https://www.scmp.com/rss/323967/feed en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com Close to the casinos but far enough to provide a relaxing escape, Zi Yat Heen is everything you would expect of a Four Seasons restaurant, from the lantern-like chandeliers to the floor-to-ceiling wine cellar. Executive chef Cheung Chi-choi offers traditional Cantonese cuisine with an occasional creative twist. There are à la carte and set menus to choose from, with a focus on fresh seafood and high-quality ingredients from around the world, offering everything from traditional dim sum and... https://www.scmp.com/magazines/100-top-tables/article/3127433/zi-yat-heen-magnificent-menus-get-touch-creative-flair?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127433/zi-yat-heen-magnificent-menus-get-touch-creative-flair?utm_source=rss_feed Sat, 03 Apr 2021 05:30:17 +0000 Located on the 21st floor Skybridge at Morpheus Macau, Yí is known for its design by Zaha Hadid Architects, and offers innovative regional Chinese cuisine on tasting menus that change daily. Chefs Angelo Wong (from Howard’s Gourmet) and Wilson Fam (Jade Garden) are inspired by seasonal ingredients, creating dishes daily after visiting the markets. They put a new spin on traditional dishes such as honey-roasted Wagyu beef char siew and oven-roasted lemongrass baby pigeon. Tea sommeliers pair... https://www.scmp.com/magazines/100-top-tables/article/3127430/yi-local-markets-and-seasonal-produce-serve-inspiration?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127430/yi-local-markets-and-seasonal-produce-serve-inspiration?utm_source=rss_feed Sat, 03 Apr 2021 05:00:07 +0000 This Japanese fine-dining restaurant continues to specialise in exquisite kaiseki sets by executive chef Akira Hayashi. The Zen gardenlike space boasts views across the Cotai Strip, but all eyes are on creatively presented dishes, such as sashimi served under an ice dome and a single black bean decorated with gold flakes. The menu features traditional Japanese favourites including sushi, sashimi and grilled dishes of yellowtail with taro, seasonal fish and eel. There’s also hotpot, steamed egg... https://www.scmp.com/magazines/100-top-tables/article/3127427/yamazato-sushi-sashimi-and-other-traditional-japanese?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127427/yamazato-sushi-sashimi-and-other-traditional-japanese?utm_source=rss_feed Sat, 03 Apr 2021 04:30:14 +0000 Chinese fine dining is offered in a palatial setting at Wing Lei Palace, a three-tiered gold and jewel-tone dining room overlooking a performance lake. Executive chef Tam Kwok-fung presents innovative dishes that are healthy and seasonal. There are extensive dim sum and à la carte menus as well as tasting menus. Specialities are lychee wood barbecued meats such as Peking duck, Te Mana lamb, pork belly, goose and suckling pig.  There’s also bird’s nest, dried and live seafood, popular mains of... https://www.scmp.com/magazines/100-top-tables/article/3127426/wing-lei-palace-healthy-creative-and-seasonal-dishes-match?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127426/wing-lei-palace-healthy-creative-and-seasonal-dishes-match?utm_source=rss_feed Sat, 03 Apr 2021 04:30:11 +0000 The Kitchen at the Grand Lisboa is a modern steakhouse featuring quality beef from around the world such as Wagyu, Kagoshima and US prime, with other meat choices of Dutch veal and Ibérico pork chop. Non-meat dishes include an executive salad bar and live fish and lobsters in the tanks. Starters include baked clams, seafood crepes and baked French snail, and there are home-made desserts to finish. The interior is all dark wood, leather and marble, with a floor-to-ceiling wine cellar and... https://www.scmp.com/magazines/100-top-tables/article/3127425/kitchen-premium-meat-all-over-globe-served-contemporary?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127425/kitchen-premium-meat-all-over-globe-served-contemporary?utm_source=rss_feed Sat, 03 Apr 2021 03:30:18 +0000 Retaining three Michelin stars for eight consecutive years, The 8 treats diners to outstanding Cantonese and Huiyang fare using the freshest ingredients, top cooking techniques and artistic presentation. Famous for dim sum such as steamed goldfish-shaped dumplings with crystal blue shrimp and puff pastry with river shrimp shaped like a purse, Chef Joseph Tse also serves delicious main dishes like double-boiled sea whelk with abalone, silky fowl, wolfberry and red date, and crispy frog legs... https://www.scmp.com/magazines/100-top-tables/article/3127421/8-restaurant-outstanding-cantonese-and-huiyang-cuisine?