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Feng Wei Ju and 8½ Otto e Mezzo BOMBANA Garner Coveted Diamond Awards in Black Pearl Restaurant Guide 2025

Feng Wei Ju and 8½ Otto e Mezzo BOMBANA Garner Coveted Diamond Awards in Black Pearl Restaurant Guide 2025

MACAU SAR - Media OutReach Newswire - 25 April 2025 - 2025 Black Pearl Restaurant Guide Award ceremony for Hong Kong, Macau, Taiwan and overseas regions took place today in Singapore. Galaxy Macau™, the world-class luxury integrated resort (referred to as "Galaxy Macau"), proudly celebrated standout recognition for its most esteemed dining establishments—8½ Otto e Mezzo BOMBANA and Feng Wei Ju at StarWorld Hotel. With each restaurant receiving a coveted One-Diamond award rating for a continual year running, further expanding each restaurant's impressive industry accolades. Galaxy Macau is committed to delivering exceptional gastronomic experiences that embody the essence of its well-earned place as "Asia's Ultimate Singular Dining Destination," consistently achieving critical acclaim.
Celebrating Black Pearl One-Diamond award wins, both restaurants epitomize the rigorous standards that Galaxy Macau has come to represent. Feng Wei Ju, which has maintained its Michelin Two-Star status for nine consecutive years, is led by Assistant Vice President of Food & Beverage Culinary of StarWorld Hotel and Executive Chef of Feng Wei Ju, Chan Chek Keong. With nearly 30 years of expertise in Hunan and Sichuan cuisine, Chef Chan artfully highlights the authentic flavors of these regions, securing Feng Wei Ju's standout status as a premier dining destination in Hong Kong and Macau.
Helmed by Executive Chef Marino D'Antonio, 8½ Otto e Mezzo BOMBANA at Galaxy Macau adheres to gastronomic legend Umberto Bombana's award-winning philosophy of providing the most authentic Italian cuisine, together with the natural essence of seasonal ingredients, presenting the vibrant culinary culture of Italy.
Recognized as one of the most influential restaurant award platforms in China's dining industry, the Black Pearl Restaurant Guide relies on anonymous evaluations from seasoned food enthusiasts, culinary professionals, and researchers. Its assessment focuses on three main criteria: culinary excellence, service quality, and innovation in culinary traditions.
Within Galaxy Macau's impressive portfolio of over 120 dining options, the highlighted award-winning restaurants exemplify the resort's commitment to culinary excellence. Their talented chefs craft authentic dishes that reflect the rich diversity of Northern Chinese, Hunan, and Cantonese cuisines, along with Macanese-Portuguese fusion and international flavors from Japan, Thailand, and Italy. Diners can indulge in unique culinary experiences, savoring fresh, local ingredients while appreciating the deep cultural heritage and innovation behind each dish, all delivered with genuine hospitality.
Hashtag: #GalaxyMacau
The issuer is solely responsible for the content of this announcement.
About Galaxy Macau Integrated Resort
Galaxy Macau™, The World-class Luxury Integrated Resort delivers the "Most Spectacular Entertainment and Leisure Destination in the World". Developed at an investment of HK$43 billion, the property covers 1.1 million-square-meter of unique entertainment and leisure attractions that are unlike anything else in Macau. Eight award-winning world-class luxury hotels provide close to 5,000 rooms, suites and villas. They include Banyan Tree Macau, Galaxy Hotel™, Hotel Okura Macau, JW Marriott Hotel Macau, The Ritz-Carlton, Macau, Broadway Hotel, Raffles at Galaxy Macau and Andaz Macau. Unique to Galaxy Macau, the 75,000-square-meter Grand Resort Deck features the world's longest Skytop Adventure Rapids at 575-meters, the largest Skytop Wave Pool with waves up to 1.5-meters high and 150-meters pristine white sand beach. Two five-star spas from Banyan Tree Spa Macau and The Ritz-Carlton Spa, Macau help guests relax and rejuvenate.
As the dining destination in Asia, Galaxy Macau offers a wide variety of gastronomic delights, exquisite experiences and ingredients of the finest quality with over 120 dining options from Michelin dining to authentic delicacies; Galaxy Promenade is the hottest shopping destination featuring the latest in fashion and curated experiences in Macau. Spanning over 100,000-square-meter, luxury flagship stores, lifestyle boutiques and our selection of labels are among the more than 200 world-renowned brands for a world-class shopping journey; Galaxy Cinemas, immersive thrills and luxurious comfort go hand in hand at Galaxy Cinemas. All 10 theaters are equipped with the latest audio-visual technology; CHINA ROUGE, one-of-a-kind cabaret lounge that evokes the glamor of Shanghai's golden era with stylish entertainment and customizable surrounds; and Foot Hub, which presents the traditional art of reflexology for authentic relaxation and revitalization. For Authentic Macau Flavours and Vibrant Asian Experiences, Broadway Macau – just a 90-second walk via a bridge from Galaxy Macau, has over 35 Authentic Macau & Asian Flavours at Broadway Food Street. The 2,500-seat Broadway Theatre plays host to world-class entertainers and a diverse array of cultural events. Meeting, incentive and banquet groups are also catered to with a portfolio of unique venues in Galaxy Macau and an expert service team.
Galaxy International Convention Center (GICC) is the latest addition to the Group's ever-expanding integrated resort precinct and will usher in a new era for the MICE industry in Macau. GICC is a world-class event venue featuring 40,000-square-meters of total flexible MICE, and the 16,000-seat Galaxy Arena – the largest indoor arena in Macau.
News Source: Galaxy Macau
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The story behind Caesar salad
The story behind Caesar salad

