銷魂乾式熟成牛排就在美獅美高梅~Welcome to Grill 58 at MGM Cotai in Macau!

乾式熟成牛排在口感和風味方面比普通牛排更具有價值。這是因為乾式

熟成牛排是在一定條件下經過長時間的熟成，從而使牛肉中的酵素分解

肌肉組織中的膠原蛋白，讓肉質更加鬆軟，口感更加豐富，並釋放出更

多的香氣和風味。

Dry-aged steak has more value in terms of both texture and flavor 

compared to regular steak. This is because dry-aged steak undergoes 

a long period of aging under specific conditions, allowing enzymes in 

the beef to break down the collagen in the muscle tissue, resulting in 

a more tender texture and richer flavor, while also releasing more 

aroma and flavor.

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如果喜歡吃熟成牛排，那來到澳門就不能錯過位於美獅美高梅2F的盛焰58

牛扒餐廳。

If you're a fan of aged beef, then you can't miss the opportunity 

to visit The Eight, a steakhouse located on the 2nd floor of the 

MGM Cotai in Macau. 

營業時間為每週二至日晚上18:00~23:00，中午不供餐。
The restaurant operates from 6:00 PM to 11:00 PM every Tuesday 

to Sunday, and does not serve meals during lunchtime.

用餐區籠罩在美獅美高梅巨大的室內天幕下，半開放的空間，整體感覺

相當寬廣舒適，一點壓迫感都沒有。

The dining area is enveloped by a large indoor canopy at MGM Cotai, 

creating a semi-open space that feels incredibly spacious and 

comfortable with no sense of confinement.

盛焰酒窖藏有超過4,000瓶佳釀，貴賓專屬侍酒師可以依照餐點以及賓

客需求，提供最佳建議與侍酒服務。

Wine Cellar houses over 4,000 bottles of fine wine, and the VIP-exclusive sommeliers can provide the best recommendations and wine 

service according to the menu and guest preferences.

窖藏來自世界各地產區的紅、白酒，各式烈酒、水果酒等等應有盡有。

There is a wide variety of red and white wines, as well as various 

spirits and fruit wines from wine regions around the world.

除了紅酒之外，現場也備有多款日本清酒吟釀。

In addition to red wine, there are also various types of Japanese 

sake available on-site.

飲酒過量有礙健康，喝酒不開車，未滿18歲請勿飲酒(Taiwan)

Excessive drinking is harmful to health. Do not drink and drive. Those under 

18 years of age should not drink alcohol.

除了排餐，餐廳裡面也提供鐵板燒的服務。

In addition to teppanyaki, restaurants also offer iron plate grilling 

services.

餐點所用的香草，直接就在店裡種植，除了可以當作裝置藝術，也確保

食材永保新鮮。
The herbs used in the dishes are grown directly in the restaurant, 

not only serving as decorative art, but also ensuring that the 

ingredients remain fresh.

開放式的廚房寬敞明亮，廚師備餐過程一目了然。
An open kitchen is spacious and bright, allowing the chef's food 

preparation process to be clearly visible.

餐廳有座澳門唯一定制的喜馬拉雅粉晶鹽肉類熟成室，裝潢以屠肉房為

靈感，並陳列著來自日本，美國及澳洲的頂級肉類以及自家制的香腸，

在此進行乾式熟成程序。

The restaurant features Macau's only custom-made Himalayan 

pink salt meat aging room, designed with inspiration from a butcher 

shop, showcasing top-quality meats from Japan, the United States, 

and Australia, as well as house-made sausages, which undergo a 

dry aging process in the room.

U.S.D.A Prime 丁骨牛排整塊乾式熟成，霸氣十足!
U.S.D.A Prime Porterhouse steak, dry-aged whole cut, full of bold 

and powerful flavor!



