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MGM MACAU Presents Two New Dining Concepts: North and South

February 14, 2017 Dining No Comments Email Email

MGM MACAU adds two new gems to its gastronomic line-up with the opening of North and South.  Located at Square Eight, which has undergone a US$7 million reconceptualization, North and South offer distinct flavors from the northern and southern regions of China in beautifully designed spaces. The two new dining concepts offer authentic dishes made with fresh and seasonal ingredients, meticulously prepared by specialist chefs, all at reasonable price in a lively and artistic environment.

 With contrasting décor and different menus, both concepts promise to entice diners with open kitchens that bring to life aromatic fragrances, flavors and authenticity. Completing the full sensory tour, diners can appreciate artwork especially created by renowned local artist Victor Marreiros and established calligrapher Mok Wa-Kei, which add color and character to both North and South.

Chef Louie Vong, Executive Chef of Chinese Culinary at MGM, said, “As we strive to offer more choices to our valued customers at MGM MACAU, the brand-new North and South deliver entirely different dining experiences in terms of cuisine, flavor, menu, and even interior design. While North highlights regional signature dishes and South specializes in traditional Southern Chinese food, the focus on quality, authenticity, freshness and affordability remains the same – we look forward to welcoming new customers and Square Eight loyalists back to try our two new dining concepts.”

North by Square Eight

North features the best cuisines from northern and central China, including Beijing, Dongbei, Hunan, Shandong, Shanghai, Sichuan, Xinjiang, Zhejiang and more, offering extensive choices ranging from cold appetizers, steamed buns, congees, noodles, pancakes, dumplings and specialty dishes. Along with popular meat dishes, a selection of live seafood is also available to be cooked in a variety of mouth-watering ways.

At North, each dish is made daily by a team of specialist chefs specifically sourced from regional China, which promises quality and authenticity. The restaurant features a live action noodle station where diners can admire the superb skills of noodle-pulling and cutting by the artisanal masters. The interior design is a contemporary take on Beijing’s siheyuans, or courtyard houses, with windows that overlook sister restaurant South.

Another highlight at North is a series of specially-commissioned artworks that resonate with northern China, adding an extra layer of sensual experience to diners. Macanese artist Victor Marreiros’ paintings depict northerners in different costumes and different timeframe, showcasing the change of customs and lifestyle in regional China. All in all, North brings quality, choice, creativity, authenticity and outstanding value for money under one roof.

The 52 items on the menu highlight some of the most authentic tastes one can find in regional China, with signature items including:

  • Chilled Marinated Baby Cabbage with Sesame Sauce
  • Pork Meat and Chive Dumplings
  • Shaanxi Flat Noodle Tossed with Garlic, Chili and Soya Sauce
  • Poached Fresh Water Fish Fillet / Eel Fillet / Perch with Garlic Chili Sauce
  • Braised Sea Cucumber with Bamboo, Minced Pork and Spicy Sauce

South by Square Eight

South specializes in dishes from Hong Kong and Guangdong. This Cantonese café concept restaurant is open 24 hours a day, seven days a week. With a roasted goose station and a semi-open wok kitchen, diners can watch talented chefs cook their favorite treats of stir-fried noodles, rice, and vegetables. The delectable menu includes braised dishes such as tender beef brisket, dim sum, congees and hearty soups.

The airy, convivial setting of South evokes the outdoors and is suited to quick and easy meals. It is perfect for solo diners and small groups, with an extensive menu of delicious and authentic dishes available at excellent prices.

Signature dishes from the 82 items on the menu include:

  • Supreme Seafood Congee
  • Roasted Goose served with Sour Plum Sauce, Barbecued Pork with Honey Sauce, and a variety of traditional Chinese barbecue dishes
  • Marinated Shredded Chicken and Jelly Fish with Ginger and Spring Onion
  • Marinated Cuttlefish Tossed in XO Sauce
  • Fresh Cordycep Flower Salad and Black Fungus Tossed in Scallion Oil

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