Latest news with #100TopTables
South China Morning Post
18-04-2025
- Entertainment
- South China Morning Post
Word on the StrEAT: 9 restaurants and bars that left their mark on Hong Kong's dining scene
If you still haven't recovered from the hectic flurry of activities that swept Hong Kong in March, the long Easter weekend is your chance. While traditional celebrations like painting eggs and eating hot cross buns are all well and good, Easter is also historically tied to a theme of revival. Advertisement On Hong Kong's ever-changing dining scene, new names continually pop up, bringing novel flavours and bold concepts. Exciting as each new restaurant or bar is, it's hard not to feel a sense of nostalgia for those restaurants and bars that have left a mark on this city – places that brought something truly special and left behind unforgettable memories – but that have since disappeared. Because some stories are just too good to end, however, 100 Top Tables has tapped into the Easter spirit of revival and asked some of our city's brightest F&B talents: 'What restaurant or bar do you miss most and would love to see back in Hong Kong?' 1. ArChan Chan, executive chef of Ho Lee Fook A dai pai dong on Temple Street, Yau Ma Tei, in 1988. Over the years, more and more of these Hong Kong institutions have disappeared. Photo: Wan Kam-yan 'What I truly miss are Hong Kong's vanishing old-school dai pai dongs, those iconic street kitchens that used to be everywhere,' says chef ArChan Chan. In particular, Hong Kee in Kowloon Bay held a special place in her heart until its closure last year. 'It was fast, fiery and full of life,' she adds. 'Every table was abuzz with stories, unpretentious and deeply local.' Hong Kee was known for its wok-fried clams served with black bean sauce and chilli, its salt and pepper squid and Chiu Chow favourites such as pig's blood with garlic chives. For Chan, nothing could beat the rich, comforting lamb belly claypot, especially on a chilly winter night. She recalls fond visits with her parents and grandparents, with, 'The sizzle of the wok, laughter all around, a cold beer in hand and tucking into a bowl of something soul-warming – this place was a gem.' Advertisement 'Dai pai dongs like Hong Kee are more than places to eat, they are part of our neighbourhood and culture,' Chan reflects. 'There are fewer now, and even fewer that still carry that same fire. Losing them feels like losing a piece of our collective memory.' 2. Richard Ekkebus, culinary director of Amber
South China Morning Post
17-04-2025
- Business
- South China Morning Post
Dish in Focus: Barbecue pluma Iberico char siu at Hong Kong's Mott 32
Boasting nine branches around the globe, from Hong Kong and Las Vegas to Dubai and Toronto, Mott 32 is one of Hong Kong's most successful culinary exports, having first opened in Central in 2014. Recognised by the 100 Top Tables guide since 2017, the Iberico char siu with yellow mountain honey remains a must-try. Advertisement An essential staple in Cantonese cuisine, char siu – or barbecue pork – is one of the most popular Chinese roast meats, and one that chef Lee Man-sing learned to make when he was just 14 years old. 'I started cooking when I was very young. My mother's eyesight wasn't very good so I had to help my family by doing chores and would cook simple things like stir-fried vegetables and rice. Then when I was 14, I got a job working at a cha chaan teng delivering food,' says Lee. 'The head chef thought I was hard-working so he took me under his wing. For six months I learned how to make char siu and duck as well as egg tarts and pineapple buns.' Chef Lee Man-sing has been executive chef of Mott 32 Group since 2014. Photo: Handout With a stellar career behind him, working his way from local cha chaan teng to Mandarin Oriental, Fortune Room and Hoi Yat Heen, Lee has been executive chef of Mott 32 Group since 2014. Here, he blends traditional Chinese flavours with Western techniques, crafting the Mott 32 culinary vision, which includes frequently working on flavour development and improving the menu's signatures, like the Iberico char siu. 'We spent a long time reviewing the original roasting and preparation methods with a key focus of finding the perfect balance of succulent pork and roasted char flavour,' says Lee. Mott 32's barbecue pluma Iberico pork. Photo: Handout Original inspiration came from the restaurant's initial menu development process, where other Maximal Concepts chefs were invited to taste and review the dishes. 'One chef hailed from Barcelona and upon tasting char siu made with Chinese pork suggested we try the same process with the pluma cut of Iberico pork.' So, whilst maintaining the authenticity and tradition of Chinese cooking, Lee sourced the meat from top-grade Iberian pigs. 'Each cut comes from [pigs] raised on a diet of acorns, grass and herbs, giving the meat a soft and succulent quality that is further emphasised by the traditional roasting methods employed by our barbecue chefs,' Lee explains. Advertisement The meat is marinated in a secret recipe of house-made char siu sauce, to deliver the perfect balance of sweet and savoury. Once roasted until soft and tender, a light glaze of yellow mountain honey is then brushed over the pork to finish, adding a final rich touch of flavour.
