Galaxy Macau appeals to travellers in the mood for fine-dining innovation with the opening of Estuary by Vicky Cheng.
This highly anticipated restaurant marks the acclaimed chef’s first dedicated French restaurant, introducing an indulgent yet nourishing expression of modern French cuisine to the award-winning integrated resort.
Chef Vicky Cheng, renowned for bridging French technique with exceptional ingredients, brings decades of expertise and cross-cultural fluency to the project. Fresh from receiving the Black Pearl Restaurant Guide Master Chef Award 2026, with his restaurant Wing ranked No. 2 on Asia’s 50 Best Restaurants 2026, Cheng delivers a new dimension of refinement and precision to the Greater Bay Area’s gastronomic landscape.
Where River Meets Sea
The name Estuary draws inspiration from the fertile meeting point of fresh and saltwater – a place of transformation and renewal. The seafood-forward menu celebrates this harmony through pristine ingredients, masterful technique, and a philosophy that balances richness with lightness and generosity.
Signature elements include nourishing consommés, delicate jellies, fermentation, wood-fired cooking, and essential oil extractions that build depth and clarity. The restaurant sources rare local produce, such as sweet and sour honey from Yuen Long’s stingless bees, alongside the finest international ingredients.
A Six-Course Culinary Journey
The debut seasonal six-course tasting menu showcases Chef Cheng’s signature precision and creativity. Highlights include Dauricus caviar with spring turnip, sweet peas, and chervil, finished tableside with a bright lacto-fermented turnip sauce, lime, coconut milk, and cream; and slow-poached white asparagus crowned with Hokkaido sea urchin and sea urchin ice cream, enhanced by champagne and 24-month Bellota ham sauce.
Diners should also look out for Blue lobster poached in lobster butter, paired with fermented pineapple, zucchini textures, and a shellfish consommé; and charcoal-grilled fish maw glazed with black garlic, served on cordyceps mushrooms and ginkgo nuts with sand-ginger beurre blanc – a signature dish offering smoky, collagen-rich intensity.
Subtle fermentation notes, rich broths, and wood-fired elements run throughout, creating balanced, layered dishes that leave guests both satisfied and refreshed.
Executive chef Harvey Hsieh (above), shaped by classical French training and years alongside chef Cheng at VEA, brings technical excellence and elegant restraint to the kitchen.
Ceremony, Service & Wine
The dining experience unfolds with ceremony reminiscent of Parisian grands hôtels. Guests begin with an aperitif from a traditional champagne trolley, enjoy refined guéridon tableside service, and conclude with a sequence of dessert, coffee, and tisanes. Candlelit wine decanting adds further elegance.
The wine list emphasises Old World French vintages alongside select New World options, featuring heritage bottles such as 1928 Château Cos d’Estournel and 1981 Krug Collection. A non-alcoholic pairing is available upon request.
Immersive Design Rooted in Nature
Designed by long-time collaborator J Candice Interior Architects, the interiors mirror the theme of tidal transformation. Guests enter through a towering carved ash-wood door and sandstone portal, greeted by artist Martin Gallo’s suspended Splash sculpture. The warm Art Nouveau-inspired dining room features organic lines, a spectacular domed ceiling, and a striking Molteni 1923 open kitchen at its heart.
A tree-ringed occasional table and sculptural Lasvit lighting with water-like reflections complete the sensory journey, evoking nature’s rhythms and the passage of time.
Estuary by Vicky Cheng represents a significant addition to Galaxy Macau’s collection of Michelin-starred restaurants. With its blend of French mastery, Asian hospitality, and Cheng’s distinctive vision, it promises to become one of the most sought-after fine dining experiences in the Greater Bay Area.
