Gold Medal Hot Pot・金牌火鍋
Date of review: March 25, 2015 | Reviewed by:
Located on the mezzanine floor of Galaxy Macau, Gold Medal Seafood Hot Pot is a sleek and modern hotpot restaurant originally from Hong Kong with over 30 years of history. The brightly lit restaurant is enormous, with high ceilings to better disperse the steam emitted from the hotpots. There are also a number of seating options available, from tables and banquettes, to booths installed with TV screens on the adjacent wall. The restaurant serves up a wide range of delicacies other than hotpot, so it is natural to find a giant built-in wall of fish tanks and even, rather quirkily, a made-to-order sashimi bar next to it. A number of luxurious private rooms are also available for big groups to provide a more intimate dining experience.
Naturally, as a hotpot restaurant, the menu reads with all manner of stocks, seafood, meat, vegetables and other hotpot must-have side dishes. As the brand originates from Hong Kong, where diversity is one of the keys to success in local restaurants, it comes as no surprise that the menu also has a dazzling array of appetisers, noodles and rice dishes and even sashimi to choose from. The braised abalone with seaweed arrives in a bowl of ice, and the shellfish has properly absorbed the essence of the marinade, serving as an excellent appetiser. The restaurant also proffers a variety of wagyu beef imported from different locations, with prices ranging from MOP$298 to MOP$1,488 per portion. The sliced American Angus wagyu we ordered is tender but would have been more enjoyable if there was slightly more marbling and a more robust beef flavour. In contrast, the crab roe dumplings were bursting with rich flavours and juices encased by the wrapper, and are a must-order. Mixed vegetables are very generous in portion and are delightfully crunchy, fresh and juicy. The handmade Chiu Chow pork meatballs lack the springiness we expected and are rather chewy and one-note. While it is understandable that the restaurant may have rendered the stock base a little less intense so as to let the ingredients shine for themselves, still we think the satay stock base we have ordered is a tad too mild and bland in terms of flavour.
The wine menu does not have any by the glass options and only a compact selection of bottled wines, sake and Chinese spirits. If you are looking for stronger drinks, Scottish single malt whisky, Scotch whisky and cognac are also available.
Service is attentive, with wait staff taking the initiative to sieve the grease out of the hotpot and even offering to cook for us. Yet, it became rather odd and intrusive when they stood right next to our table during almost the whole meal.
A hotpot meal for two with a jug of sugar cane juice costs around MOP1,800. Given the quality of food and the wine menu, we do think it is on the expensive side for Macau.