As the summer season heats up, the new Chef de Cuisine of Terrazza Italian Restaurant, Gleb Snegin, is setting taste buds alight with his eclectic dishes that combine tradition, innovation and the freshest ingredients. Drawing inspiration from the length and breadth of Italy, the new menu is already proving popular with food lovers at Galaxy Macau™’s signature Italian restaurant.
Macau & Hong Kong (PRWEB) July 06, 2013
As the summer season heats up, the new Chef de Cuisine of Terrazza Italian Restaurant, Gleb Snegin, is setting taste buds alight with his eclectic dishes that combine tradition, innovation and the freshest ingredients. Drawing inspiration from the length and breadth of Italy, the new menu is already proving popular with food lovers at Galaxy Macau™’s signature Italian restaurant.
Chef Snegin has a passion for Italian cuisine and has developed his craft in some of the country’s very best restaurants, including four that boast Michelin stars, and became enchanted with the depth and diversity of Italy’s dishes and cooking techniques. He brought this passion to Asia, leading kitchens in China and Singapore before joining Terrazza where his skills are now on display – quite literally with the restaurant’s beautiful open exhibition kitchen.
“I want to bring to guests the most original and fresh flavors from Italy using the finest seasonal ingredients that are creatively and thoughtfully prepared,” says Chef Snegin, explaining his approach. “Contemporary Italian dining … that’s my aim. I try to make food that looks clean and light, food that is beautiful in its simplicity. I am very lucky to have this wonderful kitchen and restaurant to showcase my skills and to work with the team at Galaxy Macau.”
Chef Snegin’s approach exactly mirrors the World Class, Asian Heart philosophy applied to fine dining throughout the resort by an award-winning culinary team that serves up the widest selection of pan-Asian and international cuisine in Macau. Meticulous attention to detail is paramount from farm to table and reflects the choice of the very best ingredients and suppliers, exacting standards of food preparation and service, and creating the perfect ambience for guests to enjoy their meal.
These qualities are evident across the whole Terrazza experience, including the new menu, which is complemented by wine selections from Galaxy Macau’s famous Master of Wine, Jeannie Cho Lee.
Some of the highlights include: Testina di Vitello Croccante con Caponata di Verdure (MOP158), a crispy veal roll with just-cooked celery, bell pepper, onion, olives in a sweet and sour dressing and honey mustard for contrasting textures of soft meat and crispy vegetables; Paccheri con ‘Nduja Piccante e Pecorino (MOP158), a dish of very soft fresh pork sausages with rare spices that almost melt when cooked with a sweet-spiced combination of bell pepper sauce and white vine cooked onions; or the Scottadito di Agnello Impanato, Purea di Melanzane alla Menta, Porri, Patate e Senape (MOP288), a rack of herb-crusted Australian lamb with a mint-eggplant puree, fondant potatoes, braised and grilled leeks, and carrots for a beautiful color combination with the pink lamb.
The most popular fish dish Merluzzo Scottato, Salsa alla Pizzaiola (MOP318) is all about texture and lively tastes with juicy meaty black cod, crunchy Romaine salad, asparagus, spiced bell pepper marmalade, and the freshness of lemon, cappers, olives and candied tomatoes.
Typical Italian dishes of pasta and pizza are given a new dimension at Terrazza. The Trentino (MOP168) is a white pizza, made without tomato sauce, that has Taleggio cheese added to the regular mozzarella, which combines with the smoky flavor of Speck curd, the bitterness of broccoli and spinach for a rich flavor combination. Spaghetti Chitarra, Burrata, Pinolli, Anetto, Bottarga e Zafferano (MOP188) uses an unusually shaped, slightly square spaghetti for extra texture and saffron, pine nuts, dill, burrata for bright colors and full Sicilian flavor.
Finally, Chef Snegin has created many delicious desserts with the beautiful signature Giardino (MOP108), a herb sponge and white melon ice cream with sage mint macaroon and white chocolate sauce proving the biggest hit.
For more information about Terrazza and Galaxy Macau, visit http://www.galaxymacau.com/en. For reservations and enquiries, please contact +853 2888 0888.
