DISH OF THE WEEK

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

Marinated Beef Short Rib

Marinated Beef Short Rib

The recipe is a family secret,”says Chef You of Korean restaurant Myung Ga, with a wink. He’s talking about the delicious marinade in which the beef short ribs for the popular traditional galbi (which means “ribs” in Korean) are steeped. “What I can tell you is that the marinade is a mixture of soy sauce, garlic, sugar, sesame oil, ginger, honey and pureed fruit, which releases acidity from enzymes in the meat to tenderize it,” the chef, who boasts more than 20 years’ experience, explains. The result is a careful balance of sweet and salty that has diners at the Michelin-recommended restaurant hooked.

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Teppan Live Dalian Abalone

Teppan Live Dalian Abalone

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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Seafood Rice

Seafood Rice

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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Marinated Sliced Goose Meat

Marinated Sliced Goose Meat

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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Shanghai Spare Rib Noodle Soup

Shanghai Spare Rib Noodle Soup

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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Signature Pork Ribs with Sichuan Spices

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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Tom Yum Goong Mae Nam soup

Tom Yum Goong Mae Nam soup

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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BBQ Iberico Pork Belly Glazed with Honey Sauce

BBQ Iberico Pork Belly Glazed - Honey Sauce

Hailing from the central and southwestern region of the Iberian peninsula which runs through Spain and Portugal...

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KAISEKI

KAISEKI

Kaiseki is known for its meticulous preparation and beautiful presentation. In our restaurant, each meal is crafted like a masterpiece...

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Sirloin & Rib eye Dried Aged US Beef

Sirloin & Rib eye Dried Aged US Beef

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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Tortelli with Amatriciana and Pecorino Sauce

Tortelli with Amatriciana and Pecorino Sauce

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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Pizza Super Deluxe

Pizza Super Deluxe

One of Hong Kong and Macau’s most popular dining establishments for nearly four decades...

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Three-cup Chicken

Three-cup Chicken

Sanbeiji, which literally means "Three-Cup Chicken", is a popular dish in Taiwan which has its roots in Jiangxi province...

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