The former Portuguese colony Macau has become a globally significant game and entertainment hub. It has become a competition between the big game casino hotels and resorts to have famous chefs and prestigious upscale restaurants. It requires something truly outstanding to be on top of the competition and there is exactly where you will find The Tasting Room.

You will find The Tasting Room inside the Crown Towers which is located in the impressive City of Dreams. Chef de Cuisine Guillaume Galliot has together with his team created a truly European experience where the ingredients and their tastes are set in focus, all surrounded by a cleverly designed and lavish environment. The Chef is French, but he pays lot of attention to the whole Europe with his creations. One thing is for sure, this restaurant takes its ingredients and attention to details seriously, indeed. You can expect to have the very best, like all organic meat, supplied by Hugo Desnoyer, Mons Cheese’s cheese, 150 years old cognac from Hardy Cognac, chocolates from Amedei and Valrhona and the list goes on and on. No details have been spared and are too small to ignore and you really feel that a lot of thinking has been done to make this a truly great restaurant.

French Chef de Cuisine Guillaume Galliot is the perfect chef for The Tasting Room. Obviously a firm foundation in the French kitchen with its many unique cooking techniques, but the Chef also is inspired by other countries in addition to France. You can expect the best possible combination of traditional flavours and contemporary tastes. There are many dishes which are typical of Chef Galliot, but his true signature dish is his interpretation of the classic French onion soup with the traditional onion confit based on beef stock with an intense sweet onion ice cream. His recipe is simple, yet brilliant.

Chef Galliot has always been seriously interested in food and the culinary world. After culinary school, he took on a career both in France and way beyond. His career commenced in 2004 when he became the Sous Chef at Raffles Grill in Raffles Hotel in Singapore. Guillaume Galliot was only 23 years old when he was appointed, so a better start of a young cook’s career is almost impossible to get. Later on he also became the highly acclaimed Executive Chef at JAAN restaurant in Raffles Beijing Hotel.

The Tasting Room is still a young restaurant, but it is already fantastic – this is a gem not to be missed and one of the true culinary must visits in the region and beyond.

Written by Andy