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Galaxy Macau Unveils The Apron Restaurant

Macau Food
LifeMag Editor・2017-02-11

Today, Galaxy Macau™ announced the opening of The Apron appealing to gourmets who are looking for the best and freshest steak and oysters. The opening of The Apron will further strengthen Galaxy Macau as the leading dining destination in Macau by offering fresh and specially selected ingredients to satisfy every palate. Featuring premium selections of international ingredients, The Apron offers award-winning dry-aged beef, and jet-fresh oysters accompanied by delicious home-made sauces. All ingredients are exquisitely chosen for bringing out the most natural and seasonal taste of the food. The Apron proudly presents a variety of signature dishes that will enjoy popularity among local residents and tourists alike. Fed by locally and family grown alfalfa and Sudan grass along with rolled corn, the Brandt’s family rib eye steak at The Apron offers top quality of meat with perfect marbling and texture.The Apron chooses the best farms around the world; those committed to the quality and care of their farm-to-fork operation, such as Coastal Rye Grass Fed Angus from Wakanui, New Zealand as well as award-winning Kobe Wagyu from Darling Downs, Australia. The Apron offers over 8 types of seasonal jet-fresh oysters from around the world, featuring perfect harmony of brine and sweet, which have deliciously dense meats with silky texture. Lacing the classic cocktail sauce with fresh flavors of juniper berries and a touch of Gin, and combining with the refreshing avocado yuzu whip, the never-out-of-fashion Tiger Prawn Cocktail is one of the classic starters with large, tender, and juicy prawns. The Salmon is grilled, served on top of an almond and cauliflower “Skordalia” puree, topped with Tarator (bell pepper, walnut, onion and mint) which is dressed with pomegranate vinaigrette. Watermelon, chopped fennel and mint a la minute, tossed with slivered almonds and goat cheese, then dressed with pomegranate vinaigrette. The 24 hours sous vide slow-cooked, milk-fed Pyrenees Lamb Ribs & Shoulder fillet are finished and sealed in the sauté until crispy and crunchy, then glazed with honey and sprinkled with lamb Provence spice. The Shoulder Filet is finished on the sauté with salt and pepper, served on a board garnished with a Tahini Yogurt fresh pomegranate and rocket salad. Served with Harissa and Mojo Verde. Serving as the Chef de Cuisine for The Apron, Chef Andre Correia has worked at numerous restaurants and hotels in Macau and Hong Kong. He has been acquainted with caterings, events and weddings since he was eighteen. Moreover, his major in Culinary Arts and Food Processing at the esteemed ESHTE, as well as his unique experiences working in exclusive hotels with iconic Portuguese Chefs, has made him realize the importance of fresh and natural ingredients. He always reinforces the seasonality and freshness of ingredients in his dishes. Customers will experience Andre’s authentic cooking and a unique dining experience of farm-to-table in The Apron at Galaxy Macau. With the opening of The Apron, customers can now experience the best steak and oysters in town. Reservations can be made by calling +853 8883 2221.

Latest Blog

Galaxy Macau Unveils The Apron Restaurant

Macau Food
LifeMag Editor・2017-02-11

Today, Galaxy Macau™ announced the opening of The Apron appealing to gourmets who are looking for the best and freshest steak and oysters. The opening of The Apron will further strengthen Galaxy Macau as the leading dining destination in Macau by offering fresh and specially selected ingredients to satisfy every palate. Featuring premium selections of international ingredients, The Apron offers award-winning dry-aged beef, and jet-fresh oysters accompanied by delicious home-made sauces. All ingredients are exquisitely chosen for bringing out the most natural and seasonal taste of the food. The Apron proudly presents a variety of signature dishes that will enjoy popularity among local residents and tourists alike. Fed by locally and family grown alfalfa and Sudan grass along with rolled corn, the Brandt’s family rib eye steak at The Apron offers top quality of meat with perfect marbling and texture.The Apron chooses the best farms around the world; those committed to the quality and care of their farm-to-fork operation, such as Coastal Rye Grass Fed Angus from Wakanui, New Zealand as well as award-winning Kobe Wagyu from Darling Downs, Australia. The Apron offers over 8 types of seasonal jet-fresh oysters from around the world, featuring perfect harmony of brine and sweet, which have deliciously dense meats with silky texture. Lacing the classic cocktail sauce with fresh flavors of juniper berries and a touch of Gin, and combining with the refreshing avocado yuzu whip, the never-out-of-fashion Tiger Prawn Cocktail is one of the classic starters with large, tender, and juicy prawns. The Salmon is grilled, served on top of an almond and cauliflower “Skordalia” puree, topped with Tarator (bell pepper, walnut, onion and mint) which is dressed with pomegranate vinaigrette. Watermelon, chopped fennel and mint a la minute, tossed with slivered almonds and goat cheese, then dressed with pomegranate vinaigrette. The 24 hours sous vide slow-cooked, milk-fed Pyrenees Lamb Ribs & Shoulder fillet are finished and sealed in the sauté until crispy and crunchy, then glazed with honey and sprinkled with lamb Provence spice. The Shoulder Filet is finished on the sauté with salt and pepper, served on a board garnished with a Tahini Yogurt fresh pomegranate and rocket salad. Served with Harissa and Mojo Verde. Serving as the Chef de Cuisine for The Apron, Chef Andre Correia has worked at numerous restaurants and hotels in Macau and Hong Kong. He has been acquainted with caterings, events and weddings since he was eighteen. Moreover, his major in Culinary Arts and Food Processing at the esteemed ESHTE, as well as his unique experiences working in exclusive hotels with iconic Portuguese Chefs, has made him realize the importance of fresh and natural ingredients. He always reinforces the seasonality and freshness of ingredients in his dishes. Customers will experience Andre’s authentic cooking and a unique dining experience of farm-to-table in The Apron at Galaxy Macau. With the opening of The Apron, customers can now experience the best steak and oysters in town. Reservations can be made by calling +853 8883 2221.

