珠海市 最佳餐厅

天巢法国餐厅

★★★ Michelin黑珍珠三钻$$$$French Contemporary

The location at the top of the Grand Lisboa Hotel makes for breathtaking views and is a terrific setting for the restaurant's renowned contemporary French cuisine. Whether as part of the set menu or à la carte, the dishes are intricate, beautifully plated and boast an array of intense flavours. The stunning dessert trolley provides a fitting finale, and the wine list is one of the best in Asia.

誉珑轩

★★★ Michelin黑珍珠二钻$$$Cantonese

This lavish room is a destination in itself – Chinese art, ebony, crystal, jade, gold and silver are all used to great effect but they don’t outshine the food. The head chef has a passion for recipes deeply rooted in Cantonese traditions, but jazzed up with modern techniques and exotic ingredients from around the world. Besides the double-boiled tonic soups with herbal medicine, seasonal offerings such as roasted prime rib with chilli are also a delight.

8餐廳

★★ Michelin黑珍珠三钻$$$Cantonese

The lavish interior sports goldfish motifs and the number eight to wish diners good fortune. The menu is traditional Cantonese starring crisply crafted quality ingredients. The head chef adds a new spin to familiar dishes with imported produce like Japanese chillies, Argentinian carabineros and Aussie lobster. At lunch, over 40 types of dim sum are available – try the steamed rice rolls filled with pickled Japanese cucumber and char siu Berkshire pork.

永利轩

★★ Michelin黑珍珠二钻$$$Cantonese

Equally suited to power lunches and friendly get-togethers, this strikingly lavish restaurant dominated by a frosted crystal flying dragon offers far more than just a treat for the eye. Cantonese classics and dim sum crafted with top-notch ingredients are what keep diners coming back. Besides the main menu, ask about their seasonal dishes such as clay pot rice and Dongshan goat in winter. Thoughtful service adds to the experience.

Feng Wei Ju

★★ Michelin$$Hunanese, Sichuan

The opulent room is covered in gold and red, the festive colours for the Chinese. The menu offers Sichuan classics, such as sautéed chicken with peanuts and chilli, and Hunanese fare like steamed carp fish head with chilli. Hand-pulled noodles are also worth trying – watching the chefs pulling them in the display kitchen adds to the entertainment. Boiled mandarin fish fillets in chilli oil comes in portions generous enough for a few to share.

杜卡斯餐厅

★★ Michelin黑珍珠二钻$$$$French Contemporary

Water, glass and mood lighting are combined dramatically to create a unique space that is both stylish and intimate, as befits its striking host hotel. The 6-course signature menu can be broken down with a minimum of 3 courses. Every dish is the quintessence of flavour, balance and high-flying gourmet technique. Those familiar with other restaurants headed by renowned French chef Alain Ducasse around the world will recognise his inimitable hallmark.

The Huaiyang Garden

★★ Michelin$$$Huaiyang

The room has a Jiangnan garden theme, with perforated screens imitating patterned windows commonly seen in Suzhou architecture. Helmed by the renowned culinary master Chef Zhou, the kitchen team excels in sophisticated Huaiyang fare incorporating fresh river fish shipped from the region twice a week, such as stir-fried shrimps with roe and tomalley, or Liangxi-style crispy eel. Dingsheng cake with date filling is a great way to end your meal.

Chef Tam's Seasons

★★ Michelin全球50最佳 #49黑珍珠二钻$$$Cantonese

As well as the main menu, the dining concept by chef Tam Kwok-Fung features two sets – one classic, one seasonal. New à la carte items pop up every month to showcase seasonal ingredients. The traditional appetiser ge zha, or deep-fried egg custard, comes in a hairy crab version in autumn - the velvety custard bursting with crabmeat flavour is enrobed in a crispy crust. Barbecued pork belly glazed with honey is smoky and aromatic.

Ying

★ Michelin$$$Cantonese

In Chinese culture, cranes symbolise nobility and wisdom, so it is no wonder that this popular restaurant uses the divine bird as a theme for its décor and tableware. The head chef expertly deploys traditional techniques that bring out the best in every ingredient. Lunchtime dim sum reveal exquisite craftsmanship and boundless creativity – try black swan pastry stuffed with roast goose, foie gras and yam bean that delivers layers of textures and flavours.

Sushi Kissho by Miyakawa

★ Michelin$$$$Sushi

The first overseas outpost of the legendary Hokkaido establishment, Sushi Miyakawa is open for dinner only with an omakase menu comprised of 10 Edomae-style sushi, appetisers, miso soup and dessert items. Three types of rice from Hokkaido and Akita prefectures are dressed in a blend of three red vinegars and are perfectly paired with the freshest seasonal catch, mostly from Hokkaido. With only 10 counter seats and one room, reservations are recommended.

紫逸轩

★ Michelin黑珍珠二钻$$$Cantonese

This spacious and elegant yet intimate restaurant has a glass-clad wine cellar at its centre. The chef champions a cooking style with reduced amounts of seasoning so as to allow the true flavours of the first-rate ingredients to shine through. Cantonese classics such as succulent honey-glazed char siu with the perfect ratio of fat to lean meat sit alongside novel creations that meld various culinary influences. The dim sum lunch is also a delight.

