Asia’s finest chefs are collaborating to create a special menu with immersive entertainment at Tatler Dining’s biggest event of the year
This November, be prepared to experience Asia’s most iconic chefs and gastronomy at Galaxy Macau, as Tatler Dining’s Off Menu returns. Showcasing the greatest culinary talents in the region, guests attending the culinary festival can indulge in a unique menu of bespoke dishes by chefs in collaboration, as their offerings mirror one another in style and creative spirit.
Featuring tastemakers from Thailand, the Philippines, Taiwan, Off Menu Macau will take place at Banyan Tree Macau on November 18 and 19. These culinary maestros will join forces with Galaxy Macau's master chefs to create extraordinary dishes exclusively available at the festival. Here's a primer on what you can look forward to at Off Menu Macau 2023.
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Whey x Saffron
Singapore native Barry Quek is in his element at Whey, ZS Hospitality’s modern European restaurant infused with Singaporean flavours. After stints at Singapore’s Les Amis and Attica in Melbourne, Quek made his debut at Beet in Sheung Wan. It is, however, at Whey where he displays his culinary charm and flair in an homage to his roots. At Off Menu Macau, Barry is set to up the ante with chef Suraja “Jan” Ruangnukulkit of Saffron at Banyan Tree Macau with his curry laksa konjac rice with octopus and Lamma Island dried shrimp, a reinvented signature at the restaurant with local shellfish harvested from Lamma Island.
Saffron's Ruangnukulkit is no stranger to the international gourmet scene. Having spent her early years in the industry learning from Thomas Keller at Le Normandie at Mandarin Oriental Bangkok, as well as David Thompson at Nahm in Bangkok, the current executive chef at Saffron at Banyan Tree Macau has centred her cooking around the core of Thai cuisine, with techniques inspired by her French culinary training. In her collaboration with Barry Quek of Whey, Ruangnukulkit is offering Miang scallops, gooseberries, Thai herbs, and caviar on betel leaf, a showcase of refreshing Thai herbs, betel leaf and tangy gooseberries to offset the richness of scallops and caviar.