About Galaxy Macau
Galaxy Macau™ is the only first 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 hotels in Macau: 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 Grand Resort Deck with lush oasis gardens covering its 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-cineplex 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 http://www.galaxymacau.com. Reported by PRWeb 22 hours ago.
Macau & Hong Kong (PRWEB) July 06, 2013
As the summer season heats up, the new Chef de Cuisine of Terrazza Italian Restaurant, Gleb Snegin, is setting taste buds alight with his eclectic dishes that combine tradition, innovation and the freshest ingredients. Drawing inspiration from the length and breadth of Italy, the new menu is already proving popular with food lovers at Galaxy Macau™’s signature Italian restaurant.
Chef Snegin has a passion for Italian cuisine and has developed his craft in some of the country’s very best restaurants, including four that boast Michelin stars, and became enchanted with the depth and diversity of Italy’s dishes and cooking techniques. He brought this passion to Asia, leading kitchens in China and Singapore before joining Terrazza where his skills are now on display – quite literally with the restaurant’s beautiful open exhibition kitchen.
“I want to bring to guests the most original and fresh flavors from Italy using the finest seasonal ingredients that are creatively and thoughtfully prepared,” says Chef Snegin, explaining his approach. “Contemporary Italian dining … that’s my aim. I try to make food that looks clean and light, food that is beautiful in its simplicity. I am very lucky to have this wonderful kitchen and restaurant to showcase my skills and to work with the team at Galaxy Macau.”
Chef Snegin’s approach exactly mirrors the World Class, Asian Heart philosophy applied to fine dining throughout the resort by an award-winning culinary team that serves up the widest selection of pan-Asian and international cuisine in Macau. Meticulous attention to detail is paramount from farm to table and reflects the choice of the very best ingredients and suppliers, exacting standards of food preparation and service, and creating the perfect ambience for guests to enjoy their meal.
These qualities are evident across the whole Terrazza experience, including the new menu, which is complemented by wine selections from Galaxy Macau’s famous Master of Wine, Jeannie Cho Lee.
Some of the highlights include: Testina di Vitello Croccante con Caponata di Verdure (MOP158), a crispy veal roll with just-cooked celery, bell pepper, onion, olives in a sweet and sour dressing and honey mustard for contrasting textures of soft meat and crispy vegetables; Paccheri con ‘Nduja Piccante e Pecorino (MOP158), a dish of very soft fresh pork sausages with rare spices that almost melt when cooked with a sweet-spiced combination of bell pepper sauce and white vine cooked onions; or the Scottadito di Agnello Impanato, Purea di Melanzane alla Menta, Porri, Patate e Senape (MOP288), a rack of herb-crusted Australian lamb with a mint-eggplant puree, fondant potatoes, braised and grilled leeks, and carrots for a beautiful color combination with the pink lamb.
The most popular fish dish Merluzzo Scottato, Salsa alla Pizzaiola (MOP318) is all about texture and lively tastes with juicy meaty black cod, crunchy Romaine salad, asparagus, spiced bell pepper marmalade, and the freshness of lemon, cappers, olives and candied tomatoes.
Typical Italian dishes of pasta and pizza are given a new dimension at Terrazza. The Trentino (MOP168) is a white pizza, made without tomato sauce, that has Taleggio cheese added to the regular mozzarella, which combines with the smoky flavor of Speck curd, the bitterness of broccoli and spinach for a rich flavor combination. Spaghetti Chitarra, Burrata, Pinolli, Anetto, Bottarga e Zafferano (MOP188) uses an unusually shaped, slightly square spaghetti for extra texture and saffron, pine nuts, dill, burrata for bright colors and full Sicilian flavor.
Finally, Chef Snegin has created many delicious desserts with the beautiful signature Giardino (MOP108), a herb sponge and white melon ice cream with sage mint macaroon and white chocolate sauce proving the biggest hit.
For more information about Terrazza and Galaxy Macau, visit http://www.galaxymacau.com/en. For reservations and enquiries, please contact +853 2888 0888.
About Galaxy Macau
Galaxy Macau™ is the only first 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 hotels in Macau: 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 Grand Resort Deck with lush oasis gardens covering its 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-cineplex 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 http://www.galaxymacau.com. Reported by PRWeb 22 hours ago.