https://www.scmp.com/rss/512173/feed en https://assets.i-scmp.com/static/img/icons/scmp-meta-1200x630.png https://www.scmp.com https://www.scmp.com/presented/lifestyle/food-drink/topics/100-top-tables-2022-macau/article/3173901/grand-lisboa?utm_source=rss_feed https://www.scmp.com/presented/lifestyle/food-drink/topics/100-top-tables-2022-macau/article/3173901/grand-lisboa?utm_source=rss_feed Thu, 21 Apr 2022 04:04:30 +0000 https://www.scmp.com/presented/lifestyle/food-drink/topics/100-top-tables-2022-macau/article/3172597/imperial-court?utm_source=rss_feed https://www.scmp.com/presented/lifestyle/food-drink/topics/100-top-tables-2022-macau/article/3172597/imperial-court?utm_source=rss_feed Tue, 19 Apr 2022 01:49:00 +0000 Zi Yat Heen at the Four Seasons Macao strikes a balance between authenticity and creativity: the team presents Cantonese dim sum with an innovative spin, and beloved classics in a traditional way. At the helm is chef Charles Cheung, a four-decade veteran of Hong Kong kitchens, who has cultivated a precise execution to craft exquisite local fare. True to the spirit of Cantonese food, seasonal produce weighs heavily in Cheung’s culinary strategy. Local mangrove crab, grouper, lobster and prawns,... https://www.scmp.com/magazines/100-top-tables/article/3173410/zi-yat-heen-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173410/zi-yat-heen-restaurant-review?utm_source=rss_feed Thu, 14 Apr 2022 10:00:29 +0000 Sitting like a crown jewel on the 21/F of the prestigious Morpheus Hotel, Yí integrates seasonal ingredients into chef-arranged menus inspired by the 24 solar terms of the traditional Chinese calendar, and adhering to this cycle, chefs Angelo Wong and Wong Weng U update the menu monthly. Oven-roasted lemongrass pigeon, hot and sour fish maw soup with crab claw, fried tile fish with egg whites and crab coral, and crispy suckling pig rolls with braised rock rice and truffle are some of the... https://www.scmp.com/magazines/100-top-tables/article/3173396/yi-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173396/yi-restaurant-review?utm_source=rss_feed Thu, 14 Apr 2022 09:00:16 +0000 Overlooking Galaxy Macau’s artificial beach, this is the Okura’s Japanese fine dining restaurant, highlighting subtlety, minimalism and care in all it does. Wooden partitions and washi paper create the ambience of a Japanese mansion, while an array of masterfully crafted sushi, seafood, classic Japanese cuisine and traditional kaiseki dishes populate the menu, all best paired with sake, whisky or other Japanese spirits. Focused on kaiseki, Japan’s exquisite set meals, Yamazato boasts some of the... https://www.scmp.com/magazines/100-top-tables/article/3173393/yamazato-restaurant-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173393/yamazato-restaurant-restaurant-review?utm_source=rss_feed Thu, 14 Apr 2022 08:00:23 +0000 Revolving around the 90,000-piece crystal dragon on the wall, Wing Lei is Wynn Macau’s gem of Cantonese dining. Chef Chan Tak-kwong and team take inspiration from Japanese and Western cuisines to lift the classics, with char siu upgraded with maple syrup and Iberico pork, and tea-smoked crispy chicken made with prime-quality tea leaves. The interior design blends elements of Vincent van Gogh’s Sunflowers into the decor, brushing in a yellowish hue that is less flamboyant than gold but creating a... https://www.scmp.com/magazines/100-top-tables/article/3173392/wing-lei-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173392/wing-lei-restaurant-review?utm_source=rss_feed Thu, 14 Apr 2022 07:00:25 +0000 Eating along Macau’s busy waterfront is a highlight of Vida Rica, the comfortable chic eatery at the Mandarin Oriental, Macau. Vida Rica has an intimate main dining room, with four semi-private rooms accommodating up to 12 diners each and a chef’s table for more private options. The kitchen is headed by Italian chef Marco De Boni, who takes pride in the lobster foie gras ravioli, truffle tagliolini and grilled steaks, while Malaysia’s executive sous chef Ethan Hiew mans the wok. Beef Wellington... https://www.scmp.com/magazines/100-top-tables/article/3173389/vida-rica-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173389/vida-rica-restaurant-review?utm_source=rss_feed