Renowned for its specialty premium meats and teppanyaki extravaganza, Grill 58 has recently welcomed new chef de cuisine Conor Beach to take the helm in showcasing the versatility of the grills in three novel concepts: Bar 58, Grill 58 and Teppanyaki 58 under one outlet.
Having explored culinary scenes across the United States, Europe and Asia for around 15 years, Chef Conor’s diverse culinary journey led him to hone his skills and expertise in both Western and Asian cuisines including French, American, Japanese and Indonesian. Driven by his enthusiasm for modern cuisine and discovering new flavors and techniques, Chef Conor seeks to incorporate homemade fermented ingredients and exotic flavors from near and far.
This is reflected in one of his creations, the Shrimp Cocktail Tarts – a burst of flavors that features Nordic cold-water shrimps brined and grilled over lychee wood and Japanese charcoal (binchotan), then dressed in a homemade cocktail sauce infused with Thai basil and curry leaves.
A main attraction of Grill 58 is Macau’s only custom-built Himalayan pink salt meat-aging room that is housed in the heart of the restaurant. It is an artisan corner in resemblance of a butcher’s house, where Chef Conor and his team prepare exquisitely aged premium meats from Japan, the U.S. and Australia – a perfect marriage to both the charcoal grill and the teppanyaki.
A signature dish that celebrates the main grill is the 28-Day Aged Snake River Farm M7 Wagyu Bone-In Ribeye, which is fire grilled to seal its juices, then finished in a charcoal grill oven. As for the Teppanyaki 58, guests can choose among three menus in which different cuts of premium beef and fresh seafood are included.
Grill 58 has recently garnered international recognitions including the Wine Spectator’s Two-Glass Best of Award of Excellence, The World of Fine Wines’ Two-Star Award and Three-glass Excellent Glass Rating under China’s Wine List of the Year Awards.
Sunday late mornings are made extra special at Grill 58, situated under the open-air Spectacle with natural sunlight, delightfully complementing a smorgasbord of special treats curated in a 3-course menu. The Sunday Brunch menu includes free flow juices, and is priced at MOP480 per person. An option of free flow of selected red, white and sparkling wines is available at an additional MOP180 per person.
For reservations
and enquiries, please call
(853) 8806 2318 or visit
www.mgm.mo.
