Bangkok chef Pam Soontornyanakij opened Potong in 2021 in Bangkok. Just a year later, the restaurant had already earned a Michelin star, and placed 35th on Asia’s 50 Best Restaurants 2023. The progressive Thai Chinese restaurant inhabits a 120-year-old Sino-Portuguese building passed down from Soontornyanakij's own family. As a result, the chef's style of cooking recognises her family history, as well as the country’s past, with a heavy Chinese influence. From the art displays to the food menu and style of service, Potong is a representation of such influences, demonstrated in tandem with Soontornyanakij’s European culinary techniques. At Off Menu Macau, the chef will present a dish of Patagonian toothfish with kapi sauce and caviar, a dish that highlights umami in every bite. 

One of the defining characteristics of Italian cuisine is its respect for ingredients, and the way in which simplicity and seasonality go hand in hand to highlight their potential. At Macau’s 8½ Otto e Mezzo Bombana, chef Riccardo La Perna is a master chef who heads an experienced kitchen brigade who showcase the very best of Italian produce. Celebrating authentic flavours, La Perna's braised beef shoulder, whipped potatoes, cime di rapa and dried tomato is the prefect comfort food for early winter, offering luxuriant textures in the creamy potato and unctuous braised beef shoulder. 

An institution of Cantonese fine dining with a panoramic harbour view, Tin Lung Heen takes pride in its polished Cantonese fare with impeccable service. Master chef Paul Lau, whose decades of culinary expertise have brought him to the pinnacle of Cantonese cuisine, has created a dish of baked baby coconut with tiger prawn and garoupa for the occasion at Off Menu Macau. 

Red is the warmest colour at two-Michelin-starred Feng Wei Ju, with this rich shade imbuing everything from the traditional chinoiserie-style interior to the menu of stimulating regional Chinese cuisines on offer, spanning the provinces of Hunan to Sichuan where the ample use of chillies has captured the imaginations of gourmands across China over the ages. Distilling Feng Wei Ju's ethos, chef Chan Chek-Keong is presenting a dish of braised sea cucumber stuffed with minced Kurobuta pork at Off Menu Macau, bringing together flavours from land and sea.

Island Shangri-La’s executive chef and Petrus’ frontman Uwe Opocensky* has been a major player in the fine dining circle in Hong Kong for decades. At Petrus, he demonstrates his flair for textbook-perfect European and French culinary techniques combined with overtures to Mother Nature through an ever-evolving menu of dishes that highlight not only the freshest of produce, but also Opocensky’s keen eye for trompe l'oeil. His French ice kacang with foie gras, French beans, croutons and hazelnut at Off Menu Macau takes the form of a reinvented salad, beautifully crafted with Singapore’s ice kacang dessert in mind, but re-created in a savoury sense with foie gras and haricot vert and hazelnut. A beautiful creation with multiple textures.

Recently crowned with three Michelin stars, chef Jimmy Lim’s second Off Menu event marks the return of his signature blending of Singaporean culture and traditions with his modern European culinary training. Lim's cuisine is a representation of ingredients sourced within Taiwan, with respect to the rich biodiversity of the island and the vibrant flavours of Singapore in reinterpretations of the likes of laksa, Hainanese chicken rice, pai-tee and more. Lim will return to Off Menu to present a creation of water bamboo with cherry tomato and stracciatella.

*Due to unforeseen circumstances, Uwe Opocensky will be replaced by Vicky Cheng of VEA for Session 1 of Off Menu (Session 1: 11:30am to 3:30pm, Saturday, November 18, 2023). The rest of the chef lineup remains unaffected. Uwe Opocensky will return to Off Menu Macau for Sessions 2 and 3.

Jordy Navarra is a tried-and-true Off Menu veteran with previous stints at Off Menu Philippines. The Filipino chef and maverick in sustainability can add a notch to his belt with his appearance at this year’s Off Menu at Galaxy Macau. Navarra’s Toyo Eatery has been a recurrent favourite in his home country thanks to the chef’s fascination with the culinary culture, cooking techniques and farming and sourcing methods of the equatorial archipelago. Joined by his wife May, Navarra will be bringing a taste of the Philippines with his dish of heirloom purple rice champorado, dried chillies and Yunnan black truffle, a savoury but earthy treat accented with Yunnan’s harvest of the prized fungi.

Between its farm-to-table Californian gastronomic philosophy to techniques inspired by Cantonese flavours and ingredients, Ensue firmly believes in local sourcing, and through extraordinary techniques is able to bring out the truest potential of each course in its menu. Ensue’s chef Mung Lam Ng is a familiar face in Hong Kong’s hospitality scene, as she began her journey through critically acclaimed restaurants such as The Principal by Jonah Armas, Beefbar by Umberto Bombana, and Frantzen’s Kitchen by Bjorn Frantzen. Ng’s strong focus on organic products, combined with simplicity in preparation, is highlighted in a dish of buffalo milk congee, foie gras and rice tostada. 

Hong Kong-born pastry chef Lok Hin Yam is no stranger to luxury resorts and fine dining establishments all over the world. Yam’s resume covers Hong Kong’s L’Atelier de Joël Robuchon, Mandarin Oriental Hotel Taipei, and as executive pastry chef roles at Rosewood Beijing and Four Seasons Hotel London at Park Lane. Drawing on his many experiences in the pastry kitchen as well as his inherent flair and creative spirit, Yam leads the pastry arts today for StarWorld Hotel, Galaxy Macau and Broadway Macau as their executive pastry chef. In collaboration with Taiwan’s Room by Le Kief, Yam presents a dessert of Oriental Beauty tea with Kyoho grape and cassis, where he adopts Taiwan’s famed local tea variety Oriental Beauty, matched with the sweet and sour contrast of Japanese Kyoho grapes and blackcurrants.

Trained under Joël Robuchon, Seven Yi of Room by Le Kief is the mind behind the most creative cocktails on offer in Taiwan. Incorporating molecular gastronomy and innovative mixology techniques, Yi will showcase his eye for novel flavour combinations in a cocktail combining Kyoho grape, Naked Malt whiskey, cardamom and lapsang souchong tea. Defined by a subtle smokiness, the cocktail is designed to pair with Yam's dessert.

For a complete experience, Off Menu Macau will be live-streaming the Macau Grand Prix during sessions 1 and 3, accompanied by live music performances and DJ sets throughout all sessions by renowned personalities such as DJ Mengzy and Chinky Eyes. 

Tickets for Off Menu Macau are priced at MOP1,300 per person. Each ticket includes general admission, one dish each by the 10 participating chefs, one selected dessert and beverage of choice (mocktail/cocktail). The event will take place at the Cabana at Galaxy Macau, with a total of three sessions: 

Session 1: 11:30am to 3:30pm, Saturday, November 18, 2023 (limited tickets available)
Session 2: 6:30pm to 10:30pm, Saturday, November 18, 2023 (SOLD OUT)
Session 3: 12:00pm to 4:00pm, Sunday, November 19, 2023 (limited tickets available)