Foie Gras from France and Tea Appreciation Dinner at Altira Macau 新濠鋒推出法國鵝肝及茗茶晚宴 (新濠锋推出法国鹅肝及茗茶晚宴)

Aurora, Kira and Ying
Altira Macau’s signature restaurants including Michelin star Aurora, Kira and Ying promise to gratify your taste with exclusively created menus presenting the most refined Foie Gras which is imported from the town of Sarlat in the beautiful Perigord region of France.

The chefs have specially created various a la carte options to charm you with a combination of the most palatable flavors. These menus are available during lunch and dinner from Tuesday May 25, 2010 to Thursday June 10, 2010.

Tel : 2886 8868

Ying
Ying presents a night of exquisite traditional Chinese culture with Chef de Cuisine Lei Su Wang’s specially tailored six-course dinner matched perfectly with premium Chinese tea. Only available on Tuesday May 25, 2010 and Tuesday June 29, 2010 from 6:00pm to 10:30pm, at MOP480 per person (Subject to 10% service charge)

Tel : 2886 8868

澳門新濠鋒的米芝蓮星級餐廳「奧羅拉」、殿堂級餐廳「吉良」及「帝影樓」特別從法國Perigord Sarlat城鎮引入最上承的鮮美鵝肝，精心泡製出別出心裁的菜式，絕對是一種味覺的享受。

大廚特設一系列精緻單點菜式，一應俱全。將於5月25日（星期二）至6月10日（星期四）內供應。

與茶藝大師相聚「帝影樓」品嚐茗茶晚宴，「帝影樓」為您呈獻充滿傳統中國文化的難忘一夜。

總廚李樹宏特別泡製的六道菜餚晚餐完美搭配頂級中國茗茶；您不但可向茶藝大師張健民認識傳統中國茶藝，而且更可沉醉於中國古典樂韻中。

中國茗茶晚宴將於5月25日（星期二）及6月29日（星期二）晚上6時至10時30分供應，每位只需澳門幣480元 (需另加10%服務費)。

City of Dreams Presents Lychee Feast 新濠天地荔枝盛宴

From Monday, May 10 to Monday, May 31, 2010, City of Dreams’ signature restaurants, Lung Hin and Treasure Palace present the perfect blend of summer flavor and authentic Cantonese cuisine – Lychee Feast.

Award-winning chef Tam Kwok-fung, Executive Chinese Chef at City of Dreams creates a marvelous recipe using seasonal fresh lychee to illustrate a refreshing summer savor to capture the appetite of every generation. The menu will feature a selection of mouth watering Lychee Feast dishes including: Lychee and Crab Meat Parcel with Chicken Noodle Salad; Chilled Marinated Pigeon with Lychee; Stir Fried Iberico Pork with Lychee Honey; Curry Roasted Duck with Lychee and Basil; Lychee and Longan tea; Lychee and Osmanthus Crystal cake.

Chef Tam Kwok-fung Lychee Feast Menu
Monday, May 10 to Monday, May 31, 2010

Treasure Palace
MOP $1488 for 8 person (Price is subject to 10% service charge)
Reservations：8868 6636

Lung Hin
MOP $888 for 4 person (Price is subject to 10% service charge)
Reservations：8868 6636


新濠天地於2010年5月10日至5月31日期間在殿堂級餐廳─龍軒及喜迎樓隆重推出初夏熱情滋味及廣東美饌的完美結合─荔枝盛宴。

屢獲殊榮的新濠天地中菜行政總廚譚國鋒為一眾饕客帶來夏日味覺享受，用精心細選的當造荔枝入饌，炮製出一系列夏日佳餚。荔枝盛宴美饌包括：蟹爪荔枝球拌雞絲粉皮、水晶荔枝鴿、荔蜜黑椒爆黑豚、咖喱荔枝鴨脯、圓肉荔枝茶及荔枝桂花糕等。

荔枝盛宴
2010年5月10日 (星期一) 至2010年5月31日 (星期一)

龍軒及喜迎樓
八位用 澳門幣1,488元 (附加10%服務費)
龍軒四位用 澳門幣888元 (附加10%服務費)
電話：8868 6636

Full of Spring Tea Aroma at City of Dreams 龍井新茶香滿新濠天地 (龙井新茶香满新濠天地)

From Friday, April 16 to Monday, April 19, 2010, City of Dreams proudly welcomes renowned Long Jing Tea Master Mr. Zhu Hua from Mei Jia Wu, Hangzhou to demonstrate the art of the traditional tea making. With over 26 years of tea making experience, Mr. Zhu will demonstrate the 10 complicated processes of Long Jing tea roasting, pressing and rolling.

From Friday, April 16 to Friday, April 30, 2010, the two signature restaurants, Lung Hin and Treasure Palace present the perfect complement to the rustic charm of Hangzhou – mouth watering Long Jing menu prepared under the experienced hand of Chef Tam Kwok-fung, Executive Chinese Chef at City of Dreams. A selection of premium Xi Hu Long Jing is also available on sale at the two restaurants starting from MOP200 during this period.