National Geographic

timean hour ago

  • National Geographic

The story behind Caesar salad

This article was produced by National Geographic Traveller (UK). Crisp, fresh and satisfying, Caesar salad is a dish that's conquered dining outlets the world over, from your neighbourhood bistro and Pret A Manger to Michelin-starred marvels like Osteria Mozza in Los Angeles. While mayonnaise-heavy iterations haunt room-service menus in hotels far and wide, Caesar salad purists live and breathe its original recipe: whole romaine lettuce leaves, crunchy garlic croutons tossed in a tangy, raw-egg-based dressing of minced anchovies and garlic, dijon mustard, lemon, salt and pepper, topped with shaved parmesan. This punchy salad's basic, accessible ingredients mean it's a fabulously flexible dish, easy to spruce up, adding extras to the core ingredients. That's maybe why, in 1953, the Paris-based International Society of Epicures hailed the recipe as 'the greatest to originate in the Americas in 50 years' and why it hasn't fallen off the restaurant radar in its 101 years of existence. Take LA's Bar Etoile, where the salad is transformed into a mighty beef tartare hybrid. Thick slices of toasted bread are layered with the dressing and raw beef mixed with speckles of anchovy plus freshly grated lemon zest and parmesan. But if you're a Caesar purist, you might want to instead sample the original at Quebec's Le Continental, complete with the spectacle of it being put together tableside. The original recipe of Caesar salad consists of whole romaine lettuce leaves and garlic croutons tossed in a dressing of egg yolks, anchovies, garlic, dijon mustard, lemon, salt and pepper, topped with shaved parmesan. Photography by Lisovskaya Natalia, Getty Images Origin The Caesar salad was born in 1924 in the Mexican border city of Tijuana, where Italian immigrant Caesar Cardini had opened Restaurante Caesar's to attract US visitors craving an escape from the prohibition laws. The story goes that on a bustling Fourth of July, the restaurant was running short on menu items, so Caesar snatched up the leftover ingredients, rolled them out in a dining cart in the presence of drunk, hunger-stricken Americans, and prepared an improvised salad with a theatrical flourish, tableside, distracting them from the random ingredients. It was an unexpected success. Word spread to the US, then across the world. Silver-screen celebrities including Clark Gable and Jean Harlow flocked to the border town to try it. When legendary 1960s US food broadcaster Julia Child made a pilgrimage, she called the dish 'a sensation of a salad from coast to coast'. While Caesar is credited with inventing the dish, some historians credit his brother, Alex Cardini, with creating the definitive version. They say it was he who added anchovies and dijon mustard to the dressing of the original recipe — ingredients still used in the salad to this day. Livio Santini, a cook at Caesar's restaurant, also threw his name in the ring, claiming that the original recipe was his mother's. The world may never know the true inventor, but historians do agree it's a Tijuana creation. Visit Caesar's today, and you'll find a portrait of Cardini hung on the wall opposite Santini's, commemorating the salad's legacy. Tijuana native, Frank Vizcarra, is owner of taco and cocktail joint, Lola 55, and serves up a Caesar salad that's seasoned with pasilla chilli salt for extra Mexican pizazz. How is it made? Traditionally, Caesar salad would be made tableside, showcasing the freshness of the ingredients, and adding dramatics to the diner's experience. In a large wooden bowl, the ensalador, or 'salad maker', adds each ingredient one by one. First, the diced garlic, then Worcestershire sauce, raw egg yolk, lime juice, cracked pepper and a pinch of salt. Next, the olive oil is slowly incorporated into the bowl while whisking, followed by grated parmesan. Once it's thickened into a creamy, tangy dressing, whole romaine leaves are added and tossed, then the croutons. The lettuce is then laid out on a plate, then croutons, before more of that precious parmesan is grated on top. Nowadays, most restaurants use Alex Cardini's variation of the Caesar, swapping out the Worcestershire sauce for anchovies minced to a paste; dijon mustard and lemon instead of lime (which was probably a translation error by Americans who thought 'limon' meant 'lemon'). And salad prep mostly stays in the kitchen, although those who revel in its history still offer the tableside show. At LA's Bar Etoile, the salad is transformed into a mighty beef tartare hybrid. Photograph by Kort Havens Where to try it Caesar's, Tijuana While the exact original recipe is no longer offered – today, the dressing uses Worcestershire, anchovies, Tabasco and lemon along with roasted and raw garlic – foodies still flock to Caesar's Restaurants to get the original tableside show. Last year, Caesar's celebrated the salad's 100th anniversary, with chefs including José Andrés and Dominique Crenn attending to honour the immortal dish. Paradise Point Resort & Spa, San Diego Paradise Point Resort & Spa serves what it calls the 'Original Caesar'. Romaine hearts and house-made croutons are tossed in a dressing that substitutes the minced garlic and lemon juice of the standard recipe for roasted garlic and lime. And it dares to test purists by offering additional protein: chicken, salmon or shrimp. Lola 55 Tacos & Cocktails, San Diego Tijuana native, Frank Vizcarra, is owner of this taco and cocktail joint that serves up a Caesar salad that's seasoned with pasilla chilli salt for extra Mexican pizazz and accompanied by a whole grilled lemon on the side. Dan Tana's, LA This stalwart Santa Monica Boulevard restaurant opened in 1964 and is one of few still offering the original tableside Caesar experience. To subscribe to National Geographic Traveller (UK) magazine click here. (Available in select countries only).

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