JW Marriott Hotel Macau Unveils a Decadent Wagyu Feast at Urban Kitchen

Star Chef Collaboration Elevates Buffet Experience to New Heights

Macau – An autumn symphony of flavors unfolds at JW Marriott Hotel Macau, as Urban Kitchen unveils an indulgent dining experience featuring premium Australian Westholme Wagyu from 30 September to 30 November. Celebrated for its marbling and deep, buttery flavor, this exceptional Wagyu takes center stage in a seasonal buffet that celebrates autumn’s finest flavors.

In an exclusive collaboration, Urban Kitchen welcomes guest chef Lee Adams, whose career spans MICHELIN-Starred restaurants and partnerships with some of the world’s most iconic culinary figures. Now Director and Head Chef at The Poet, Chef Adams brings a modern, refined approach grounded in classic technique and a deep respect for quality ingredients. Between 30 September to 2 October, he’ll present his own inspired interpretations of Wagyu — a rare chance for diners in Macau to experience world-class artistry up close.

Grilled Wagyu striploin rump cap with roasted squash Orzo pasta watercress pesto

From the very first bite, the Westholme Wagyu Experience seduces the palate with a symphony of flavors and textures. The journey begins with cold starters that whisper sophistication — the Topside Wagyu Tartare is delicately hand-chopped, perfectly seasoned, and melts on the tongue with a buttery richness, while the Grilled Topside Wagyu Salad contrasts smoky edges with tender marbling, brightened by seared cucumber and a raspberry vinegar dressing that awakens every bite.

At the carving station, the indulgence intensifies. On weekdays, the Roasted Wagyu Striploin is served blushing-pink, its deep umami balanced by caramelized baby shallots and a fragrant truffle parsley chimichurri. On weekends, the spotlight shifts to the Grilled Wagyu Rump Cap, basted to perfection and paired with cordyceps mushrooms, crunchy beef fat granola, and a coffee-infused jus that adds seductive, bitter-sweet depth. On the side, a roasted squash orzo with watercress pesto provides a nutty, herbal freshness that cuts through the beef’s richness.

Smoked 70% Madong chocolate-glazed Karubi plate with oyster leaf spring onions crispy beef

The hot dishes blend creativity with comfort. Slow-cooked Wagyu Cheek arrives with a fork-tender, its collagen-rich texture dissolving into a soul-warming jus. The Wagyu Oxtail Risotto is creamy and indulgent, with every grain infused with the essence of long-simmered beef. A clear, golden Beef Consommé offers a moment of clarity. And for the boldest palates, the Smoked 70% Madong Chocolate-glazed Karubi Plate is a revelation, sweet, smoky, bitter, and savory all at once, a daring, decadent finale that lingers long after the last bite.

Wagyu beef topside tartare

The Westholme Wagyu Experience Dinner Buffet will be available nightly from September 30 to November 30, 2025, inviting guests to indulge in a luxurious celebration of premium Australian Wagyu. For a limited time only, Chef Lee Adams will make an exclusive appearance from September 30 to October 2, presenting specially curated dishes and elevating the experience even further. Prices begin from MOP $638* for adults and MOP $320* for children. Marriott Bonvoy members enjoy exclusive savings of up to 20%, offering even more reason to savor this extraordinary culinary journey.

Step into a world of elevated dining at JW Marriott Hotel Macau, where the finest Westholme Wagyu takes center stage in an unforgettable celebration of flavor and finesse. For reservations or inquiries, please contact +853 8886 6888.