October 7 to November 30, 2024

Tong Iec Pak Fa Fui, a local maker of preserved fruits and cooking sauces, is the latest SME showcased in the collaboration. Established in 1903, Tong Iec remains committed to traditional methods, however time-consuming and labor-intensive they may be. Their iconic products Queen Mother Dried Flat Peach, Superior Soy Sauce and Sweet Vinegar are hugely popular throughout the Greater Bay Area and are in great demand among tourists from Southeast Asia. From Oct 7 to Nov 30, you can purchase Pak Fa Fui signature products including Queen Mother Dried Flat Peach and Refreshing Ginger at Galaxy Macau Tam Chai Yu Chun.

At the restaurant, Chef Chan presents a menu using condiments from Pak Fa Fui, including Steamed Scottish Razor Clams with Pickled Lemon and Double-boiled Coriander and Pickled Lemon with Pork Brisket. The sauce maker’s popular sweet plum sauce is tossed with bitter gourd and pomegranate to create a refreshing appetizer; while fermented soybean paste is steamed with grouper fillet and aged tangerine peel to impart a rich flavor. Comforting, aromatic and irresistibly delicious, these dishes are telling Macau stories through sensational flavors. 

August 1 to September 30, 2024

3 sides surrounded by water with seafoods, Macau was a prosperous fish village and many people have made a living out of fishing. The fish boats or junks were the home of those fishermen families, and this ‘boat people’ are known as ‘Tankas’.

As the Chef de Cuisine of the popular seafood specialist Galaxy Macau Tam Chai Yu Chun, Chan Wai Chun adheres to time-honored Tanka recipes to deliver the authentic flavors of fishermen cuisine.  In collaboration with renowned local brands steeped in decades of history, he also shows support in the growth and development of local SMEs as he crafts dishes that tells stories of Macau’s vibrant food culture.  

This time, Chef Chan has chosen the flavor-packed shrimp paste with a history of over a hundred years to create new dishes that celebrate the cultural heritage of Macau. Founded by a family of Tanka fisherman, Kong Hing Loong remains steadfast in its commitment to traditional methods even it’s time-consuming and labor-intensive. Every bottle of artisanal shrimp paste is meticulously crafted, sun-dried before bottling so the flavor and aroma become more intense and sophisticated. Mr. Pong, the third-generation owner, believes that patience and passion are the key ingredients in maintaining good quality. As a proud collaborator with Galaxy Macau Tam Chai Yu Chun, Kong Hing Loong continues to preserve the culinary legacy of Macau, one flavorful spoonful at a time.  

To fully present the local shop’s distinct flavor, Chef Chan presents delectable dishes using the famous shrimp paste, including Stewed Chicken and Fish Maw with Shrimp Paste, Steamed Sliced Pork with Shrimp Paste and Sizzling Water Spinach with Shrimp Paste in Clay Pot. Comforting, aromatic and irresistibly delicious, these dishes are telling Macau stories through authentic fisherman cuisine. Visit Galaxy Macau Tam Chai Yu and experience this unique history and culinary culture of Macau with us.