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127421/8-restaurant-outstanding-cantonese-and-huiyang-cuisine?utm_source=rss_feed Sat, 03 Apr 2021 03:00:11 +0000 Sichuan Moon at Wynn Palace, where Andrea’s once stood, is brightened by a butterfly chandelier and butterfly wall mosaics. Taiwanese chef André Chiang, who creates contemporary Sichuan cuisine and is known to have rejected Michelin accolades at his previous eatery, has already collected two stars here. The 15-course degustation menu and innovative dishes encompass his “octaphilosophy”, where eight elements make up the food and ingredients. Dishes include hot and sour soup, secret-recipe king... https://www.scmp.com/magazines/100-top-tables/article/3127418/sichuan-moon-two-michelin-stars-and-taiwanese-chef-andre?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127418/sichuan-moon-two-michelin-stars-and-taiwanese-chef-andre?utm_source=rss_feed Sat, 03 Apr 2021 02:30:11 +0000 The stunning restaurant has won three Michelin stars for 13 consecutive years. The interior features a crystal chandelier cascading from the central dome and carved replicas of Bordeaux chateaux. The impressive wine cellar boasts 17,000 labels.  Dishes are made with fresh ingredients and artistically presented. Innovative items include Impérial caviar and king crab refreshed with crustacean jelly and cauliflower cream, and crispy soft-boiled egg with caviar and smoked salmon; also try the... https://www.scmp.com/magazines/100-top-tables/article/3127416/robuchon-au-dome-three-michelin-stars-13-consecutive-years?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127416/robuchon-au-dome-three-michelin-stars-13-consecutive-years?utm_source=rss_feed Sat, 03 Apr 2021 02:00:13 +0000 Pearl Dragon at Studio City has an elegant interior in beige and olive green, plush carpets and crystal chandeliers. The main dining area overlooks the casino floor behind a glass window. For privacy, there are nine elegant rooms of various sizes with white-clothed tables; some have a sofa area and bathrooms.  There is a tasting menu and à la carte with signature dishes of abalone and bird’s nest delicacies. Other items include live seafood, premium dried seafood, barbecue specialities and... https://www.scmp.com/magazines/100-top-tables/article/3127413/pearl-dragon-chinese-fine-dining-extravaganza-studio-city?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127413/pearl-dragon-chinese-fine-dining-extravaganza-studio-city?utm_source=rss_feed Sat, 03 Apr 2021 01:30:04 +0000 Two-Michelin-starred Japanese restaurant Mizumi is overseen by three master chefs. The interior features contemporary Japanese architecture with natural elements such as wood and stone and accessorised with artwork. The menu offers assorted sushi sets and omakase menus featuring sashimi and chef’s choice of sushi. There are selections of shabu-shabu sets with dishes such as chilled egg custard with cod milt, deep-fried Yamagata glass shrimp and home-made cold tofu. Fresh ingredients used in... https://www.scmp.com/magazines/100-top-tables/article/3127412/mizumi-three-master-chefs-three-times-excellence-shabu?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127412/mizumi-three-master-chefs-three-times-excellence-shabu?utm_source=rss_feed Sat, 03 Apr 2021 01:00:08 +0000 Nestled in a quiet corner of the hotel complex, Lotus Palace serves dishes from across China, and is known for its hotpots and Cantonese fare. Dark glass panels frame the dining area and set off the comfortable red chairs. A lotus-style chandelier is the room’s focal point. Traditional dishes are executed creatively. Signatures are braised bird’s nest with fish maw broth, braised sea cucumber with red rice, fresh oyster with bean curd custard topped with spicy lemon jelly and caviar, and fried... https://www.scmp.com/magazines/100-top-tables/article/3127410/lotus-palace-cantonese-favourites-hotpots-and-dishes?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127410/lotus-palace-cantonese-favourites-hotpots-and-dishes?utm_source=rss_feed Fri, 02 Apr 2021 05:30:09 +0000 Set on the 51st floor of The Ritz-Carlton, this Chinese restaurant boasts meticulous attention to detail from the dishes to decor, with subtle nods to Macau’s Chinese and Portuguese heritage. Chef Jackie Ho offers an impressive degustation tasting menu with wine or tea pairing, and a splendid à la carte selection with barbecue meats, bird’s nest, dried and live seafood, soups and poultry. The suckling pig and roasted three-layer pork belly are good choices, as is the superior bird’s nest with... https://www.scmp.com/magazines/100-top-tables/article/3127409/lai-heen-impressive-degustation-tasting-menu-wine-or-tea?