North shines light on best of Dongbe and Sichuan cuisines

Tracey Furniss

PUBLISHED : Monday, 20 June, 2016, 11:11pm
UPDATED : Monday, 20 June, 2016, 11:11pm

Shop 1015, Casino Level, The Venetian Macao-Resort Hotel, Cotai, Macau, 853 8118 9980


Turn right from the Venetian hotel lobby on the Casino floor and you will find North tucked away in a quiet corner. Red-lit lanterns adorn the glass window façade and inside the high ceiling, covered with red-lattice designs, giving it an air of modernity and spaciousness, with touches of traditional wood panelling highlighting the interior.

The open kitchen is the centrepiece of the restaurant with busy chefs working over steaming woks and others stretching the handmade noodles, entertaining the diners who sit around the kitchen bar. The culinary team is led by award-winning chef Ken Xu who specialises in northern Chinese cuisine.

North serves Dongbe and Sichuan cuisines and we tried a few of their signatures. We started with some cold dishes of a light mixed vegetable salad with peanuts and poached farm chicken in Chinese yellow wine, which was delicious.

The hot and sour soup was packed with flavours, none of which overpowered the others. Next we went for the crispy Beijing-style sweet and sour prawns, the sauce was light and not too sweet allowing the crispy prawn to shine. This was my favourite dish, and a Beijing-style crispy duck served with crêpes and condiments.

The wok-fried US prime rib-eye, goose liver and mushrooms came on a bed of dried chillies and although spicy, the chilli did not overpower the other flavours. The meat was cooked perfectly - we loved this dish. We also liked the stir-fried shredding potatoes with dried chilli and vinegar.

Although full, we managed to finish with some old-style Beijing noodles and a delicious dessert of chilled coconut milk and black sticky rice parfait. North serves premium Chinese teas and has a selection of international and rice wines.