Chef Tam Kwok-fung Long Jing Menu
Friday, April 16 to Friday, April 30, 2010
Treasure Palace, Level 1, The Boulevard at City of Dreams
Lung Hin, Level 2, The Boulevard at City of Dreams
MOP$188 per person
* Price is subject to 10% service charge

Traditional Tea Making Demonstration by Tea Master Mr. Zhu Ha
Friday, April 16, 2010
7:00pm at Lung Hin, Level 2, The Boulevard at City of Dreams

Saturday to Sunday, April 17 to April 18, 2010
12:00pm at Treasure Palace, Level 1, The Boulevard at City of Dreams
6:30pm at Treasure Palace, Level 1, The Boulevard at City of Dreams
9:00pm at Lung Hin, Level 2, The Boulevard at City of Dreams

Monday, April 19, 2010
12:00pm at Treasure Palace, Level 1, The Boulevard at City of Dreams
6:30pm at Treasure Palace, Level 1, The Boulevard at City of Dreams
8:45pm at Lung Hin, Level 2, The Boulevard at City of Dreams

由2010年4月16日至4 月19日，新濠天地隆重宣佈邀請了由杭州梅家塢遠到而來的著名炒茶師傅朱華先生於新濠天地展示傳統炒茶工藝。擁有超過26年製茶經驗的炒茶師傅朱華先生將為賓客即場展示炒製龍井新茶的十大手法包括磨、壓及推等。

由2010年4月16日至4月30日期間，於新濠天地兩間殿堂級餐廳─龍軒及喜迎樓為賓客呈獻杭州佳餚。由廚藝出神入化的新濠天地之中菜行政總廚譚國鋒先生以龍井入饌烹調出的別具特色的龍井佳餚。同時，兩間餐廳更限量發售明前西湖龍井茶葉，價錢由澳門幣200元起。

中菜行政總廚譚國鋒先生─龍井佳餚
2010年4月16日至4月30日
新濠天地新濠大道1樓─喜迎樓
新濠天地新濠大道2樓─龍軒
每位澳門幣188元
*以上價錢另收10%服務費

炒茶師傅朱華先生即席展示傳統炒茶工藝
2010年4月16日，星期五
於新濠天地新濠大道2樓─龍軒7時正

2010年4月17日至4月18日，星期六至日
新濠天地新濠大道1樓─喜迎樓12時正
新濠天地新濠大道1樓─喜迎樓6時半
於新濠天地新濠大道2樓─龍軒9時正

2010年4月19日，星期一
新濠天地新濠大道1樓─喜迎樓12時正
新濠天地新濠大道1樓─喜迎樓6時半
於新濠天地新濠大道2樓─龍軒8時45分

Taste of Wynn 品味‧永利

Enjoy delicious menus created by the signature chefs at incredible price in Wynn Macau.

Ristorante il Teatro
* Four-course dinner by Chef Anthony Alaimo, with the choice of appetizer, pasta and main course. Served Tuesday through Sunday, MOP $388

Okada
Specially selected by Chef Hirofumi Imamura - with three dinner selections
* Sushi platter - features Chef Hirofumi’s take on classics such as spicy tuna and yellow tail sushi, MOP $258
* Robatayaki platter - selection such as scallop, shitake mushroom and asparagus with bacon, MOP $258
* Tempura platter - including scallop and sakura prawn kaki-age, as well as shrimp, squid, pumpkin and lotus root, MOP $258

Wing Lei
* Dim sum lunch - choose six from a menu of 24 - MOP $148, available from Monday through Sunday
* Six-course dinner by Chef Peter Chan, which will be available throughout the week - MOP $688


永利澳門的三家招牌高級食府，包括岡田日式料理、帝雅廷意大利餐廳及永利軒隆重推出「品味．永利」餐飲體驗。 特色名廚為您獻上驚喜餐飲優惠。

帝雅廷意大利餐廳
* 主廚區德禮設計四道菜晚膳 - 星期二至星期日以優惠價每位澳門幣388元
* 賓客可隨意于餐牌內自選前菜、意大利粉及主菜的菜式

岡田日式料理
* 主廚今村祐史特選 - 以各具特色的傳統日式美饌, 設計三款揉合了新鮮食材及細膩的烹調技巧的特選晚膳套餐
* 壽司套餐, 彙集多款如辣金槍魚卷及油甘魚等經典壽司 - 澳門幣258元
* 爐端燒套餐, 細嘗帶子、日本鮮冬菇及煙肉蘆荀卷 - 澳門幣258元
* 天婦羅套餐, 奉上別致的炸帶子櫻蝦雜菜餅和以鮮蝦、魷魚、南瓜及蓮藕等炮製成令人垂涎的多款天婦羅 - 澳門幣258元

永利軒
* 精選六款午市點心 (共24款可供選擇), 於星期一至日之午市時段供應 - 澳門幣148元
* 主廚陳偉強六道菜晚膳 - 澳門幣688元

Spicy Up with Temptations' Hot and Spicy Buffet and Sensation's - Tantalising Hot Hunan Cuisine 星際酒店品味坊特別推出「熱辣辣驅寒迎春」特色主題自助餐

StarWorld has spiced things up this March with Temptations 'Hot and Spicy buffet' featuring fiery dishes that are guaranteed to satisfy all sizzling appetites. Look forward to tempting choices including Ox Tripe with Szechuan Pepper, Spicy Chicken with Cucumber, Korean Spicy Beef Salad with Grass Noodles, Braised Pork with Szechuan Spices, Steamed Fish Head with Special Chili, Stir-Fried Hunan Vegetable with Air-Dried Meat, Korean Barbeque Spare Ribs, Fried Rice with Kimchi, Black Pepper Strawberry Tart and Rosemary and Szechuan Pepper Pineapple, along with a vast array of curries including Srilankan Curry, Japanese Curry, Indian Curry and Thai Curry at the Live Curry Counter during lunch and dinner. Guests are invited to try our hottest spicy 'Stir-Fried Chicken with Pepper', which is guaranteed to set your taste buds aflame. Live oysters will also be served and opened in front of guests by our chef during the dinner period. In addition, Spice Marinated Mango Chocolate Cake will be the mouthwatering dessert the month.

