Macau is a very international city and a special administrative region of China. Macau has a long history and perfectly integrates Eastern and Western cultures, making it a popular tourist destination. Below Share detailed hotel recommendations with everyone.
Among the many luxury hotels in Galaxy Macau, the price/performance ratio of Galaxy Hotel is relatively moderate.
Staying in its most luxurious Royal Suite, you can take in the city view of Macau from the windows on the 32nd floor. The bathroom products are from my favorite British brand Molton
Brown. After taking a shower, I put on that soft and comfortable bathrobe, wrap my whole body lazily in it, and then make a cup of cappuccino in the living room. , becomes the most pleasant moment of the day. The first stop for food in Macau: Macau Broadway Food Street
Go through a glass corridor from Galaxy Hotel, start your taste buds and go to Bainaohui Food Street to start a food search. Looking at the many familiar and unfamiliar restaurants on the brands, my eyes can't help but light up. With the food in the world, I feel that the difficulty of choosing is getting worse. . .
The "Broadway Food Street" brings together more than 40 local Macau and authentic Asian restaurants, including down-to-earth food stalls, many famous local Macau restaurants, and Asian brands that have entered Macau for the first time. Michelin star restaurant.
As Christmas approaches, cosplaying cartoon characters often come to take photos with tourists in the food street, which is so joyful. The second stop for Macau food: Tim Ho Wan Hong Kong-style dim sum shop in Galaxy Macau
I have always loved Cantonese food, and I saw that there is a long-awaited "Tim Ho Wan" Hong Kong-style dim sum shop here. , I feel like I have found a treasure.
Because this dim sum restaurant was born in Hong Kong and was rated as a Michelin one-star restaurant as early as 2010. Although it has several branches in Hong Kong, it is always overcrowded and often needs to be served after 8 p.m. Waiting in line for a seat.
We went there before 6 o'clock. Fortunately, there were not many people, so we just had a seat. The restaurant looked like a typical Hong Kong-style tea restaurant.
We did not order the most popular ones according to reviews or website recommendations, but ordered a few according to our own tastes. The beef balls are springy, tender, chewy, and full of meaty flavor. Full marks.
What I can’t stop eating is this walnut cake. The walnut cake is just out of the oven and is just right in your mouth after being left for two minutes. The outer skin is crispy, and the roasting temperature is very precise; the walnuts are roasted to a crispy and fragrant flavor, and it's easy to swallow three in one go. Now that I think about it, it still smells good on my lips and teeth, tsk tsk.
Claypot rice is its specialty. There is a place dedicated to electric claypot rice at the entrance. After waiting for a while, you can see how the claypot rice you ordered is coming out of the oven. There are many varieties of claypot rice to choose from, and when mixed with raw eggs, it’s amazing.
The name of Tim Ho Wan restaurant is particularly cute. In addition to its delicious food, its cuteness is also due to its affordable price and star-rated enjoyment. A meal for two people would cost more than a hundred dollars. . . If we open one in Shanghai, business will definitely be booming. The third stop for Macau food: Fulong Portuguese Restaurant
After walking out of Tim Ho Wan Restaurant, I turned a corner and there was a restaurant called "Fulong Portuguese Restaurant" that caught my eye.
The interior and exterior decoration of the restaurant is relatively practical and simple, making it feel bright and bright without being depressing. Pictures reflecting the past and present of Macau are hung on the walls. This restaurant's main store is at No. 40 Fulong New Street, Macau Peninsula. Diners say it is "great Macanese cuisine."
We were not very hungry, so we only ordered two dishes to try. The fried clams were recommended by the clerk. The clams were quite fresh and the cooking was not very impressive. I still think the roasted suckling pig rice she recommended was better. The suckling pig skin is smooth but not greasy, the meat is juicy and tender, and the mouth is full of fragrance.
It’s just that I didn’t stay in Macau for long this time, otherwise I could go to these restaurants and order some different dishes to try. The fourth stop for Macau food: Garden Italian Restaurant
Garden Italian Restaurant is also a Michelin-starred restaurant and is located on the first floor of Galaxy Hotel. At the door, you can see the various food awards the restaurant has won. The elegant and Italian style is the restaurant's decoration feature.
Macau’s multiculturalism has created a diverse cuisine, and Galaxy Macau has made special efforts in diversified cuisine. Depending on the season, famous chefs from all over the world will be invited to the restaurant to bring unexpected taste bud surprises to the guests.
I originally thought that in the Italian restaurant, I must be eating Italian food, but I didn’t expect that a natural wind from Hokkaido blew from the glass room.
Mokoto Ishii Makoto Ishii was born in Sapporo, Hokkaido. He is the founder and chef of the Michelin-starred restaurant LeMusee in Hokkaido. LeMusee restaurant has only 30 seats. It is indeed Ishii A stage for Mr. to display his culinary art and creativity.
At the beginning of December, Hokkaido was already covered in snow, but Macau was still sunny. The glass room of the Italian restaurant in the garden, where sunlight can shine in, is particularly warm and welcoming.
What is presented in front of you is a Degustation menu prepared by Ichii Makoto, a celebrity chef from Hokkaido who landed in Galaxy Macau.
Menu (Delicious Journey), at first glance, the menu is You can feel the natural pure color of Hokkaido. Everyone is quite curious to know how the celebrity chef expresses "forest scenery".
The first course was black and white truffles. There are small black and white truffles placed on the black and white logs. It is best to pick up the truffles with your thumb and index finger without using a knife and fork. There is no fishy smell of fresh truffle at all, and it feels smooth and smooth after two bites.
