Galaxy Macau has unveiled a menu under the motto “Fuel Up for Success” to help guests boost their energy levels
The season of winter is a time for slowing down and hibernation. According to Traditional Chinese Medical theory, the winter months are the perfect time to recharge your batteries and to start storing up the body’s vital energy reserves.
The talented culinary team at Galaxy Macau invited the region’s famous Traditional Chinese Medicine (TCM) practitioner, DrCheong Weng Heng, to create a highly nutritious menu with master chef Simon Tho.
Dietary supplementation is an important way to increase energy in TCM: “An energy boosting diet can do wonders to revitalise the body and mind,” said Dr. Cheong. “Many traditional Chinese medicinal ingredients can be used as components to prepare nourishing dishes. Chef Tho and I worked closely to combine medicinal ingredients with culinary techniques and infuse a variety of wellness benefits into the menu, enabling guests to feel energised and rejuvenated with those wholesome dishes.”
Diners can choose from a 6– or 8-course set menu at Fook Lam Moon, or à la carte at Pak Loh Chiu Chow Restaurant, The Noodle Kitchen and Lugang Café. Each dish was perfectly designed by the doctor after much consideration. According to him, guests would feel the heat flow from the back, which means the dishes really help to recharge your bodies.
This energy-boosting menu features chilled drunken chicken with American ginseng and chicken essence jelly, to boost circulation and “Qi”. “Qi” or energy is our life force and comes from several different sources. The inherited “Qi” is fixed in quantity and cannot be replaced. When it runs low and people ignore signs of tiredness, they start to draw on the inherited “Qi”. If this happens too often, it diminishes and people begin to feel exhausted.
Another highlight is the stewed abalone and Japanese sea cucumber with snow chrysanthemum and tomato, which can “clear heat” in the liver and improve vision. Oysters are known to be beneficial to blood circulation and for the skin, and are also used here, in a dish of grilled Japanese pearl oyster with cumin, ginger and garlic.
The main course includes slow-cooked lamb shank with Chinese yam and Angelica Sinensis, which brings out the golden trio of lamb, ginger and angelica that can invigorate “Yang” and prevent stiff joints in cold weather. Lamb is the best ingredient to eat in winter – it is warm in nature, it invigorates yang, especially kidney to benefit the “Qi” and warm blood circulation, particularly in the lower part of the body to improve circulation and stop.
The menu also includes a luxurious dessert of milk and ginger custard with bird’s nest. Bird’s nest is good for stomach and liver, and together with milk, helps moisturising skin in the dry season.