來自日本鹿兒島A5和牛沙朗一樣做乾式熟成處理，這樣會讓本來就很香

的和牛油脂香氣更上一層樓。不過想吃口袋要夠深，因為每100g要價$408。

Japanese A5 wagyu beef from Kagoshima, treated with dry aging, 

enhances the already fragrant and buttery aroma of the beef. However, 

it comes with a hefty price tag of $408 per 100g, so be prepared 

to dig deep into your pockets if you want to indulge.

這次我們吃的是餐廳安排的個人套餐，內容都是菜單上面原有的品項，

接下來為大家介紹餐點，會附上該品項單點參考價給大家參考。當然，

如果個人也有套餐需求，也可以跟店家詢問細節。

We are having the individual set meals arranged by the restaurant, 

which consist of items already listed on the menu. We will introduce 

the dishes to you and provide their reference prices if ordered 

separately. Of course, if you have any personal set meal requests, 

you can inquire with the restaurant for details.

自製特別麵包搭配法式牛油，以及餐前開胃小菜，一上桌就讓人相當驚

艷。手工麵包出餐前先用乾式熟成肉剃下來的精鍊牛油刷過炙烤，風味

前所未見相當獨特。法式牛油也是用精煉過的特製牛油為底調配，非市

面上常用的奶油，開胃小菜呈現方式也相當精緻。

The homemade special bread paired with French butter, along 

with the appetizers served before the meal, is a stunning surprise 

when presented on the table. The handmade bread is brushed with 

dry-aged beef butter and then grilled, resulting in a unique and 

unparalleled flavor. The French butter is also made with refined,

custom-made butter as the base, rather than the commonly used 

cream in the market. The presentation of the Amuse Bouche is also 

quite exquisite.



吞拿魚他他多士 Tuna Tartar Toasts ($108)

吞拿魚就是我們說的鮪魚，刺身剁碎以味噌醬等調味，再搭配白蘿蔔片

配烤法式吐司麵包。

It is commonly served raw Tuna as a type of sashimi, typically 

seasoned with miso sauce, and paired with slices of white radish. 

Another popular way to enjoy it is as a spread on toasted French 

bread.

雞尾酒蝦撻Shrimp Cocktail Tarts($108)

以酥皮撻為底、鑲上以北極蝦、泰國羅勒慕斯等做成的沙拉。一口咬下

的感覺塔皮酥脆、蝦肉鮮甜。而羅勒與蝦本就是絕配，非常美味的開胃

小點。

A salad with a puff pastry crust, topped with Arctic shrimp and 

Thai basil mousse. The sensation of biting into it is a crispy, flaky 

pastry combined with the fresh sweetness of the shrimp. The 

combination of basil and shrimp is a perfect match, making for a 

delicious and appetizing appetizer.



荔枝木烤北海道帶子($188) 以荔枝木碳烤日本北海道干貝柱，佐以

甜豌豆、菜花，搭配紅椒醬汁，在放上一片烤至酥脆的伊比利豬火腿。

輕炙貝柱帶有為無的炭烤香氣，但卻還保有食材本身的鮮甜海味，配料

相得益彰，薄脆的伊比利豬火腿口感也相當特別。

Lychee Wood Fire Grilled Hokkaido Scallops 2 pieces ($188) 

features freshly caught scallops from Hokkaido, Japan, grilled 

over litchi wood charcoal and served with sweet peas, cauliflower, 

and red pepper sauce. Topped with a crispy slice of Iberico ham, 

the lightly seared scallops are infused with a unique smoky aroma 

while retaining their natural sweetness and delicate seafood flavor. 

The ingredients complement each other perfectly, and the thin 

and crispy Iberico ham adds a special touch to the dish.

香煎鵝肝($198)採用整塊厚切鵝肝香煎至兩面焦香，再佐以小蔬菜、

大黃、杏仁、雞汁醬汁。

Pan-seared Foie Gras ($198) is made using a thick cut of whole 

goose liver, seared to a crispy and fragrant finish on both sides. 

It is then paired with small vegetables, turmeric, almonds, and 

a chicken jus.

