Galaxy Macau Shines as Asia’s Gastronomy Hub with Spectacular “Off Menu” Festival During Grand Prix Weekend
Galaxy Macau pulled off a dazzling gastronomic showcase during the Macau Grand Prix weekend, hosting the third edition of its Tatler Off Menu festival on November 14–15. The resort’s poolside Cabanas came alive with a fusion of culinary innovation, high‑energy entertainment, and refined mixology.
World-Class Culinary Talent
Over 1,000 guests attended the sold-out event, where 11 acclaimed chefs and two award-winning mixologists presented dishes inspired by the themes of Ocean, Sky, and Land.
Among the chefs were global luminaries with a combined total of 13 Michelin stars across their establishments.
Highlights included:
Chef Masaaki Miyakawa (Sushi Miyakawa, Hokkaido), cooked his signature Black Abalone with Liver Sauce.
Chef Jingye Xu (Two-Michelin-starred 102 House, Shanghai), served Steamed Cod with Prawn Sauce and Clam Juice.
Chef Aditya Muskita (Tatler Best Indonesia), created Hokkaido scallops with smoked ginger-flower curry and calamansi, melding Southeast Asian spices.
On the Sky track, Chef Chek Keong Chan (Feng Wei Ju, Macau) prepared a delicate double-boiled broth with bamboo fungus, matsutake, and squab.
From Seoul, Chef Min‑Chul Kang offered Chogyetang, a cold chicken soup blending sour, spicy, and savory notes.
Meanwhile, Chef Varun Totlani (Masque, Mumbai) infused French duck confit with Indian Gassi and Vattayappam.
For the Land theme, Chef Hiroyasu Kawate (Florilège, Tokyo) focused on Japanese daikon simmered in a kombu-miso broth.
Chef Vicky Cheng (VEA, Hong Kong) revisited Cantonese tradition with a master-stock pork soup, and Chef Marino D’Antonio (8½ Otto e Mezzo BOMBANA, Macau) offered slow-braised ox tongue with roasted mushrooms.
Sweet Endings & Innovative Drinks
Dessert lovers were treated to a refined FF Tiramisu by Chef Fabrizio Fiorani (Zucchero X Fabrizio Fiorani, Rome), layering classic flavors with visual flair.
Galaxy Macau’s own Executive Pastry Chef Lok Hin Yam crafted a signature Chocolate Hin’s Fashion: smoked chocolate mousse, mandarin compote, and whisky-passion fruit cream, served in a cocktail glass and ignited with cinnamon powder.
On the drinks front, Mixologist Billy Choi (Pony & Plume, Galaxy Macau) introduced the Plummy Symphony (cocktail) and Sapphire Bliss (mocktail), while Mixologist Ajit Gurung (The Savory Project, Hong Kong) presented a creative Strawberry Salsa mocktail and a bold Beef Salad cocktail infused with Thai-flavored beef jerky.
Vibes, Music & Atmosphere
The festival was more than food, it combined gourmet excellence with a lively entertainment line-up. DJs Cocoa Zhou and Hansel kept the rhythm high over three sessions, while The Raffles Trio, joined by vocalists Amanda and Elisa, performed on a floating stage.
Reinforcing Galaxy Macau’s Culinary Prestige
Galaxy Macau used the event to reaffirm its status as a culinary destination in Asia, boasting over 120 dining concepts across its integrated resort.
The festival also spotlighted Macau’s gastronomic legacy, aligning with its designation as a UNESCO Creative City of Gastronomy.
According to Kevin Kelly, COO of Galaxy Entertainment Group, the event underscores the resort’s commitment to “trend-setting, experiential events” that celebrate culinary artistry and cultural exchange.