Blossom Palaces: An Expert in Peking Duck
Blossom Palaces, an expert in Peking Duck, has launched its first restaurant in Macau in the multi-award-winning Galaxy Macau, providing visitors with yet another world-class dining experience to relish. Melding genuine Beijing and Huaiyang flavours in perfect harmony, Blossom Palaces has become famous for its fruitwood-roasted Peking Duck, of which it sells 250,000 units annually in China. The highly-anticipated opening of its eighth location outside of Shanghai, Guangzhou, and Shenzhen will take place in Macau.
Blossom Palaces, the newest culinary concept at Galaxy Macau, demonstrates the integrated resort’s continued backing of the “Tourism + Gastronomy” initiative of the Macau SAR Government, showcases the excellence of contemporary Chinese cuisine, and draws attention to Macau’s designation as a UNESCO Creative City of Gastronomy.
Blossom Palaces - Roast Duck Chef
The choice of fowl is the first step in making the ideal Peking Duck, and Blossom Palaces employs only the renowned “Beijing Four-Strain Duck” for their succulent flesh and crispy, melt-in-your-mouth skin. Each duck weighs around 2.3 to 2.4 kilogrammes and is acquired with care from Blossom Palaces’ authorised farm in mainland China. The flesh is delicious, soft, and fatty.
Blossom Palaces - Chef de Cuisine, Ricky Wu
The restaurant offers four distinct ways to enjoy this divine meal, paying tribute to traditional Chinese culinary brilliance while also embracing innovation. A sprinkling of sugar may be sprinkled on the skin; shredded scallions, cucumber, and sweet bean paste can be encased in a steamed pancake; spicy smashed garlic can be employed to balance the duck’s heaviness; and a pinch of sea salt can elevate the meat’s flavour. Diners may select between two preparations for the duck bones after they have been painstakingly carved: fried with crispy garlic and chilli or braised with bitter melons.
The classic red-brick duck oven at Blossom Palaces uses fruitwood from the best suppliers to add layers of fruity scent to the roasted duck, while the “hang-roasting” method, which originated in the Chinese Imperial Palace, is used to cook the duck. Indulge in a delectable array of authentic dishes painstakingly crafted by the culinary team in an atmosphere that combines modern elements with a refined “Chinese style” design. Witness the culinary magic unfold in front of your very eyes in the open kitchen.
Relax and enjoy tableside service as your devoted duck chef gives you suggestions on how to appreciate every bite. At Blossom Palaces, you can enhance your dining experience with sommelier services and tea pairings. Some of the restaurant’s signature dishes include Steamed Yellow Croaker with Hairy Crab Roe, Traditional Wood Fire Roasted Peking Duck accompanied by Imperial Ossetra Caviar and Puff Pastry, and Slow-cooked Wagyu Beef in Beijing Style.
Blossom Palace Signature Tea is another delectable option for guests. This carefully mixed mixture of gardenia flowers, peaches, and green tea is sure to be a delightful experience. An exquisite flower scent mingles with a delicate hint of sweet, fruity perfume in this trademark tea. The infusion not only tastes great, but it also brings forth the benefits of gardenia, which include lowering pathological heat, helping with anxiety and stress, and more. This gastronomic delicacy and emblem of joy and good fortune was crafted by the expert tea master of Blossom Palaces.
