The Tasting Room
aturity takes ti me and growth is always a welcoming process for businesses, especially restaurants. Four years after it s opening, where it has witnessed the burgeoning growth of the Cotai Strip, Crown Macau’s The Tasting Room is growing at an equal clip, as chef Guillaume Galliot steers his ship through the turbulence of fierce competition by turning out dazzling courses of i mpeccable execution and seasonal-driven dishes.
Staying true to the theme of serenity and comfort throughout the hotel, guests must pass through the bar (which doubles as the pastry station) before entering the main dining area. Its muted grey and silver tones, complete with stunning lightbulb fixtures, add contemporary elements that suggest fluidity and versatility—not unlike Galliot’s approach to his cuisine.
Our autumn visit to The Tasting Room was rewarded with the earliest of the new seasonal menu. Filled with technique-driven appetisers, it was a perfect showcase of seafood, meats and game, as well as a modest array of desserts, together with an