Opening Hours: 7am - 10pm

More than that, Sensations will be offering Spicy Hot Hunan specialities such as Stir-fried Cured Meat with Lettuce Stem, Wok-fried Pork Belly with Red Chilli and Garlic, Stir-fried Julienne of Pork, Chicken and Pork Tripe with Chilli and Red Ginger, Seared Frog with Chilli and Bamboo Shoots in Casserole, Seared Mandarin Fish with Pickled Chilli and Bean Sprouts, Sautéed Diced Chicken with Pickled String Beans and Chilli, Braised Pork Intestine with Duck Blood, Soy Bean Sprouts, Garlic in Spicy Chilli Oil, Pan-fried Green Chilli Pepper and Wong Lo Kat Herbal Tea.

Opening Hours: 24 hours a day


星際3月份為您送上驅寒迎春的辛辣美味!

品味坊的歐陸西餐及自助餐一向深受顧客愛戴, 為您提供一個共聚天倫或與好友把酒言歡的好地方。 三月份將特別推出「熱辣辣驅寒迎春」特色主題自助餐, 提供多款辛辣美味的菜式, 刺激您的味蕾, 為您驅寒送暖, 包括有四川麻辣牛肚、湖南香辣雞絲涼伴青瓜、韓國辣牛肉伴粉絲、四川香辣回鍋肉、湖南椒蒸魚雲、湖南鍋筍炒臘肉、韓國烤燒排骨、韓國泡菜炒飯、黑椒士多啤梨撻、露絲瑪莉川椒菠蘿等多款精緻美食全日無限量供應, 並設有辣味醃漬芒果朱古力蛋糕作主打甜品, 讓您投入最辣美味國度! 除此之外品味坊更為愛辣的您炮製十級特辣的「四川辣子雞丁」挑戰您的味蕾。 另外更有斯里蘭卡咖咖喱、日式咖喱、泰國咖喱及印度咖喱即席咖喱烹調全日為您獻上, 而晚餐時段提供大廚為您即開生蠔, 保證鮮味無比。

「品味坊」營業時間﹕上午7時至晚上10時


另外, 珍味館三月將推出火辣湘菜菜譜, 包括窩?炒湖南腊肉、湖南農家小炒肉、雪里紅炒三絲、麻辣田雞煲、乾燒桂花鱸魚、酸豆角宮保雞丁、毛血旺、虎皮尖辣椒、王老吉涼茶等等, 為您在這個冬季送上洋洋暖意。

「珍味館」營業時間︰24小時

‘Taste the Luck’ at City of Dreams'Treasure Palace 樂於喜迎樓「嚐幸運滋味」 - 享譽盛名厨藝大師甄文達先生與米芝蓮星級名厨譚國鋒先生隆重呈獻「富貴八寶」幸運佳餚

Martin Yan


The ‘Exquisite Eight Specials’


Celebrity Chef Mr. Martin Yan teamed up with City of Dreams’ Michelin Star Chef Mr. Tam Kwok-fung today to launch the ‘Exquisite Eight Specials’ menu tailor made for Treasure Palace, a delicious addition to City of Dreams’ successful ‘Let’s Get Lucky™’ campaign.

The ‘Exquisite Eight Specials’ are new ‘lucky signature dishes’, in a special menu co-created in a culinary collaboration by the two renowned chefs, to be served at Treasure Palace throughout the Lunar New Year period until the year end. From now on, visitors can have the opportunity to ‘Taste The Luck’ at City of Dreams.

Chef Yan and Chef Tam introduced the ‘Exquisite Eight Specials’ during a live cooking demonstration at City of Dreams today, where they prepared a selection of the ‘Lucky signature dishes’ which reflect a discerning taste of fine authentic Chinese fare. The eight ‘lucky signature dishes’ feature mouth-watering combinations of the very finest fresh ingredients in a unique creative combination by two master Chinese chefs.

The ‘Exquisite Eight Specials’ include Salmon and vegetable salad with truffle yuza dressing, Wok-seared semi dried oyster with honey served with sea moss shrimp rolls, Braised fish maw, sea cucumber, abalone, goose web, shiitake, and Taro sesame rice dumplings in pumpkin sweet soup.

Prices for the ‘Exquisite Eight Specials’ are ranged from MOP 28 to MOP 488, and are subject to 10% service charge, 5% Government tax and the relevant terms and conditions.


世界著名厨藝大師甄文達先生與新濠天地之米芝蓮星級名厨譚國鋒先生, 攜手為喜迎樓特別呈獻「富貴八寶」幸運佳餚, 為新濠天地獲得空前成功的「您是幸運兒™」大型活動再添美味色彩。

由兩大頂級名廚特製的「富貴八寶」幸運佳餚, 創新獨特, 將全年於喜迎樓供應, 以饗食家。 由現時起新濠天地的遊客可「嚐幸運滋味」, 於新春以至全年時間在美饌中體驗幸運。

甄文達先生及譚國鋒先生在新濠天地介紹「富貴八寶」幸運佳餚, 並在其中精選數款佳餚即席烹調, 大顯廚藝, 彰顯中國傳統特色美饌。 「富貴八寶」幸運佳餚由兩大名廚主理, 糅合上乘食材, 為垂涎之作。

「富貴八寶」幸運佳餚包括「八方撈起」(松露菌撈起三文魚生)、 「發財珠寶」(蜜汁煎金蠔拼發財卷)、 「五福臨門」(花膠、海參、鮮鮑極品、鵝掌花菇及「金銀滿屋」(金瓜露香芋湯圓), 價錢由澳門幣28元至488元不等, 另加10%服務費用和5%政府稅。

Golden Flower at Wynn Macau 永利澳門京花軒 (永利澳门京花轩)

Video


Pic Source : Wynn Macau






Master Liu Guo Zhu and his seven culinary disciples present the finest flavors of China's north.

In addition to the revered cuisines of Shandong and Sichuan, Golden Flower offers rare chance to experience authentic Tan cuisine, an exclusive culinary tradition from the Qing Dynasty.

The delicacies of Tan are rooted in the passion of a historic Cantonese official who took up residence in Beijing, and made it his personal quest to blend the finest of northern and southern cuisines.

