Macau is a highly internationalized city and a special administrative region of China. Macau has a long history, which perfectly integrates the eastern and western cultures and becomes a popular tourist destination. Here are some detailed hotel recommendations.
among many luxury hotels in macau galaxy, the cost performance of galaxy hotel is relatively moderate.
Living in its most luxurious royal suite, you can have a panoramic view of Macau from the 32nd floor window. Bathroom supplies are my favorite British brand Molton
Brown. After taking a shower, put on that soft and comfortable bathrobe, lazily wrap your whole body in it, and then soak a cup of cappuccino in the living room, which becomes the most pleasant moment of the day. The first stop of Macao cuisine: Macao Broadway Food Street
Cross a glass corridor from the Galaxy Hotel, start the taste buds and go to Bainaohui Food Street to start a big food search. Looking at many familiar or unfamiliar restaurants on the brand, I can't help but shine in front of me. At present, food is especially difficult to choose. . .
"Broadway Food Street" is home to more than 4 authentic restaurants in Macau and Asia, including grounded food stalls, many famous local restaurants in Macau, Asian brands entering Macau for the first time, and many Michelin-starred restaurants.
As Christmas approaches, cosplay cartoon people often come to take photos with tourists in the food street, which is so happy. The second stop of Macau cuisine: Hong Kong dim sum shop in Yinhe, Macau
I have always loved Cantonese cuisine to the letter, and when I saw the "Tian Hao Yun" Hong Kong dim sum shop that I have been thinking about for a long time, I felt that I had found a treasure.
Because this dim sum shop, which was born in Hong Kong, was rated as a Michelin-starred restaurant as early as 21, although there are several branches in Hong Kong, it is always crowded, and it is often the kind that people have to wait in line after 8 pm.
We won't be there until 6 o'clock. Fortunately, there aren't many people. There just happens to be a table. The restaurant looks like a typical Hong Kong-style tea restaurant.
We didn't order the hottest ones according to comments or website recommendations, but ordered a few according to our own tastes. Beef balls are fresh and tender, can chew the feeling of water, and are full of meat.
What I can't stop is this walnut crisp, which has just come out of the oven. It's just right to put it in the entrance for two minutes. The skin is crisp and the baking temperature is very accurate; Walnuts are even more crispy and fragrant, and it is not a problem to swallow three in one breath. Now that I think about it, I still keep my lips and teeth fragrant, gee.
Claypot rice is a must in its family. There is a special place for electric cooking of claypot rice at the entrance. You can see how the claypot rice you ordered is cooked after a short wait. There are many kinds of clay pot rice to choose from, and mixed with raw eggs, it's absolutely wonderful.
Tian Haoyun's name is particularly pleasing. Apart from its delicious food, its loveliness is also attributed to its price and star-rated enjoyment. Two people eat a meal, which is more than one hundred. . . If you open one in Shanghai, the business will definitely explode. The third stop of Macao cuisine: Fulong Portuguese Restaurant
Walking out of Tian Haoyun Restaurant and turning a corner, a restaurant named Fulong Portuguese Restaurant caught my eye.
The interior and exterior decoration of the dining room is relatively simple, which makes people feel bright and not depressed. Pictures reflecting past lives in Macau are hung on the wall. The head office of this restaurant is located at No.4, Fulong New Street, Macau Peninsula. Diners all say it is a "great Portuguese food".
we were not very hungry, so we only ordered two dishes to try. Fried clams are recommended by the clerk, and the clams are quite fresh, but the practice is not very amazing; I still think the roast suckling pig rice recommended by her is better. The skin of suckling pig is smooth but not greasy, the juice is tender and tender, and the mouth is full of fragrance.
Only the short stay in Macau this time is to blame. Otherwise, these shops can order some different dishes to try. The fourth stop of Macao cuisine: Garden Italian Restaurant
Garden Italian Restaurant is also a Michelin-starred restaurant, located on the first floor of Galaxy Hotel. At the door, you can see all kinds of food awards won by the restaurant. Elegant and Italian style is the decoration feature of the restaurant.
Macao's multiculturalism has created diversified cuisines, and Galaxy Macao has made special efforts on diversified cuisines. According to different seasons, famous chefs from all over the world will be invited to the restaurant to bring unexpected taste buds surprises to the guests.
I thought I must have eaten Italian food in an Italian restaurant, but I didn't expect a natural wind from Hokkaido to blow from the glass room.
MokotoIshii Ishii was born in Sapporo, Hokkaido. He is the founder and chef of LeMusee, a Michelin-starred restaurant in Hokkaido. Le Musee restaurant has only 3 seats, which is really a stage for Mr. Ishii to display his culinary art and creativity.
In early December, Hokkaido was already covered in silver, but Macau was still sunny. The glass room of the Italian restaurant in the garden where the sun can shine in is particularly warm and lovely.
presented in front of us is a degeneracy
menu, which was hand-made by Seiji Shinji, a Hokkaido Star Chef who parachuted into the Galaxy of Macau. At first glance, you can feel a natural pure color of Hokkaido. Everyone is quite curious to know how the star chef expressed "forest scenery".
the first course is black and white truffles. Small black and white truffles are placed on the black and white logs respectively. It is the best way to pick up truffles with your thumb and forefinger without using a knife and fork. There is no smell of fresh truffles at all, and it feels smooth and smooth after two bites.
the second road is "forest scenery". Its creative inspiration comes from the place where LeMusee is located. Ishii wanted guests to feel the natural flavor of Hokkaido forest when they came to the restaurant.
