Which hotel should I stay in for a trip to Macau?

Macau is a highly internationalized city and a special administrative region of China. Macao has a long history and has become a popular tourist destination with a perfect blend of eastern and western cultures. Here is a detailed hotel recommendation for you.

among the many luxury hotels in macau galaxy, the price/performance ratio of galaxy hotel is moderate.

staying in its most luxurious royal suite, you can enjoy the city view of Macao from the window on the 32nd floor. Bathroom products are my favorite British brand MoltonBrown. After taking a shower, put on that soft and comfortable bathrobe, lazily wrap yourself in it, and then make a cup of cappuccino in the living room, which becomes the most pleasant moment of the day.

The first stop of Macao cuisine: Macao Broadway Food Street

Go through a glass corridor from Yinhe Hotel, start the taste buds, go to Bainaohui Food Street, and start a big food search. Looking at many familiar or unfamiliar restaurants on the brand, I can't help but shine at the moment. At present, the food is delicious, and it is especially difficult to choose.

"Broadway Food Street" has gathered more than 4 local and authentic restaurants in Macao, including grounded food stalls, many well-known local restaurants in Macao, Asian brands entering Macao for the first time, and many Michelin-starred restaurants.

near Christmas, cosplay anime people often come to the food court to take photos with tourists, so happy. : I have always liked Cantonese food very much. Seeing the Hong Kong-style dim sum shop "Tianhaoyun" that I have been thinking about for a long time, I feel that I have found a treasure.

This dim sum restaurant, which was born in Hong Kong, was rated as a Michelin-starred restaurant as early as 21. Although there are several branches in Hong Kong, they are always crowded, and they often need to queue up at 8 pm.

we will leave before 6 o'clock. Fortunately, there are not many people, just a table. This restaurant is a typical Hong Kong restaurant.

we didn't recommend the hottest ones according to reviews or websites, but ordered a few according to our own tastes. Beef balls, Q-bomb fresh and tender, can chew water, and the meat is fragrant. Full marks.

What I can't stop is that this freshly baked walnut cake takes just two minutes. The skin is crisp and the baking temperature is accurate; Walnuts are roasted to a crisp and fragrant state, and it is not a problem to swallow three at a time. Now that I think about it, I still have a lingering fear. Oh dear.

Clay pot rice is a must in his family. There is a special place to cook clay pot rice by electricity at the door. Wait a minute, and you can see how the clay pot rice you ordered comes out of the oven. There are many kinds of clay pot rice to choose from, and with raw eggs, it is absolutely wonderful.

The name of Tian Haoyun Restaurant is very pleasing. In addition to delicious food, its cuteness is also attributed to its civilian price and star enjoyment. One meal for two people is more than one hundred. If you open one in Shanghai, your business will explode.

The second stop of Macau cuisine: Macau Yinhe Tian Haoyun Hong Kong dim sum shop

Coming out of Tian Restaurant, I turned a corner, and there was a restaurant named "Long Fu Portuguese Restaurant" that attracted my attention.

The interior and exterior decoration of the restaurant are solid and simple, which makes people feel bright and not depressed. Pictures of past lives in Macao are hung on the wall. The head office of this restaurant is located at No.4, Xinjie, Long Fu, Macau Peninsula. Diners all say it is "a great Portuguese dish".

we were not hungry, so we just ordered two dishes to try. The clerk recommended fried clams. Clams are quite fresh, but the practice is not very amazing. I still think this roast suckling pig rice recommended by her is better. The pigskin is smooth but not greasy, juicy and tender, and full of fragrance.

I'm only here because I haven't been in Macau for a long time, otherwise these shops can try some different dishes.

the third stop of Macao cuisine: Fulong Portuguese Restaurant

Garden Italian Restaurant is also a Michelin-starred restaurant, located on the first floor of Galaxy Hotel. You can see all kinds of food awards won by the restaurant at the door. Elegant Italian style is the decoration feature of this restaurant.

Macao's multiculturalism has created diversified cuisines, and Galaxy Macao has made great efforts in diversified cuisines. According to different seasons, famous chefs from all over the world will be invited to the restaurant to bring unexpected taste buds surprises to the guests.

I thought I must have eaten Italian food in an Italian restaurant, but I didn't expect the natural wind from Hokkaido to blow from the glass roof.

Shigeki Ishii was born in Sapporo, Hokkaido. He is the founder and chef of LeMusee, a Michelin-starred restaurant in Hokkaido. LeMusee restaurant with only 3 seats is indeed a stage for Mr. Ishii to show his food art and creativity.

At the beginning of December, Hokkaido was covered in silver, but Macau was still sunny. The glass room of the Italian restaurant in the garden, where the sun can shine in, is particularly warm and lovely.

in front of us is a menu of DegustationMenu, hand-made by Seiji, Hokkaido Star Kitchen City, which parachuted into the Galaxy of Macau. At first glance, you can feel a natural solid color of Hokkaido. Everyone is curious to know how the star chef expressed the "forest scenery".

the first course is black and white truffles. Small pieces of black and white truffles are placed on black logs and white logs without knives and forks. It is the best way to pick up truffles with your thumb and forefinger. There is no smell of fresh truffles at all, and two bites are slippery.

the second is "forest scenery". Its creation is inspired by LeMusee where the restaurant itself is located. Ishii sincerely hopes that guests can feel the natural atmosphere of Hokkaido forest when they come to the restaurant.

