Acclaimed chef Vicky Cheng, widely recognized for his mastery of French technique and regional ingredients, opens his first French restaurant at Galaxy Macau on May 29. Estuary by Vicky Cheng brings a seafood-forward menu inspired by the meeting point of river and sea, with a focus on nourishing broths, fermentation, and wood-fired cooking.
Cheng, whose flagship restaurant Wing ranks No. 2 on Asia’s 50 Best Restaurants 2026 and VEA holds one Michelin star, was recently honored with the Black Pearl Restaurant Guide Master Chef Award 2026. At Estuary, he draws on decades of culinary exploration, including classic French training and his work bridging Chinese and French cuisines.
The debut seasonal six-course tasting menu features Dauricus caviar served tableside with lacto-fermented turnip sauce. Blue lobster arrives poached in lobster butter with fermented pineapple and zucchini. A signature dish of charcoal-grilled fish maw glazed with black garlic is presented on cordyceps mushrooms with a sand-ginger beurre blanc.
The wine list includes Old World vintages such as 1928 Château Cos d’Estournel and 1981 Krug Collection, alongside select New World wines. A non-alcoholic pairing is also available.
The interiors, designed by J Candice Interior Architects, feature a 5.7-meter carved ash-wood door, a suspended tumbled-glass sculpture by artist Martin Gallo, and sculptural lighting by Lasvit. The dining room centers on a polished Molteni 1923 open kitchen. Executive Chef Harvey Hsieh, who trained alongside Cheng at VEA, leads the kitchen team.
Location: Galaxy Macau, Cotai, Macau SAR
Opening: May 29, 2026
Cuisine: Modern French
Reservations: Available via Galaxy Macau
Price range: Six-course tasting menu (pricing not specified)