South China Morning Post
19-03-2025
- Entertainment
- South China Morning Post
Cream of the crop: 100 Top Tables celebrated the finest restaurants and bars in Hong Kong and Macau
With awards in 10 categories, 100 Top Tables is dedicated to celebrating the exceptional restaurants, bars and individuals that make Hong Kong and Macau's F&B scenes world-class. Here are this year's outstanding winners. Best Chef – Tam Kwok-fung Chef Tam Kwok-fung founder of Chef Tam's Seasons. Photo: Handout Seasonality is an admirable concept. The idea of using the freshest ingredients at the peak of their flavour is one all restaurants should aspire to. In fact, an increasing number do – to the point where it has become something of a cliché to hear chefs labour the point, as if they were doing something novel. Advertisement One chef who truly stands apart by actually doing something original is Tam Kwok-fung. At his eponymous restaurant Chef Tam's Seasons, Tam builds menus based on the 24 solar terms of Chinese traditional belief rather than the more typical four seasons. This means Tam crafts new dishes nearly every two weeks throughout the year. This cycle of continuous reinvention is a monumental undertaking, especially to deliver to the high standards that guests expect of Tam. No other chef in Macau or Hong Kong is this dedicated to the concept of seasonality, and chef Tam should be applauded for his work. Best New Restaurant – Jee Chicken wing stuffed with sea whelk at Jee. Photo: Nicholas Wong There are many questionable phrases used to promote new restaurants in Hong Kong and Macau. Guff about 'reinventing' a particular cuisine is one; a term as tired and dirty as an old dish cloth. But while many restaurants preach how they're reimagining the classics, Jee actually does so – and to spectacular effect. A collaboration between Siu Hin-chi, of the award-winning Ying Jee Club, and up-and-coming chef Oliver Li, Jee is a true cross-generational partnership. It is in Jee's kitchens above Central that Li works with Siu's recipes and refines them with the French techniques he learned at lauded restaurants such as L'Atelier de Joël Robuchon and L'Envol. Some tweaks are subtle, such as the sea cucumber dipped in a squid ink batter before being fried, and others more significant, like the switch from prawn toast to crabmeat toast with XO sauce. But, whether changes are major or minor, the adjustments are always purposeful and enliven dishes in delightful ways. If only all four-hands collaborations could be this brilliant and permanent. Rising Star – Zinc Leung
Associated Press
11-03-2025
- Entertainment
- Associated Press
StarWorld Hotel and Galaxy Macau™ Triumph on the 2025 ‘100 TOP TABLES' by the South China Morning Post with Six Restaurants on The List
Sushi Kissho by Miyakawa and Teppanyaki Shou Make Dazzling Debuts on the SCMP's Best of the Best Annual List MACAU SAR - Media OutReach Newswire - 11 March 2025 - The South China Morning Post recently announced its 100 Top Tables guide for 2025, a definitive list recognizing the most exceptional dining establishments in Hong Kong and Macau. This year, six restaurants from StarWorld Hotel and Galaxy Macau™ Integrated Resort have proudly secured spots on the list. Among the new entries are Sushi Kissho by Miyakawa and Teppanyaki Shou, both of which made received inaugural accolades. This achievement reaffirms Galaxy Macau's dedication to providing extraordinary dining experiences for every guest, earning recognition from the industry's leading critics. Meanwhile, StarWorld Hotel's acclaimed Feng Wei Ju, as well as 8½ Otto e Mezzo BOMBANA from Galaxy Macau, Yamazato from Hotel Okura Macau, and Lai Heen, The Ritz-Carlton Macau continued their winning streaks, solidifying Galaxy Macau's exceptional standing in the high-end gastronomic scene. From left to right: Jackie Ho Hon-sing, Chinese Executive Chef of The Ritz-Carlton, Macau; Hironori Satake, Executive Chef of Sushi Kissho by Miyakawa; Norihisa Maeda, Executive Chef of Teppanyaki Shou; Amy Jo, Executive Manager of Sushi Kissho by Miyakawa and Teppanyaki Shou; Marino D'Antonio, Executive Chef of 8½ Otto e Mezzo BOMBANA at Galaxy Macau; Herve Pennequin, Assistant Vice President of