GOSTO
GALAXY MACAU

As I have said before, I truly love Macau and I go there whenever I can arrange the time to do so.  I love the blend of Chinese and Portuguese culture and the fabulous Portuguese and Macanese restaurants and great Portuguese wines.  According to Wikipedia, “Macau is a Special Administrative Region (SAR) of the People's Republic of China.  It was administered by Portugal for 442 years, first as a trading post, and subsequently as a Portuguese territory until its handover to China in 1999.  It was the last European territory in Asia”.  The strong influences of Portugal remain evident throughout Macau and are seen immediately in the architecture and in the culture.  Macau is a combination of Portuguese and Chinese influences clearly felt throughout the environment, which I find fascinating and exciting, yet very comfortable and relaxing.  I love the distinctly unique character of Macau, which makes it one of my favorite places in the world.  The casinos provide a high degree of energy, which I absorb like a sponge, and with the casinos comes restaurants, and more restaurants, and competing celebrity chef restaurants cropping up all over Macau.  This is standard in Las Vegas and it is why Las Vegas will always be my American home.   Along with Beijing on the Mainland, I can feel Macau becoming my other Chinese home.  So that’s it!  Beijing, Macau, and Las Vegas…..DONE!  I have been paying close attention to the development of casinos in Macau and to the restaurants they bring with them.  The newest mega-casino to open is Galaxy Macau, a Las Vegas style behemoth of a complex containing 2 hotel towers connected by a massive lower level of casino, restaurants, bars, nightclubs, and luxury shops.  Galaxy Macau is actually home to 3 hotels:  Galaxy Hotel, Banyan Tree Macau, and Hotel Okura Macau, all in 1 location.  You can see more at www.galaxymacau.com.  Within this luxurious palace there are 50 food & beverage outlets waiting to entertain you.  For this review I chose GOSTO.  From the website, “Bringing a real sense of history to the former Portuguese colony of Macau, GOSTO’s whitewashed walls, blue azulejo tiles and Moorish copper lanterns hanging from domed ceilings evoke the medieval quarters of Lisbon.  Vintage photographs, woodwork and ceramics from Portugal - with the plaintive melodies of traditional fado music in the evening - complete the authentic experience.  Try the flaming chouriço (smoky Portuguese sausages spiked with sweet paprika), or jumbo sardines and Bacalhau à Lagareiro (salted cod) for a double dose of the sea.  Wash it all down with a carafe of refreshing house sangria, the non-alcoholic sparkling sangria tea, or perhaps a bottle of the finest Portuguese wines like an Alentejoor Bairrada.”  This was going to be fun!

Arriving promptly at 6 to the entrance to the palace that is Galaxy Macau, I walked into the expansive lobby and asked where I could get a great Martini.  I was told unequivocally to try The MACALLAN Whiskey Bar & Lounge, to which I proceeded immediately.  A charming gentleman and lady, Jansen, Assistant Manager, and Jeng, Team Leader, greeted me at the door.  They accompanied me to the bar and Jansen made a perfectly dry Bombay Sapphire Martini, shaken, not stirred, and a glass of ice with soda water, a dash of bitters, and a piece of lemon.  While enjoying my drinks on this hot summer day, Jeng and I talked about Macau, its mysteries and romance, and the spectacular new addition to life there, Galaxy Macau.  I was so excited!  Upon completion of my refreshments I sauntered over to GOSTO for dinner.  The smiling hostess Carmen greeted me and sat me at my table and handed me the wine list and menu.  I talked briefly with Arnaldo Monteiro, Outlet Manager – Food & Beverage, then asked my waiter Beo to pour me a glass of sparkling wine from Portugal, Vinho Espumante Natural Metodo Classico, Meio Seco, by Cavalo Real.  Cold and a little sweet it was a nice aperitif to enjoy while I reviewed the wine list and menu.

The Beverage List began with 7 kinds of Sangria served by carafe.  This is followed by Wine, with by the glass selections dispersed throughout the list.  With the single exception of a bottle of very expensive 1888 Seppeftsfield PARA Tawny from Australia, all wines were from Portugal and this was OK with me because I love Portuguese wines.  There were 2 Sparkling with 1 by the glass, 17 White with 3 by the glass, 3 Rose with 1 by the glass, and 30 Red with 4 by the glass.  Next was Fine & Rare Wines with 9 selections.  This was followed by Port Wines beginning with an aperitif made with White Port and Tonic Water called Portotonico.  The Port selection was extensive including 15 Barrel Aged with 2 by the glass, 9 Bottle Aged with 3 by the glass, 20 Vintage Ports with 3 by the glass, and 3 Fine & Rare Port Wines, so expensive that none were offered by the glass.  The list continued with selections of sherry, liquor, beer, mineral water, fresh juices, chilled juices, soft drinks, coffee, and tea.   

