DISH OF THE WEEK

Galaxy Macau presents exceptional weekly dishes. Come and discover the unique history, inspiration, and innovation behind each delicious dish!

KAISEKI
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Kaiseki is known for its meticulous preparation and beautiful presentation. In our restaurant, each meal is crafted like a masterpiece...
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TOM YUM GOONG
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The true taste of Thailand, a spicy bowl of Tom Yum Goong Mae Nam soup is one of the specialties at Saffron restaurant...
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Signature Pork Ribs with Sichuan Spices

The story goes that a long time ago, intrepid villagers would come down from the mountains into the valleys of Sichuan...
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Shanghai Spare Rib Noodle Soup
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The name says it all. The best noodles and lots of them. Traditional noodles are made on the premises by skilled artisans...
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Three-cup Chicken
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Sanbeiji, which literally means "Three-Cup Chicken", is a popular dish in Taiwan which has its roots in Jiangxi province...
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Tortelli with Amatriciana and Pecorino Sauce
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Nested in the mountains of central Italy, Amatrice is a charming little town feted for its rich culinary heritage - particularly, the world famous sugo all'amatriciana, a traditional pasta sauce made of guanciale (cured pork cheek), pecorino cheese and tomato. Terrazza Italian Restaurant's Executive Chef Andrea Fioravanti shares his own family recipe with diners in a dish of Tortelli with Amatriciana and Pecorino Sauce, which, he says, honors his Italian grandmother and is dedicated to the people of Amatrice who lost their lives in the recent earthquake of 2016.
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Sirloin & Rib eye Dried Aged US Beef
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Once tasted, never forgotten, it has been said that dry-aged beef smells like buttered popcorn and tastes like roast beef. The careful process of dry-aging to create truly mouth-watering steaks can take anything from days to weeks, and at The Apron, it is done entirely in-house.  
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Marinated Sliced Goose Meat
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Having served diners a wide range of classic Chiu Chow dishes for more than 40 years, Pak Loh Chiu Chow's Marinated Sliced Goose Meat is deservedly famous among gourmets. The secret to the dish's success lies in its original (and secret) brine marinade, which is composed of a dozen herbs and spices - soy sauce, ginger, cassia bark, aniseed and garlic - all carefully selected and prepared by the restaurant's Chef  Chan. "A dish such as this is built on the quality of its marinade – as the saying goes, that the older the marinade, the better the dish," explains Chef  Chan. "The more the marinade is used, the more flavorful it becomes. No Chui Chow chef would ever dream of throwing away the brine after it has been used to cook a goose!", he laughs.
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Seafood Rice
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A truly classic Portuguese dish of seafood and rice, Arroz com Marisco is a rich seafood stew that includes many traditional ingredients to create an intensely flavorful dish. Rice, tomatoes and seafood are stewed together to perfection in a dish that is particularly popular among those who dine at Gosto, Galaxy Macau’s celebrated Macanese restaurant.
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Teppan Live Dalian Abalone
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As much a theatrical performance as a culinary experience, teppanyaki is the dramatic Japanese cooking method which sees highly skilled chefs chop and dice high quality fresh ingredients in front of hungry diners, before masterfully cooking the food on top of a searing hot griddle. Literally meaning "grilling on an iron plate", teppanyaki cooking is typically used for meats such as steak and seafood, as well as yakisoba (fried noodles) and rice.
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