Inspired by the Asian dining room of a British shipping tycoon and the Oriental aesthetic of Venice, Golden Flower is an intimate venue in a garden setting that reflects China's historic influence on the world. A series of amber, translucent teapots, inverted and carefully mounted on the ceiling, point the way to a unique dining experience.

Golden Flower also has two private dining rooms which can seat up to ten people each. Dinner is served from 6 pm to 10:30 pm

Location : Wynn Macau
Tel : 8986 3663


劉國柱大師和他的七位徒弟為永利澳門精心演繹中國北方美饌。

除了魯菜及川菜等經典名菜外, 京花軒將為賓客帶來非凡的清朝官府菜 - 譚家菜。 譚家菜由祖籍廣東的清朝官僚譚宗浚創立, 他一生熱愛珍饈百味, 最終揉合南方及北方菜的特色而創造出享負盛名的譚家菜。

受到英國航海帝國時期風格的設計和威尼斯的東方美學所啟發, 京花軒的設計主題充份體現了中國歷史對世界的深遠影響。 京花軒的入口附近有多個琥珀色的茶壺倒置於天花上, 展現出與別不同的高雅氣派, 引領賓客進入無以上之的餐飲體驗。

餐廳設有兩間可容納十人的貴賓廳。 營業時間由每天下午6時至晚上10時30分。

位置: 永利澳門
電話： 8986 3663

Beijing Kitchen at Grand Hyatt Macau 澳門君悅酒店滿堂彩 (澳门君悦酒店满堂彩)

Beijing Kitchen






A unique restaurant featuring specialties from Northern China, including Beijing (Peking) Duck and hand pulled Shanghainese noodles. The atmosphere here is stimulating, with the buzz from its diners and the action from its show kitchen. Beijing Kitchen offers a new level of entertaining and dining not found elsewhere in Macau.

位於澳門君悅酒店之「滿堂彩」, 供應中國北方特色佳餚, 美食包括北京烤鴨和手拉麵等。 富有動感的開放式廚房讓賓客處身於刺激的氣氛中, 「滿堂彩」將成為娛樂餐飲的新熱點。

Delectable Set Dinner at Ying restaurant - Altira 「帝影樓」呈獻星級美味佳餚晚宴 (「帝影楼」呈献星级美味佳餚晚宴)

Savor the best of Chinese dining in two exclusively created dinner menus at Ying Altira from now until 31 December 2009.

At MOP$788 (Subject to 10% service charge), you’ll be treated to the finest Shark’s Fin, the most tender Wagyu Beef, deliciously marinated Soya Chicken and six other delectable dishes.

For the gourmets who desires the best, there is the scrumptious 9-course set dinner menu at MOP888 (Subject to 10% service charge), featuring top-notch Shark’s Fin, lusciously Braised Abalone, the perfect Roast Goose and the freshest Garoupa.


星級餐廳「帝影樓」精心設計兩款四人尊貴金秋雙響晚宴, 誠邀您盡享非凡美食體驗。 只需澳門幣788元 (需另加10%服務費) 就可享用極品和牛、香濃魚翅、嫩滑豉油雞及其他六道美食。

「帝影樓」更為您準備另一尊貴晚宴。 只需888元 (需另加10%服務費) 即可享用尊貴的雞煲翅、鮑魚盛宴, 更包括烤鵝及鮮嫩石斑等共九道佳餚。

Wynn Chef's Series 5 永利名廚集5 - 紅8真味菜譜 (永利名厨集5 - 红8真味菜谱)

Chef Leung Wai Mun




Wynn Macau’s Red 8 Chinese restaurant is offering Red 8’s Selected Chinese Specialties of completely new dishes, specially created by Chef de Cuisine Leung Wai Mun and his team for the Wynn Chef series - designed to display Chinese food culture with dishes that showcase a variety of cooking styles, ranging from cooking with the wok, to dim sum, Beijing-style dim sum, barbeque, and noodles & congee. Available from December 14 to 31.

The Red 8’s Selected Chinese Specialties includes:
• Sautéed scallop and shrimp with assorted vegetables - MOP 128*
• Baked chicken fillet with chili conpoy sauce wrapped in lotus leaf - MOP 68*
• Roast baby pigeon with homemade sauce - MOP 88*
• Soup noodle with handmade cuttlefish balls - MOP 40*
• Deep-fried bean curd skin rolls with seaweed and shrimp filling - MOP 38*
• Pan-fried dumpling filled with Chinese chive and minced pork - MOP 24*
* All prices are subject to 10% service charge


紅8粥麵呈獻由高級主廚梁偉民師傅及廚師團隊設計的紅8真味菜譜, 透過精湛的中式烹調技巧及上乘食材將中華美食文化推至更高層次。 紅8粥麵高級主廚梁偉民師傅曾於瑞士的Zurich Hotel International及印尼的Ming Seafood餐廳擔任中菜主廚, 及曾任職於香港鳯凰新村著名的敍福樓海鮮酒家。 在飲食業界擁有超過25年的經驗, 畢生鑽研中國美食的藝術。

單點菜式以多種傳統中菜的烹調手法炮製, 包括小炒、點心、京點、燒味及粥麵，每道菜餚均出自紅8粥麵的各個烹調部門。

菜式包括:
•海皇小炒　–　澳門幣128元*
以新鮮生猛的澳洲帶子及大蝦炮製這道有別一般傳統粵菜小炒, 再加入鮮甜冬菇、蘆筍及鮮百合一同炒香

•荷香煨雞球　–　澳門幣68元*
用百里香、香茅及薑酒等香料把雞肉醃香, 加入洋葱, 芫荽及自製XO醬烹調, 最後用荷葉包裹雞肉蒸煮, 醬料及荷葉的香氣互相交融

•琵琶乳鴿　–　澳門幣88元*
以自家特調的醬料塗抹於乳鴿身上, 並以傳統的北京烤鴨爐配加州蘋果木烤焗, 琵琶乳鴿均為即叫即烤

•墨魚丸麵　–　澳門幣40元*
•紫金腐皮卷　–　澳門幣38元*
•韮菜盒　–　澳門幣24元*

* 另加10%服務費

紅8真味菜譜
日期： 12月14日至12月31日
地點： 紅8粥麵, 永利澳門

Galera a Robuchon retained three stars in the Michelin's guide 2010 edition 葡京酒店Robuchon a Galera蟬聯2010年港澳米芝蓮指南最高三星級餐廳

