Galaxy Macau Presents Off Menu by Tatler Dining is back for a second year at Banyan Tree Macau from November 8 to 10, bringing together some of Asia’s most dynamic culinary minds.
This year, the festival takes an exciting turn for culinary creativity, with chefs paired up to collaborate on dishes, drawing on each other’s talents to create something truly special. Alongside these unique duos, other chefs are given carte blanche to push their creativity to its limits.
The result? Ten exclusive dishes and two indulgent desserts, paired with inventive cocktails and mocktails, that make this an unmissable weekend of culinary discovery.
Original creations
Yusuke Takada, La Cime
Natsuko Shoji, Été
This year, four chefs have paired up to create something entirely original, bringing their creativity and expertise to the forefront. These dishes reflect their signature styles, pushing the boundaries of culinary innovation while ensuring every bite is a distinct experience.
Yusuke Takada from La Cime in Osaka presents the Golden Leaf Puff, a freshly baked shrimp pie accompanied by a fragrant tom yum sauce, melding textures and Thai flavours, with a subtle hint of spice.
Paired with Takada is Natsuko Shoji of Été in Tokyo, who showcases the Parfait Après L’Été, an autumnal creation that combines chestnuts and apples with a roasted tea parfait, an elegant blend of seasonal ingredients.
Jan Ruangnukulkit, Saffron
Lok Hin Yam, Galaxy Macau
Another chef pairing sees Jan Ruangnukulkit of Saffron, at Banyan Tree Macau, presenting a spicy David Herve oyster combined with Thai acacia leaves, enhancing the dish with a touch of crunch and texture.
Meanwhile, Lok Hin Yam, also from Galaxy Macau, draws inspiration from the beloved Hong Kong winter street food of roasted sweet potato, presenting a dessert that evokes cherished childhood memories: Japanese-style soufflé pancakes served with sweet potato ice cream, Chantilly cream, lemon foam and fresh strawberries.
The flavour pairing challenge
Kei Koo, De Nuit
Dae Hyun Yoon and Hee Eun Kim, Soul
In an exciting culinary challenge, some of the other chefs have been paired to explore distinct flavour profiles, each selecting their own star ingredients. This collaborative format sparks innovation, blending their unique styles and inspirations into dishes that tell a story through taste.
Kei Koo of De Nuit from Taipei, alongside Dae Hyun Yoon and Hee Eun Kim from Soul in Seoul, take on the sweet and sour profile. Koo presents a vibrant medley of plums with burrata, featuring the creamy cheese topped with salted plums, fresh plums and pickled sliced plums, all enhanced with fig leaf oil and horseradish cream. Yoon and Kim will offer a steamed lobster roll with pine nuts and perilla sauce, a modern interpretation of a Korean royal court dish, featuring smoked lobster with a rich pine nut sauce.
Chek Keong Chan, Feng Wei Ju
Peter Cuong Franklin, Anan Saigon
Chek Keong Chan of Macau’s Feng Wei Ju and Peter Cuong Franklin of Anan Saigon from Ho Chi Minh embrace the peppery and fruity profile. Chan’s simmered grouper with pickled mustard greens in sour soup delivers a bold, spicy kick, while Franklin’s take on Gỏi Cuốn, or Vietnamese rice paper rolls, features S-Pure pork belly, prawns and pineapple, accompanied by fermented anchovy and spicy Sichuan sauce.
Manav Tuli, Leela
Kim Hock Su, Restaurant au Jardin
Manav Tuli of Leela in Hong Kong and Kim Hock Su from Restaurant au Jardin in Penang explore the spicy and umami profile. Tuli’s Wagyu beef cheek biryani balances rich umami flavours with aromatic spices, while Su presents Wagyu beef cheek tsukune, Japanese-style meatball skewers, in tacos with hot sauce, pickled cabbage and onions, blending Japanese and Indian influences.
Riccardo La Perna, 8½ Otto e Mezzo Bombana
Loïc Portalier, Louise
Riccardo La Perna of Macau’s 8½ Otto e Mezzo Bombana and Loïc Portalier of Louise in Hong Kong delve into the creamy and nutty profile. La Perna’s Parmesan and foie gras ravioli in beef consommé offers a traditional Italian dish presented in a refined way, while Portalier’s indulgent onion and comté ravioli with toasted walnuts and sherry vinegar features a creamy broth made from caramelised onions.
Perfect pairings
Nokoy Mak, Long Bar
Lorenzo Antinori, Bar Leone
Enhancing this culinary journey are the cocktails and mocktails crafted by Lorenzo Antinori of Bar Leone in Hong Kong and Nokoy Mak from Long Bar in Macau.
Mak introduces the Jasmine Echoes, a cocktail that marries floral jasmine notes with gin, delivering a resonant and memorable flavour. His mocktail, Sparkling Regatta, offers a refreshing blend of jasmine and apple, resulting in a light and fruity profile.
Antinori’s cocktail is the Yuzu Americano, a citrusy reinterpretation of the classic cocktail that brightens the palate with refreshing yuzu. His mocktail, Milan with a View, combines Italian red bitter and cucumber for a fizzy, bittersweet refreshment.
Galaxy Macau Presents Off Menu by Tatler DiningAddress: Cabana—2/F, Banyan Tree Macau, Galaxy Macau