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Past 100 Top Tables
Ming Court Gallery
30 Mar 2022 - 4:53PM
Zi Yat Heen: Magnificent menus get a touch of creative flair at the Four Seasons Hotel Macao
3 Apr 2021 - 1:30PM
Yí: Local markets serve as inspiration for chefs Angelo Wong and Wilson Fam
3 Apr 2021 - 1:00PM
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
3 Apr 2021 - 12:30PM
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
3 Apr 2021 - 12:30PM
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
3 Apr 2021 - 11:30AM
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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
3 Apr 2021 - 11:00AM
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
3 Apr 2021 - 10:30AM
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
3 Apr 2021 - 10:00AM
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
3 Apr 2021 - 9:30AM
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
3 Apr 2021 - 9:00AM
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
2 Apr 2021 - 1:30PM
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
2 Apr 2021 - 1:00PM
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
2 Apr 2021 - 12:30PM
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
2 Apr 2021 - 12:00PM
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
2 Apr 2021 - 11:30AM
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
2 Apr 2021 - 11:00AM
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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
2 Apr 2021 - 10:30AM
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
2 Apr 2021 - 10:00AM
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
2 Apr 2021 - 9:30AM
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
2 Apr 2021 - 9:00AM
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
1 Apr 2021 - 11:30AM
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
1 Apr 2021 - 11:00AM
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
1 Apr 2021 - 10:30AM
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
1 Apr 2021 - 10:00AM
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
1 Apr 2021 - 9:30AM
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
1 Apr 2021 - 9:00AM
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
1 Apr 2021 - 8:30AM
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Past 100 Top Tables
The definitive fine dining guide to the best restaurants in Hong Kong and Macau
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last updated:
9 September, 2024
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