The Menu was classic Macau with Portuguese and Macanese selections.  Appetizers included Cod Fish Balls, Stewed Chicken Giblets, Flambé Premium Chouricao Sausage, Assorted Appetizers, Alentejo Cheese Platter, Sautéed Clams (Portuguese Style or with Lemon White Wine Sauce), and Portuguese Cured Black Ham.  Next were Salads offering Octopus Salad; Portuguese Salad with Cheese, Cucumber, Tomato, Lettuce and Black Olives; and Cod Fish Salad.  Following were Soups with Portuguese Potato and Green Vegetable; Portuguese Vegetable; and Chicken Rice.  Next were main course selections beginning with Seafood choices of Curry Crab with Potatoes and Button Onion; Salt Baked Jumbo Sardines; Fried, Poached, or Grilled Sea Bream or Garoupa with Seasonal Vegetables; Grilled Prawns with Garlic; and Grilled Spicy Jumbo Prawns.  There were 4 kinds of Bacalhau (Salted Dry Atlantic Cod Fish) including Sautéed Shredded Cod Fish with Crispy Potato, Egg, Chorizo, and Chili; Baked Cod Fish Cream with Mash Potato and Cheese; Baked Cod Fish with Seasonal Vegetable Stew; and Baked Cod Fish with Baked Potato, Egg, and Chorizo.  Next was Poultry with Portuguese Chicken; Baked Spring Chicken with Piri Piri Sauce; and African Chicken.  Meets included Stewed Beef Tripe; Stewed Pork Knuckle with Red Kidney Beans; Roasted Veal with Jacket Potato and Green Salad; Grilled Australia Beef Fillet with Bacon, Fried Egg, and Fried Potatoes; Grilled Australia Beef Tenderloin with Sautéed Potatoes and Mustard; Roasted Lamb Leg with Potatoes; and Portuguese Suckling Pig.  Rice Dishes included Fried Rice Portuguese Style; Macanese Baked Pork Chop Rice or Spaghetti; Baked Duck Rice; Fried Rice with Cod Fish; and Seafood Rice Portuguese Style.  Side Dishes offered Tomato Rice; Spaghetti with Garlic; French Fries; and Boiled Cabbage.  Desserts included an Assortment of Desserts; Biscuit Mousse; Egg Pudding; Sweet Rice; Orange Cake with Brandy Sauce; Cheese Cake; Stewed Apple in Red Wine Syrup; and Chocolate Mousse.