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127409/lai-heen-impressive-degustation-tasting-menu-wine-or-tea?utm_source=rss_feed Fri, 02 Apr 2021 05:00:11 +0000 There is a private lift at City of Dreams to the three-Michelin-starred Jade Dragon. The decor is understated with curved walls undulating into each section of the restaurant and open kitchens revealed through interior windows. Executive chef Kelvin Au Yeung’s menu includes lychee-wood barbecue specialities like free range chicken and suckling pig, abalone such as whole Yoshihama and South African abalone with goose web, and Australian lobster and Macau sole. The dim sum is good, especially... https://www.scmp.com/magazines/100-top-tables/article/3127406/jade-dragon-three-michelin-starred-cantonese-experience?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127406/jade-dragon-three-michelin-starred-cantonese-experience?utm_source=rss_feed Fri, 02 Apr 2021 04:30:15 +0000 Diners are transported to a new world at Golden Flower, where the spirit of the Cantonese Qing dynasty official Tan Zongjun is apparent in everything from the ambience to the menu. Golden Flower is inspired by the Asian dining room of a British shipping tycoon and the Oriental aesthetic of Venice, from its collection of vases to the vibrant Italian rosette mosaic floor. Master chef Liu Guo-zhu’s signatures include braised sea cucumber with Shandong leek, and broiled Wagyu slices with Shandong... https://www.scmp.com/magazines/100-top-tables/article/3127403/golden-flower-tan-lu-sichuan-and-cantonese-dishes-shine-la?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127403/golden-flower-tan-lu-sichuan-and-cantonese-dishes-shine-la?utm_source=rss_feed Fri, 02 Apr 2021 04:00:21 +0000 A Sichuan and Hunanese specialist, this two-Michelin-starred restaurant is led by executive chef Chan Chek-keong, who uses traditional recipes executed with creative techniques. The ambience is pleasant with the hotel’s signature red and gold palette in the style of classic Dong Ting decor. We recommend the poached chicken with green peppercorns, braised sea cucumber with leek and braised pork belly with preserved vegetable. The selection of handmade noodles – like buckwheat, hand-pulled and ti... https://www.scmp.com/magazines/100-top-tables/article/3127400/feng-wei-ju-best-sichuan-and-hunanese-dining-macau?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127400/feng-wei-ju-best-sichuan-and-hunanese-dining-macau?utm_source=rss_feed Fri, 02 Apr 2021 03:30:10 +0000 This popular steakhouse has a vintage feel, with corner booths and old photos on the wall. There is a semi-open kitchen where diners can watch the chefs at work. The menu has traditional favourites such as jumbo lump crab cake and pan-seared foie gras with brioche toast. There is a selection of oysters, salads, and soups like lobster bisque with brandy and clam chowder. Prime steaks comprise Australian M7 Wagyu tenderloin and Japanese Kagoshima A4 beef strip, rib-eye and bone-in black Angus... https://www.scmp.com/magazines/100-top-tables/article/3127399/copa-steakhouse-vintage-feel-eatery-traditional-favourites?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127399/copa-steakhouse-vintage-feel-eatery-traditional-favourites?utm_source=rss_feed Fri, 02 Apr 2021 03:00:12 +0000 Chef Henrique Sá Pessoa, of two-Michelin-starred Alma, has made his mark on the restaurant scene in Macau with his unique dining concept. Nestled in the Sands Cotai Central shopping complex, Chiado offers a balance between innovative dining and the spirit of authenticity. For example, the calçada de bacalhau is a traditional salted cod dish in Portugal but Chiado’s version has a rich and silky texture with a pudding-like quality. Another must-try is the 24-hour slow-cooked suckling pork. The... https://www.scmp.com/magazines/100-top-tables/article/3127396/chiado-innovative-dining-and-spirit-authenticity?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127396/chiado-innovative-dining-and-spirit-authenticity?utm_source=rss_feed Fri, 02 Apr 2021 02:30:18 +0000 With two Michelin stars, Alain Ducasse pays contemporary-style homage to traditional French fare. The seasonal ingredients, whether small-farm produce or line-caught fish, are sourced from the best regions. The ambience is intimate, with extravagant touches such as a crystal waterfall chandelier and a walk-in glass cupboard with Ducasse’s vintage tableware. Recent tasting menus have included dishes such as roasted duck foie gras with butternut from Nice, French beef with purple aubergine,... https://www.scmp.com/magazines/100-top-tables/article/3127397/alain-ducasse-morpheus-two-michelin-starred-homage?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127397/alain-ducasse-morpheus-two-michelin-starred-homage?utm_source=rss_feed Fri, 02 Apr 2021 02:00:07 +0000 Aji is Macau’s only Peruvian Nikkei restaurant, and the setting is gorgeously modern. At the helm is Peru’s celebrity chef Mitsuharu Tsumura of Lima’s Maido, a Peruvian Nikkei eatery that ranked 10th in the World’s 50 Best Restaurants 2019. There’s a tasting menu and à la carte hot and cold appetisers, Peruvian Nikkei nigiri such as scallops with sea urchin emulsion, and tobiko and duck foie gras torched with eel sauce. Mains feature parihuela, a broth made with the catch of the day, clams,... https://www.scmp.com/magazines/100-top-tables/article/3127392/aji-macaus-only-peruvian-restaurant-led-perus-celebrity?