Last week I had the opportunity to eat the meal of a lifetime.

The Hilton Wangfujing threw an amazing dinner featuring 5 of the world's top chefs, who flew in from 3 continents for the occasion.

The first course of leek and watercress flan with smoked salmon and caviar was prepared by Chef David Burke. Served in an egg shell, this was the perfect balance between elegant presentation and flavor. While you usually associate the texture of flan with a dessert, this appetizer was salty and savory, and topped with some of the best smoked salmon I've ever had.

The following course was prepared by the Hilton's in-house chef, Yuxiang Gu. A carpaccio of bacalhau was served next to a slow cooked sea cucumber with fresh masutake mushroom and millet gruel sauce. While I don't claim to know anything about sea cucumber, our Chinese friends at the table thought it was the best course of the meal. To each his own, I suppose.

In from Colombia, 2-star Michelin chef Chef Jorge Rausch served a show-stopper with his pan fried scallops with chorizo and a sweet corn veloute. This was absolutely delicious. Chorizo, scallops, sweet corn, oh my. Despite my pleading, the waitstaff would not give me seconds. A girl can dream.

Chef Annie Feolde was up next with a rosini alla carbonara. Richly simple, this might have been the most upscale mac and cheese with bacon that I will ever eat. In a way, it was refreshing to get a homestyle dish from a 3-star Michelin chef. No tricks, just tastiness.

The final savory course was a mille feuille of bresse pigeon in truffle sauce prepared by 3-star Chef Heinz Winkler. This was a beautifully cooked and presented dish that spoke to the chef's sophistication. All of the ingredients flowed seamlessly into a complete entree.

Finally, for dessert Chef Heinz Beck prepared an apricot gelatine with bergamot ice cream and flowers. While I'm more of a chocolate girl, this dish was really beautiful, with flavors that were light and refreshing. It was a nice palette cleanser with unusual flavors, and probably best that we didn't get a fudgey confection after 5 courses.

While I don't think preparing a dish for 120 guests is the best show of a chef's skill (Where do you find enough good product? How do you time the preparation?), this really was a fabulous and fun meal. A pre-dinner champagne hour and wine pairings for each course didn't hurt the atmosphere either. Bravo.