- WeChat Mini Program
- Getting here
- Login | Register
2adults
0child
BENEFITS DURING YOUR STAY IN GALAXY HOTEL OR BROADWAY HOTEL
BENEFITS DURING YOUR STAY IN GALAXY HOTEL OR BROADWAY HOTEL
Andaz Kitchen
An all-day dining neighborhood destination featuring live-action cooking where chefs create Portuguese, Macanese and neighborhood dishes. The inspiration behind the design of Andaz Kitchen stems from a series of old Macau shophouses, where the flavor and character of each room are a reflection of the cuisine on offer. In a nod to the maritime history of Macau, wooden archways are built into the interiors above, and the Portuguese mosaic tiles (azulejos) on the floor are a reminder of the city's European heritage. The wall feature titled, "Layers of Tradition", showcases a carefully curated collection of ceramic blue-and-white plates with hand-painted motifs inspired by Chinese and Portuguese accents commonly seen in Macau.
Executive Chef André Lai, whose love for culinary arts began in his childhood, grew up in a family of diverse cultural influences. Well-versed in both Portuguese and Chinese cuisines, he will present an array of Portuguese, Macanese and neighborhood dishes, helping guests connect through shared experiences.
Breakfast: 6:30-10:30
Brunch: 11:30-14:30 (Weekend Only)
Lunch: 12:00-14:30
Dinner: 18:00-22:30
Andaz Macau, North Tower, Level 6
Signature Dish
“Arroz de Lingueirão com Cherne” Razor clam rice with Atlantic wreckfish and coriander pesto
Coriander pesto gives the rice a vibrant green color and a punchy flavor. Atlantic wreckfish— which is used in the stock and sits on the rice as pan-fried fillets—is a top-quality white fish from the grouper family and Andaz Kitchen is proud to be the first in Macau to source this fish directly from Portugal.
“Frango Piri Piri” Andaz chili roasted chicken with homemade French fries
This dish has become a signature star of Andaz Kitchen. After being marinated in a brine infused with aromatics for 24 hours, the chicken is cooked over a rotisserie to ensure it is juicy and evenly roasted. Chef’s homemade piri piri sauce gives this tasty roast a spicy kick.
Portuguese Seafood Rice with Clams, Mussels, Prawns and Boston Lobster
A traditional recipe from the coast of Portugal, with a luxurious lift from Boston lobster. The rich flavors of various seafood are balanced by sweet acidic tomatoes and the freshness of coriander. With the rice soaking up the delicious broth, every mouthful is a real delight.
Tuna Ceviche, Soft Boiled Egg, Avocado, Pata Negra
A refreshing start to any meal, zingy citrus enhances the sweetness of tuna slices, while avocado and soft-boiled egg contribute to its creaminess.
“Fatia Dourada” Deep-fried brioche with port wine reduction, lemon curd and citrus tartare
A family recipe passed down from Chef André’s grandmother Rosa, traditionally prepared in celebration of Christmas. Soft, buttery brioche is deep-fried, coated with sugar and cinnamon, and topped with zesty lemon curd, port wine reduction and a zingy citrus tartare. It is homely comfort food at its finest.
