-day event, “Tea Ceremony And Dessert Pairing,” brought together Ring Zhao, founder of the acclaimed Bar Choice, and Betty Fung, the Le Cordon Bleu-trained culinary force behind Café Bonbon and LanovaB, in a collaboration that felt less like a tasting menu and more like a poetic correspondence between two kindred spirits. This collaboration with Zhao, whose bar specialises in intangible cultural heritage tea-based cocktails, represented a natural convergence of their shared reverence for tea’s storytelling power. The ceremony closed with a hot-brewed sun-dried Pu’er from Nannuo Mountain, Xishuangbanna — deep, woody, and grounding — alongside tea-infused cannelés whose caramelised crust and umami-rich interior provided a perfect farewell, bringing the journey full circle. Attendees were treated not just to flavours, but to the narratives behind each pairing: Fung’s rigorous technique, Zhao’s reverence for tea heritage, and their shared commitment to elevating Chinese tea culture through contemporary gastronomy.