Beverage at Galaxy Entertainment Group; Chan Chek Keong, Assistance Vice President of Food & Beverage Culinary of StarWorld Hotel and Executive Chef of Feng Wei Ju; Hayashi Hideaki, Executive Chef of Yamazato and Marco Chan, Manager of Yamazato. The 100 Top Tables is the definitive authority on Hong Kong and Macau's most exceptional fine-dining establishments. Each restaurant is meticulously selected by a panel of expert food critics, evaluated on the quality of cuisine, service, and ambiance, ensuring they meet the highest standards of luxury dining. Sushi Kissho by Miyakawa: A Michelin-Starred Sushi Master's First Overseas Venture Sushi Kissho by Miyakawa at Raffles at Galaxy Macau, the first international venture of Masaaki Miyakawa—one of Japan's six Michelin three-star sushi masters—has found its home at Raffles at Galaxy Macau. The restaurant celebrates Chef Miyakawa's interpretation of the art of Edomae sushi, a tradition that celebrates the purity of nature and the artistry of the chef. Here, the finest seasonal ingredients, from Japan's leading growers and generational fisherman, are transformed into delicate bites that speak to the sea, the soil, and the seasons. With only ten seats at the sushi counter, Sushi Kissho by Miyakawa is an intimate space where every detail is a considered ode to the rituals of Edomae sushi. Teppanyaki Shou: A Sensory Ballet of Fire and Flavor, The Extreme Omakase Experience One Can Imagine Since opened its doors in 2024, Teppanyaki Shou at Raffles at Galaxy Macau has earned its reputation as a study in precision and passion, redefining the teppanyaki experience under the guidance of Japanese maestros. The restaurant's name speaks to its mission: to carry forward the traditions and encapsulates the essence of authentic Japanese food culture. Under the guidance of master chefs, the teppanyaki grill becomes a stage, where the finest ingredients sourced daily from Japan and beyond air-freighted daily to Macau, ensuring that every dish is a masterpiece of freshness and flavor, can be transformed into a symphony of flavors. The chefs, with their deft hands and keen intuition, tailor each dish to the diner's preferences, creating an omakase experience that is as personal as it is unforgettable. Yamazato: The Art of Kaiseki in Macau At Yamazato, located on the 28th floor of Hotel Okura Macau, Executive Chef Hayashi Hideaki has four decades of culinary experience. Typically reserved for special occasions, Japanese kaiseki is an art form in and of itself. From ingredient selection to the choice of tableware, and from plating to the order in which each dish is served—every detail is intricately orchestrated to amplify your dining pleasure. Guided by nature, Chef Hayashi and his talented team present an authentic kaiseki experience, spotlighting seasonal ingredients at their most flavorful and nutritious. Visual artistry, palate sensation and the season's palette, everything comes together in perfect harmony in this multi-course celebration of nature. Guests would be invited to explore the vast and varied culinary landscape of Japan as you savor Chef Hayashi's seasonal kaiseki. Feng Wei Ju: A Symphony of Hunan and Sichuan Flavors At StarWorld Hotel, Feng Wei Ju has carved out a niche as the premier destination for Hunan and Sichuan cuisine in the region, leaving every guest an unforgettable taste experience with its mind-blowing changes on one simple spice flavor. Master Chef Chan Chek Keong, Assistance Vice President of Food & Beverage Culinary of StarWorld Hotel and Executive Chef of Feng Wei Ju, with his deep understanding of these culinary traditions, crafts dishes that are bold and nuanced, a delicate balance of spice and subtlety. The restaurant's multi-sensory approach to dining has earned it a loyal following and an impressive eight consecutive years of Michelin two-star recognition, a quiet yet resounding endorsement of its excellence. 