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127392/aji-macaus-only-peruvian-restaurant-led-perus-celebrity?utm_source=rss_feed Fri, 02 Apr 2021 01:30:12 +0000 Umberto Bombana’s refined Italian eatery at Galaxy Macau is popular in the enclave. The interior of 8 ½ Otto e Mezzo Bombana is large with banquette seating, two private rooms and a stunning bar decorated with Murano glassware. Executive chef Antimo Maria Merone strikes a balance between traditional and innovative in the tasting and à la carte menus. We recommend the Aveyron lamb and yellow chicken from Landes for mains. For starters, try the in-house salted cod, confit Taiyouran egg or the... https://www.scmp.com/magazines/100-top-tables/article/3127389/8-1/2-otto-e-mezzo-bombana-executive-chef-antimo-maria?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127389/8-1/2-otto-e-mezzo-bombana-executive-chef-antimo-maria?utm_source=rss_feed Fri, 02 Apr 2021 01:00:11 +0000 The Hong Kong branch of this Kyoto restaurant opened in 2019 in K11 Musea, offering 12-course kaiseki menus. Ingredients are seasonal and dishes are meticulously crafted. Signatures include uni-dog, made from a line of sea urchin with seaweed and home-made soy sauce. The rice koshihikari is cooked in a clay pot with marinated cod fish roe, enoki mushroom compote and whitebait stewed in yuzu pepper. Kissho sugihassu refers to the cedar box in which the snack is served. Ingredients feature... https://www.scmp.com/magazines/100-top-tables/article/3127387/tominokoji-yamagishi-kaiseki-menus-filled-meticulously?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3127387/tominokoji-yamagishi-kaiseki-menus-filled-meticulously?utm_source=rss_feed Thu, 01 Apr 2021 03:30:12 +0000 Close to the casinos but just far enough away to provide a relaxing escape, Zi Yat Heen’s interior is elegant with everything you’d expect of a Four Seasons restaurant, with lantern-like chandeliers and a floor-to-ceiling wine cellar dressing up the neutral colour palette. Executive chef Cheung Chi-choi offers traditional Cantonese cuisine with an occasional creative twist. The à la carte and set menus focus on fresh seafood and high-quality ingredients from around the world – from traditional... https://www.scmp.com/magazines/100-top-tables/article/3074886/grandeur-meets-fine-gastronomic-delights-zi-yat-heen-macau?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074886/grandeur-meets-fine-gastronomic-delights-zi-yat-heen-macau?utm_source=rss_feed Wed, 25 Mar 2020 03:15:10 +0000 Yí, located on the 21st floor Skybridge at Morpheus Macau, is known for its design by Zaha Hadid Architects. On offer are innovative regional Chinese cuisines on tasting menus that change daily. Chef Angelo Wong, previously at Howard’s Gourmet, and chef Wilson Fam, previously with Jade Garden, create dishes daily after visiting the markets. They put new spins on traditional dishes such as honey-roasted Wagyu beef char siew and oven roasted lemongrass baby pigeon. There are tea sommeliers to pair... https://www.scmp.com/magazines/100-top-tables/article/3074880/why-macaus-stunning-zaha-hadid-architects-designed-yi?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074880/why-macaus-stunning-zaha-hadid-architects-designed-yi?utm_source=rss_feed Wed, 25 Mar 2020 03:00:15 +0000 This Japanese fine-dining restaurant specialises in kaiseki sets prepared by executive chef Akira Hayashi. The Zen gardenlike space boasts views across the Cotai Strip. Dishes are creatively presented, such as sashimi served under an ice dome and a single black bean decorated with gold flakes. Japanese favourites include sushi and sashimi, and grilled yellowtail with taro, seasonal fish and eel. The highlight is the kaiseki ryõri sets – this is the only restaurant in Macau that specialises in... https://www.scmp.com/magazines/100-top-tables/article/3074878/why-yamazatos-dedication-kyoto-cuisine-makes-trip-macau?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074878/why-yamazatos-dedication-kyoto-cuisine-makes-trip-macau?utm_source=rss_feed Wed, 25 Mar 2020 02:45:08 +0000 Executive chef Fabrice Vulin presents seasonal menus that encapsulate France’s best ingredients. Dishes are a modern take on classic French cuisine with starters such as Kristal caviar with crab risotto and sea bass carpaccio, farmhouse hen egg with spinach cream, black truffle and crunchy wild mushroom. The winter menu mains include dry-aged beef tenderloin by Alexandre Polmard, and hot stones Mediterranean sea bass with mussels, shrimp and white wine sauce. The dessert list features rum baba... https://www.scmp.com/magazines/100-top-tables/article/3074869/sharp-culinary-techniques-and-revelatory-dining-adventure?