Thu, 14 Apr 2022 06:00:14 +0000 Leading the culinary team at The Manor is chef Michele Dell’Aquila, formerly of Southern Italy’s prestigious Don Alfonso restaurant, who promises grill-inspired classics accented with local flavours. The eatery showcases some of the best “terra-fic and marine” produce, infused with distinctive Portuguese flavours, such as fresh and cooked oysters, and prime aged steaks. Hokkaido scallops “à Bulhão Pato” and bacalao soup with creamed Jerusalem artichoke are personal recommendations. Apart from a... https://www.scmp.com/magazines/100-top-tables/article/3173388/manor-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173388/manor-restaurant-review?utm_source=rss_feed Thu, 14 Apr 2022 05:00:09 +0000 Nationally recognised master chef Zhou Xiaoyan recently opened his signature restaurant at The Londoner Macao. The decor was hand-picked by the chef himself and he presents his Huaiyang dishes in a garden setting – naturally – using consummate knife skills to capture the freshness, lightness, complexity and aesthetics of the 30-century-old cuisine. Diners should expect delights prepared mostly traditionally and with the most exquisite skill – dishes such as stewed pork ball with crabmeat and... https://www.scmp.com/magazines/100-top-tables/article/3173371/huaiyang-garden-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173371/huaiyang-garden-restaurant-review?utm_source=rss_feed Thu, 14 Apr 2022 04:00:34 +0000 Promising the best cuts from around the world, The Kitchen is a modern steakhouse at the Grand Lisboa that makes care to provide a wide range of seafood and vegetable dishes as well. It even has its own live seafood tanks, and offers a sushi bar with some of the freshest sushi and sashimi in town. The avocado with crabmeat au gratin, chargrilled octopus and seared scallops are as good as the steaks here. Non-beef-eaters can also enjoy succulent lamb T-bone, Iberian pork, cod, king prawns or... https://www.scmp.com/magazines/100-top-tables/article/3173348/kitchen-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173348/kitchen-restaurant-review?utm_source=rss_feed Thu, 14 Apr 2022 03:00:18 +0000 The 8 Restaurant at the Grand Lisboa is famous for its exquisite dim sum creations and its modern take on Cantonese classics, such as steamed grouper fillet with crispy black bean and garlic, crystal blue shrimp dumplings in goldfish shape, and crispy cha siu bao, rendered more luxuriously than in traditional recipes. The 8 is also visually inspiring for its centrepiece pond, set below a hanging crystal globe that resembles the figure 8, and symbolising good fortune. The menu is packed with 150... https://www.scmp.com/magazines/100-top-tables/article/3173347/8-restaurant-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173347/8-restaurant-restaurant-review?utm_source=rss_feed Thu, 14 Apr 2022 02:00:12 +0000 Describing chef André Chiang’s Sichuan food as little bites may not be fully fair, but it is the chef’s aesthetically arranged, tapas-size, multi-course degustation menu that makes this restaurant so very popular – smaller morsels that do a great deal to highlight the might of this cuisine. When Chiang is outside the city, executive chef Wilson Fam is in charge of the 104-seat restaurant, where there are six private rooms and a tea lounge for eight. Redefining Sichuan fine dining, the team takes... https://www.scmp.com/magazines/100-top-tables/article/3173346/sichuan-moon-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173346/sichuan-moon-restaurant-review?utm_source=rss_feed Thu, 14 Apr 2022 01:00:23 +0000 The pride of Macau’s culinary landscape, Robuchon au Dôme is the only restaurant in the city to maintain three Michelin stars for 14 consecutive years. Perched on top of the Grand Lisboa hotel, the venue offers a breathtaking 360-degree panorama. Celebrating culinary details created or refined by late chef Joël Robuchon, executive chef Julien Tongourian best encapsulates the master’s philosophy in Le Caviar, a favourite of the founder. Diners are welcomed by an enormous, couture