Restaurant

Prepared by our students and Pastry Chef

Are now available for sale at the Educational Restaurant

Monday - Saturday ( Except Sunday and Macao Public Holidays )

Contact: (853) 8598 - 3077

* For further information, kindly contact our team members *

Remarks and conditions:

* No discount is applicable * No refund on purchased item * Photos are for reference only *

Remarks and conditions:

* No discount is applicable * No refund on purchased item * Photos are for reference only *

UTM Environmental Policy

Macao University of Tourism (UTM) is a public institution offering degree and professional programmes in a wide range of tourism-related disciplines. Operating in an environmentally responsible manner has always been our goal. To this end, UTM (including two training units – Educational Hotel and Educational Restaurant) is committed to providing a green environment for teaching, learning, and scholastic activities, for students, staff, guests, and all stakeholders.

We are committed to protecting the environment of the Earth. To minimize environmental impacts concerning our activities, and to continually improve the environmental performance of our campus, we aim to:

1) Fulfil compliance obligations relevant to environmental management;

2) Raise environmental awareness and culture among students, staff, guests, and all stakeholders in protecting the environment and preventing pollution;

3) Establish environmental objectives, action plans, and measures as the basis for continual improvement;

4) Reduce waste at the source in the efficient use of energy, water, materials, and other resources, and maximize recycling opportunities;

5) Encourage environmental protection among suppliers and subcontractors;

6) Adopt 6R (Reduce, Reuse, Repair, Recycle, Rethink and Refuse).

This Policy will also be communicated to all students, staff, guests, and be available to the public.

Endorsed by:

Diamantina Coimbra - EMS - Top Management

Date: 12-03-2021

My green campus

Eco-friendly digital menu

In 2021 UTM incorporated sustainable technology in the Educational Restaurant by applying a digital menu. This approach helps to reduce the carbon footprint created by the need for paper and ink on printed menus.

Vertical green wall

Aiming to beautify the surroundings, UTM built a few vertical green walls near the entrance of the Educational Restaurant and Educational Hotel. Different types of flowers and plants will blossom on the wall and be able to bring more green elements to the campus!

The aerial garden herbs and vegetables growing area

The herbs and vegetables grown in the aerial garden will be used in the UTM Educational Restaurant.

The Aquaponics and Hydroponics System

With the experience of running the aquaponics in the previous years, UTM upgraded the system in 2021 and added hydroponics system at the same time.

Dried aromatic herbs

Some of the herbs grown in the aerial garden are dried packaged and sold at the UTM Educational Restaurant.

Winnow

Winnow artificial intelligence (AI) food waste management system

The AI food waste system will further support reducing food waste, carbon emissions while decreasing costs associated to food supply chain.

Food decomposer

Can convert 5-10 kg food waste from the restaurant and canteen into fertilizer over 48 hours of anaerobic digestion. The fertilizer is then used in our hydroponics system, herb, and vegetable garden to grow to produce used in our operation and training kitchens.

Solar Photovoltaic Modules

This Solar Photovoltaic Modules had been put into service since the fourth quarter of 2010. It converts solar energy into electricity to support the lighting system at the car park, it generates about 10kWh of electricity daily and helps to reduce 2.19 tons of carbon emission per year.

 

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Set Menu

Pork in puff pastry with star fruit, shrimp and coconut relish

Fish “Minchi”

or

Stewed duck with pineapple and Macanese shrimp paste

Dessert trio from the trolley

(nut cake, coffee agar-agar jelly, egg sweets, potato cake, sponge cake with coconut frosting, coconut and mango pudding)

Mop 220 per person

À la carte

Appetizer

Organic green and red leaves with grapefruit and vinaigrette Mop90

White bean sauce with codfish, prawns and crabmeat Mop95

Stir-fried tiger prawns with turmeric and chilli Mop120

Quail galantine Mop90

Pork in puff pastry with star fruit, shrimp and coconut relish Mop60

Sautéed pork kidney with turmeric Mop90

Soup

Baked soup with pork, chicken and beef Mop70

Main course

Fish “Minchi” Mop120

Chicken stew with green olives Mop120

Stewed duck with pineapple and Macanese shrimp paste Mop130

Pork and chicken pie Mop120

Minchi with pork and wood ear mushrooms Mop110

Sweet temptations from the trolley

Nut cake Mop20

Coffee agar-agar jelly Mop20

Egg sweets Mop20

Potato cake Mop20

Sponge cake with coconut frosting Mop20

Coconut and mango pudding Mop20

*No government tax and service charge.

Menu