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074869/sharp-culinary-techniques-and-revelatory-dining-adventure?utm_source=rss_feed Wed, 25 Mar 2020 02:15:06 +0000 On the third floor of the Grand Lisboa, this modern steakhouse features quality beef from around the world such as Wagyu, Kagoshima and US prime. Other meat choices are Dutch veal and Iberico pork chop. Non-meat dishes include an executive salad buffet and fish and lobsters in the tanks. There’s also a sushi bar offering a selection of sashimi and sushi. The interior is in dark wood, leather and marble, and a floor-to-ceiling wine cellar and cabinets display the best meat cuts as you enter.... https://www.scmp.com/magazines/100-top-tables/article/3074866/kitchen-macaus-cool-modern-steakhouse-and-sushi-bar?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074866/kitchen-macaus-cool-modern-steakhouse-and-sushi-bar?utm_source=rss_feed Wed, 25 Mar 2020 02:00:10 +0000 Tracey Furniss Tracey Furniss Having retained three Michelin stars for seven consecutive years, this eatery does not disappoint diners. The 8 serves fine Cantonese and Huiyang fare, using the freshest ingredients, top cooking techniques and artistic presentation. It is famous for dim sum specialities such crystal blue shrimp shaped like goldfish and puff pastry with river shrimp shaped like a purse. Chef Joseph Tse also serves delicious mains, like double-boiled sea whelk with abalone, silky fowl, wolf berry and red date,... https://www.scmp.com/magazines/100-top-tables/article/3074864/three-michelin-star-8-brings-auspicious-chinese-symbolism?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074864/three-michelin-star-8-brings-auspicious-chinese-symbolism?utm_source=rss_feed Wed, 25 Mar 2020 01:45:15 +0000 An extension of chef Shinji Kanesaka’s premium sushi specialist in Tokyo, this one-Michelin star restaurant introduces diners to Japanese culture and art as defined by “kata” and “do”. To chef Kanesaka, perfection is a state of continuous improvement, and his team uses the finest ingredients to craft Edo-style sushi. The decor is minimalist and tranquil, offering a cosy setting for an indulgent omakase meal. Diners can savour a sushi edomae set and omakase specials, which include sashimi, sushi... https://www.scmp.com/magazines/100-top-tables/article/3074860/macaus-one-michelin-star-shinji-kanesaka-promises?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074860/macaus-one-michelin-star-shinji-kanesaka-promises?utm_source=rss_feed Wed, 25 Mar 2020 01:30:05 +0000 The stunning interior features a crystal chandelier cascading from the central dome and beautifully carved replicas of Bordeaux chateaux. There is also an impressive wine cellar boasting 17,000 labels, and a panoramic view of the city. Each dish is artistically presented using fresh ingredients, such as Impérial caviar and king crab with crustacean jelly and cauliflower cream, crispy soft-boiled egg with caviar and smoked salmon, Challans duck breast and foie gras duo with grapes and candied... https://www.scmp.com/magazines/100-top-tables/article/3074858/top-macau-dining-destination-robuchon-au-dome-delivers?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074858/top-macau-dining-destination-robuchon-au-dome-delivers?utm_source=rss_feed Wed, 25 Mar 2020 01:15:10 +0000 Pearl Dragon at Studio City has an elegant interior in beige and olive green, plush carpets and crystal chandeliers. The main dining area overlooks the casino floor behind a glass window, but for privacy there are nine elegant rooms, some with a sofa area, and bathrooms. Culinary maestro chef Lam Yuk-ming is at the helm with signature dishes of abalone and bird’s nest delicacies such as braised whole Yoshihama abalone. Others include live premium dried seafood, barbecue specialities and meats... https://www.scmp.com/magazines/100-top-tables/article/3074857/why-pearl-dragons-masterful-cantonese-offerings-set?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074857/why-pearl-dragons-masterful-cantonese-offerings-set?utm_source=rss_feed Wed, 25 Mar 2020 01:00:17 +0000 Macau’s highest Chinese restaurant is set on the 51st floor of The Ritz-Carlton and boasts attention to detail from the food to decor, which is a subtle nod to Macau’s Chinese and Portuguese heritage. Chef Jackie Ho offers a degustation set menu with wine pairing, which is a great way to impress business associates. There is also à la carte featuring barbecued meats, bird’s nest, dried and live seafood, soups, meats and poultry. The suckling pig and roasted pork belly are good choices, as is the... https://www.scmp.com/magazines/100-top-tables/article/3074854/luxurious-pleasures-plate-highly-reputed-lai-heen?