Huaiyang Spring Feast: A Symphony of Two Masters

The refined elegance of Huaiyang cuisine unfolds as two Blossom Palaces chefs—Bobby Lo, Blossom Palaces Founder, and Ricky Wu, Chef de Cuisine of the Macau restaurant—join forces to present a singular spring dinner.

Cold-brewed Pre-rain Longjing Tea awakens the palate with gentle clarity. A procession of exquisite starters follows: tender “first growth” Indian Aster, delicately hand-picked fresh crab meat, savory dried bean curd, each note lifted by the lingering smokiness of Lapsang Souchong.

Main courses are a sophisticated fusion of technique and artistry. Slow-cooked Wagyu Beef, infused with aged tangerine peel and Italian balsamic, reveals layers of mellow citrus and rounded acidity against the supple richness of the meat. The crown jewel of the night is Blossom Palaces’ signature Traditional Wood Fire Roasted Peking Duck. Beijing Four-Strain Duck, prized for its exceptional texture, is slowly roasted over fruitwood to achieve lacquered skin and succulent flesh—a study in aroma, fire, and finesse.

Adding to the experience, a special Tea Frying Performance will take place supported by Tea Art Professionals' Association of Macao, where a tea master demonstrates the traditional art of hand-frying tea leaves, bringing the fragrance of spring to life before your eyes.

Reserve your table and discover the essence of spring with the culinary masters of Blossom Palaces.

Date: April 9, 2026 (Thursday) 
Time: 18:00 – 21:00 
Price: MOP1,088 per person 
Location: 1/F, Galaxy Macau (near JW Marriott Hotel Macau)
Reservations and Enquiries: +853 8886 2140