Huge awards haul underlines excellence of F&B offerings at the New Palace of Asia   

(Macau & Hong Kong, 18 June 2013) – The F&B team at Galaxy Macau™ have once again excelled in the heat of competition to win ten awards at HOFEX, the region’s leading food and hospitality tradeshow. The awards, which span a range of disciplines from fruit and vegetable carving to preparing sustainable fish to bartending flair, showcase the incredible depth and breadth of skill and expertise that guests can experience when dining and drinking at Macau’s only truly integrated 5-star resort.

The culinary competition, held throughout the four days of HOFEX, was the HongKong International Culinary Classic 2013, which is internationally certified and strictly adheres to World Association of Chef’s Society judging criteria. Galaxy Macau’s chefs stepped up to collect total ten awards in Gold, Silver and Bronze Medals.

Flying the flag for the expert mixology and creative skills on display at Galaxy Macau’s many luxurious bars, Winley Canillo - Bar Captain in Galaxy Macau - took the Gold Medal in the Local Flairtending Cocktail competition and was first runner-up in the International Flairtending Cocktail competition. The event with a great party atmosphere took place in front of a large audience where Winley delivered a true inspirational performance. 

Silver Medal winners included Pastry Commis Chef Willnia Lu in the plated desserts category; Wang De Bao, Chinese Cold Production Chef de Partie for his creative Chinese appetizer; Dong Dai Ji, Chef de Partie at Festiva for fruit and vegetable carving; Festiva’s Chef de Cuisine Billy Ng for his sustainable fish Atlantic Cod dish; and Smita Grosse, Pastry Chef de Cuisine, for preparing two Western desserts in the fantasy table category.

Jan Michael Villanueva Alca, Chef de Partie at Western Cold Production received a Bronze Medal for his finger food; as did Spaghetti House’s Chef de Cuisine Elson Cheong for a lamb loin dish; and Sous Chef for Hot Production, Cheong Kok Wai, in the Sous Vide chicken breast category.

Commenting on the awards Mr. John Sloane, Vice President of Food and Beverage of Galaxy Macau said: “With so many exceptional bars and restaurants to choose from, Galaxy Macau has become the culinary and entertaining hub of Macau. From widest selection of pan-Asian cuisine under one roof in the city to the widest selection of whiskies in one bar, we are continuing to set ever higher standards. Now, with these awards, our chefs and bartenders are proving we have amazingly talented people who are creating “World Class, Asian Heart” food and beverage experiences for our guests every single day.”

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About Galaxy Macau

Galaxy Macau™ is the first and only truly integrated resort in Macau. Developed at an investment of nearly HK$16.5 billion, it includes more than 2,200 rooms, suites and villas across three world-class hotel brands: the five-star Galaxy Hotel™, Japan’s legendary Okura Hotels & Resorts Worldwide and the award-winning and ultra-exclusive Banyan Tree Hotels & Resorts. Facilities include the Grand Resort Deck, with lush oasis gardens covering 52,000 square meters, the world’s largest Skytop Wave Pool and a 350-ton white sand beach; the widest selection of pan-Asian and international cuisine under one roof in Macau; UA Galaxy Cinemas, a nine-screen, 3D-equipped complex unlike anything in Macau; CHINA ROUGE, an exclusive, members-only performance lounge; and two boulevards of distinctive retail shops. For more details, please visit www.galaxymacau.com.

For interviews or enquiries, please contact:

Macau

Ms. Virginia Cheung, Galaxy Macau

(853) 8883 8224 / virginia.cheung@galaxyentertainment.com 

Hong Kong

Ms Ecila Fu, GolinHarris

(852) 2501-7906/ ecila.fu@golinharris.com

Ms April Wong, GolinHarris
(852) 2501-7911/ april.wong@golinharris.com