The Michelin Guide gave top honors again to the Galera a Robuchon in Macau, located at the Lisboa Hotel and Casino in the guide’s 2010 edition. The restaurant was awarded the top-ranked three Michelin stars, run by celebrated French chef Joel Robuchon. Three stars indicate "exceptional cuisine, worth a special journey"

The edition reviewed 53 restaurants in Macau. Among the new inclusions in Macau are the Lei Garden at the Venetian Macau Resort, Wing Lei at Wynn's Macau Hotel and Casino. Tung Yee Heen at Grand Lapa Hotel, Lei Garden at the Venetian, Jade Garden at StarWorld Hotel and Casino, and the Aurora at Altira Macau.

3-star Michelin restaurant
Robuchon a Galera (French)

2-star Michelin restaurant
Zi Yat Heen (Chinese)

1-star Michelin restaurants
Aurora
Jade Garden Restaurant
Lei Garden
The Eight
Tim's Kitchen
Tung Yee Heen
Wing Lei Chinese Restaurant


2010年港澳米芝蓮指南公布, 共有38間食肆和15間酒店獲《米芝蓮指南》推薦。 澳門有1間食肆列為最高的三星級 - 葡京酒店的Robuchon a Galera 今年繼續蟬聯最高三星級餐廳。 四季酒店的紫逸軒則首次獲兩星級。 有7間食肆獲一星級。 五間被推選為必比登「米芝蓮車胎人」美食的餐廳中, 其中三間是澳門本地食店: 包括龍華茶樓、粥麵莊和主打雲吞麵、蝦子撈麵的老字號祥記。

澳門三星食肆
代表出類拔萃的菜餚，值得專程到訪
*** Robuchon a Galera 法國餐廳
地址: 澳門半島葡京路2-4號葡京酒店西座3樓
電話: 2837 7666

澳門二星食肆
代表傑出美食，值得繞道前往
** Zi Yat Heen 紫逸軒
地址︰氹仔望德聖母灣大馬路澳門四季酒店大堂
電話︰8112 8360

澳門一星食肆
代表同類別中出衆的餐廳
* Aurora
地址︰氹仔廣東大馬路澳門皇冠酒店10樓
電話︰28868868

* 蘇浙匯
地址︰澳門友誼大馬路星際酒店6樓
電話︰82908638

* 利苑酒家
地址︰氹仔望德聖母灣大馬路澳門威尼斯人度假村酒店大運河購物中心3樓2130舖
電話︰28828689

* 8餐廳
地址︰中區葡京路2-4號新葡京酒店2樓
電話︰28283838

* 桃花源小廚
地址︰中區葡京路2-4號葡京酒店東翼地下F25號舖
電話︰88033682

* 東怡軒
地址︰新口岸友誼大馬路956-1100號澳門文華東方酒店2樓
電話︰28567888

* 永利軒
地址︰新口岸仙德麗街永利澳門酒店地面層
電話︰89863688

米芝蓮精選食肆
丹桂軒
龍華茶樓
粥麵莊
祥記麵家
食．八方

Rediscover Guangzhou Cuisine with Special Guest Master Chef Wong Mau 新濠天地客席名廚王茂師傅精心主理粵菜 (新濠天地客席名厨王茂师傅精心主理粤菜)

Pic Source : City of Dreams


City of Dreams presented a truly indulgent offering for food connoisseurs in conjunction with City of Dreams’ participation at Wine & Gourmet Asia 2009. The gastronomic indulgence features the forgotten flavors of 1949 Guangzhou cuisine rediscovered by Master Chef Wong Mau; his son, Mr. Wong Wai Pang, Chef de Partie of Lung Hin, City of Dreams and Mr. Tam Kwok Fung, Executive Chinese Chef, City of Dreams.

Well-known for his talent and great knowledge of Chinese cooking, 98 year-old Master Chef Wong Mau is an esteemed Guangzhou Master Chef. The classic Guangzhou menu recalls the flavors and techniques of Southern Chinese cuisine dating from six decades ago, including specialties Pi Pa Sharks fin custard and the Fish Dumplings with Chrysanthemum.

Master Chef Wong Mau enjoyed explaining the origins of the special dishes and sharing stories of his rich culinary history. “It has always been my pleasure to reintroduce these lost flavors to my guests. Guangzhou dishes have an array of wonderful tastes that until now have been untapped. I invite you to come to City of Dreams and try them for yourself.” said Master Chef Wong Mau.

The Lung Hin promotion will be featured until November 30, 2009.

