A star is descending on Pier Sixty-Six.
Credit: Pier Sixty-Six
Fort Lauderdale’s Pier Sixty-Six is dialing up the heat this week with a limited-run Cantonese residency led by Michelin-starred chef Andrew Yeo, the former global executive chef of Hakkasan. The four-day pop-up, part of the resort’s ongoing guest chef series, takes over the poolside The Nectar Room from Wednesday, April 29 through Saturday, May 2.
The main event is a signature tasting experience running April 29 through May 1 from 5 to 9 p.m., priced at $125 per person. Expect a multi-course journey through modern Cantonese cuisine, pulling from Yeo’s Singaporean roots. Think hand-folded dim sum, intricate seafood dishes and refined plates that balance texture and precision technique, all served in a breezy, open-air setting.
On Saturday, May 2, the residency wraps with a hands-on dumpling masterclass from 11 a.m. to 1:30 p.m. for $115 per person. Guests will learn to craft five classics, including lobster har kau and char siu puff, before sitting down to enjoy their creations. Each attendee leaves with a custom apron, rolling pin and recipe booklet.
