When you think of casinos, you instantly think of the fun you’ll have playing the games on-site, right? From slot games to poker rooms, these venues are a gambler’s paradise. However, nowadays, casinos are all about providing an excellent all-round experience. And many of them now contain Michelin star restaurants on site.
Paco Roncero Restaurante – Casino de Madrid We begin this list of Michelin-star casino restaurants that are worth checking out with a trip into Europe to visit the Paco Roncero Restaurante. The restaurant, which is on the top floor of the Casino de Madrid, is full of exuberance and charm, and head chef Paco Roncero explores Spanish cuisine in a fun way. When visiting, you get a multi-course tasting menu for lunch or dinner, with character and theatrics thrown in for good measure. Of course, eating at such a place or a casino, in general, can often be an occasional treat, and punters can save up by playing online slots at home for a while.
Sichuan Moon – Macau Wynn Palace Of all the Michelin star casino restaurants to appear on this list, Sichaun Moon, which is available at the Wynn Palace in Macau, is not only one of the newest, but it’s one of the best too. Led by head chef Andre Chiang, Sichuan Moon delivers authentic food from the Sichuan region with all the spices and fragrances you could dream of. And, to show just how great the food is, it’s the only place currently to have two Michelin stars to its name for producing its chosen cuisine. So, if you’re at the Wynn Palace in Macau, you can’t afford to miss out on eating at Sichuan Moon at least once.
Waku Ghin – Marina Bay Sands Next up is a trip to Singapore and the world’s most expensive city. And, at the Marina Bay Sands Casino, there is one of the largest Swarovski chandeliers in the world, which shows you that luxury, elegance and all that good stuff runs through it. So, it will come as no surprise that on-site is the Waku Chin restaurant, a Michelin-starred dining opportunity provided by the acclaimed Tetsuya Wakuda . There are two sittings per evening, with only twenty-five lucky guests at a time getting the chance to experience the iconic tasting menu.
Le Louis XV – Casino Monte Carlo Le Louis XV isn’t exactly a casino restaurant in the sense it isn’t inside a gaming venue. But, this Alain Ducasse Michelin-starred restaurant is next door, and it doesn’t have just one Michelin star to its name but three. Everyone naturally associates the Monte Carlo region with luxury, and rightly so. Therefore, it’s fitting for Le Louis XV to be based there. What’s also telling about this restaurant, in particular, is that a lot of the plates are inspired by the French Riviera, so there’s that authenticity that many look for when enjoying fine dining.
Kongunadu vellai biryani is a very subtle biryani with the predominant aroma of ground spices and green chillies. Green chillies are ground to a paste and added for the heat. Green chillies are also added whole so the flavour gets in the rice sans the heat. Coconut milk makes the biryani luscious and rich in every mouthful. The fragrant short-grained seeraga samba rice is the preferred rice for making this recipe.
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Here is the video of how to make Vellai Biryani Print
For the biryani masala paste
1/4 cup sambar onions – shallots 1 pod garlic 1 -inch piece of ginger roughly chopped 8 green chillies 1 teaspoon fennel seeds 1 -inch piece cinnamon – cassia 1/2 piece star anise 3 cloves 2 cardamom 1 pinch of kalpasi 2 tablespoon water
Other ingredients
2 tablespoons peanut oil 2 tablespoons ghee 2 bay leaves 2 maratti moggu 1 -inch piece cinnamon – cassia 1 onion finely sliced ( 1/4 cup ) 2 tomatoes chopped 2 teaspoon salt 8 green chillies (keep whole) 1/4 cup coriander leaves, chopped 1/4 cup mint leaves, chopped 1 lime, juiced 750 grams chicken thigh meat (add up to 1 kilogram) 2 cups seeraga samba rice 1/2 cup thick coconut milk 1.5 cups water (divided)
Take a small mixie jar and add in the Indian sambar onion shallots, garlic, ginger, green chillies, fennel seeds, cinnamon, star anise, cloves, cardamom, kalpasi, and couple of tablespoons of water. Grind everything to a smooth paste. The paste should be ground fine. Set aside. Take a pressure cooker and add in the oil and the ghee. Add in the bay leaves, maratti moggu, a small piece of cinnamon, and the sliced onions. Saute for a few minutes till the onions are soft. No need to brown the onions for this recipe. Add in the sliced tomatoes and the ground paste, and the salt. Mix well to combine. Cover the cooker with a lid and cook on a low flame for a few minutes till the tomatoes are mushy. The tomatoes should be well cooked and soft. Add the chicken meat. Chicken thighs are preferred for this recipe. and half a cup of water. Mix everything well to combine. Cover the cooker with its lid and cook for about two whistles. It should take about 3-4 minutes on medium flame. After two whistles, remove from heat and wait for the pressure to settle. While the chicken is cooking, let’s soak the rice. We are using seeraga samba rice today. The short-grained rice adds a nice aroma to the biryani. Wash and soak the rice for about 20 minutes. Once the pressure in the cooker settles, open the cooker and keep the cooker back on the stove. Add in the coconut milk. I added a cup of water. There is some gravy left in the cooker. The rice to liquid ratio is 1 cup rice to 1.5 cups water. If in doubt, measure the gravy in the cooker after cooking the chicken and add the water accordingly. Add the whole green chillies, coriander leaves, and mint leaves. The whole green chillies are only for flavour and not for the heat. So keep the green chillies whole. Bring everything to a boil. Add the soaked and drained rice to the pressure cooker. Add the juice of a lime. Mix everything well. Place a cut banana leaf on top of the rice mixture. The banana leaf is optional but gives a fantastic aroma to the biryani. Cover the cooker with its lid and cook for about two whistles. After two whistles, remove from heat and wait for the pressure to settle. Open the cooker. Remove the banana leaf and gently mix to fluff up the rice.
Notes
Green chillies are ground to a paste and added for the heat. A few green chillies are also added as a whole so the flavour gets in the rice sans the heat.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 45m
