MagazinesGood Eating

Pearl River Delta: Macau

 

EXQUISITE TOUCH

 

MIZUMI
G/F, WYNN MACAU
RUA CIDADE DE SINTRA
NAPE, MACAU
(853) 8986 3668
WWW.WYNNMACAU.COM

 

Wynn Macau has brought in chef de cuisine Hiroshi Kagata who is well-versed in kaiseki, so the presentation of his dishes on the new menu are exquisite, to say the least. Diners can select off the menu or ask Kagata to create something special.

The starter featured bite-sized pieces of deep-fried sweet fish delicately rolled up, yuba tofu, egg yolk with flying fish roe, grilled eel with burdock and boiled broad beans and tomatoes marinated in plum wine.

Next came the sashimi and the slices of toro literally melted in the mouth. The sea urchin was also very fresh, and so were the slices of geoduck that were light and crunchy. There's also red snapper, shrimp and abalone sushi, but again the tuna rolls were to die for.

The small shabu shabu was delicious with slices of wagyu beef, mushrooms, carrots carved like leaves and tofu in a paper bowl. The main of grilled lobster with sea urchin sauce was not too rich, though the portion was quite large and slightly overcooked.

Nevertheless, the finish of tofu cheesecake was full of flavour with a hint of coconut, but not too rich and was accompanied with plum wine jelly for a Japanese touch. BERNICE CHAN

 

 


SET-LUNCH SPECIALS

 

THE KITCHEN
3/F, GRAND LISBOA
AVENIDA DE LISBOA
MACAU
(853) 8803 7777
WWW.GRANDLISBOA.COM

 

It is no easy task to replicate a home kitchen in a restaurant, let alone in a five-star hotel with extremely high culinary standards. But The Kitchen comes close. The establishment is famous for its steak – USDA prime, Australian wagyu, Kagoshima – and sushi and sashimi.

The best way to experience the quality is with one of the remarkably good-value set lunches. 

Help yourself to salad for your first course, and then the main, meat or fish, comes with two vegetable sides, which are ordered from the à la carte menu. Sides include out-of-this world mashed potato which is almost the same as the famous Robuchon creation: one part butter, one part potato. 

Another Robuchon-esque detail is the emphasis on good or even exotic bread, including a chocolate and mint bread or just plain country bread. ANNABEL JACKSON

 

 


ADVENTUROUS EATING

 

VIDA RICA
2/F, MANDARIN ORIENTAL MACAU
AVENIDA DR SUN YAT SEN, NAPE
MACAU
(853) 8805 8918
WWW.MANDARINORIENTAL.
COM/MACAU

 

Gourmets with adventurous palates need look no further than Vida Rica. The amuse bouche featured Coffin Bay oysters and kimchi in three ways - fresh, smoked and foam. Next was seared foie gras topped with a pistachio granola with a thick espresso sauce. The 60-degree poached Boston lobster was presented on a bed of chawanmushi with a creamy lobster bisque, while pressure-steamed Diver scallops were served in a canning jar to unleash the various scents.

A palate cleanser of passionfruit sorbet was refreshing, and included a light citrus marshmallow.

For mains, the roasted sea bass was slightly overcooked and didn't have much taste, while we enjoyed the apple-glazed wagyu beef cheek as well as the grilled sirloin. The dishes were matched with wines by the glass that were very reasonably priced. BERNICE CHAN

 

Share

For unlimited access to:

SCMP.com SCMP Tablet Edition SCMP Mobile Edition 10-year news archive
 
 

 

Login

SCMP.com Account

or