The second path is "Forest Scenery". The creative inspiration comes from LeMusee, the place where the restaurant itself is located. Makoto Ishii wants guests to feel the natural flavor of the Hokkaido forest as soon as they come to the restaurant.
Plump crab meat is an indispensable ingredient in Hokkaido. This dish is made by spreading a few slices of seasonal mushrooms on top of the fresh crab meat, and standing next to it are small mushrooms made of cheesecake; The crabmeat mushrooms are topped with the milky white sauce carefully prepared by the chef, and a plate of "forest scenery" with Hokkaido characteristics becomes charming.
The third course: red snapper. I have eaten red snapper mostly steamed, braised or pan-fried. This red snapper is a bit like a drink. Without looking at the menu, you would not know it is seafood. And it turned out to be a red snapper cold dish, a bit like the Jiangnan fish with rice wine grains, except that the red snapper is more tender and smooth in the mouth, and has the refreshing fragrance of lime.
The fourth course: peony shrimp with caviar. The botanical shrimp with plump and elastic meat is a perfect companion to sashimi, and the chef added thick and creamy kombu between the botanical shrimp and caviar. Hokkaido has the world's number one kombu production area, so Ishii Makoto created the kombu to be white and creamy. It melts in your mouth and contains the soothing aroma of cream. It also combines the flavors of peony shrimp and caviar very well.
The fifth course: abalone and vegetables. Under the grilled abalone, there is a little rice as a base, and the vegetables are supplemented by the darkest vegetables of the season. This dish is full of ocean flavor when it is presented.
In fact, the highlight of this dish is the chef's proper use of kombu. This time, kombu is poured into the dish as a sauce, allowing the Western food inspired by France to be integrated into more local Japanese cuisine. feature.
The sixth course: white truffle and eggs. This dish completely overturned my prejudice against pasta. I have never been interested in pasta. At first glance, this dish is just white truffle and raw egg pasta, and the appearance is not special. The chef personally shaved white truffle slices for us and added them to our plates, and then told us how to eat it with the white truffle, eggs and pasta.
The pasta in your mouth is soft and fragrant, blending the unique taste of white truffle slices. The special sauce also completely contains the raw eggs, making the taste extremely delicate and rich. I dare to say that this is definitely the best pasta I have ever eaten. Now that I think back to the scene where the chef shaves the truffles, it feels full of ritual!
Course 7: Wasabi Sorbet. This is a little sorbet to cleanse your taste buds before the last main course. The chef added a little raw mustard on the sorbet, which is a unique idea. Mix this little bit of raw mustard into the sorbet, it's cool, sweet, and a little bit spicy on the tongue. Can I say this is a little freshness in the winter in Macau?
Course 8 Dishes: Pork & Cheese Bacon White Sauce. We all know that pork, as the Japanese call it, means pork; the sauce poured on it is obviously black, so how could it be white? I forgot to ask this question at the time, I'm afraid it will always be a mystery, right?!!
The pork meat is crispy on the outside and tender on the inside. Cut into small pieces and dipped in cheese and bacon white sauce, it makes you feel happy from the inside out. There is also a piece of bamboo charcoal carefully placed on the pork meat, which adds to the interest and appearance of this dish.
The last dessert: mixed fruits. For this dessert only, the chef used Macau’s seasonal fruits: strawberries, mangoes, oranges, sago, plus a mango-shaped ice cream. Before eating, the chef will sprinkle some coconut powder. This plate of fruit has moderate sweetness and sourness, and the aroma of coconut is fragrant. . .
Each dish has its own appearance and taste. Makoto Ishii uses artistic inspiration to present them perfectly both visually and tastefully. Each dish is matched with a wine; from Hokkaido sparkling wine to French white wine, from champagne to liqueur, the food and wine achieve a harmonious blend.
You don’t have to travel far when you go to Galaxy Macau. Today it may be creative French cuisine from Hokkaido Star Chef, and tomorrow you may eat it at another restaurant specially flown in from the United States, Australia, France, Italy and other countries. The chef will amaze your taste buds with incredible dishes. The fifth stop for Macau food: Oyster Bar and Steakhouse
The Oyster Bar and Steakhouse in Galaxy Macau has a completely open kitchen design and is divided into two parts: the steakhouse and the oyster bar, all of which are available for guests to order. Do.
On the stove in the steakhouse, you can see "beacon smoke", which is full of performance. It is said that the "full of fire" oven was specially ordered by the restaurant's chef from Australia. It is characterized by sufficient firepower. A portion of beef ribs of about one kilogram can be grilled to the right degree of rareness in about seven minutes.
Watching the chefs sizzlingly grilling Boston lobster or Australian steak, even if you don’t eat it, it will have the effect of “looking at the plum blossoms to quench your thirst”!
There are eight kinds of air-freighted oysters in the oyster bar. Seasonal oysters from all over the world, each oyster combines the saltiness of the sea with the fresh and sweet taste of oyster meat, one oyster one price.
The French Normandy oysters we ordered were served with exclusive secret sauce, which tasted delicious and rich. The Normandy oysters at MOP 38 each are also good value for money.
The steak was grilled to 4 or 5 minutes rare, and it was tender and smooth in the mouth; the Boston lobster was also grilled just right, with a slight charcoal aroma and a sweet aftertaste of lobster; the three of us had a complete meal. There are oysters, lobsters, steaks, plus a daily selection of roast chicken, which are really authentic and delicious.
Although Oyster Bar and Grill is not a Michelin restaurant, the taste and environment are definitely a star-rated experience.
Worth recommending!