The Macallan & Portuguese Flavors: A Culinary Affair

Andaz Kitchen proudly presents its limited-time menu, The Macallan & Portuguese Flavors: A Culinary Affair, featuring three exquisitely crafted Portuguese-inspired dishes created by Executive Chef André Lai and meticulously paired with The Macallan single malt Scotch whiskies. This unique gastronomic experience promises an unforgettable symphony of flavors.

The culinary journey begins with "Charcoal-Grilled Squid with Finger Lime Beurre Blanc", where fresh squid is perfectly charcoal-grilled, accentuated by the vibrant burst of Australian finger lime and a velvety butter sauce, paired with The Macallan Litha whisky. Its citrus and tropical fruit notes elegantly enhance the seafood’s natural sweetness.

"Portuguese-Style Ribeye with Iberico Ham and Sunny-Side-Up Egg"showcases premium ribeye steak accompanied by savory Iberico ham and a runny egg. The pairing with The Macallan Classic Cut 2024 reveals a harmonious dance between the whisky’s sweet oak aroma and the dish’s luxurious umami flavors.

"Golden French Toast with Port Wine Reduction and Lemon Curd", features crispy brioche lavished with house-made port wine sauce and zesty lemon curd, paired with The Macallan Rare Cask 2024. The whisky’s rich raisin and vanilla aromas create a sublime conclusion to this epicurean adventure.

Andaz Kitchen reinterprets Portuguese culinary traditions through contemporary techniques, with each whisky pairing rigorously tested for perfect harmony. We cordially invite you to savor this extraordinary fusion of Portuguese flair and Scottish whisky craftsmanship.

Date: July 23 – August 31, 2025
Location: Level 6, North Tower, Andaz Macau
Price: from MOP338
Reservations: +853 8883 2221

Crafted without compromise. Please savor The Macallan responsibly. Do not share with anyone under the legal purchase age.
All prices are in MOP and subject to a 10% service charge. Terms and conditions apply.