A culinary journey through Macau’s finest dining gems

The Eight

Step into The Eight at Grand Lisboa Macau and you’ll quickly realise this it’s a visual and sensory masterpiece. With its two MICHELIN stars, The Eight takes classic Cantonese flavours and elevates them with meticulous craftsmanship, symbolism, and a touch of modern luxury. As you walk inside, you’re immediately surrounded by meaning. The number eight, a symbol of fortune and prosperity, is woven into every detail, from the goldfish motifs representing vitality to the restaurant’s fluid, elegant design.

If you fancy dim sum, lunch here is an absolute must. The 40+ varieties aren’t just delicious; they’re miniature works of art. Some resemble goldfish, others delicate flowers or birds, each piece carefully crafted to delight both the palate and the eye. The Steamed Garoupa Fillet with Crispy Black Bean and Garlic is a standout, while the Chicken Broth with Fish Delicate and Bean Curd in Chrysanthemum Shape feels almost too beautiful to eat. And for something indulgent, the Crispy Beef with Homemade Cream Sauce is pure perfection.

Pair it all with a cup of Tie Guan Yin or Jasmine Silver Needle, part of The Eight’s expertly curated connoisseur tea selection, and you have a meal that’s as much about theatre as it is about taste. And if you’re a wine lover, you’re in luck – the restaurant shares Robuchon au Dôme’s legendary cellar, home to over 17,800 labels.

The Kitchen

After indulging in Cantonese elegance, you might find yourself craving something bold, sizzling and deeply satisfying. The Kitchen at Grand Lisboa Macau offers a departure from Macau’s Asian fine-dining dominance, proving that steakhouse cuisine can be just as refined and indulgent.

At The Kitchen, it’s all about quality meats and expert grilling. The menu features Wagyu from Kagoshima and Australia, US prime beef and Dutch veal, each cut prepared with precision in an open show kitchen, allowing you to watch the magic happen. But this isn’t just for meat lovers; seafood aficionados will be just as impressed, with live fish and lobsters pulled fresh from the restaurant’s tanks. There’s even a sushi bar serving premium sashimi.

For those who love variety, the seasonal salad buffet offers a spread of globally sourced ingredients, ensuring a well-rounded, indulgent meal. And, of course, no steakhouse experience is complete without exceptional wine. The Kitchen shares Robuchon au Dôme’s legendary collection of over 17,800 labels, meaning you’ll always have the perfect pairing for your meal.

Mesa by José Avillez

Tucked inside Grand Lisboa Palace Resort Macau, Mesa by José Avillez is a love letter to Macau’s deep-rooted Portuguese heritage, brought to life by Michelin-starred chef José Avillez. The menu is a contemporary take on Portuguese cuisine, subtly woven with Macanese and Chinese influences, creating dishes that feel both familiar and refreshingly unexpected. 

Once you step inside you’re immersed in Karl Lagerfeld’s bold design vision – geometric patterns, Chinoiserie-inspired décor and a cocktail bar shaped like a Chinese birdcage, blending East and West in the most striking way. But while the setting is luxurious, the dining experience is all about Casual Fun Dining, a concept that invites you to share, explore, and savour small plates packed with flavour.

Start with the Tuna Tartare Cone, a dish that balances crispness and freshness in a single bite. Then, there’s the Codfish Cake and Garlic Emulsion Trout Roe, a playful yet deeply rooted take on Portugal’s beloved salt cod dish. And for something truly indulgent, the King Crab and Caviar is pure decadence. Of course, no experience at Mesa is complete without a drink in hand. The cocktail programme, curated by World Bartender of the Year Frederick Ma, is an art form in itself, with bespoke concoctions inspired by Portugal and Macau’s shared history.

Don Alfonso 1890

If you’ve ever wondered what it would be like to dine inside a work of art, Don Alfonso 1890 at Palazzo Versace Macau is your answer. Every detail, from the handcrafted Venetian terrazzo flooring to the custom Versace tableware, speaks of indulgence. Golden accents and intricate Baroque prints add to the grandeur, making every meal feel like a lavish affair.

Of course, the real artistry is on the plate. In the menu, you can discover the best elevated and authentic flavours of Southern Italy. The Brittany Blue Lobster, Artichoke and Black Truffle a stunning showcase of simplicity and freshness, while the Paccheri delivers a burst of the sea in every bite. And for the grand finale, Tiramisu with 18k Gold Flakes takes a beloved classic and transforms it into something truly unforgettable.

Beyond the food, Don Alfonso 1890 is all about the perfect pairing. The restaurant’s coffee programme features rare, premium beans from Jamaica and Ethiopia, brewed to perfection. If you prefer something stronger, the selection of Italian wines and expertly crafted Negroni cocktails ensures that every sip is as refined as the setting.

Palace Garden

Step into Palace Garden at Grand Lisboa Palace Resort Macau, and you’ll feel like you’ve entered a dining hall inspired by imperial Chinese gardens and Chinoiserie aesthetics. Every corner of the restaurant whispers grandeur and history. The walls are adorned with silk embroidery murals, meticulously crafted in the style of Suzhou’s legendary artisans. Antique furnishings and intricate private dining rooms add an air of exclusivity, while the delicate interplay of light and texture makes the space feel both opulent and intimate.

But the real magic happens on the table. Palace Garden’s haute Cantonese menu is a celebration of masterful technique and rich flavours. The Premium Partridge Bisque reimagines the classic Taishi Five Snake Bisque, replacing snake with French partridge, complemented by fish maw, shiitake mushroom, bamboo shoot, black fungus and aged tangerine peel for a deeply layered taste. Meanwhile, the Peony King Tiger Prawn presents a modern take on a Taishi delicacy, featuring a meticulously prepared Myanmar king tiger prawn, its firm, delicate texture enhanced by a luscious sauce of Italian red prawn and shrimp roe, delivering an intense umami-rich bite.

No Cantonese feast is complete without tea and spirits, and Palace Garden takes this seriously. The restaurant boasts an extensive Chinese tea and baijiu selection, carefully curated to complement the intricate flavours of the dishes. Whether you’re sipping a rare Tie Guan Yin or indulging in a meticulously aged baijiu, every pairing is designed to enhance the authenticity of the experience. 

Macau’s rise as a world-class dining destination is exemplified by the craftsmanship and dedication of these six exceptional restaurants. Every dish tells a story of tradition, innovation and culinary excellence.