Macau’s opulent fine dining scene is using AI to tackle sustainability: how restaurants in Galaxy Macau, Sands China and Grand Lisboa are leading the green march forward
Michelin-starred eateries like Chef Tam’s Seasons and SJM’s Robuchon au Dôme, and other high-end venues including Galaxy’s Andaz Kitchen and The Londoner’s Churchill’s Table, are all driving the change
In a city as vibrant and fast-paced as Macau, the hungry need not look far to find a fine dining institution worthy of a visit. The city’s leading restaurants are known for their high quality produce and innovative twists on classic cuisines.
Now, increasingly, attention is being paid to sustainability – no easy feat in a territory that, by necessity, imports most of its ingredients and where much hospitality is focused on clients expecting only the very best.
In one sense at least, local traditions provide a head start.
“Cantonese cuisine has always been curated based on sustainability. We fully utilise every part of the ingredient,” explains chef Tam Kwok-fung of the eponymous one-Michelin-starred establishment Chef Tam’s Seasons, located at Wynn Palace.
Keith Lei, senior vice-president of human resources and sustainability at MGM Macau, says adopting a traditional nose-to-tail approach has granted chefs a sense of culinary liberty. “[This] has challenged chefs to be more creative in their use of less common cuts of meat, leading to a resurgence of diverse cooking techniques and a broader appreciation for the entire animal, discovering new flavours and textures.”
