Galaxy Macau collaborates with Macau SAR Government to promote the unique “Travel + Gastronomy” concept, launching the “Tastes of Macau, Artisans of Flavor” campaign, which showcases culinary experts at Galaxy Macau as they demystify the skills and techniques behind their craft, as well as providing food lovers with a deeper understanding of the culinary world. The series continues to revealing more exclusive culinary secrets and insider insights to let audience peek into the lesser-known culinary mysteries and discover the joy and tears of each irresistible dish.
“Unveiling the Secret of Putien Cuisine” told the story of an ex-pat’s obsession with nostalgia then expanding the taste of their hometown to the world. With enduring persistence of ingredients and the inheritance of traditional cooking, Putien has set foot in Macau this year at Galaxy Macau, to serve gourmands a fusion of premium Singaporean delicacies with a touch of South Asia. Paying homage to authentic Fujian cuisine, Chef de Cuisine Kin Ng and his team is ready to unveil the secret behind for revolutionary signature dish “100-second Stewed Yellow Croaker”.
“Unveiling the Treasures from the Sea and Land” presents a buzzing restaurant where diners can enjoy the finest oysters and farm-to-fork dry-aged beef from the world’s best suppliers, The Apron Oyster Bar & Grill at the Galaxy Macau has rightly earned a reputation as a lively venue serving the freshest quality produce. Join Chef de Cuisine Jeronimo Reinaldo Calangi to explore the secret of sea-to-table and the technique of our unique famous dry-aged beef.
“Unveiling the Secret of Chiu Chow Cuisine” showcases how the famed Pak Loh Chiu Chow Restaurant of Hong Kong, founded in 1967, has carefully preserved the traditions and authenticity of Chiu Chow cuisine. The chefs have insisted on using only the highest quality of traditional Chiu Chow ingredients, seasonings and cooking methods. This commitment to quality and tradition, paired with a dash of modern creativity showcases the very best of Chiu Chow cuisine’s colors, aromas and flavors. Hidden in the kitchen of Pak Loh Chiu Chow Restaurant at the Galaxy Macau, there is a special blend of soy-based marinade that has been spiced up since the first restaurant’s opening in Hong Kong and this has also made it a household name of Chiu Chow restaurant. Chef Raymond Chan, Executive Sou Chef, will bring you to the kitchen and discover the soul of Chiu Chow cuisine and the secret of this precious soy-based marinade.
“Unveiling the Secret of Thai Cuisine” reveals that at the Saffron, a journey of art and flavor is about to begin. Located at Banyan Tree Macau in the Galaxy Macau, Saffron is a contemporary and sophisticated Thai restaurant that has been a hit with diners around the world. Under the direction of the visionary award-winning Executive Chef Jan Ruangnukulkit, Saffron offers an artisanal and unforgettable Thai dining experience. The restaurant offers an impressive range of authentic Thai cuisine with a unique and modern twist. The menu created by Chef Jan not only capture the essence of Thai cuisine in terms of spices, ingredients, herbs and color schemes, but also bring out the artistic and creative side of the dishes.
“Unveiling the Secrets of Sweet Magic” says that at 8½ Otto e Mezzo BOMBANA, dessert is the sweet finale to your Michelin-starred journey. Join “Tastes of Macau Artisans of Flavor” to visit the pastry kitchen of our Pastry Chef Weekie Lee at one Michelin-starred restaurant 8½ Otto e Mezzo BOMBANA, where she artistically masters the pastry craft. In keeping Executive Chef Riccardo La Perna’s cooking philosophy, Chef Weekies’ desserts too will be simplistic, with less of a need for decoration. The focus will be purely on taste. In her role as Pastry Chef, she aims for her dessert and pastry creations to be the perfect complement to Chef Riccardo’s dishes.