My Dining Experience began when I asked Beo to select one of the best red wines on the list so we could get it breathing.  He recommended a 2007 Palacio da Bacalhoa from Azeitao, Portugal on the Peninsula de Setubal in the Terras do Sado region.  I had a surprise visit from the Assistant Vice President – Food & Beverage for Galaxy Macau, Mr. Harrison Lun.  We had met last year at the opening party for a new club in Macau and it was fun catching up with him and to hear all the exciting things going on at Galaxy.  With 50 Food & Beverage outlets and 2,000 employees, there were lots of people for me to get to know there, haha!  I discussed the menu with Beo and we decided on a 6-course dinner that would appropriately represent GOSTO’s cooking.  I began with my favorite Portuguese appetizer, Flambé Premium Chouricao Sausage.  The sausage was sliced and then flamed with brandy until well cooked.  There were huge savory flavors as is usual in this dish and I stayed with the sparkling wine for this and my following course, Salt Baked Jumbo Sardines.  There were 3 of these delightfully flavorful fish about 6 inches long, which I carefully dissected by slicing through the side of the fish to the backbone and flaking the fish off the bones.  It was tender and packed with strong flavors.  Then I peeled the backbone from the tail forward and removed the head, exposing the tender meat beneath.  Repeating this process 3 times I left a plate so totally clean that, except for the bones, you would think it came straight from the shelf.  I love grilled sardines and the sparkling wine was perfect with it.  Then Beo brought a glass of white wine, a 2009 Redoma Douro Branco from Niepoort, Portugal.  Jorge Xavier, Assistant Outlet Manager – Food & Beverage, told me it was a blend of 6 grapes.  It had a very clear yellow-gold color and a beautiful honey nose and taste that I had not experienced before.  Light with clean minerality, it was a perfect recommendation by Beo for my next course, Cod Fish Balls made from the classic Bacalhau salted cod fish.  Beo brought the Cod Fish Balls and a classic Portuguese roll, which I buttered while it was hot.  Jorge explained that fish balls were made with shredded cod fish, mashed boiled potatoes, and herbs rolled into balls and deep fried.  The flavor was mild and a little salty from the dried cod.  The consistency was similar to a crab cake, but with potato inside.  The dry white wine was wonderful with such a nice flavor.  A small salad of lettuce, tomato, cucumber, and onion was in the center of the plate circled by 6 cod fish balls.  This was good!  With 3 courses done, I had 3 to go.  Beo brought my red wine and poured a glass while Jorge explained that it was a blend of 65% Cabernet Sauvignon, some Merlot, and a little Pinot Noir (not often used in blending).  There was a quote from the winemaker on the label, “When drinking this nectar, everything is achievable, even the Twilight Zone!  J.M.R. Bernardo”.  It was a medium bodied, elegant, and velvety smooth wine.  The Cabernet Sauvignon fruit was obvious, but smoothed out by the Merlot and Pinot Noir.  This is the first wine I have had from Portugal that was made in the Bordeaux style, but the addition of Pinot Noir was a new twist on the blend.  Beo brought my Grilled Spicy Jumbo Prawns, 2 of them about 7 inches long, cut lengthwise and opened flat, then grilled with a rich garlic tomato sauce, which was great with the wine!  Also on the plate was a small mixed salad of cucumber, green and red bell pepper, and mixed lettuce.  These prawns were huge, bigger than some lobsters, and could be enough for the main course.  The big, rich garlic tomato sauce added lots of flavor that accompanied well the smokiness of the grilled prawns.  The garlic burned on my tongue, matched by the bite of the tannins in my velvety smooth wine.  I decided to take a break and reflect on my surroundings.  The décor of the restaurant was casually elegant with mustard colored tablecloths and napkins that matched the yellow domed ceilings shaped like what you might find in a wine cave.  The walls were highlighted with multicolored tiles, nautically themed paintings, and medium colored wood.  I truly enjoyed the Portuguese songs played throughout my evening.  Since I had more than half a bottle remaining, I decided to stay with the elegant red wine, which at this point was gorgeous.  Beo brought my next course, African Chicken, and explained that it is a Macanese dish found in most Portuguese restaurants in Macau, but not in Portugal.  Half a chicken is baked with a sauce of peanut butter, chili peppers, and coconut milk.  This was a particularly pleasing version of African Chicken, amongst the best I have had.  The chicken was cooked the way I like it and I loved the sweet peanut butter flavor with the burn of the spices and the rich coconut smoothing out the complex blend of flavors that were so well matched with the wine.  I used the last of my roll to absorb the remaining sauce on my plate and leaned back in my chair to relax with my glass of wine and the music.  I had been my usual long winded self, talking and laughing throughout my dining experience and it was getting toward the end of the shift.  My friend Beo had to leave and Michael took over and cared for me the rest of the evening.  For dessert I chose the Orange Cake with Brandy Sauce and asked Michael to order it for me. For a few minutes I had a nice talk with Nicole and Lito at the bar and I told them how much fun I had that night.  Then Michael brought the Orange Cake, a 4 inch tube of orange sponge cake on a yellow vanilla cream sauce and topped with half a strawberry, a blueberry, a small bunch of cranberries, and a big mint leaf.  It was a light cake and sweet with the brandy cream sauce, very nice with the mixed berries on top, which I ate one at a time to capture their unique flavors.  Normally I would finish a great Portuguese meal with a glass of Port wine, but I still had some beautiful red wine so I continued with that.  Well, it was past closing and time to go.  Biby took the remaining plate from my table and I was left to my fabulous wine.  The night came to a close with the beautiful music and the setting up of tables for the next day.  Taking my last sip of wine, it was time for me to let everyone go home.  I said thank you and goodnight to all and returned to The MACALLAN Whisky Bar & Lounge where Alex prepared a Knob Creek Manhattan, stirred, not shaken, haha!  (I like my Martinis shaken very cold and my Manhattans stirred, which if shaken will develop an unwanted foam on top of the drink).  This was a great night and I had a lot of fun.  Great food, great wine, great friends!  It was a night to remember and a night to repeat.  Thanks to all!