Fat crab meat is an essential ingredient in Hokkaido. This dish consists of fresh and tender crab meat covered with several pieces of mushrooms in season, and small mushrooms made of cheesecake standing next to it. A dish of "forest scenery" with Hokkaido's characteristics is lovely when the crab meat mushrooms are topped with milky sauce carefully prepared by the chef.
third course: red snapper. I have eaten red snapper mostly by steaming, braising or frying. This red snapper is a bit like a drink. I don't know it is seafood without looking at the menu. And it turned out to be a red snapper cold dish, a bit like the distiller's grains fish in the south of the Yangtze River, but the red snapper is tender and smooth, and it has a refreshing smell of lime.
the fourth course: peony shrimp with caviar. Shrimp is fat and elastic. Peony shrimp is a good companion for sashimi, and the chef adds thick creamy kelp between peony shrimp and caviar. Hokkaido has the world's number one producing area of kelp, so Ishii Shing turns kelp into a white creamy feeling, which melts in the mouth and contains creamy fragrance, and also well combines the tastes of peony shrimp and caviar.
the fifth course: abalone and vegetables. Roasted abalone is paved with a little rice, and vegetables are supplemented by the deepest vegetables in the season. As soon as this dish is presented, it is full of marine flavor.
Actually, the highlight of this dish is the chef's proper use of kelp. This time, kelp is poured into the dish as seasoning juice, so that the western food inspired by France can be blended with more local Japanese characteristics.
sixth course: white truffles and eggs. This dish completely subverts my prejudice against spaghetti. I have never been interested in spaghetti. At first glance, this dish is spaghetti with white truffles and raw eggs, and it looks nothing special. The chef personally came to slice the white truffle for us and put it on the plate, and then told us that the way to eat it was to eat the white truffle with eggs and pasta.
The imported pasta is soft, waxy and smooth, which combines the unique taste of white truffle slices, and the raw eggs are completely contained in the special sauce, so the taste is extremely delicate and rich. I dare say, this is definitely the best spaghetti I have ever eaten. Now, when I think back to the scene where the chef is cooking truffles, it is also full of ceremony!
lane 7: mustard sherbet. This is a little snow flower used to clean the taste buds just before the last main course. It's a unique idea that the chef added a little raw mustard to the sherpa. Mix this little raw mustard into the snow flower, which is cool, sweet and a little spicy. Can I say this is the freshness of Macao in winter?
the eighth course: dolphin meat &; Cheese bacon white sauce. What the Japanese call dolphin meat, as we all know, means pork; The juice poured on it is obviously black, how can it be white? I forgot to ask this question at that time. I'm afraid it will always be a mystery. ! !
The dolphin meat is crispy outside and tender inside, cut into small pieces, and dipped in the white sauce of Spaghetti, which is a sense of happiness from the inside out. There is also a piece of bamboo charcoal on the dolphin meat, which increases the interest and value of this dish.
the last dessert: mixed fruits. Only this dessert, the chef used the seasonal fruits of Macao: strawberries, mangoes, oranges, sago dew, and a mango-shaped ice cream. Before eating, the chef will sprinkle some coconut powder. This dish of fruit is moderately sweet and sour, and the coconut fragrance is fragrant. . .
Every dish has its own face value and taste, and Ishii Shing uses artistic inspiration to make them perfect in vision and taste. Every dish has its own wine; From sparkling wine in Hokkaido to white wine in France, from champagne to sweet wine, vegetables and wine achieve a harmonious effect.
You don't have to travel far to the Galaxy in Macau. Today, it may be the creative French cuisine of the Star Chef in Hokkaido. Tomorrow, you may have a chef who flew from the United States, Australia, France, Italy and other countries in another restaurant, and your taste buds will be amazed with incredible dishes. The fifth stop of Macao cuisine: oyster bar grill
The oyster bar grill in Macau Galaxy is a completely open kitchen design, which is divided into two parts: the grill and the oyster bar, all of which are ready for guests.
On the stove of the steak house, you can see "smoke everywhere", and the performance is full of flavor. It is said that the "full of anger" oven was specially ordered by the restaurant chef from Australia, which is characterized by sufficient firepower. A serving of about one kilogram of beef ribs can be cooked properly in about seven minutes.
Watching the chefs sizzle and roast Boston lobster or Australian steak, even if they don't eat it, it will have the effect of "looking at plums to quench their thirst"!
There are eight kinds of seasonal oysters flown from all over the world in the oyster bar. Each oyster combines the salty taste of the sea with the fresh and sweet taste of oyster meat, and one oyster costs one price.
The French Normandy oysters we ordered, with exclusive secret sauce, are delicious and rich. Every 38 yuan MOP Normandy oyster is also worth the money.
The steak is cooked for 4 or 5 minutes, and the entrance is tender and smooth. Boston lobster is also properly roasted, with a slight charcoal smell with the sweet taste of lobster; The three of us ate a meal, including oysters, lobster, steak and a special roast chicken of the day. It was really real and delicious.
Although the oyster bar is not a Michelin restaurant, its taste and environment are definitely star-rated. It is worth recommending!