8½ Otto e Mezzo BOMBANA: Italian Excellence, Reimagined At Galaxy Macau, 8½ Otto e Mezzo BOMBANA continues to set the standard for Italian fine dining with flawless execution on every detail. The restaurant's ninth consecutive Michelin star is a quiet affirmation of its enduring appeal. Now under the leadership of the newly-appointed Executive Chef Marino D'Antonio, the restaurant has entered a new chapter. Chef Marino, whose career spans Michelin-starred kitchens and five-star hotels, brings a passion for quality and a deep respect for tradition to his craft. His dishes are an ode to Italian food, each one a celebration of the country's regional flavors elevated with ultimate craft. Lai Heen: Cantonese Elegance in the Clouds Perched on the 51st floor of The Ritz-Carlton, Macau, Lai Heen offers a breathtaking panorama of the city alongside its exquisite Cantonese cuisine. Executive Chef Jackie Ho Hon Sing, the creative force behind the restaurant, projects his vision and skill into every dish and reimagined it with a modern sensibility, for a taste experience is nothing short of transcendent. His dedication in Cantonese cuisine has earned the restaurant an eight consecutive Michelin stars since 2017. Combining traditional Cantonese flavors with Ritz-Carlton's legendary service, Lai Heen delivers an unparalleled dining experience. Hashtag: #GalaxyMacau The issuer is solely responsible for the content of this announcement. ABOUT GALAXY MACAU INTEGRATED RESORT Galaxy Macau™, The World-class Luxury Integrated Resort delivers the 'Most Spectacular Entertainment and Leisure Destination in the World'. Developed at an investment of HK$43 billion, the property covers 1.1 million-square-meter of unique entertainment and leisure attractions that are unlike anything else in Macau. Eight award-winning world-class luxury hotels provide close to 5,000 rooms, suites and villas. They include Banyan Tree Macau, Galaxy Hotel™, Hotel Okura Macau, JW Marriott Hotel Macau, The Ritz-Carlton, Macau, Broadway Hotel, Raffles at Galaxy Macau, Andaz Macau. Unique to Galaxy Macau, the 75,000-square-meter Grand Resort Deck features the world's longest Skytop Adventure Rapids at 575-meters, the largest Skytop Wave Pool with waves up to 1.5-meters high and 150-meters pristine white sand beach. Two five-star spas from Banyan Tree Spa Macau and The Ritz- Carlton Spa, Macau help guests relax and rejuvenate. As the dining destination in Asia, Galaxy Macau offers a wide variety of gastronomic delights, exquisite experiences and ingredients of the finest quality with over 120 dining options from Michelin dining to authentic delicacies. Embark on a delightful and rewarding journey at Galaxy Promenade, the one-stop shopping destination boasting some of the world's most iconic luxury brands. Be the first to get the latest limited-edition items; explore fascinating pop-ups by coveted labels and revel in fabulous shopping rewards and privileges. Our VIPs are entitled to a highly-curated experience with dedicated personal shoppers at guests' service, and be invited to exclusive luxury brand events. A different caliber of privileges and rewards also await. Discover the joys of fashion and stand at the forefront of style and sophistication—Galaxy Promenade has everything guests need to stay ahead of the style game. Galaxy Cinemas takes immersive movie experiences to the next level with the latest audio-visual technology, ultra-luxurious facilities and bespoke services; CHINA ROUGE, one-of-a-kind deluxe lounge that evokes the glitz and glamor of Shanghai's golden era with entertainment in luxury and style; and Foot Hub presents the traditional art of reflexology to make you feel more relaxed and revitalized. For Authentic Macau Flavors & Vibrant Asian Experiences, Broadway Macau – just a 90-second walk via a bridge from Galaxy Macau, has over 35 Authentic Macau & Asian Flavors at its Broadway Food Street. The 2,500-seat Broadway Theatre plays host to world-class entertainers and a diverse array of cultural events. Meeting, incentive and banquet groups are also well looked after with a portfolio of unique venues in Galaxy Macau and a professional service staff. Galaxy International Convention Center (GICC) is the latest addition to the Group's ever-expanding integrated resort precinct and will usher in a new era for the MICE industry in Macau. GICC is a world- class event venue featuring 40,000-square-meter of total flexible MICE, and a 16,000-seat Galaxy Arena – the largest indoor arena in Macau.
