Macau’s master chefs add durian and ‘meatless’ meat delights to ‘hot’ summer menus
Galaxy Macau’s food festival with ‘king of fruits’ and plant-based meat and Four Seasons Macao’s eight lotus-themed courses among gastronomic treats
When you think of food in Macau, the chances are you will conjure up images of local Macanese delights, such as egg tarts and pork chop buns, or conventional luxury hotel offerings for the wealthy gambler – abalone, anyone?
So it might surprise some people to discover that its culinary fare is taking an unusual turn this year – think hot durian dishes and “meatless” meat.
Since being selected to join the list of the world’s prestigious Unesco “Creative Cities of Gastronomy” late last year, Macau’s dining scene has been thriving.
There have been numerous major wine and dining experiences taking place in the city, including the openings of new restaurants by celebrity chefs and a series of dining events hosted by international guest chefs.
Now, the Cotai district’s Galaxy Macau resort complex – known for its range of entertainment and dining options that seem to target the aforementioned “wealthy gambler” – is offering some new and exciting things.
We use [the durian varieties] D24 and Musang King in the durian-flavoured dishes. Musang King rind is one of soup’s major ingredients, which has the benefits of reducing body heat and increasing blood circulation.
Durian lovers may be well-acquainted with cold dishes featuring “the king of fruits”, but durian-inspired pizza and seafood could be a new experience.
These dishes, and more, will be served during the Malaysian Food Festival held at Oasis, on the hotel’s Grand Resort Deck, from August 16 to 31.