Overlooking the harbour and Macau Peninsula, Tenmasa is designed with traditional Japanese tatami rooms, and is well-known for its  tempura dishes. They are considered steamed rather than deep-fried, covered still with a thin layer of crispy batter – the recipes were developed by the restaurant’s founder Masaji Hashii in 1937. The signature tempura prawn is crispy outside and juicy inside. Other dishes such as grilled wagyu tenderloin and foie gras with sesame miso sauce on hoba leaf, and a dessert of caramelised sweet potato tempura with brandy will also win the hearts of connoisseurs.