龍蝦濃湯($148) 波士頓龍蝦肉以蝦殼及原木碳烤燻製，搭配檸檬蛋黃

醬製成鮮美的龍蝦濃湯。位上之後服務生會將香濃高湯注入面前放有去

殼龍蝦肉的湯碗，湯頭濃郁鮮甜，喝完口齒留香。

Lobster Bisque ($148) is a delicious soup made with Boston 

lobster meat that has been grilled and smoked with shrimp shells

and wood charcoal, served with a Lemon Aioli. After being seated, 

the waiter will pour the rich broth into the soup bowl containing 

the shelled lobster meat, resulting in a creamy and flavorful bisque 

that leaves a lingering aftertaste.

烤紅鯛魚($398 )以鯛魚排用乾式熟成手法處理，再以原木及備長炭高

溫燻炙，外皮焦香、魚肉還保持鮮甜濕潤。醬汁以檸檬、香芹、水瓜柳

及焦化牛油配紫菜薯蓉製成，山珍海味濃縮於一氣。

Grilled Red Sea Bream ($398) is made using the dry aging method 

with Red Sea Bream fillets, followed by smoking and grilling 

with original wood at high temperature. The outer layer is crispy 

and fragrant, while the flesh of the fish remains fresh, sweet, and 

moist. The sauce is made with lemon, parsley, seaweed, and browned 

butter, accompanied by seaweed and mashed potatoes, creating 

a rich and flavorful dish.

斯内克河牧場M7 和牛帶骨肋眼，採用28天乾式熟成，再以58度C舒肥處

理，5分熟需以炭火炙烤烹調45分鐘(1070g/$1988)

Sneek River Ranch M7 wagyu bone-in ribeye is dry-aged for 28 

days and then undergoes a 58°C sous-vide process for finishing. 

To cook to medium-rare, it requires 45 minutes of charcoal grilling.

It is priced at $1988 for 1070g.

看這牛排的切面呈現均勻的漂亮粉色，口感鮮甜軟嫩，外皮焦香帶有濃

濃的煙熏滋味，完美!
The cross-section of this steak displays a beautifully even, pink 

color, and the texture is fresh, sweet, and tender. The outer layer

is crisp and smoky, with a rich, intense flavor. It is perfect!

配菜安排了加了鰻魚的凱薩沙拉(單點$138)、烤有機蘆筍、烤椰菜花苗、

愛達荷薯蓉。配菜單點價格約莫$88左右。

The side dishes include a Caesar salad with eel (+$138), grilled 

organic asparagus, roasted cauliflower, and mashed Idaho 

potatoes.The approximate price for each side dish is around $88.

飯後甜點是煙流心朱古力蛋糕($88)配麥卡倫12年雪糕，完美的一餐!

The dessert after the meal is the Smoked Molten Chocolate Cake 
($88) paired with a scoop of 12-year-old Macallan ice cream, 

making it a perfect meal!

菜單品項價格如因物價波動等因素有做調整，以店家公布為主，僅供參考!
The prices of menu items may be adjusted due to factors such as fluctuations in commodity 

prices, and the prices posted by the restaurant shall prevail. The prices listed are for 

reference only.

 

更多冰箱累積的牛肉麵印象，盡在美味牛肉麵懶人包...........
中部牛肉麵指南地圖版:

台灣牛肉麵同好會俱樂部，歡迎加入:https://www.facebook.com/groups/gubamee/
台灣燒肉同好會俱樂部，歡迎加入:https://www.facebook.com/groups/bbqtw/
台灣臭豆腐同好會俱樂部，歡迎加入:http://bit.ly/2XQxZhv
台灣便當同好會俱樂部，歡迎加入:https://bit.ly/3tJjPyZ

店家資訊Shop Information:

盛焰Grill 58 MGM Cotai Macau

+85388062318

Operation time:6:00 PM to 11:00 PM every Tuesday to Sunday

官網: https://www.mgm.mo/zh-hant/cotai/dining/grill-58

南北貨俱樂部粉絲團，請掃QR CODE來按讚喔!




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