Galaxy Macau’s “Tastes of Macau, Artisans of Flavor” Culinary Campaign

Galaxy Macau™ (“Galaxy Macau”) has partnered with the Macau SAR Government to introduce the innovative “Travel + Gastronomy” concept, launching the “Tastes of Macau, Artisans of Flavor” campaign. This unique initiative aims to shed light on the culinary expertise within Galaxy Macau, providing insight into the skills and techniques behind their craft, and offering food enthusiasts a deeper understanding of the culinary world. The campaign continues to unveil exclusive culinary secrets and insider insights, allowing the audience to peek into the lesser-known culinary mysteries and discover the emotions associated with each delectable dish.

One of the featured stories, “Unveiling the Secret of Putien Cuisine,” delves into the journey of an expatriate with a nostalgia-driven obsession, who has now expanded the flavors of their hometown to a global audience. With an unwavering commitment to authentic Fujian cuisine, Chef de Cuisine Kin Ng and his team at Putien in Galaxy Macau introduce the secret behind their revolutionary signature dish, the “100-second Stewed Yellow Croaker.”

“Unveiling the Treasures from the Sea and Land” showcases The Apron Oyster Bar & Grill at Galaxy Macau, a bustling restaurant where diners can savor the finest oysters and farm-to-fork dry-aged beef sourced from top suppliers worldwide. Chef de Cuisine Jeronimo Reinaldo Calangi shares the secrets of sea-to-table dining and the techniques behind their famous dry-aged beef.

“Unveiling the Secret of Chiu Chow Cuisine” highlights the renowned Pak Loh Chiu Chow Restaurant from Hong Kong, which has preserved the traditions and authenticity of Chiu Chow cuisine since its founding in 1967. The chefs maintain a commitment to using only the highest quality traditional Chiu Chow ingredients, seasonings, and cooking methods. Chef Raymond Chan, Executive Sous Chef, guides viewers through the kitchen, revealing the essence of Chiu Chow cuisine and the secret behind their prized soy-based marinade.

“Unveiling the Secret of Thai Cuisine” invites viewers to Saffron, a sophisticated Thai restaurant located at Banyan Tree Macau within Galaxy Macau. Executive Chef Jan Ruangnukulkit leads a culinary journey with an array of authentic Thai cuisine, offering a unique and modern twist on traditional dishes.

“Unveiling the Secrets of Sweet Magic” takes us to the pastry kitchen of Pastry Chef Weekie Lee at the Michelin-starred restaurant 8½ Otto e Mezzo BOMBANA in Galaxy Macau. Chef Weekie Lee is known for her artistic mastery of the pastry craft, aligning with Executive Chef Riccardo La Perna’s philosophy of simplicity and a focus on taste.

Furthermore, from now until December 31, guests can enjoy special benefits when using Visa at designated restaurants, including up to MOP400 instant rebates and a complimentary signature dish. Additionally, patrons using an ICBC Galaxy Macau Visa Card can earn Galaxy Rewards Points.

As the season changes, the spotlight turns to crabs, with their hard shells and tender meat. Galaxy Macau’s culinary artisans are ready to serve crab in a variety of mouthwatering creations, especially the highly sought-after hairy crab from Changdang Lake, one of the “Ten Famous Crabs of China.” The unique characteristics of these crabs, including their golden hair legs and plump bodies, make them a delicacy cherished by crab enthusiasts. Pang’s Kitchen and Pak Loh Chiu Chow Restaurant offer sensational hairy crab and crab roe delicacies, such as Steamed Hairy Crab and Sea Cucumber stuffed with Minced Pork and Hairy Crab Roe.

“The Noodle Kitchen” presents dishes like Stewed Noodles with Crab Meat and Crab Roe, showcasing hand-picked crab meat and roe in a rich and flavorful noodle dish. “Stewed Pork, Crab Meat and Crab Roe Dumplings” is another highlight, featuring thin dumpling skins filled with a delectable crabmeat and lobster soup. Various other crab-inspired delicacies are available, offering a tantalizing experience of Chinese crab culinary art.

At “Galaxy Macau Tam Chai Yu Chun,” the baked crab is a specialty made from selected 3-month-old virgin crabs at the junction of salt and fresh water in the Pearl River Estuary. Baked with sea salt to preserve the original flavor, the crab meat is tender and the crab roe is rich in aroma.

“Putien” brings Southern-style specialties, including Black Pepper Crab and Chili Crab, offering a combination of Chinese soy sauce, black pepper, butter, and crab. These dishes provide a delightful balance of flavors and textures.

“Pak Loh Chiu Chow Restaurant” presents the Chiu Chow Style Chilled Flower Crab, a dish that focuses on the quality of ingredients. Only the finest and freshest flower crabs are selected, and the dish is prepared through a series of controlled processes to enhance the succulent flavors of the crabmeat.

Additionally, 8½ Otto e Mezzo BOMBANA in Galaxy Macau offers an exclusive White Truffle Extravaganza for one night only. The event, taking place on October 25, features fresh white truffle shavings added to the finest seasonal produce, creating a culinary experience that is sure to delight discerning palates.

For those interested in plant-based dining, CHA BEI is celebrating World Vegetarian Month with a limited vegetarian menu, available until November 30, 2023. The menu includes creative and healthy vegetarian dishes, such as a vegetarian version of the traditional Greek casserole “Vegetable Moussaka” and a meatless spin on the classic Beef Wellington.

Andaz Kitchen presents the “Night of the Undead” from October 28 to 31, where guests can enjoy a variety of spooktacular dishes and drinks as part of the Halloween festivities. This includes a chilling mocktail, dishes like Roast Whole Lamb and Suckling Pig, and special cocktails at the Andaz Bar. Children dressed in costumes will receive sweet treats, and guests using an ICBC Galaxy Macau Credit Card can enjoy up to 20% off.

For reservations and inquiries, please call +853 8883 2221.