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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
 


Pearl River Delta: Macau

KAISEKI COURSES AT MIZUMI FEATURE SUSHI, MINI-TOMATO, DEEP-FRIED SWEET FISH, BOILED SHRIMP, BLACK BEAN, LOTUS ROOT WITH MUSTARD EGG AND BOILED BROAD BEAN

Pearl River Delta: Macau

Macau continues to present new restaurants.