Walking through Macao, you can’t miss the Portuguese influence—especially in the food. Our visit to Andaz Kitchen was like a quick hop over to Portugal. Set in Cotai, located on Seac Pai Bay between Taipa and Coloane islands, this area is known for its sparkling casinos and grand hotels. Andaz Kitchen, found in the Andaz Macau Hotel on the 6th level of the Galaxy Hotel complex, offers a beautiful view of Cotai’s lights at night.
Andaz Kitchen features an open-kitchen setup, where chefs prepare Portuguese, Macanese, and local dishes right in front of you. Inspired by old Macao shophouses
Leading the kitchen is Executive Chef André Lai, whose background is steeped in both Portuguese and Chinese cooking. His passion for these flavors comes through in every dish, celebrating both sides of Macao’s rich heritage.
Here’s a look at what we had. We kicked things off with a spread of appetizers that could have easily been a meal on their own—a fantastic start to an exceptional dining experience.
“Salada de Polvo” – Octopus salad with black garlic vinegar and roasted bell peppers. This dish was wonderfully fresh and crisp. The octopus, sourced from Portugal, had outstanding flavor.
“Molhar o pão no molho” (scooping up the sauce with bread) is an absolute must with this delightful dish. When it comes to “Pica-Pau”—tender veal loin bathed in a zesty mustard and pickle sauce—you’ll want to make sure every last drop of that incredible sauce is savored. Seriously, it’s practically a crime not to use a piece of bread to mop up every flavorful morsel! After all, what’s the point of having such a delicious sauce if you can’t indulge in the age-old ritual of bread-dipping?
Camarões ao Alhinho – Garlic prawns with coriander. Imagine this: juicy Portuguese-style shrimp soaking in a heavenly blend of olive oil and garlic. This dish is a staple on menus throughout Lisbon and Portugal, often making a grand entrance as a starter alongside fresh bread. It’s a classic that’s hard to resist, especially with that bread ready to soak up every bit of garlicky goodness! And Chef André elevates it to a whole new level of deliciousness.
Now it’s time to get to the main dishes! Prepare to see some standout meals that are sure to impress. These are more than just food; they’re highlights of the menu. Let’s see what we have on our plates!
“Polvo à Lagareiro” – Charcoal-grilled octopus served with potato foam and tomato confit. The octopus is grilled to perfection, bringing out its natural flavors with that smoky char. Paired with a creamy potato foam, tangy tomato confit, it’s a delightful balance of textures and tastes.
Chef André’s take on the classic “Bacalhau à Brás.” This dish features creamy cod, creating a tender and flavorful experience. The cod is combined with finely shredded potatoes and eggs, resulting in a comforting and hearty mix. To elevate it further, black truffle is added, providing a rich and earthy note that enhances the overall flavor.
“Frango Piri Piri” – Andaz’s chili-roasted chicken paired with homemade fries. It’s hands down one of the best chickens you’ll ever taste! Juicy and succulent. After brining, the roasting process gives it a delightful crispness on the outside while keeping the meat tender and moist inside. Each bite is bursting with deep, rich flavor that will leave you wanting more.
“Arroz de Marisco” – This Portuguese seafood rice dish is a feast for the senses,with lobster, carabineros, crab, mussels, and clams. It’s truly a showstopper!
The flavors are perfectly balanced, with each seafood element bringing its unique taste to the mix. The creamy texture of the rice is smooth and comforting, tying everything together in a way that feels both refined and satisfying. It’s not just a meal; it’s an experience that lingers in your memory long after the last bite. If you ever have the chance to try it, don’t pass it up—you’ll understand why I can’t stop thinking about it!
After a dinner like this, it’s hard to imagine how anyone could fit in dessert. But let’s be real: there’s always room for something sweet! Who among us can resist the call of dessert?
“Fatia Dourada” – This dish features deep-fried brioche with a rich port wine reduction. It’s an indulgent treat that offers a delightful contrast of flavors and textures.
Paired with a tangy lemon curd and a zesty citrus tartare, this dessert strikes the perfect balance between sweetness and acidity. The port wine reduction adds a layer of depth, complementing the richness of the brioche.
“Leite Creme” – This dessert features a silky caramelized milk pudding that’s simply delightful. The pudding has a smooth and creamy texture, offering a comforting base that melts in your mouth.
Topped with a refreshing raspberry sorbet, this dish brings a vibrant contrast in flavor. The tartness of the raspberry cuts through the sweetness of the pudding, creating a balanced and enjoyable experience. It’s the perfect way to end a meal, combining warmth and coolness in every spoonful.
The Restaurant!
The design of Andaz Kitchen draws inspiration from the historic shophouses of old Macau, where each room reflects the essence and flavors of the cuisine served. The interior pays homage to Macau’s maritime heritage with wooden archways, while the Portuguese mosaic tiles (azulejos) on the floor serve as a reminder of the city’s European roots.
A standout feature is the wall titled “Layers of Tradition,” which displays a curated collection of ceramic blue-and-white plates adorned with hand-painted designs inspired by both Chinese and Portuguese influences found throughout Macau. The restaurant has a bright and contemporary feel, and I particularly loved the color combinations of deep blues paired with wooden materials, creating a warm and inviting atmosphere.
The Chef!
Born and raised in Portugal and of Chinese-Portuguese heritage, André Lai is the Executive Chef of Andaz Macau. With over two decades of experience in diverse culinary landscapes, he has gained a deep understanding of various cuisines and flavor profiles. By blending traditional family recipes with modern techniques, Chef André creates dishes that celebrate authentic Portuguese and Macanese cuisines, as well as local specialties, taking diners on a journey through time.
His culinary passion ignited in childhood, surrounded by a family immersed in both Portuguese and Chinese cooking. Chef André believes that food fosters connections and shared experiences. He draws inspiration from his father and grandmother as culinary heroes, alongside the legendary Anthony Bourdain, whose adventurous spirit mirrors his own.
Now in Macau, Chef André is inspired by the city’s rich history and vibrant cultures. At Andaz Macau, he puts his unique spin on a variety of dishes, including his signature creations, inviting guests to experience the fusion of cultures on every plate. We can only hope that he brings his culinary prowess to Bangkok one day!
I’m hungry. Where is it?
We would recommend making a reservation visit thier website and book here !
Address: Andaz Macau, North Tower, Level 6 – COTAI, Nascente da Avenida Marginal Flor de Lótus e a Sul da Estrada da Baía de Nossa Senhora da Esperança.
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