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074854/luxurious-pleasures-plate-highly-reputed-lai-heen?utm_source=rss_feed Mon, 23 Mar 2020 02:15:18 +0000 There is a private lift from Nüwa hotel at City of Dreams to Jade Dragon. The decor is understated, with curved walls flowing into each section of the restaurant, and open kitchens revealed through interior windows. Executive chef Kelvin Au Yeung’s menu includes lychee-wood barbecue specialities such as free-range chicken and suckling pig, abalone choices such as whole Yoshihama and South African abalone with goose web, and seafood – Alaskan king crab, prawns and grouper. Dim sum is good,... https://www.scmp.com/magazines/100-top-tables/article/3074853/cantonese-masterpieces-macaus-celebrated-jade-dragon?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074853/cantonese-masterpieces-macaus-celebrated-jade-dragon?utm_source=rss_feed Mon, 23 Mar 2020 02:00:13 +0000 Located in the Conrad Macao, this high-end restaurant offers fare from different regions of China such as Shanghai, Sichuan, Beijing and the south, with a good selection for each. Stepping through the majestic temple doors, diners will be transported back to old China with the traditional yet elegant decor – also, each of the eight private rooms represents a dynasty such as Qin, Han and Sui. There are tasting menus and à la carte with barbecue, live seafood, bird’s nest, abalone, fish maw, meat,... https://www.scmp.com/magazines/100-top-tables/article/3074848/sample-memorable-dishes-different-regions-china-dynasty-8?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074848/sample-memorable-dishes-different-regions-china-dynasty-8?utm_source=rss_feed Mon, 23 Mar 2020 01:30:12 +0000 Chef Henrique Sá Pessoa, of two-Michelin star Alma fame, has made his mark on the restaurant scene in Macau with his unique dining concept. Nestled in Sands Cotai Central shopping complex, Chiado offers a balance between innovative dining and the spirit of authenticity. For example, the Calçada de Bacalhau is a traditional salted cod dish in Portugal, but Chiado’s version has a rich and silky texture with a pudding-like quality. Another must-try is the 24-hour slow-cooked suckling pork. The... https://www.scmp.com/magazines/100-top-tables/article/3074846/chiado-authentic-innovative-and-impressive-throwback?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074846/chiado-authentic-innovative-and-impressive-throwback?utm_source=rss_feed Mon, 23 Mar 2020 01:15:08 +0000 With two Michelin stars after just over a year of opening, Alain Ducasse pays homage to traditional French fare, giving it contemporary flair. The ambience is plush, with a magnificent crystal chandelier resembling a waterfall, and a walk-in glass cupboard displaying Ducasse’s own vintage tableware, and other items. The private cellar room allows guests to choose from 1,200 labels and design a menu around their choices. Recent à la carte items have included delicate crab broth with hibiscus... https://www.scmp.com/magazines/100-top-tables/article/3074839/contemporary-french-menu-complemented-private-wine-cellar?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074839/contemporary-french-menu-complemented-private-wine-cellar?utm_source=rss_feed Mon, 23 Mar 2020 01:00:15 +0000 With two Michelin stars, Wing Lei is known for its exquisite Cantonese fare and opulent decor, with a dazzling crystal dragon installation as its focal point. There are five private dining rooms, each with an oversized HDTV and en suite washroom. Executive chef Chan Tak Kwong uses premium ingredients, offering à la carte, tasting menus and a vegetarian menu in the evening. Signatures include stewed Wagyu oxtail, poached sliced geoduck with sakura shrimp in chilli oil and tea-smoked crispy... https://www.scmp.com/magazines/100-top-tables/article/3074874/decadent-cantonese-two-michelin-star-wing-lei-macau?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074874/decadent-cantonese-two-michelin-star-wing-lei-macau?utm_source=rss_feed Wed, 18 Mar 2020 02:45:13 +0000 Two-Michelin starred Japanese restaurant Mizumi is overseen by three master chefs. The interior features contemporary Japanese architecture with natural elements such as wood and stone, and accessorised with artwork. The menu offers sets of assorted sushi, sashimi and donburi using the freshest ingredients, and there is also à la carte. Menu favourites are hotpot featuring egg custard with Hokkaido sea urchin and steamed A4 Wagyu beef sukiyaki, as well as tempura and teppanyaki. Do not leave... https://www.scmp.com/magazines/100-top-tables/article/3074856/macaus-two-michelin-star-mizumi-culinary-craftsmanship?