Master Chef Wong’s 1949 Guangzhou Forgotten Flavors Menu
* Treasury Duck Roll - MOP$88
* Pi Pa Shark’s Fin Custard - MOP$138
* Fired Egg with Superior Shark’s Fin - MOP$380
* Braised Duck Soup - MOP$68
* Braised Fish Head Soup - MOP$68
* Stir-fried fillet of Snake with Vegetables - MOP$168
* Braised Winter Melon with Crab meat Sauce - MOP$168
* Stir-fried Chicken with Bamboo Shoot - MOP$138
* Fish Dumplings with Chrysanthemum - MOP$88
* Stewed Duck with Taro - MOP$98
* Steamed Pork Patties – Traditional Style - MOP$88
* Stewed Beef Brisket with Soy paste and herbs - MOP$88

Master Chef Wong’s Set Menu Available at Lung Hin
Set menu for 4 people MOP 980+
* Pi Pa Shark’s Fin Custard
* Braised Duck Soup
* Braised Winter Melon with Crab meat Sauce
* Stir-fried Chicken with Bamboo Shoot
* Fish Dumplings with Chrysanthemum
* Stewed Duck with Taro
* Stewed Beef Brisket with Soy paste and herbs
* Traditional Dessert of the day


適逢2009亞洲美食佳釀展, 新濠天地宣佈推出特色菜單慶祝參與今次盛會。 客席名廚王茂師傅及其現任新濠天地之龍軒高級廚師的兒子王偉鵬先生, 與新濠天地之中菜行政總廚譚國鋒先生聯手炮製一系列精心烹調的特色粵菜, 讓廣大食客重新細味被遺忘的1949年粵菜佳肴。

年屆98歲高齡的王茂師傅廚藝精湛, 擁有淵博的粵菜知識, 是一位享負盛名的粵菜大師。 王茂師傅主理的傳統粵式美饌, 將令顧客細味六十年前中國南方菜色獨有的味道及烹調技藝, 而特色菜餚包括香煎琵琶翅及菊花鯪魚球等。

廚藝大師王茂師傅享受與人分享各款特色菜餚的起源, 以及細訴其大廚生涯精彩的點滴故事。 廚藝大師王茂師傅說：「我一直感到十分榮幸, 可向食客重新介紹那些被遺忘了的美食。 粵菜有許多精彩的美食佳餚, 迄今一直沒有得到發掘。 我誠意邀請您蒞臨新濠天地, 親自細味品嚐。」

廚藝大師王茂師傅的巧手名菜由即日起在「龍軒」供應, 直至11月30日為止。

1949年廣州難忘昔日情懷菜單
* 四寳川鴨卷 MOP$88
* 香煎琵琶翅 MOP$138
* 桂花炒魚翅 MOP$380
* 菊花鴨絲羹 MOP$68
* 豬腦魚雲羹 MOP$68
* 七彩炒蛇絲 MOP$168
* 蟹皇扒瓜匍冬瓜仔 MOP$168
* 冬筍炒雞球 MOP$138
* 菊花鯪魚球 MOP$88
* 荔芋燜鴨煲 MOP$98
* 古法蒸肉餅 MOP$88
* 原汁柱侯牛腩 MOP$88

在龍軒供應的王茂師傅特備套餐
Set menu for 4 people MOP $980+
* 香煎琵琶翅
* 菊花鴨絲羹
* 蟹皇扒瓜匍 冬瓜仔
* 冬筍炒雞球
* 菊花鯪魚球
* 荔芋燜鴨煲
* 原汁柱侯牛腩
* 天的傳統点心

Wynn Chef's Series 2 - Six Styles of Lobsters 永利名廚集2 - 龍蝦盛宴 (永利名厨集2 - 龙虾盛宴)

Pic Source : Wynn Macau


Video


Wynn Chef Series will continue with the 'Six Styles of Lobsters' menu, designed by Executive Peter Chan at Wing Lei Chinese Restaurant. The menu incorporates traditional Chinese cooking techniques into a series of exquisite dishes. Price starting from MOP$288 per dish.

Six Styles of Lobsters
Date: 15th September to 30th September
Place: Wing Lei Chinese Restaurant, Wynn Macau

踏入9月, 永利軒行政總廚陳偉強師傅精心設計龍蝦六道菜盛宴: 包括永利龍蝦炒滑蛋、蒜香龍蝦蒸勝瓜、醬皇龍蝦燴茄子、金瑤龍蝦鬆窩頭、潮式龍蝦湯泡飯、威士忌龍蝦湯麵。 陳偉強師傅精有超過30年的餐飲經驗, 自小隨叔父學習廚藝, 後任職於台灣君悅大飯店、台灣台中晶華酒店、Evergreen Laurel Hotel、Ocean City Restaurant及Good World Restaurant等, 中菜水平不容置疑。

龍蝦盛宴
日期： 9月15日至9月30日
地點： 永利軒, 永利澳門

Lung Hin at the Boulevard 新濠大道龍軒 (新濠大道龙轩)

Video


Pic Source : City of Dreams


The elegant Lung Hin offers the ultimate in oriental culinary indulgence for the discerning connoisseur. Michelin-star awarded Chef Tam, the flagship venue sets new standards in inventive cuisine, using only the finest seasonal ingredients paired with exquisite wines from the sommelier’s cellar. Signature dishes include Stir-fried Superior Shark’s Fin King Crab Bouillon and Golden Imperial Bird’s Nest with Matsutake Mushrooms in Ham Broth.

Operation Hours
Sunday - Thursday: 6:00pm - 12:00am
Friday: 6:00pm - 2:00am
Saturday: 11:00am - 3:00pm, 6:00pm - 2:00am
Sunday: 11:00am - 3:00pm, 6:00pm - 12:00am

Location: Level 2, The Boulevard, City of Dreams
Tel: 8868 6636


「龍軒」呈獻上等東方烹飪, 是美食鑒賞家的雅致去處。 米芝蓮名廚譚師傅其招牌創新菜餚, 只用最上乘的食材和上等美酒選配而成。 招牌菜有蟹爪撈金勾翅及松茸高湯金絲官燕盏等等。

營業時間
星期日至四： 下午六時至凌晨十二時
星期五： 下午六時至凌晨二時
星期六： 上午十一時至下午三時, 下午六時至凌晨二時
星期日： 上午十一時至下午三時, 下午六時至凌晨十二時

位置: 新濠大道二樓
電話: 8868 6636

Treasure Palace at the Boulevard 新濠大道喜迎樓 (新濠大道喜迎楼)

Video



Pic Source : City of Dreams


Treasure Palace is renowned for its authentic Cantonese fare and novel alfresco dining options. From fresh seafood to exquisitely prepared dim sum, the talented culinary team lives to delight the palates of the most demanding gourmets. Home to an eclectic selection of organic and floral teas and master wines, the restaurant boasts gorgeous panoramic views and five spacious private functions rooms.

