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Past 100 Top Tables

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Zi Yat Heen: Magnificent menus get a touch of creative flair at the Four Seasons Hotel Macao

Yí: Local markets serve as inspiration for chefs Angelo Wong and Wilson Fam

Yamazato: Sushi, sashimi and other traditional Japanese favourites served in a ‘Zen garden’

There’s also hotpot, steamed egg custard with sea urchin and simmered Fukui Spanish mackerel, Kyoto radish and yuzu miso

Yamazato, Hotel Okura, Macau. Photo: handout

Wing Lei Palace: Healthy, creative and seasonal dishes match in grand surroundings

Specialities are lychee wood barbecued meats such as Peking duck, Te Mana lamb, pork belly, goose and suckling pig

The Kitchen: Premium meat from all over the globe served in a contemporary steakhouse

Wagyu, Kagoshima, US prime, Dutch veal and Ibérico pork chop – name it and it’s on the menu

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The 8 Restaurant: Outstanding Cantonese and Huiyang cuisine by Chef Joseph Tse

The eatery also offers connoisseur Chinese teas and 16,800 wine labels from major regions

The 8 Restaurant, Grand Lisboa, Macau. Photo: handout

Sichuan Moon: Two Michelin stars and Taiwanese chef André Chiang’s ‘octaphilosophy’

Stand-out dishes include hot and sour soup and secret-recipe king crab leg with a crisp coat

Robuchon au Dôme: Three Michelin stars for 13 consecutive years – flawless fine dining in an exquisite interior

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

Pearl Dragon: Chinese fine-dining extravaganza at Studio City

On the menu: live seafood, premium dried seafood, barbecue specialities and meats such as Welsh lamb rack and Kagoshima A5 Wagyu beef

Pearl Dragon, Studio City, Macau. Photo: handout

Mizumi: Three master chefs – three times the excellence

The menu offers assorted sushi sets and omakase menus featuring sashimi and chef’s choice of sushi

Mizumi, Wynn Macau. Photo: handout

Lotus Palace: Cantonese favourites, hotpots and dishes from across China

Signatures are braised bird’s nest with fish maw broth, and fresh oyster with bean curd custard topped with spicy lemon jelly and caviar

Lai Heen: Impressive degustation tasting menu with wine or tea pairing

The suckling pig and roasted three-layer pork belly are delicious, as is the superior bird’s nest with fish maw in chicken broth

Jade Dragon: Three-Michelin-starred Cantonese experience at City of Dreams

Executive chef Kelvin Au Yeung’s menu includes lychee-wood barbecue specialities like free range chicken and suckling pig

Jade Dragon, City of Dreams. Photo: handout

Golden Flower: Tan, Lu, Sichuan and Cantonese dishes shine on the à la carte menu

Among the signatures are braised sea cucumber with Shandong leek, and broiled Wagyu slices with Shandong leek served with sesame puffs

Golden Flower, Wynn Macau. Photo: handout

Feng Wei Ju: The best Sichuan and Hunanese dining in Macau

Top dishes to order: poached chicken with green peppercorns, braised sea cucumber with leek and braised pork belly with preserved vegetable

Copa Steakhouse: Vintage-feel eatery with plenty of traditional favourites

Prime steaks here include Australian M7 Wagyu tenderloin and Japanese Kagoshima A4 beef strip, rib-eye and bone-in black Angus porterhouse and tomahawk

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Chiado: Innovative dining and a spirit of authenticity

Must-tries are the calçada de bacalhau, traditional salted cod, and the 24-hour slow-cooked suckling pork

A private dining room at Chiado. Photo: handout

Alain Ducasse at Morpheus: Two-Michelin-starred homage to traditional French fare

Tasting menus include dishes such as roasted duck foie gras with butternut from Nice, and French beef with purple aubergine, buckwheat and coriander

Aji: Macau’s only Peruvian restaurant, led by Peru’s celebrity chef Mitsuharu Tsumura

Mains feature dishes like parihuela, a broth made with the catch of the day, clams, sea grapes and casaba

8½ Otto e Mezzo Bombana: Executive chef Antimo Maria Merone strikes a balance between traditional and innovative

The Aveyron lamb and yellow chicken from Landes are good mains; top starters include the in-house salted cod and confit Taiyouran egg

8½ Otto e Mezzo Bombana, Galaxy Macau. Photo: handout

Tominokoji Yamagishi: Kaiseki menus filled with meticulously crafted dishes

Signatures include uni-dog, made from a line of sea urchin with seaweed and home-made soy sauce

Tominokoji Yamagishi, Kowloon. Photo: handout

The Araki: An 18-course omakase menu prepared right in front of diners

Seasonal ingredients include steamed abalone with shirako, bird’s nest and fish maw, Hata and Hokkaido sea urchin

Sushiyoshi: Special Osaka signatures with Western and Asian influences

The 17-21 course omakase menu includes surprise creations made from the seasonal ingredients on hand

Sushi Tokami: Tribute to tuna with a fine omakase menu

The chef offers maguro tossaki with meat from near the tuna’s head – a rare dish

Sushi Tokami, Harbour City, Photo: handout

Sushi Shikon: Omakase dishes made with the freshest ingredients flown into Hong Kong

The eatery is an offshoot of founder Masahiro Yoshitake’s famous three-Michelin-starred Tokyo restaurant

Sushi Shikon, The Landmark Mandarin Oriental. Photo: handout

Sushi Saito: It’s all about punctuality and perfection for chef de cuisine Masashi Kubota

Seasonal dishes are Hokkaido horsehair crab, yuzu-dusted monkfish liver and dual uni from Kyushu and Aomori

Sushi Masataka: Leave it to the chef at this exclusive omakase restaurant

The chef chooses only the finest fish from the waters off Hokkaido and Kyushu

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Past 100 Top Tables
The definitive fine dining guide to the best restaurants in Hong Kong and Macau
last updated:
9 September, 2024
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