The W Hotel Macau is launching a brand new seasonal menu this September, inviting guests to embark on a threefold tasting journey that extends from the bar to the dining table. The event begins at the all-day bar,潮堂, featuring a limited edition Margarita created by the hotel’s Chief Mixologist, Victor Pun, inspired by Macau. Guests can then savour a selection of seasonal Cantonese dishes at the signature restaurant, 嬅, before concluding their experience at the all-day dining venue, 津津, with a limited-time collaboration from Chef Li Mingjing, the Executive Chef of the St. Regis Chengdu.
Autumn Indulgence: Creative Cocktails at 潮堂
潮堂 opens the autumn dining chapter with the W Hotel’s signature cocktail – W Margarita. This cocktail is crafted with Olmeca Altos Plata tequila, Cointreau, fresh lime, and agave syrup, infusing a refreshing and aromatic modern twist to the classic. Additionally, Victor Pun has created the Oriental Pearl cocktail, inspired by Macau’s famous landmark, the Red Market. This cocktail combines pickled green mango, Sichuan peppercorn, fresh lime, and celery salt, offering a bright flavour with layers of savoury and delicate spice.
Both cocktails are available all day at 潮堂, allowing guests to enjoy their time together. Throughout September, guests can also enjoy the Oriental Pearl at a limited-time promotional price of MOP 98+ per glass.
Savouring Autumn Delicacies: Seasonal Cantonese Cuisine at 嬅
As the seasons change, 嬅 introduces a new seasonal Cantonese menu titled “不時不吃”, curated by Executive Chinese Chef, 鄭國雄. This menu features a selection of autumn ingredients, presenting a series of seasonal delicacies. Located on the 40th floor of the hotel, the restaurant boasts expansive views of the Cotai Strip, with a menu focused on premium seafood, delicate textures, and rich aromas, providing an elegant and warm dining option for the cooler autumn days.
Recommended dishes include sautéed New Zealand black gold abalone with hydrangea mushrooms, braised foie gras with baked Western Australian lobster, pan-seared star grouper with yellow mustard sauce, and fresh ginger and scallion beef rolls, with prices starting from MOP 228+.
津津 Limited-Time Collaboration: Classic Sichuan Experience
From now until 12 September, 津津 welcomes Chef Li Mingjing, the Executive Chef of the St. Regis Chengdu, bringing the spicy and fragrant “津津蜀味” menu to Macau. With over twenty years of culinary experience in Sichuan and Cantonese cuisine, Chef Li will present a series of signature Chengdu dishes, available during the weekend brunch or dinner.
Highlights include Leshan bowl chicken and Sichuan mouth-watering chicken, both classic Sichuan dishes soaked in rich and spicy Sichuan red oil, offering a bold and distinct flavour for guests to share with friends and family.
For reservations or inquiries about dining details, please email b&[email protected] or call +853 88651366.