Operation Hours
Monday - Friday: 11:00am - 3:00pm, 6:00pm - 11:00pm
Saturday, Sunday & Public Holiday: 10:00am - 3:30pm, 6:00pm - 11:00pm

Location: Level 1, The Boulevard, City of Dreams
Tel: 8868 6636


「喜迎樓」以地道粵菜和新穎的戶外雅座而馳名。 名廚烹製的生猛海鮮, 精緻點心和合時菜式定能取悅各位美食鑒賞家。 「喜迎樓」有華麗的景致和五個寬敞的私人宴會室, 是上等有機花茶、醇香美酒之家。

營業時間
星期一至五： 上午十一時至下午三時, 下午六時至晚上十一時
星期六、日及公眾假期： 上午十時至下午三時三十分, 下午六時至晚上十一時

位置: 新濠大道一樓
電話: 8868 6636

Kwun Hoi Heen at Westin Hotel offers rice dumpling at Dragon Boat Festival 威斯汀度假酒店應節粽子 (威斯汀度假酒店上乘应节粽子)

Pic Source : Westin Resort


端午節將至, 澳門威斯汀度假酒店觀海軒推出兩款精美粽子應節。 兩款由上等材料精心炮製而成精美粽子包括原隻鮑魚瑤柱裹蒸粽及蓮蓉鹼水粽。

淨重一斤的原隻鮑魚瑤柱裹蒸粽, 由原隻鮑魚、瑤柱、腩肉、鹹蛋黃、火腿、綠豆、栗子及蓮子等豐富材料烹製而成, 售價為澳門幣$128元。 以軟滑蓮蓉做餡的蓮蓉鹼水粽, 每隻售價澳門幣$28元。

Taste of Wynn Macau - 永利澳門特色餐廳呈獻「品味．永利」 (永利澳门特色餐厅呈献「品味．永利」)

Wynn Macau lancuh 'Taste of Wynn' at its signature restaurants – Okada, il Teatro and Wing Lei. It offers delicious menus created by their signature chefs with an incredible prices.

il Teatro chef Anthony Alaimo has prepared a four-course set dinner menu, giving guests their choice of appetizer, pasta, main course and Teatro’s Tiramisu for dessert for only MOP 388 per person (plus 10% service charge), it will be serve from Tuesday through Sunday.

Okada chef Hirofumi Imamura has prepared three dinner selections with a different traditional specialty - sushi, robatayaki and tempura. Each set is available at just MOP 258 per person (plus 10% service charge).

Wing Lei is offering a special dim sum lunch designed by Wing Lei’s Executive Chef, Peter Chan. Guests will be able to choose any six dim sum dishes from a generous selection of 24 dim sum options. The lunch is available at just MOP 148 (plus 10% service charge). Wing Lei also offers a six course Signature Dinner Menu at MOP 488 per person (plus 10% service charge) selected by Chef Peter Chan. Both Menu are available throughout the week.


永利澳門的三家招牌高級食府包括岡田日式料理, 帝雅廷意大利餐廳及永利軒, 隆重推出「品味．永利」餐飲體驗。

帝雅廷意大利餐廳主廚區德禮〈Anthony Alaimo〉特別准備了「四道菜晚膳」, 賓客可隨意於餐牌內自選前菜、意大利粉及主菜的菜式, 招牌甜點意大利軟芝士餅。 賓客可於星期二至星期日以優惠價每位澳門幣388元(須附加10%服務費)享用地道意大利菜肴。

岡田日式料理高級主廚今村佑史, 精心設計三款揉合了新鮮食材及細膩的烹調技巧的特選晚膳套餐。 套餐包括《爐端燒套餐》, 《天婦羅套餐》及《壽司套餐》。 賓客只需以優惠價每位澳門幣258元(須附加10%服務費)即可享用任可一款晚餐。

中菜餐廳永利軒推出由永利軒行政總廚陳偉強師傅親自精心設計「自選六款午市點心」, 賓客可從二十四款精致點心中挑選六款品嘗。 於星期一至日之午市時段供應, 價格為澳門幣148元(須附加10%服務費)。 永利軒亦同時呈獻由陳偉強師傅配搭「六道菜晚膳」, 價格為每位澳門幣488元 (須附加10%服務費)。

地址：永利澳門酒店澳門外港填海區仙德麗街
預訂熱線： 8986-3688

Tim's Kitchen at Lisboa Hotel 葡京酒店桃花源小廚 (葡京酒店桃花源小厨)

Pic Source : dayoo




Located inside the Lisboa Hotel and Casino, Tim's Kitchen is a boutique restaurant featuring the Cantonese specialties of Chef Tim. The restaurant is modest, quaint and traditional.