gown-inspired... https://www.scmp.com/magazines/100-top-tables/article/3173345/robuchon-au-dome-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173345/robuchon-au-dome-restaurant-review?utm_source=rss_feed Wed, 13 Apr 2022 10:00:31 +0000 Overlooking the casino floor, Pearl Dragon offers a menu that showcases refined provincial Chinese flavours, innovative culinary creations and the finest delicacies. Chef Otto Wong and his team provide a comprehensive degustation menu featuring the widest array of dishes, taking diners on a gastronomic journey across the country. Puer-infused bean curd, double-boiled French quail soup, steamed lobster with preserved lemon and Chinese wine, and poached free-range chicken, are just a few of chef... https://www.scmp.com/magazines/100-top-tables/article/3173344/pearl-dragon-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173344/pearl-dragon-restaurant-review?utm_source=rss_feed Wed, 13 Apr 2022 09:00:22 +0000 Boasting of being “the greatest Japanese dining experience outside Japan”, Mizumi at Wynn Macau offers a choice of three different dining concepts – sushi, teppanyaki and shabu-shabu – each its own mesmerising culinary adventure. Mizumi prides itself in introducing shiso tempura, abalone tempura and sea urchin tempura to the palates of Macau – using top-notch fresh ingredients including Kagoshima black Wagyu beef, Okinawa Agu pork loin, Sanriku black abalone and fresh seasonal vegetables from... https://www.scmp.com/magazines/100-top-tables/article/3173341/mizumi-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173341/mizumi-restaurant-review?utm_source=rss_feed Wed, 13 Apr 2022 08:00:24 +0000 Dubbed the highest Chinese restaurant in Macau – perched on The Ritz-Carlton Macau’s 51st floor – Lai Heen offers intimacy, exclusivity and personalisation. The kitchens are helmed by executive Chinese chef Jackie Ho Hon-sing, a 40-year veteran and expert in transforming traditional Cantonese classics. Chef Ho takes pride in preparing pan-seared superior bird’s nest with crabmeat, deep-fried Chilean sea bass fillet with crispy garlic, stewed prawns with port wine sauce in casserole, and the... https://www.scmp.com/magazines/100-top-tables/article/3173339/lai-heen-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173339/lai-heen-restaurant-review?utm_source=rss_feed Wed, 13 Apr 2022 07:00:21 +0000 Multi-award-winning executive chef Kelvin Au Yeung showcases exquisite regional specialities made with seasonal ingredients – all registered as organic – at Jade Dragon, one of just two three-Michelin-starred Cantonese restaurants in Macau. Boasting baked crab shell with black truffle, prime-cut barbecued Iberico pork pluma and deep-fried Gillardeau oysters among its signature dishes, the City of Dreams venue also highlights a series of seasonal double-boiled soups, celebrating Guangdong’s... https://www.scmp.com/magazines/100-top-tables/article/3173337/jade-dragon-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173337/jade-dragon-restaurant-review?utm_source=rss_feed Wed, 13 Apr 2022 06:00:19 +0000 Tucked in a corner of the MGM Macau, Imperial Court is popular with both weekend family diners and sophisticated business types out to impress. Chef de cuisine Homan Tsui has numerous awards under his belt. Giving Cantonese fine dining a modern twist, the eatery reinvents a traditional crispy chicken dish by adding flaxseed. The bird is air-dried beforehand, then crisped up in hot oil to give a crunchy exterior encasing the tender meat. The wok-fried French blue lobster with minced pork, black... https://www.scmp.com/magazines/100-top-tables/article/3173334/imperial-court-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173334/imperial-court-restaurant-review?utm_source=rss_feed Wed, 13 Apr 2022 05:00:16 +0000 Showcasing mainly Sichuan, Shandong and northern Chinese cuisines – and doing so in a beautifully elegant and refined ambience – is Wynn Macau’s appropriately named Golden Flower. Talented executive chef Henry Zhang transforms his ingredients into multiple layers of flavour. His degustation menu begins with a welcome tea and concludes with dessert – in between enjoy