Macau Restaurants|Macau, China

Blossom Palaces

Name: Blossom Palaces
Address: Galaxy Hotel, Galaxy Macau, Cotai, Macau, China
Telephone: 853-8886-2140

A palace of Peking duck perfection

VERIFIED LUXURY

Learn How We Inspect

There’s no shortage of eateries in Macau, but Blossom Palaces stands out for centering around one dish: Peking duck. A staple on the mainland, the eighth outpost of the popular Blossom Palaces restaurant debuted at the glamorous Galaxy Macau in ...

Our Inspector's Highlights

Mastering the art of Peking duck is no small task. The Macau restaurant sources only one variety of duck (Beijing Four Strain) and slowly smokes it over fruitwood in a red-brick oven during a labor-intensive two-day process using a method that dates back to imperial China.
Grab a seat near the open kitchen to enjoy a show with your dinner. Watch the skilled chefs grill the ducks over a wood-fire oven using a distinctive hang roasting technique as you enjoy the mouthwatering fruits of their labor.
Blossom Palaces’ lavish interiors mirror the indulgence of the menu’s signature dishes. Ornate chandeliers and intricate woodwork are paired with a classically inspired wall fresco of birds soaring over the Chinese countryside.
While the menu centers around Peking duck, there are many other dishes worth enjoying here. A wide variety of dim sum, succulent seafood plates and other wood-fired meats are each as carefully prepared as the venue’s signature dish.
You can’t go wrong with any of the Peking duck preparations on the menu at Blossom Palaces, but we’d recommend opting for the impressive traditional wood-fire roasted Peking duck. A dedicated duck carving chef prepares the gorgeous display tableside, with dozens of precision cuts each designed to allow you to taste every hard-won element of the dish.

The Food

For an appetizer, try the chilled hairy crab roe jelly. The bites are made with a clear broth, hairy crab and huadiao rice wine, and it’s covered with a sauce featuring sea urchin, crab meat and crab roe.
The steamed yellow croaker arrives as a whole deboned fish that’s been marinated in lemon and ginger juices, stuffed with crab soup and topped with shrimp mousse. A sauce with hairy crab and roe adds the finishing touch.
If you crave beef, try the tender Beijing-style slow-cooked wagyu and pan-fried yam cakes. The Australian beef is simmered in stock for four hours to boost its flavor.
When you order the Peking duck, add on indulgent accompaniments like foie gras or caviar.

Amenities