Address : Shop F25, Hotel Lisboa East Wing, 2-4 Avenida de Lisboa
Tel : 88033682


受葡京酒店老闆何鴻燊及梁安琪邀請與葡京酒店合作, 桃花源小廚在葡京酒店開業至今。

桃花源小廚澳門店的裝修較香港上環店的茶餐廳格局高級。 桃花源小廚老闆兼總廚黎有甜, 於2000年在香港創辦上環店。 黎師傅是當年江太史家家廚李才的徒弟, 師承廣州江太史家廚, 以烹調太史五蛇羹及精緻粵菜聞名。 黎師傅曾於2005年聖誕節, 2006 及 2007 年農曆新年期間被拉斯維加斯五星級酒店會所邀請為客席廚師, 為賭場VIP炮製名菜。 JP Morgan 亦曾於2006年暑假邀請黎師傅到新加坡及印尼為當地富商私人宴會。

這裡的招牌菜式包括太史五蛇羹, 玻璃蝦球, 冬瓜蒸蟹鉗等一眾傳統粵菜。

地址: 中區葡京路2-4號葡京酒店東翼地下F25號舖
電話： 88033682

'Wing Lei' restaurant seafood meal package 永利精致粵菜葡萄酒海鮮套餐 (永利精致粤菜品葡萄酒海鲜套餐)

Pic Source : Macau Daily






Signature Menu by Chef Peter Chan



Wynn's Macau Signature Chinese restaurant Wing Lei introduce its first ever wine pairing seafood set menu.

Created by new restaurant chef Peter Chan, this six-course menu features unique seasonal seafood prepared in a variety of cooking styles. Six classic wines have been carefully selected by Leon Tan, the wine director and Chef Peter Chan to enhance your gourmet dining experience.

Six-course menu
La Spinetta Bricco Quaglia, Moscato d’ Asti 2007 (Piedmont, Italy)
Cloudy Bay, Sauvignon Blanc 2008 (Marlborough, New Zealand)
Hugel & Fils, Gewurztraminer 2005 (Alsace, France)
Selbach, Riesling Kabinett 2006 (Mosel, Germany)
Chateau d’Aussieres, Chardonnay 2006 (Languedoc-Roussillon, France)
Castelnau de Suduiraut, Semillon 2004 (Sauternes, France)


永利軒將於3月16日起, 推出由永利軒新任行政總廚陳偉強師傅親自設計, 全澳首個“精緻粵菜葡萄酒海鮮套餐”, 為賓客帶來煥然一新的味覺刺激。 “精緻粵菜葡萄酒海鮮套餐” 嚴選海鮮, 配以多元的烹調手法帶出廣東菜變化多端的特色。

陳偉強師傅與永利澳門品酒師經反覆嘗試, 挑選了六款來自法國、意大利、德國及新西蘭的葡萄美酒作配搭, 令套餐中的六道菜式, 無論由頭盆、湯、主菜至甜品皆色、香、味俱全。

精致葡萄酒海鮮套餐
香芒鴨肝片皮鴨
竹笙瑤柱燉魚翅
樹籽蒸鱈魚卷
上湯野菌焗龍蝦
醬皇幹扁鮮鮑帶子
永利精致甜點集 (桂花奶酪, 合桃酥, 奶皇卷及精美鮮果)

套餐
每位澳門幣MOP$888 (價格需附加百分之十服務費)

套餐連美酒價
每位澳門幣MOP$1338 (價格需附加百分之十服務費)


永利澳門永利軒營業時間
每日上午11時30分至下午3時正及下午6時正至晚上11時正
致電（853）8986 3688

The Eight Chinese Restaurant at Grand Lisboa 新葡京酒店8餐廳 (新葡京酒店8餐厅)

Pic Source : msn



With its lavish interior conceived by reowned Hong Kong designer Alan Chan, The Eight is an intimate Chinese restaurant offering Cantonese and Huaiyang cuisine. Lucnhtime featues over 50 kinds of dim sum.

Location : Second Floor of Grand Lisboa Casino and Hotel
For Reservation : 88037788

Opening Hours :
Lunch - Monday to Saturday 11:30 - 14:30,
Lunch - Sunday & Public Holiday 10:00 - 15:00
Dinner - Daily 18:30 - 22:30


Chef Recommendation
廚師推介

Braised Cucumber and Baby Spinach with Fried and Braised Conpoy
(Regular) $98
太極金絲錄柳 - 例$98

Sauteed Shrimps with Crab Roes in Mustard Sauce
(Regular) $148
百花芥辣蝦仁 - 例$148

Scramble Egg White with Diced Scallop and Crab Roes
(Regular) $108
珍珠賽螃帶子 - 例$108

Stir-fried Shark's Fin with Egg and Crabmeat
(Regular) $420
古法炒桂花翅 - 例$420

Steamed Japanese Bean Curd Stuffed with Shark's Fin and Dried Seafood
(Regular) $198
魚翅海味布袋 - 例$198

Braised Shark's Fin with Brown Sauce Topped with Steamed Egg White
(per person) $188
紅燒芙蓉翅 - 每位$188

Braised Conpoy and Bean Curd Soup with Bamboo Piths
(per person) $168
燕窩文絲乾貝湯 - 每位$168

Steamed Blended Chicken Breast with Bean Curd Topped with Shark's Fin
(Regular) $238
孔雀太子雞 - 例$238

Poached Vegetable with Shredded Yunnan Ham in Congee Base
(Regular) $98
粥油浸時菜 - 例$98

Barbecued Pork and Chicken Lard with Goose Liver
(per piece) $48
鮮鵝肝燒金錢雞每件$48

Chilled Duck Tongue with Chinese Herbs in Home-made Soya Sauce
(Regular) $88
五香鴨舌 - 例$88

Stir-fried River Shrimps with X.O. Chili Sauce
(Regular) $98
X.O.醬炒水晶蝦仁 - 例$98

Steamed Minced Scallop Filled with Goose Liver and Coated with Shredded Ham,
Sea Moss on the Bed of Carrot Sauce
(Regular) $138
黃金帶子釀鵝肝醬 - 例$138

Poached Crispy Rice in Supereme Broth with Lobster
(Market Price)
脆米龍蝦泡飯 - 時價

Deep-fried Blended Shrimp and Sole with Pine Nuts on the Bed of Sliced Duck Meat
(Regular) $98
崧子鴨方 - 例$98

All prices are subject to 10% service charge 以上價目需另加壹服務費