Genuine ingredients, traditional technique, and refined atmosphere come together for an unforgettable experience at this Michelin Guide-recommended Korean restaurant.
Modern black charcoal interior design with calm, clean lines of gold evoking Korean architecture is the backdrop for a quick lunch or casual dinner. You can dine at cushioned booths with spacious tables designed with individual built-in grills if you’ve decided to try their Korean barbecue.
The chef is a master and his authentic Korean cuisine includes dishes we were honored to try, such as Nakji Dolsot Bibimbap (hot stone pot with spicy baby octopus mixed in with rice, vegetables and egg), Samgye Tang (ginseng chicken soup), and Galbi Zzim (braised beef short ribs in sweet soy sauce).
First to appear was a glorious array of seasonal Korean side dishes including fresh kimchi, marinated black beans, bean sprouts, radish, cucumber, mushroom (check the photo above!). Myung Ga is the only restaurant in Macau that makes their own in-house kimchi the traditional and classical way.
A standout is the ginseng chicken soup. All herbal ingredients are directly imported from Korea and used in this dish with a succulent and soft chicken. This is popular for rejuvenating health during the hot summer season. As they say in many Asian countries, you have to “use heat to fight heat”; when your body is feeling hot, you need hot soup to relax and rejuvenate.
Next we indulged in one of their best selling items, Nakji Dolsot Bibimbap, spicy baby octopus mixed in with rice, fresh vegetables, egg and a special sauce brought in from the Hong Kong Myung Ga branch all served on a sizzling stone pot from Korea. The baby octopus has taurine, an amino acid and required building block of protein which helps to energize the body. The prepared dish sits on a bed of six different types of vegetables that represents the elements of nature such as earth, fire and water; reflecting a balanced diet.
Lastly we tried their Galbi Zzim (braised beef short ribs in sweet soy sauce), a traditional braised dish in Korea. This is always prepared during big holidays in Korea and has a balanced sweetness which suits both Korean and local Chinese tastes. The marinated meat was well-seasoned, tender to the bite, and has that “melts in your mouth” sensation. They also use a special hot stone pot from Korea that helps keep the dish warm to enjoy until the very last morsel.
Myung Ga G015, G/F, East Promenade, Galaxy Macau, Cotai, +853 8883 2221, www.galaxymacau.com
