The highly anticipated Galaxy Macau Presents Tatler Off Menu returned to the lush environs of Galaxy Macau, bringing a symphony of flavors and culinary excellence to the Banyan Tree Macau’s Cabana. This year’s event, building upon the success of its predecessor, elevated the culinary festival to new heights, showcasing an impressive roster of international culinary talent.
With a captivating blend of innovative dishes, sophisticated cocktails, and live performances, Tatler Off Menu painted a vibrant tapestry of culinary artistry, solidifying Macau’s well-deserved reputation as a UNESCO Creative City of Gastronomy. The festival’s picturesque al fresco setting by the poolside of the Banyan Tree Macau transformed the event into a coveted destination for discerning food enthusiasts across Asia.
The festival’s star-studded lineup boasted 15 internationally acclaimed chefs and mixologists, many of whom have been recognized by prestigious institutions such as The Michelin Guide, the Black Pearl Restaurant Guide, Asia’s 50 Best Restaurants, and the World’s 50 Best Bars. This culinary dream team presented a series of exclusive tastings, each a harmonious marriage of fine cuisine and expert mixology, creating unforgettable memories of culinary excellence.
Chan Chek Keong, the Assistant Vice President of Culinary at StarWorld Hotel, showcased his mastery with a standout dish from his Michelin two-star restaurant Feng Wei Ju. His Simmered Grouper with Pickled Mustard Greens in Sour Soup was a festival highlight, captivating taste buds with its delicate balance of flavors. Joining him was Chef Peter Cuong Franklin, renowned for his innovative take on Vietnamese cuisine, who presented a Vietnamese-Style Ceviche that played with textures and flavors to elevate traditional ingredients.
The festival also saw a guest appearance from Michelin-starred Chef Umberto Bombana from 8½ Otto e Mezzo BOMBANA Macau, who delighted the audience with his Parmesan and Foie Gras Ravioli in Beef Consommé, a testament to his refined culinary artistry. Other notable dishes included French Chef Loïc Portalier’s Onion and Comté Ravioli, a symphony of textures and flavors, and Executive Chef Jan Ruangnukulkit’s modern Thai dish featuring Spicy Oysters with Thai Acacia Leaves, a tantalizing exploration of Southeast Asian cuisine.
The event also featured a lineup of international chefs bringing their unique styles to the fore. From Osaka’s La Cime, Chef Yusuke Takada and Tokyo’s Chef Natsuko Shoji of Été presented dishes that blended Japanese flavors with international influences, showcasing the global reach of culinary innovation. Chef Manav Tuli’s Wagyu Beef Cheek Biryani and Chef Kei Koo’s French-inspired Assorted Plums with Burrata further emphasized the festival’s commitment to culinary diversity, offering attendees a journey across taste palettes.
South Korean Chefs Dae Hyun Yoon and Hee Eun Kim introduced a Steamed Lobster Roll that combined traditional Korean flavors with modern techniques, showcasing the fusion of culinary traditions. The event was not just about food; it was about an immersive experience. Mixologists, including Lorenzo Antinori of Bar Leone and Nokoy Mak of Long Bar at Raffles, brought their mixology artistry to the event, crafting signature cocktails that perfectly complemented the gastronomic offerings, adding layers of flavor and sophistication to the festival’s vibrant atmosphere.
This year’s Galaxy Macau Presents Tatler Off Menu not only highlighted the culinary arts but also integrated lively performances from top female DJs, adding an energetic backdrop to the gourmet experience. This melding of culinary genius and dynamic entertainment underscored the event’s status as a must-visit festival, further cementing Macau’s reputation as a hub of global gastronomy within the luxurious setting of Asia’s top-rated integrated resort.