luxurious elements, from caviar, abalone and sea conch, to geoduck, fish maw, sea cucumber and yellow croaker. With two private... https://www.scmp.com/magazines/100-top-tables/article/3173332/golden-flower-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173332/golden-flower-restaurant-review?utm_source=rss_feed Wed, 13 Apr 2022 04:00:11 +0000 Feng Wei Ju is a beacon for Sichuan and Hunan cuisines in Macau. The cuisines may seem similar to the uninitiated, but the menu presents a complexity of flavours that will help any newcomer to draw distinctions between the regions, with local ingredients to the fore. Headed by executive chef Chan Chek-keong, the restaurant integrates the punchy spices of Sichuan cuisine with sophisticated seasoning from Hunan. Boiled fish fillet in chilli oil and braised pork belly “Mao” style are two signature... https://www.scmp.com/magazines/100-top-tables/article/3173330/feng-wei-ju-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173330/feng-wei-ju-restaurant-review?utm_source=rss_feed Wed, 13 Apr 2022 03:00:23 +0000 Paying homage to the savoir faire of French gastronomy, Alain Ducasse at Morpheus offers fine dining with a contemporary vision. Located in the Morpheus hotel, it’s where chef Cedric Satabin offers his reinterpretations of the French classics. Seasonal ingredients are sourced from small farms and fishermen using just rod and line, serving to highlight the traditional philosophy of Provençal dining. The collection of over 1,200 French fine wines provides a complement to any dinner. With a brief... https://www.scmp.com/magazines/100-top-tables/article/3173329/alain-ducasse-morpheus-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173329/alain-ducasse-morpheus-restaurant-review?utm_source=rss_feed Wed, 13 Apr 2022 02:00:22 +0000 Named by founder Umberto Bombana after his favourite Italian film, this outpost of 8½ Otto e Mezzo Bombana is led by chef Riccardo La Perna, who brings to Galaxy Macau the true taste of Sicily with fresh and authentic flavours. The 36-seat restaurant greets diners with a mirrored ceiling, brass detailing, gold mirrors and colourful fabrics. The venue also has two private rooms that seat 10 and eight diners. The menu is seasonal, embodied in the chef’s choice of ingredients sourced from Italian... https://www.scmp.com/magazines/100-top-tables/article/3173328/8-1/2-otto-e-mezzo-bombana-restaurant-review?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3173328/8-1/2-otto-e-mezzo-bombana-restaurant-review?utm_source=rss_feed Wed, 13 Apr 2022 01:00:11 +0000 The South China Morning Post’s 100 Top Tables 2022 is celebrating a milestone – its 10th anniversary – this year. Considered the definitive guide to the best fine dining in Hong Kong and Macau, the book features 100 of the best restaurants in the two cities. Greeting the guide’s launch, Gary Liu, the Post’s chief executive, said: “100 Top Tables highlights Hong Kong’s exceptional culinary culture with an annual guide, curated by our editorial panel for connoisseurs of fine cuisine and executive... https://www.scmp.com/lifestyle/food-drink/article/3172380/100-top-tables-2022-best-fine-dining-hong-kong-and-macau-sushi?utm_source=rss_feed https://www.scmp.com/lifestyle/food-drink/article/3172380/100-top-tables-2022-best-fine-dining-hong-kong-and-macau-sushi?utm_source=rss_feed Thu, 31 Mar 2022 00:00:28 +0000 Each year, the 100 Top Tables awards and dining guide celebrate the city’s best in class. For our 10th edition, in 2022, we shine the spotlight on leading talents, from convention-defying chefs putting a new spin on traditional techniques, to the unsung heroes outside the kitchen. Explore the full list of winners below, and check back later for the full list of reviews from each category. Read more about this year’s 100 Top Tables winners. Chinese Above & Beyond Ah Yat Harbour View... https://www.scmp.com/magazines/100-top-tables/article/3172374/100-best-restaurants-hong-kong-revealed-complete-100-top?utm_source=rss_feed https://www.scmp.com/magazines/100-top-tables/article/3172374/100-best-restaurants-hong-kong-revealed-complete-100-top?utm_source=rss_feed Thu, 31 Mar 2022 00:00:26 +0000