CELEBRATE ST. VALENTINE’S DAY IN GRAND COLOANE STYLE

Macau Food
LifeMag Editor・2017-02-07

Grand Coloane Resort invites couples to celebrate St. Valentine’s Day with an enticing tasting menu and a pampering spa offer, romantic experiences to surprise a loved one. St. Valentine’s Day Dinner at The Fire Place Couples are invited to dine on a six-course tasting dinner menu, against a starry nature backdrop and byan open log fire at The Fire Place, a unique and romantic setting for an unforgettable St. Valentine’s Day celebration. Start off the dinner by sharing starters and soup, including pigeon pâté en croûte with baby mesclun salad; saffron risotto with pan-seared scallops; and roasted tomato cream with poached egg. Savour two refined main courses, Grilled Kobe beef with Port wine reduction, shaved truffle and sweet potato puree, and Linguine with lobster and spicy cilantro pesto. Enjoy a perfect ending with the delightful molten chocolate cake with wild berries cullis, paired with two glasses of bubbles. The six-course set menu is priced at only MOP 588 + 10% per couple. Give Your Valentine the Gift of Wellness at Nirvana Spa Embrace the beauty of relaxation with the 90-minute Heavenly Nirvana massage with complimentary foot compression massage in our private couple’s room just for the two of you. Available from 13 to 15 February 2017, the special treatment is priced at MOP 1,100 + 15% per couple. Advance reservation is required. For enquiries or reservations, please call or email: Café Panorama +853 8899 1020 / cp@grandcoloane.com Nirvana Spa +853 8899 1092 / theclub@grandcoloane.com Above offers cannot be used in conjunction with other discounts or promotion offers.

Flamingo: The Classic Taste of Traditional Macanese Cuisine

Macau Food
LifeMag Editor・2016-11-09

Flamingo - opened in 1986 and was one of the famous Macanese restaurants in Macau, has re-launched at Regency Art Hotel and meticulously presented the traditional taste of Macanese cuisine and serves guests with a historical sentiments dining experience. The origin of Macanese cuisine can be traced back to the 16th century when the Portuguese brought along seasonings and ingredients from places like Africa, Malacca, India and so on to Macau. Having its fundament basing on Portuguese cuisine, it combines distinctive culinary skills and dining habits of Macau leading Macanese cuisine to become one of the specialities of Macau food culture. Today, Flamingo still retains the tradition and classics of Macanese cuisine. The restaurant retains the unique Portuguese style décor and tableware. The executive chef and the team prepared different seasonings finely and with their distinguished culinary skills, they not only present the traditional taste of Macanese cuisine to their guests, at the same time revealing the distinctive flavor over 30 years and spreading the classics Macanese culinary culture. Walking through the beautiful and secluded corridor with garden view, the Portuguese-style arched door and rooftop of Flamingo appeared as if encountering of 20th century Macau. With orange and white color as the main tone decorated with wooden and classical furnishings, the restaurant is filled with Portuguese-style décor with the embellishment of the ceiling fan and the chandelier. The side hall is designed with the eastern style of peacock paintings and Chinese porcelains which brings about the restaurant a sense of retro taste. Flamingo, having its tranquil and classical environment, would be a place of remarkable delicacies and a place to enjoy the relaxing ambience and experience the leisure moment of the city. Up to present, a traditional charcoal stove has still been retained for daily bread baking. Its light smoked scent brings a soft texture of the bread and matching with the distinctive seasonings and distinguished culinary skills. Signature dishes of the restaurant include Baked Duck Rice with Cheese and Portuguese Sausage, Traditional African Chicken with Chili Sauce, Curry Crab, Fried Pork and Potato with Claims in White Wine Sauce, Sawdust Pudding (Serradura) and many more bringing an unforgettable dining experience with classic Macanese cuisine to every guest. As one of the signature dishes of the restaurant, the Baked Duck Rice with Cheese and Portuguese Sausage, the chef Mr. Marco Chan will need to go for complex culinary process such as seasonings, baking, bones removing for the duck and mixing the fresh broth into the baked duck rice. The Curry Crab is served in smoked farmer bread with distinctive curry sauce and fresh crab meat. Another signature dish is the Traditional African Chicken with Chili Sauce. The chef presents this dish with traditional Portuguese culinary skills and the fresh chicken is baked in high temperature served with chili sauce. Fresh clams and pork with rich taste and flavour of white wine presented the Fried Pork and Potato with Clams in White Wine Sauce. After enjoying all signature dishes, the dessert is served with the Sawdust Pudding (Serradura). The left over flavor of lemon and cinnamon will be memorable. Flamingo Address:Ground Floor, Regency Art Hotel, Estrada de Lou Lim Yeock, n°1, Taipa, Macau Opening Hours:12:00-15:00 18:30-22:30 (Closed on Tuesdays) Reservations:(853) 2883 2030


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