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Galaxy Macau shined at the International Cities of Gastronomy Fest, celebrating culinary arts in Macao.
Galaxy Macau took an active role in the International Cities of Gastronomy Fest Macao, organized by the Tourism Office of the Macau SAR Government. The event, which spanned from June 14 to June 23, 2024, was a celebration of the unique fusion of “Travel + Gastronomy”. By participating, Galaxy Macau underscored its commitment to Macau’s strategic efforts to diversify and enrich its tourism sector, helping solidify its reputation as a “World Centre of Tourism and Leisure” and a “Creative City of Gastronomy”.
The festival showcased a rich tapestry of culinary talent and culture, drawing participants from various UNESCO Creative Cities of Gastronomy to support the United Nations’ Sustainable Development Goals. Galaxy Macau was a prominent participant in the festival’s four main activities: the “International Gastronomy Promenade”, “City of Gastronomy Showcase”, “International Gastronomy Forum, Macao”, and a series of cultural presentations. These events served as a platform for showcasing Macau’s vibrant food scene and the city’s gastronomic creativity.
At the International Gastronomy Promenade, Galaxy Macau introduced exciting offerings from the soon-to-launch Waso Cafe, including the Pineapple Bun and Bottled Milk Tea. The café also served Serradura Ice Cream, a local favorite, prepared by Galaxy Macau’s acclaimed Executive Pastry Chef Lok Hin Yam. These treats offered a preview of the café’s future delights and drew significant attention from festival attendees.
Additionally, during the City of Gastronomy Showcase, Andre Ferreira Lai, Executive Chef of Andaz Kitchen at Andaz Macau, prepared two of his signature dishes. With over two decades of experience and a Chinese-Portuguese heritage, Chef Lai demonstrated how to make Grandma Rosa’s Portuguese Tart and Porco Balichão Pork with Tamarind and Shrimp Paste. These dishes, which blend Portuguese and local Macanese culinary traditions, were a hit with the audience, providing them with an intimate taste of Macau’s diverse culinary heritage.
Chef Andre also participated in the International Gastronomy Forum, Macao, where he discussed the interconnected growth of gastronomy and wellness. His insights highlighted the importance of ingredient selection and culinary techniques that enhance health and contribute to societal well-being.
In a notable collaboration, Galaxy Macau invited Jan Ruangnukulkit, Executive Chef of Saffron at Banyan Tree Macau, and Laura Jane Bara, a celebrated chef from Kuching, Malaysia, to join in the festivities. Their joint cooking demonstration not only displayed their culinary expertise but also emphasized the role of women in leading the global culinary industry towards greater sustainability and gender equality.
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