Galaxy Macau has the highest number of dining outlets of all the properties in Cotai. And the new oyster bar and steak house, The Apron, has recently been added to this culinary kingdom.
The Apron adopts an open-style design, with bright cool-coloured lighting, creating an avant-garde atmosphere that makes their delicious oysters look even fresher and more tantalising.
The restaurant mainly offers oysters and beef, so the focal point is definitely the oyster bar. From the upholstered bar chairs, diners can look up at the rectangular mirror hung above the bar to watch their oysters being opened.
Kim Leung, the manager of the restaurant, says they put great emphasis on the origin of the oysters. Since oysters are in their best condition during Autumn and Winter, in order to source the highest quality oysters, The Apron will turn to different areas of the globe during different seasons. For example, the restaurant has been importing oysters from France in the previous months, but in April, they will mainly source from countries in the Southern Hemisphere such as Australia.
Another focal point at The Apron is the all-round pig iron grill that was specially purchased from Australia. Pig iron is well-known for its ability to store heat, while the gas jets of the grill are much finer than an ordinary gas stove and optimally arranged. The design of the grill also ensures that the meat does not come into direct contact with the flames.
Behind the grill, guests can see a glass fridge used to “dry-age” the beef. During this process, the natural enzymes in the beef break down the proteins, making the beef more tender. At the same time, the meat will have a more intense flavour as the moisture evaporates from it.
On the menu, guests can find various dishes with dryaging beef as the main ingredient. It is worth mentioning that dry-aging beef is usually cooked no more than medium-rare, as it can become too tough if cooked more.
While many people in Hong Kong and Macau have the habit of ordering large portions when eating steak, and might only choose mashed potato, salad or rice as a side dish, Kim recommends his guests at The Apron order several dishes to share so that they can try many different flavours in one meal.
As for those who would like to try beef in a more Asian style, The Apron offers an “8-Spice, Slow-Cooked Brandt Beef Short Rib, Grilled Hanger, Carrot Kimchi” – exceptionally tender with a strong oriental taste.
Another must-try dish is the “Roasted Bone Marrow, Toasted Ciabatta, Prune Relish”. The bones are cut in the middle so that guests can use a spoon to scoop out the marrow, put it on toast and enjoy it with some prune relish. Kim suggests having a bite of the relish with the toast first before trying the marrow, in order to cleanse the palate and reduce the fatty sensation from the marrow.
Reservations are recommended, especially for dinner. And as the chefs are busy cleaning the grill in the afternoon, only oyster dishes are served at this time.
The Apron
12:00 – 23:00
Galaxy Macau G108
Reservations: +853 8883 2221