Zawya
11-03-2025
- Entertainment
- Zawya
StarWorld Hotel and Galaxy Macau™ Triumph on the 2025 '100 TOP TABLES' by the South China Morning Post with Six Restaurants on The List
Sushi Kissho by Miyakawa and Teppanyaki Shou Make Dazzling Debuts on the SCMP's Best of the Best Annual List MACAU SAR - Media OutReach Newswire - 11 March 2025 - The South China Morning Post recently announced its 100 Top Tables guide for 2025, a definitive list recognizing the most exceptional dining establishments in Hong Kong and Macau. This year, six restaurants from StarWorld Hotel and Galaxy Macau™ Integrated Resort have proudly secured spots on the list. Among the new entries are Sushi Kissho by Miyakawa and Teppanyaki Shou, both of which made received inaugural accolades. This achievement reaffirms Galaxy Macau's dedication to providing extraordinary dining experiences for every guest, earning recognition from the industry's leading critics. Meanwhile, StarWorld Hotel's acclaimed Feng Wei Ju, as well as 8½ Otto e Mezzo BOMBANA from Galaxy Macau, Yamazato from Hotel Okura Macau, and Lai Heen, The Ritz-Carlton Macau continued their winning streaks, solidifying Galaxy Macau's exceptional standing in the high-end gastronomic scene. The 100 Top Tables is the definitive authority on Hong Kong and Macau's most exceptional fine-dining establishments. Each restaurant is meticulously selected by a panel of expert food critics, evaluated on the quality of cuisine, service, and ambiance, ensuring they meet the highest standards of luxury dining. Sushi Kissho by Miyakawa: A Michelin-Starred Sushi Master's First Overseas Venture Sushi Kissho by Miyakawa at Raffles at Galaxy Macau, the first international venture of Masaaki Miyakawa—one of Japan's six Michelin three-star sushi masters—has found its home at Raffles at Galaxy Macau. The restaurant celebrates Chef Miyakawa's interpretation of the art of Edomae sushi, a tradition that celebrates the purity of nature and the artistry of the chef. Here, the finest seasonal ingredients, from Japan's leading growers and generational fisherman, are transformed into delicate bites that speak to the sea, the soil, and the seasons. With only ten seats at the sushi counter, Sushi Kissho by Miyakawa is an intimate space where every detail is a considered ode to the rituals of Edomae sushi. Teppanyaki Shou: A Sensory Ballet of Fire and Flavor, The Extreme Omakase Experience One Can Imagine Since opened its doors in 2024, Teppanyaki Shou at Raffles at Galaxy Macau has earned its reputation as a study in precision and passion, redefining the teppanyaki experience under the guidance of Japanese maestros. The restaurant's name speaks to its mission: to carry forward the traditions and encapsulates the essence of authentic Japanese food culture. Under the guidance of master chefs, the teppanyaki grill becomes a stage, where the finest ingredients sourced daily from Japan and beyond air-freighted daily to Macau, ensuring that every dish is a masterpiece of freshness and flavor, can be transformed into a symphony of flavors. The chefs, with their deft hands and keen intuition, tailor each dish to the diner's preferences, creating an omakase experience that is as personal as it is unforgettable. Yamazato: The Art of Kaiseki in Macau At Yamazato, located on the 28th floor of Hotel Okura Macau, Executive Chef Hayashi Hideaki has four decades of culinary experience. Typically reserved for special occasions, Japanese kaiseki is an art form in and of itself. From ingredient selection to the choice of tableware, and from plating to the order in which each dish is served—every detail is intricately orchestrated to amplify your dining pleasure. Guided by nature, Chef Hayashi and his talented team present an authentic kaiseki experience, spotlighting seasonal ingredients at their most flavorful and nutritious. Visual artistry, palate sensation and the season's palette, everything comes together in perfect harmony in this multi-course celebration of nature. Guests would be invited to explore the vast and varied culinary landscape of Japan as you savor Chef Hayashi's seasonal kaiseki. Feng Wei Ju: A Symphony of Hunan and Sichuan Flavors At StarWorld Hotel, Feng Wei Ju has carved out a niche as the premier destination for Hunan and Sichuan cuisine in the region, leaving every guest an unforgettable taste experience with its mind-blowing changes on one simple spice flavor. Master Chef Chan Chek Keong, Assistance Vice President of Food & Beverage Culinary of StarWorld Hotel and Executive Chef of Feng Wei Ju, with his deep understanding of these culinary traditions, crafts dishes that are bold and nuanced, a delicate balance of spice and subtlety. The restaurant's multi-sensory approach to dining has earned it a loyal following and an impressive eight consecutive years of Michelin two-star recognition, a quiet yet resounding endorsement of its excellence. 