A feast between sky, ocean and land: Tatler Off Menu returns to Galaxy Macau for its standout third edition
Macau knows how to throw a party, but few are quite like this. Timed with the Macau Grand Prix weekend, Tatler Off Menu returns for its third edition on November 14 and 15, once again transforming Cabana at Galaxy Macau into a stage for the region’s most exciting culinary talents. Over two days, the Greater Bay Area’s leading festival of gastronomy brings together chefs and mixologists from Rome, Tokyo, Seoul, Mumbai, Jakarta, Hong Kong, Shanghai and Macau for an experience that’s as collaborative as it is creative.
This year’s theme is centred on the sky, ocean and land, drawing inspiration from nature’s elements and the ways they shape taste. Across the sessions, guests will enjoy a journey of three mini tasting menus. This includes eleven dishes comprising three appetisers, six mains and two desserts, each reinterpreting the elements through a chef’s distinctive style and cultural lens.
From seafood that reflects the rhythm of the tides to dishes rooted in the earth’s quiet strength and flavours that rise with the lightness of air, every plate reveals a different side of the region’s imagination.
Ocean
(Left to right) Chefs Aditya Muskita, Masaaki Miyakawa and Xu Jingye interpret the element of ocean theme through clarity, balance and finesse
The element of Ocean is interpreted by three chefs whose cuisines are defined by clarity and craft. Together, they will explore the depths of the sea. Expect clean flavours, sharp balance and craftsmanship honed by years of mastery.
Masaaki Miyakawa of Sushi Kissho (Macau, Tatler Best 20 Restaurants Macau 2025; Tatler Best New Restaurant Macau 2025; one Michelin star), the revered master behind the three-Michelin-starred Sushi Miyakawa in Hokkaido, brings his trademark purity of flavour and near-sculptural precision.
Jingye Xu of 102 House (Shanghai, two Michelin stars) channels his Southern Chinese roots into delicate, seafood-led dishes that balance nostalgia and refinement.
From Jakarta, Aditya Muskita of ESA (Jakarta, Tatler Best 20 Restaurants Indonesia 2025) reimagines Indonesian recipes with modern technique and an artist’s touch—vivid, unexpected and deeply personal.
Sky
(Left to right) Chefs Varun Totlani, Chan Chek-keong and Kang Min-chul translate the sky into dishes defined by lift, balance and imagination
Under Sky, three chefs will interpret air and light, with flavours that rise, lift and linger with quiet precision.
Chan Chek-keong of Feng Wei Ju (Macau, Tatler Best 20 Restaurants Macau 2025; two Michelin stars), known for his elegant mastery of Sichuan and Hunan cuisines, brings airy complexity.
Varun Totlani of Masque (Mumbai, Tatler Best Asia 100 Restaurants 2024), ranked #19 on Asia’s 50 Best Restaurants 2025, represents the new guard of Indian fine dining with produce-driven, contemporary menus.
Chef Kang Min-chul of Kang Minchul Restaurant (Seoul, Tatler Best Asia 100 Restaurants 2024; one Michelin star) distils Korean sensibility through French precision, offering compositions that are both minimalist and expressive.
Land
(Left to right) Chefs Hiroyasu Kawate, Marino D’Antonio and Vicky Cheng explore the land through smoke, soil and seasonality
For Land, three chefs explore the connection between fire, flavour and age, to draw out the warmth and umami that will find balance and ground their menu.
Marino D’Antonio of 8½ Otto e Mezzo Bombana (Macau, one Michelin star; Tatler Best 20 Restaurants Macau 2025) draws on his Italian heritage to craft dishes that are expressive yet grounded in tradition.
Hiroyasu Kawate of Florilège (Tokyo, two Michelin stars; Tatler Best Asia 100 Restaurants 2024), one of Japan’s most progressive culinary voices, brings his distinctive French-Japanese sensibility and quiet philosophical depth.
Vicky Cheng of VEA (Hong Kong, one Michelin star), continues his ongoing dialogue between Chinese heritage and French technique, creating dishes that bridge the past and future with subtle confidence.
Pastry and cocktails
Lok Hin Yam and Fabrizio Fiorani bring the festival to a sweet crescendo with desserts that merge artistry, lightness and technique
The festival’s sweet finale comes from Lok Hin Yam, Tatler Best Macau’s Best Pastry Chef from StarWorld Hotel, Galaxy Macau & Broadway Macau, and guest chef Fabrizio Fiorani of Rome, Asia’s Best Pastry Chef by The World’s 50 Best Restaurants, whose work is known for its clarity and elegance. Together they’ll present creative desserts that balance lightness, technique and imagination.
Behind the bar, Billy Choi of Galaxy Macau’s soon-to-open equestrian polo-inspired whiskey and cocktail bar Pony & Plume leads the Off Menu mixology programme, joined by guest bartender, Ajit Gurung of The Savoury Project (Hong Kong, #32 Asia’s 50 Best Bars 2025), crafting cocktails that echo the festival’s elemental theme.
Billy Choi and Ajit Gurung will create modern cocktails with thoughtful storytelling and flavour clarity for Off Menu
Guests can enjoy live music, signature cocktails or mocktails and off-menu dishes prepared by some of Asia’s most acclaimed chefs, all set against the backdrop of Cabana at Galaxy Macau. It’s a festival that captures the spirit of Macau: vibrant, creative and always evolving.
Galaxy Macau Presents Tatler Off Menu takes place on November 14 (Friday) from 6.30pm to 10.30pm, and November 15 (Saturday) with sessions from 12pm to 3pm and 6.30pm to 10.30pm. Table packages for two, four or six guests start at MOP3,376, with early-bird rates available until October 26. Cabana VIP package for eight offers an exclusive private poolside experience.
Each ticket includes a tasting menu inspired by the sky, ocean and land (eleven dishes include three appetisers, six mains and two desserts), and one cocktail or mocktail per guest, inclusive of a 10% service charge.
Galaxy Macau Presents Off Menu by Tatler DiningAddress: Cabana—2/F, Galaxy Macau
Please visit here for more information.
Dishes and cocktails showcasing the vibrant gastronomy at Galaxy Macau Presents Tatler Off Menu