Sneak Peek at MICHELIN guide Street Food Festival Macau 2017

Sneak Peek at MICHELIN guide Street Food Festival Macau 2017

We got first dibs at the celebrated street food festival and here are some of our highlights

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Yanhan Tan  Yanhan Tan  on 6 Oct '17

Some of you foodies might already know about the MICHELIN guide Street Food Festival Macau that is happening right now till 8 October 2017 at Studio City. The inaugural festival is organised by MICHELIN guide Hong Kong Macau and Robert Parker Wine Advocate, with support from official title partner Melco Resorts & Entertainment. The four-day event sees chefs from some of Asia‘s top Michelin-starred restaurants, celebrated Bib Gourmand and Michelin-recommended eateries from Singapore, Japan and Macau serving their street-food creations and signature delicious under one roof. With free admission, the festival runs from 12–8pm and prices range from MOP40–60 for each dish.


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Hong Kong Soya Sauce Chicken Rice & Noodle’s soya sauce chicken and rice


Of the 11 featured restaurants, six restaurants hail from Singapore. One must-try is Hong Kong Soya Sauce Chicken Rice & Noodle’s famed soya sauce chicken and rice (MOP60), which pushed a humble hawker stall in Singapore to expand regionally to Thailand and Indonesia. Hawker Chan’s dedication is shown in his signature dish: succulent roast chicken drenched in an aromatic herbal gravy over rice. It was certainly a taste that brought me back to the comfort of home.


Read more: Chewin‘ the Fat with Chan Hon Meng


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A Noodle Story‘s laksa crab remoulade with kaffir lime air


Another hawker featured is A Noodle Story, a stall specialising in Singaporean-style ramen noodles with a creative twist. Exclusively for this event, you have to dig into their refreshing yet rich laksa crab remoulade with kaffir lime air (MOP60), which features a bed of delish crabmeat with ikura (salmon roe) pearls. 


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Keng Eng Kee‘s salted egg prawns


Riding on the salted egg yolk wave, Keng Eng Kee‘s salted egg prawns (MOP60) were spot on with the generous, rich golden coating of salted egg sauce. You can also look forward to their caramelised coffee pork ribs (MOP40) and crispy prawn paste chicken (MOP40)


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The Song of India‘s samosa garbanzo goat cheese chaat with tamarind mango spice drizzle


Those into authentic Indian flavours should try Chef Manjunath Mural’s creations from The Song of India in Singapore such as samosa garbanzo goat cheese chaat with tamarind mango spice drizzle (MOP40), which had a creamy, rich filling without being too spicy. 


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Labyrinth‘s Wagyu short rib with satay espuma


Street eats with a touch of fine dining flair sum up the culinary creations from Labyrinth, a modern Singaporean restaurant that recently earned one Michelin star. People who enjoy Singapore’s satay, you will love their contemporary take on this dish: Wagyu short rib with satay espuma (MOP60). The meat was melt-in-your-mouth delicious, not to mention the scrumptious nutty, coconutty gravy. 


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Candlenut‘s crab curry noodles


Serving up refined Peranakan cuisine is the world’s first Michelin-starred Peranakan restaurant, Candlenut in Singapore, which is dishing up grilled Wagyu beef with burnt buah keluak butter (MOP60), crab curry noodles (MOP60) and baked cod with kecap manis glaze (MOP60).


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Kougaryu Honten‘s takoyaki in regular sauce and mayonnaise


Nothing screams street food more than takoyaki, especially takoyaki (MOP50) from Osaka‘s famed Kougaryu Honten. These little guys are the exact replicas of what‘s served in Japan: piping hot, tender balls with a runny centre and chewy octopus chunks. They are served with different sauces from regular to black pepper, depending on what you fancy.


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Toritama‘s meat skewers

Another street food offering from the Land of the Rising Sun is Toritama, one of Tokyo’s most celebrated yakitori restaurants, with its very own Bib Gourmand, serving up Oita pork belly skewers (MOP60) and chicken skewers (MOP60)


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Shanghai Magic‘s soft-shell crab with seaweed


And, of course, the festival isn‘t complete without showcasing some of the best of what Macau has to offer. One of my favourites was the crispy soft-shell crab with seaweed (MOP40) from Michelin- recommended Shanghai Magic. The addictive seaweed dust and crispy coating with juicy crab flesh easily made it a standout. 


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Bi Ying‘s glazed Ibérico pork with caramelised pineapple


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Pearl Dragon‘s chilled abalone with mustard and fern-root noodles


An excellent modern take on our favourite char siu was the barbecued honey-glazed Ibérico pork with caramelised pineapple (MOP40) from Bi Ying. Or indulge yourself with some chilled abalone with mustard and fern-root noodles (MOP50) from Michelin-starred restaurant Pearl Dragon.


With only two more days left till the end of the MICHELIN guide Street Food Festival Macau 2017, get yourself to Studio City for a food-filled weekend!


Yanhan Tan

Yanhan Tan

Marketing & Community Leader @ Foodie

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