The award-winning luxury resort celebrates Macau’s UNESCO Creative City of Gastronomy status with an array of culinary events

(Macau SAR, July 21, 2025) Galaxy Macau™ Integrated Resort (“Galaxy Macau”) celebrated the city’s unique culinary heritage this month by participating in the annual International Cities of Gastronomy Fest Macao for another landmark year. Hosted by the Macau Government Tourism Office to highlight Macau’s status as a UNESCO Creative City of Gastronomy and a “World Center of Tourism and Leisure”, International Cities of Gastronomy Fest Macao took place from July 11-20, 2025 under the theme “Spices and Herbs”.

Bringing together acclaimed chefs from 29 UNESCO Creative Cities of Gastronomy including 23 countries across six continents, 5 cities from China, as well as Macau, the festival served up a vibrant selection of global cuisines, special events, and exclusive offerings across 10 days, giving locals and visitors the opportunity to experience Macau’s distinctive food culture at its best. Galaxy Macau showed its support for this major culinary and cultural event by participating in the “International Gastronomy Promenade”, “City of Gastronomy Showcase”, “International Gastronomy Forum, Macao”, and “Off-site Collaboration with Overseas Invited Chef”. As well as creating a culinary bridge between Macau and the rest of the world, the festival also supported the United Nations’ Sustainable Development Goals, contributing to a brighter future for all with shared dialogues around the importance of cultural exchange through gastronomy.

For the “International Gastronomy Promenade”, Galaxy Macau presented a booth featuring dishes from its soon-to-launch brand Portuguese café concept, Casa da Rosa, which opens at award-winning luxury resort at the end of July. Helmed by Andaz Macau’s Executive Chef André Lai, Casa da Rosa will specialize in classic Portuguese and Macanese flavors, and guests at the International Cities of Gastronomy Fest Macao were given a sneak peek into some of the delights that will be available at the eagerly-anticipated new alfresco-style eatery, including Grandma Rosa’s Portuguese Tart, Berliners in 3 flavors, “Bifana” Traditional Portuguese Pork Bun, and the much- loved Portuguese summer drink “Sumol”. Featuring some of Chef André’s tightly held family recipes, complemented by daily specials from the deli counter and ornate design elements including iconic blue and white Portuguese “azulejos” tiles, Casa da Rosa is sure to be a must-visit for those seeking an authentic taste of Macau’s food culture.

Chef André was also involved in the “City of Gastronomy Showcase”, where he demonstrated the preparation of a pair of mouthwatering signature dishes: Traditional Bacalhau Cakes and Roasted Sardines with Bell Pepper Salad and Olives on Sourdough. Crafted from salted cod and potatoes, Traditional Bacalhau Cakes are a classic appetizer that perfectly reflects the unique fusion of Portuguese and Chinese cuisines that makes Macanese food so distinctive, and which has led Macanese cuisine to be designated as an official element of the city’s intangible cultural heritage. Roasted Sardines with Bell Pepper Salad and Olives on Sourdough, meanwhile, is a Portuguese dish that resonates deeply with the seafaring nation’s storied maritime history, combining the sardines and sourdough that have been a staple of Portugal’s coastal village life for centuries with the bell peppers that were brought back to Europe from early voyages to the Americas. Both dishes received an enthusiastic response from the audience, who enjoyed the opportunity to experience firsthand the unique culinary charm of Macau.

At the “International Gastronomy Forum, Macao”, Galaxy Macau’s representative was Norihisa Maeda, Executive Chef at acclaimed Japanese restaurants Sushi Kissho by Miyakawa and Teppanyaki Shou at Raffles at Galaxy Macau. Led by the theme “The Spice of Life: Macao’s Culinary Connections”, the Forum featured two keynote speeches and three panel sessions delving into the fascinating role played by spices and herbs in cuisines around the world. Among those who gathered to discover the essence of various food cultures while sharing unique flavors and stories were culinary professionals and industry leaders, representatives from around 30 Creative Cities of Gastronomy worldwide and the Mainland’s Creative Cities in other fields plus candidate cities, as well as representatives from integrated resort enterprises and Culture Cities of East Asia 2025.

Chef Maeda engaged in in-depth discussions with experts and representatives from UNESCO Creative Cities of Gastronomy around the world, sharing insights on how herbs and spices, both domestic and international, have helped shape Japan’s exceptional food culture. Among the topics discussed were: the effects of historical trade and cultural exchange; the integration of local and foreign ingredients; the adaptation of culinary techniques and regional variations; cultural festivals and globalization; and the health benefits of fresh herbs and spices. During the Forum, Chef Maeda also answered questions including how to integrate spices like sansho or yuzu with non-Japanese ingredients while maintaining subtlety; how delicate seasoning choices contribute to a shared experience at the omakase counter; and whether a gentle hint of spice can be as effective in bridging culinary traditions as bold, chili-driven flavors.

Lastly, the “ Off-site Collaboration with Overseas Invited Chef” saw Galaxy Macau extending its participation in the festival through a collaboration with a chef specially invited by the Macao Government Tourism Office. Chef André partnered with Bernardo Arthuzo Mendes, chef and co-owner of Pupu's Panc Party restaurant in Paraty, Brazil, to demonstrate how herbs grown in Andaz Macau’s herb garden can be used to create

sustainable dishes. Together, they exchanged ideas and insights on sustainable development in the culinary industry, and discussed pathways for meeting the UN’s 17 Sustainable Development Goals by 2030. Held at Andaz Macau, Galaxy Macau on July 17, the event welcomed around 30 students from Escola Tong Sin Tong and junior chefs from Galaxy Macau. Local environmental organization Green Future was also invited to deliver an engaging talk on sustainable dining and practical ways to reuse and recycle food waste. They led the participants through a fun workshop on the making natural mosquito repellent from leftover lemongrass, encouraging them to adopt greener habits in their personal and professional daily lives. This event not only provided an opportunity for participants to gain deeper insights into the prospects and opportunities offered by careers in the culinary world, it also helped to empower their future career prospects with knowledge.

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