Inside Galaxy Macau Presents Tatler Off Menu 2025: A weekend where Asia’s top chefs cooked without borders
The third edition of Galaxy Macau Presents Tatler Off Menu, held on November 14 and 15 at the Cabana at Galaxy Macau, gathered some of Asia’s most renowned chefs and bartenders for a weekend of fluid collaboration.
Across three sold-out sessions, the chef collective built six-hands menus around the elements of Sky, Ocean and Land, a structure that invited culinary dialogue, each dish answering the one before it. Cocktails and desserts wove naturally into the progression, extending the conversation.
At Ocean, Masaaki Miyakawa of Sushi Miyakawa from Hokkaido and Sushi Kissho by Miyakawa at Galaxy Macau opened with black abalone in liver sauce, a dish of quiet precision and deep umami. Aditya Muskita of ESA from Jakarta followed with scallops in smoked ginger flower curry and calamansi, striking a balance of richness and lift. Then, Jingye Xu of 102 House closed the sequence with steamed cod, prawn sauce and clam juice, which was subtle yet poised.
Masaaki Miyakawa of Sushi Miyakawa (Photo: Zed Lee/ Tatler Hong Kong)
Jingye Xu of 102 House (Photo: Zed Lee/ Tatler Hong Kong)
Aditya Muskita of Esa (Photo: Zed Lee/ Tatler Hong Kong)
Sky moved in gentle arcs of flavour. Kang Min-chul of his eponymous restaurant began with a chilled chicken soup layered with elegant Korean flavours. Chan Chek-keong of Feng Wei Ju in StarWorld Hotel Macau deepened the tone with pigeon bouillon infused with bamboo fungus and matsutake, before Varun Totlani of Masque from Mumbai added confit duck in gassi with vattayappam, a closing note of quiet warmth.
Kang Min-chul of Kang Minchul Restaurant (Photo: Zed Lee/ Tatler Hong Kong)
Chan Chek-keong of Feng Wei Ju (Photo: Zed Lee/ Tatler Hong Kong)
Varun Totlani of Masque (Photo: Zed Lee/ Tatler Hong Kong)
At Land, the focus turned inward. Hiroyasu Kawate of Florilège from Tokyo began with Japanese white radish, encased in a golden, flaky pastry that was seemingly simple and deliberate. Vicky Cheng of VEA offered a lo sui, or Chinese master stock, pork soup and flat rice noodles, a graceful nod to Hong Kong’s culinary memory. Marino D’Antonio of 8½ Otto e Mezzo Bombana at Galaxy Macau landed with braised beef tongue, paired with the sweetness of pumpkin purée and roasted mushrooms.
Vicky Cheng of VEA (Photo: Zed Lee/ Tatler Hong Kong)
Marino D’Antonio of 8½ Otto e Mezzo Bombana Macau (Photo: Zed Lee/ Tatler Hong Kong)
Hiroyasu Kawate of Florilège (Photo: Zed Lee/ Tatler Hong Kong)
Between courses, Billy Choi of Pony & Plume in Macau and Ajit Gurung of The Savory Project in Hong Kong served cocktails that mirrored the food’s precision: Choi’s Plummy Symphony, a restrained Negroni-style drink showcased balance of fruit and spice, while Gurung’s Thai Beef Salad served up a brisk and fragrant tipple to get the palate going once more. A selection of mocktails was also on hand, designed with the same attention to detail and rhythm as their spirited counterparts.
Dessert unfolded in private cabanas. Italian pastry chef Fabrizio Fiorani presented his signature, crowd-pleasing and creamy FF Tiramisu, while Galaxy Macau’s executive pastry chef Lok Hin Yam offered Chocolate Hin’s Fashion, a fun and theatrical flourish to the festival.
Italian pastry chef Fabrizio Fiorani (Photo: Zed Lee/ Tatler Hong Kong)
Pastry chef Lok Hin Yam (Photo: Zed Lee/ Tatler Hong Kong)
Billy Choi of Pony & Plume (Photo: Zed Lee/ Tatler Hong Kong)
Ajit Gurung of The Savory Project (Photo: Zed Lee/ Tatler Hong Kong)
Across both days, the rhythm shifted with the light. By afternoon, the poolside was bright and alive, with guests moving between stations, glasses catching the sun, the music soft and percussive beneath the hum of conversation. As daylight faded, the mood was just as vibrant with lights sparkling in the background. Throughout the weekend, music threaded through the experience like another ingredient. Sets from DJs Cocoa Zhou and Hansel intertwined with 'The Raffles Trios' live performances: strings, vocals and rhythm shifting between energy and ease. It was a seamless current rather than a backdrop, one that mirrored the chefs’ own exchanges across the elements of Sky, Ocean and Land.
The chef collective built six-hands menus around the elements of Sky, Ocean and Land, a structure that invited culinary dialogue (Photo: Zed Lee/ Tatler Hong Kong)
DJ Cocoa Zhou (Photo: Zed Lee/ Tatler Hong Kong)
DJ Hansel (Photo: Zed Lee/ Tatler Hong Kong)
Live band performance (Photo: Zed Lee/ Tatler Hong Kong)
Harry Bentley and Lorraine Cowman (Photo: Zed Lee/ Tatler Hong Kong)
Ellie Furuya (Photo: Zed Lee/ Tatler Hong Kong)
Jessi Li, Ewa Stachurska and Antonia Da Cruz (Photo: Lok Ng/ Tatler Hong Kong)
Jenny Yang (Photo: Lok Ng/ Tatler Hong Kong)
Steffi Leung and Saii Lee (Photo: Zed Lee/ Tatler Hong Kong)
Nelson Ho and Elin Fu (Photo: Lok Ng/ Tatler Hong Kong)
Galaxy Macau Presents Tatler Off Menu 2025 was Macau at its most alive: thoughtful, precise and full of flavour. Another edition done, and already, anticipation for the next one feels inevitable.