Fat crab meat is an essential ingredient in Hokkaido. This dish is to sprinkle some seasonal mushrooms on fresh crab meat, and then stand beside the small mushrooms made of cheesecake; A dish of Hokkaido's special "forest scenery" will look lovely when topped with crab mushrooms in creamy white sauce carefully prepared by the chef.

third course: red snapper. Most of the red snapper I have eaten is steamed, braised or fried. This red snapper comes up a bit like a drink. I don't know if it's seafood without looking at the menu. And it turned out to be a cold dish of red soft-shelled turtle, a bit like the vinasse fish in the south of the Yangtze River, except that the entrance of red soft-shelled turtle is tender and smooth, and there is a refreshing fragrance of lime.

the fourth course: caviar peony shrimp. Peony shrimp with elastic meat is a good companion for sashimi. The chef added thick creamy kelp between peony shrimp and caviar. Hokkaido has the first place of origin of kelp in the world, so Ishii Shing has made kelp into a white creamy feeling, which melts in the mouth and contains creamy fragrance. It also blends the taste of peony shrimp and caviar well.

the fifth course: abalone and vegetables. Baked abalone is paved with a little rice, and vegetables are supplemented with the darkest vegetables of the season. As soon as this dish is served, it is full of marine flavor.

In fact, the highlight of this dish lies in the chef's proper use of kelp. This time, kelp is poured into the dish as a sauce, so that French-inspired western food can be integrated into more Japanese local characteristics.

sixth course: white truffles and eggs. This dish completely subverts my prejudice against pasta. I have never been interested in spaghetti. At first glance, this dish is spaghetti with white truffles and raw eggs, and its appearance is nothing special. The chef personally planed the slices of white truffles for us and put them on the plate, and then told us to eat white truffles with eggs and pasta.

the pasta at the entrance is soft and waxy, which combines the unique taste of white truffle slices. The special sauce also contains raw eggs completely, and the taste is extremely delicate and rich. I dare say, this is definitely the best spaghetti I have ever eaten. Now recalling the scene of the chef planing truffles is also full of ritual!

seventh: mustard ice cream. This is a light snow cake, which is used to clean the taste buds before the last main course. The chef added a little raw mustard to the ice cream, which was a unique idea. Mix this little raw mustard into the ice cream, it's cool, sweet and a little spicy. Can I say that Macao is a little fresh in winter?

the eighth course: dolphin meat, cheese, bacon and white sauce. As we all know, dolphin meat means pork in Japan; The juice poured on it is obviously black. How can it be white juice? I forgot to ask this question at that time. I'm afraid it will always be a mystery.

Dolphin meat is crispy outside and tender inside, cut into small pieces and dipped in white sauce with cheese and bacon. It is a kind of happiness from the inside out. There is a piece of bamboo charcoal on the dolphin meat, which increases the interest and value of this dish.

the last dessert: assorted fruits. For this dessert alone, the chef used seasonal fruits from Macao: strawberry, mango, orange, sago and mango-shaped ice cream. Before eating, the chef will sprinkle some coconut powder. This dish of fruit is moderately sweet and sour, and the coconut fragrance is fragrant.

every dish has its own value and taste, and Ishii uses artistic inspiration to make them perfect in vision and taste. Every dish is also accompanied by wine; From sparkling wine in Hokkaido to white wine in France, from champagne to sweet wine, food and wine are perfectly integrated.

You don't have to go far to Macau Galaxy. Today may be the creative French food of Hokkaido star chef. Tomorrow, you may eat chefs from America, Australia, France, Italy and other countries in another restaurant, and surprise your taste buds with incredible dishes.

The fourth stop of Macau cuisine: Garden Italian Restaurant

Macau Galaxy Oyster Bar BBQ is a completely open kitchen design, which is divided into two parts: BBQ House and Oyster Bar, both of which are ready for guests to order.

On the pickpocket's stove, you can see "smoke everywhere" and the performance is full of flavor. It is said that the "full of anger" oven was specially ordered by the chef of the restaurant from Australia. It is characterized by sufficient firepower, and it can bake a beef rib of about one kilogram in about seven minutes.

Watching chefs sizzle Boston lobster or Australian steak, even if they don't eat it, they will have the effect of "quenching their thirst with plums"!

There are eight kinds of seasonal oysters flown in from all over the world in the oyster bar. Every oyster combines the salty taste of seawater with the sweet taste of oyster meat. An oyster costs one price.

Our French oysters from Normandy, with exclusive secret sauce, are delicious and firm. Each portion of Normandy oysters in 38 yuan MOP is also worth the money.

roast the steak until it is 4-5 minutes cooked, and the entrance is tender and smooth; Boston lobster is also roasted just right, with a slight charcoal smell and the sweetness of lobster; The three of us had a meal, including oysters, lobster, steak and roast chicken that day. It's really real and delicious.

Oyster Steakhouse is not a Michelin restaurant, but the taste and environment are definitely star-rated. It is worth recommending!