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074856/macaus-two-michelin-star-mizumi-culinary-craftsmanship?utm_source=rss_feed Wed, 18 Mar 2020 02:31:29 +0000 Diners are transported into another world, as the spirit of Cantonese Qing dynasty official Tan Zongjun is woven throughout Golden Flower, from the ambience to the menu. He took up residence in Beijing, where he discovered Lu food and opened a school blending the best of northern and southern Chinese cuisine. The opulent interior is inspired by the Asian dining room of a British shipping tycoon and the Oriental aesthetic of Venice. Master chef Liu Guo Zhu’s signatures include braised sea... https://www.scmp.com/magazines/100-top-tables/article/3074851/golden-flower-pays-tribute-qing-dynasty-icon-tan-zongjun?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3074851/golden-flower-pays-tribute-qing-dynasty-icon-tan-zongjun?utm_source=rss_feed Wed, 18 Mar 2020 02:15:13 +0000 Umberto Bombana brings refined Italian cuisine to Galaxy Macau. The interior of the eatery is large, with banquette seating, two private rooms and a stunning bar decorated with Murano glassware. Executive chef Antimo Maria Merone strikes a balance between traditional and innovative in his tasting menus and à la carte. Contact details Galaxy Macau, 1/F, Shop 1031, Avenida de Cotai +853 8886 2169 Thu-Tues: 6pm-10.30pm Bar: 5pm-midnight Signature dishes Home-made fettuccine with Sicilian red... https://www.scmp.com/magazines/100-top-tables/article/3064911/8-1/2-otto-e-mezzo-bombana?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3064911/8-1/2-otto-e-mezzo-bombana?utm_source=rss_feed Wed, 18 Mar 2020 02:00:14 +0000 A Sichuan and Hunanese cuisine specialist, executive Chinese chef Chan Chek-keong took a year to search for local recipes and talent before the restaurant’s opening. The ambience is pleasant with the hotel’s signature auspicious red and gold palette, in the style of classic Dong Ting decor. We recommend the poached chicken with green peppercorn, braised sea cucumber with shallots and braised pork belly “Mao” style. The selection of noodles such as buckwheat, hand-pulled and Te Jin, are paired... https://www.scmp.com/magazines/100-top-tables/article/3064933/feng-wei-ju-taste-sichuan-and-hunanese-cuisine-amid?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3064933/feng-wei-ju-taste-sichuan-and-hunanese-cuisine-amid?utm_source=rss_feed Wed, 18 Mar 2020 01:45:09 +0000 Aji is the first and only Peruvian Nikkei restaurant in Macau, and the setting is gorgeously modern. The food is deliciously innovative and does not disappoint. At the helm is Peru’s celebrity chef Mitsuharu Tsumura, of Lima’s Maido fame, a Peruvian Nikkei eatery that ranked 10th in the World’s 50 Best Restaurants 2019. We were impressed by the Wagyu sushi, topped with a quail egg and injected with ponzu, a citrus-based Japanese sauce, while the o-toro sushi was made with rocoto chilli. The... https://www.scmp.com/magazines/100-top-tables/article/3064932/deliciously-innovative-peruvian-nikkei-dishes-aji?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3064932/deliciously-innovative-peruvian-nikkei-dishes-aji?utm_source=rss_feed Wed, 18 Mar 2020 01:30:13 +0000 Close to the casinos but far enough away to provide a relaxing escape, Zi Yat Heen’s interior is elegant with everything you’d expect of a Four Seasons restaurant, with lantern-like chandeliers and a floor-to-ceiling wine cellar. Executive chef Cheung Chi-choi offers traditional Cantonese cuisine with an occasional creative twist. There are a la carte and set menus to choose from with a focus on fresh seafood and high-quality ingredients from around the world, offering... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-macau/article/3001275/elegant-zi-yat-heen?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-macau/article/3001275/elegant-zi-yat-heen?utm_source=rss_feed Tue, 19 Mar 2019 04:00:09 +0000 This Japanese fine-dining restaurant specialises in kaiseki sets prepared by executive chef Akira Hayashi. The Zen garden-like space boasts views across the Cotai Strip, but all eyes will be on creatively presented dishes, such as sashimi served under an ice dome and a single black bean decorated with gold flakes. The menu features à la carte and seasonal favourites in the risshun kaiseki set, such as simmered Wagyu beef with fried taro and grilled Hokkaido oyster with egg and... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-macau/article/3001271/japanese-fine-dining?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-macau/article/3001271/japanese-fine-dining?utm_source=rss_feed Tue, 19 Mar 2019 03:00:04 +0000 The only fine-dining restaurant at the Mandarin Oriental Macau, Vida Rica caters to a variety of tastes – from Cantonese to Portuguese and Italian. Portuguese choices include bacalhau and seafood soup with potatoes and sweet peas; Italian includes ricotta tortellini and spaghetti alla Chitarra. Cantonese fare features dim sum and chef’s recommendations such as lychee chicken meatballs with Meiju honey sauce and double-boiled coconut soup with fish maw, Maitake mushroom and snow... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-macau/article/3001262/macaus-vida-rica?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-macau/article/3001262/macaus-vida-rica?utm_source=rss_feed Tue, 19 Mar 2019 02:30:05 +0000 Tucked away on the third floor of the Grand Lisboa is The Kitchen, a modern steakhouse featuring quality beef from around the world: Wagyu, Kagoshima, US prime and Dutch veal. Non-meat dishes include an executive salad buffet, live fish and lobsters in tanks, and a sushi bar offering a selection of sashimi and sushi. The interior gives off a somewhat masculine vibe with dark wood, leather and marble, and a floor-to-ceiling wine cellar and cabinets displaying the best cuts at... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-macau/article/3001261/kitchen-serves?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-macau/article/3001261/kitchen-serves?utm_source=rss_feed Tue, 19 Mar 2019 02:15:11 +0000 This is the only Chinese restaurant in Macau with three Michelin stars, which it has retained for six consecutive years. Expect the finest in Cantonese and Huiyang cuisine, using fresh ingredients and artistic presentation. The 8 is known for dim sum specialities such as char sui bau shaped like porcupines with a crunchy base, and crystal blue shrimp, shaped like goldfish. Chef’s recommendations include double-boiled bird’s nest with Matsutake mushroom and braised whole... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-macau/article/3001260/three-michelin-star?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-macau/article/3001260/three-michelin-star?utm_source=rss_feed Tue, 19 Mar 2019 02:00:07 +0000 Macau’s highest Chinese restaurant is set on the 51st floor of The Ritz-Carlton and boasts meticulous attention to detail from the menu to decor, which offers subtle nods to Macau’s Chinese and Portuguese heritage. Chef Fu Man-piu, previously with two-star Michelin restaurant Tin Lung Heen in Hong Kong, oversees the kitchens. The degustation set menu with wine pairing is a great way to impress business associates, or from the à la carte menu, chef’s special braised pork belly... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-macau/article/3001257/why-lai-heens?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-macau/article/3001257/why-lai-heens?utm_source=rss_feed Tue, 19 Mar 2019 01:30:09 +0000 La Chine in the Eiffel Tower at The Parisian Macao offers signature dishes of French-influenced Chinese cuisine. The decor theme is industrial chic with Chinese-style round tables amid booth seating and high stools by the windows overlooking the Cotai Strip. The wine cellar decks the wall near the entrance with two private rooms off the main dining area. The dim sum is outstanding, and features unique items such as steamed curry crab meat xiao long bao and baked walnut puffs... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-macau/article/3001256/la-chine-parisian?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-macau/article/3001256/la-chine-parisian?utm_source=rss_feed Tue, 19 Mar 2019 01:15:05 +0000 This high-end restaurant in the Conrad Macao offers a good selection of fare from across China such as Shanghai, Sichuan, Beijing and the south. Stepping through the majestic doors, diners will be transported back to old China by the traditional yet elegant decor. Each of the eight private rooms represents a dynasty such as Qin, Han and Sui. Menu items include deep-fried crispy chicken with flaxseed and fresh whelks marinated in wasabi dressing. There are also 20 vegan dishes... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-macau/article/3001280/dynasty-8-offers?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-macau/article/3001280/dynasty-8-offers?utm_source=rss_feed Tue, 19 Mar 2019 01:00:11 +0000 A Sichuan and Hunanese cuisine specialist, Feng Wei Ju is headed by executive Chinese chef Chan Chek-keong, who spent a year searching for local recipes and talent before launching the restaurant. The ambience is pleasant with the hotel’s signature auspicious red and gold palette, in the style of classic Dong Ting decor. We recommend the poached chicken with green peppercorn, braised sea cucumber with shallots and braised pork belly “Mao” style. The selection of noodles – such as buckwheat and... https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-macau/article/2189500/macaus-feng-wei-ju?utm_source=rss_feed https://www.scmp.com/presented/magazines/100-top-tables/topics/100-top-tables-macau/article/2189500/macaus-feng-wei-ju?utm_source=rss_feed Thu, 14 Mar 2019 04:15:00 +0000