Celebrity chef Vicky Cheng brings his French culinary dream to Estuary in Macau

The new restaurant, which opened on May 29 at the Macau resort, marks his first fully French kitchen, a dream 25 years in the making.

“For me, it’s a full-circle moment,” says Cheng. “When I entered the industry 25 years ago, I never had any thoughts about doing anything remotely Chinese or Asian as I was totally immersed in French cooking philosophy. Now, almost exactly 10 years after I opened my first restaurant, VEA, and five since Wing, the true motivation behind me becoming a chef is being brought to life at Estuary. Here, [my Chinese identity] and my techniques from French cuisine merge together.”

This theme of merging and movement is reflected in the decor, designed by the lauded J. Candice Interior Architects. The spectacular space is defined by organic lines, branchlike forms, and a canopy that evokes a sense of flow. Tall windows flood the room with light, while a spectacular domed ceiling creates an airy atmosphere. A gleaming Molteni 1923 open kitchen anchors the main dining room.

“Capella Galaxy Macau is known for its curated, intimate, and calming luxury, and we couldn’t deviate from that tone. The restaurant was designed to feel like a natural extension of the hotel,” says Candice Chan Chao, founder of J. Candice.

Chan Chao and her team stayed true to the concept behind the restaurant’s name, highlighting the dynamic nature of an estuary by focusing on the movement of water, rather than its literal physical features.

“Every element in the space has subtle details referencing nature, from the floor pattern to the dew droplets on the bar ceiling. We wanted the space to capture the poetic essence of nature, allowing guests to enjoy and interpret it in their own way,” Chan Chao says.