From
left
to
right:
Jackie
Ho
Hon-sing,
Chinese
Executive
Chef
of
The
Ritz-Carlton,
Macau;
Hironori
Satake,
Executive
Chef
of
Sushi
Kissho
by
Miyakawa;
Norihisa
Maeda,
Executive
Chef
of
Teppanyaki
Shou;
Amy
Jo,
Executive
Manager
of
Sushi
Kissho
by
Miyakawa
and
Teppanyaki
Shou;
Marino
D’Antonio,
Executive
Chef
of
8½
Otto
e
Mezzo
BOMBANA
at
Galaxy
Macau;
Herve
Pennequin,
Assistant
Vice
President
of
Beverage
at
Galaxy
Entertainment
Group;
Chan
Chek
Keong,
Assistance
Vice
President
of
Food
&
Beverage
Culinary
of
StarWorld
Hotel
and
Executive
Chef
of
Feng
Wei
Ju;
Hayashi
Hideaki,
Executive
Chef
of
Yamazato
and
Marco
Chan,
Manager
of
Yamazato.
The
100
Top
Tables
is
the
definitive
authority
on
Hong
Kong
and
Macau’s
most
exceptional
fine-dining
establishments.
Each
restaurant
is
meticulously
selected
by
a
panel
of
expert
food
critics,
evaluated
on
the
quality
of
cuisine,
service,
and
ambiance,
ensuring
they
meet
the
highest
standards
of
luxury
dining.
Sushi
Kissho
by
Miyakawa
at
Raffles
at
Galaxy
Macau,
the
first
international
venture
of
Masaaki
Miyakawa—one
of
Japan’s
six
Michelin
three-star
sushi
masters—has
found
its
home
at
Raffles
at
Galaxy
Macau.
The
restaurant
celebrates
Chef
Miyakawa’s
interpretation
of
the
art
of
Edomae
sushi,
a
tradition
that
celebrates
the
purity
of
nature
and
the
artistry
of
the
chef.
Here,
the
finest
seasonal
ingredients,
from
Japan’s
leading
growers
and
generational
fisherman,
are
transformed
into
delicate
bites
that
speak
to
the
sea,
the
soil,
and
the
seasons.
With
only
ten
seats
at
the
sushi
counter,
Sushi
Kissho
by
Miyakawa
is
an
intimate
space
where
every
detail
is
a
considered
ode
to
the
rituals
of
Edomae
sushi.
Since opened its doors in 2024, Teppanyaki Shou at Raffles at Galaxy Macau has earned its reputation as a study in precision and passion, redefining the teppanyaki experience under the guidance of Japanese maestros. The restaurant’s name speaks to its mission: to carry forward the traditions and encapsulates the essence of authentic Japanese food culture. Under the guidance of master chefs, the teppanyaki grill becomes a stage, where the finest ingredients sourced daily from Japan and beyond air-freighted daily to Macau, ensuring that every dish is a masterpiece of freshness and flavor, can be transformed into a symphony of flavors. The chefs, with their deft hands and keen intuition, tailor each dish to the diner’s preferences, creating an omakase experience that is as personal as it is unforgettable.
At
Galaxy
Macau,
8½
Otto
e
Mezzo
BOMBANA
continues
to
set
the
standard
for
Italian
fine
dining
with
flawless
execution
on
every
detail.
The
restaurant’s
ninth
consecutive
Michelin
star
is
a
quiet
affirmation
of
its
enduring
appeal.
Now
under
the
leadership
of
the
newly-appointed
Executive
Chef
Marino
D’Antonio,
the
restaurant
has
entered
a
new
chapter.
Chef
Marino,
whose
career
spans
Michelin-starred
kitchens
and
five-star
hotels,
brings
a
passion
for
quality
and
a
deep
respect
for
tradition
to
his
craft.
His
dishes
are
an
ode
to
Italian
food,
each
one
a
celebration
of
the
country’s
regional
flavors
elevated
with
ultimate
craft.
Six
restaurants
from
StarWorld
Hotel
and
Galaxy
Macau™
Integrated
Resort
have
proudly
secured
spots
on
the
‘100
TOP
TABLES’
by
the
South
China
Morning
Post
list
this
year,
reflecting
a
continued
growth
in
recognition
and
reputation
within
the
region.
Hashtag: #GalaxyMacau
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