8½ Otto e Mezzo BOMBANA: Italian Excellence, Reimagined At Galaxy Macau, 8½ Otto e Mezzo BOMBANA continues to set the standard for Italian fine dining with flawless execution on every detail. The restaurant's ninth consecutive Michelin star is a quiet affirmation of its enduring appeal. Now under the leadership of the newly-appointed Executive Chef Marino D'Antonio, the restaurant has entered a new chapter. Chef Marino, whose career spans Michelin-starred kitchens and five-star hotels, brings a passion for quality and a deep respect for tradition to his craft. His dishes are an ode to Italian food, each one a celebration of the country's regional flavors elevated with ultimate craft. Lai Heen: Cantonese Elegance in the Clouds Perched on the 51st floor of The Ritz-Carlton, Macau, Lai Heen offers a breathtaking panorama of the city alongside its exquisite Cantonese cuisine. Executive Chef Jackie Ho Hon Sing, the creative force behind the restaurant, projects his vision and skill into every dish and reimagined it with a modern sensibility, for a taste experience is nothing short of transcendent. His dedication in Cantonese cuisine has earned the restaurant an eight consecutive Michelin stars since 2017. Combining traditional Cantonese flavors with Ritz-Carlton's legendary service, Lai Heen delivers an unparalleled dining experience. Hashtag: #GalaxyMacau The issuer is solely responsible for the content of this announcement. ABOUT GALAXY MACAU INTEGRATED RESORT Galaxy Macau™, The World-class Luxury Integrated Resort delivers the "Most Spectacular Entertainment and Leisure Destination in the World". Developed at an investment of HK$43 billion, the property covers 1.1 million-square-meter of unique entertainment and leisure attractions that are unlike anything else in Macau. Eight award-winning world-class luxury hotels provide close to 5,000 rooms, suites and villas. They include Banyan Tree Macau, Galaxy Hotel™, Hotel Okura Macau, JW Marriott Hotel Macau, The Ritz-Carlton, Macau, Broadway Hotel, Raffles at Galaxy Macau, Andaz Macau. Unique to Galaxy Macau, the 75,000-square-meter Grand Resort Deck features the world's longest Skytop Adventure Rapids at 575-meters, the largest Skytop Wave Pool with waves up to 1.5-meters high and 150-meters pristine white sand beach. Two five-star spas from Banyan Tree Spa Macau and The Ritz- Carlton Spa, Macau help guests relax and rejuvenate. As the dining destination in Asia, Galaxy Macau offers a wide variety of gastronomic delights, exquisite experiences and ingredients of the finest quality with over 120 dining options from Michelin dining to authentic delicacies. Embark on a delightful and rewarding journey at Galaxy Promenade, the one-stop shopping destination boasting some of the world's most iconic luxury brands. Be the first to get the latest limited-edition items; explore fascinating pop-ups by coveted labels and revel in fabulous shopping rewards and privileges. Our VIPs are entitled to a highly-curated experience with dedicated personal shoppers at guests' service, and be invited to exclusive luxury brand events. A different caliber of privileges and rewards also await. Discover the joys of fashion and stand at the forefront of style and sophistication—Galaxy Promenade has everything guests need to stay ahead of the style game. Galaxy Cinemas takes immersive movie experiences to the next level with the latest audio-visual technology, ultra-luxurious facilities and bespoke services; CHINA ROUGE, one-of-a-kind deluxe lounge that evokes the glitz and glamor of Shanghai's golden era with entertainment in luxury and style; and Foot Hub presents the traditional art of reflexology to make you feel more relaxed and revitalized. For Authentic Macau Flavors & Vibrant Asian Experiences, Broadway Macau – just a 90-second walk via a bridge from Galaxy Macau, has over 35 Authentic Macau & Asian Flavors at its Broadway Food Street. The 2,500-seat Broadway Theatre plays host to world-class entertainers and a diverse array of cultural events. Meeting, incentive and banquet groups are also well looked after with a portfolio of unique venues in Galaxy Macau and a professional service staff. Galaxy International Convention Center (GICC) is the latest addition to the Group's ever-expanding integrated resort precinct and will usher in a new era for the MICE industry in Macau. GICC is a world- class event venue featuring 40,000-square-meter of total flexible MICE, and a 16,000-seat Galaxy Arena – the largest indoor arena in Macau. and Galaxy Macau