丽晶轩 (香港丽晶酒店)

★ Michelin黑珍珠二钻$$$Cantonese

If you’re looking to impress, you can’t fail with this Cantonese restaurant atop a skyscraping hotel. The stunningly ornate room is supremely comfortable, as are the private rooms that can be joined into one big one. Chef Ho has years of experience and his tasty creations boast a modern aesthetic, a match for the sumptuous surroundings. Try their double-boiled soups, honey-glazed Iberico char siu, and Australian veal with ginger and scallion.

8 1/2 Otto e Mezzo - Bombana

★ Michelin$$$$Italian

This award-winning Macao outpost offers the same exquisite fine-dining experience as its Hong Kong flagship. A single set tasting menu focuses on Sicilian cuisine – the appetisers awaken the tastebuds with ingenious food combinations, the hand-rolled pasta is simply divine and the hazelnut soufflé with a runny centre an exquisite surprise. Caring service befits the quality of the food.

Sushi Kinetsu

★ Michelin$$$$Sushi

Formerly Shinji by Kanesaka that shut its doors amid COVID-19, the upmarket omakase Japanese restaurant has been reincarnated as Sushi Kinetsu. Regulars can rest easy that their sushi are made the same way as before by the same kitchen team. Fish is flown in from Japan three times a week. The rice from Yamagata is cooked in spring water from Kagoshima before being dressed in a light-tasting vinegar. Two menus available; booking essential.

蜀道

★ Michelin$$Sichuan

The room is aptly decorated with glass murals depicting a Sichuan landscape in ink painting style. The experienced head chef leads a team of Sichuan natives who roll out a diverse range of taste profiles featuring Sichuan spices. Their fried giant white shrimp with chillies pickled in-house boasts bouncy flesh and savoury umami thanks to the fermentation process. The perfumed oil used in Sichuan boiled dishes strikes a balance between numbing heat and aromas.

玥龙轩

★ Michelin$$$Cantonese

No expense was spared in fitting out this upscale restaurant, whose recurring dragon motif and stunning floral chandelier in the foyer are the epitome of lavish. The menu is equally elegant and rich in flavour: the squab two ways is a must – the crispy skin deep-fried bird showcases the precision of Cantonese cooking while the version steeped in Chaozhou spiced marinade oozes savoury depth. The tea counter boasts over 50 premium teas.

Aji

★ Michelin$$$$Innovative

Aji is helmed by a young Singaporean chef who fusions French flair with first-rate Japanese produce and Asian flavours. To wit, crispy skinned shima aji is served with sauces made from matcha green tea and 20-year-old dried tangerine peel. The counter is for diners who opt for the tasting menu that relates the chef’s memories. It can be creatively paired with red, white and yellow wines alongside sake and hard liquor.

泓日本料理

★ Michelin$$$$Japanese

Mizumi features three zones devoted respectively to tempura, teppanyaki and sushi, each with two set menus. Those seated in the main dining room adorned by a koi centerpiece can order anything from the à la carte menu. Chef Hironori Maeda ensures that everything is crafted with utmost care. Try the juicy, tender Kagoshima Wagyu tenderloin deftly grilled on a teppan, with sea salt, wasabi, black pepper, and onion gravy on the side.

Palace Garden

★ Michelin$$$Cantonese

The room is the epitome of lavish maximalism and one wall is covered in a 35-metre-long Suzhou silk embroidery with a chrysanthemum theme. On the menu, ingredients from around the world are used to craft refined Cantonese dishes, including ancient, labour-intensive recipes. Steamed crab claw on egg custard with lobster bisque uses 2-kg of crustaceans from the Philippines. In the colder months, their snake soup warms the heart and soul.

Don Alfonso 1890

★ Michelin$$$$Italian

This family-owned haute cuisine brand from the Amalfi Coast opened this outpost in Macau to celebrate Italian home-style cooking. Versace’s signature glammed up, glitzy design provides the perfect foil to the equally decadent score. The kitchen pays homage to southern Italian food with vibrant flavours, courtesy of fresh produce from the family's own organic farm – try their handmade tagliolini with parmigiano reggiano and white truffle.

Zuicho

★ Michelin$$$$Japanese

Just like its namesake in Hong Kong, Zuicho specialises in kappo cuisine. With an illustrious career spanning over 30 years, chef Kinomoto rolls out three omakase menus that show attention to detail, meticulous care and exceptional skill. All the ingredients are flown in from Japan, like Hokkaido bafun uni and tuna belly in the hand roll, as well as Satsuma A5 Wagyu from Kagoshima – the tenderloin is deep-fried and sirloin is used in sukiyaki.

六记粥面

必比登$Noodles and Congee

This busy shop next to the Chun Lei pier still kneads the noodles with a bamboo pole like in bygone days. The owner’s wife then cooks them perfectly, thus explaining their bouncy texture. The broth simmered with an array of seasonal fish boasts depth and sweetness. Dried prawn roe sprinkled on tossed noodles is toasted by the owner himself, imparting umami and aroma. Also try the crab congee and deep-fried wontons with crispy dace balls.

Lou Kei

必比登$$Cantonese

Though slightly out of the way, Lou Kei is a firm favourite among locals for a simple, good value supper. For over 20 years, its sizeable selection of tasty noodles, congee and Cantonese dishes has won the hearts of countless diners. With heaps of crispy fried garlic and chilli bits, the typhoon shelter-style deep-fried Bombay duck is delicious. Claypot rice with eel in black bean sauce boasts firm, oily fish on crispy scorched rice.

祥记面家

必比登$Noodles

A family business since the '70s, this noodle shop sticks to its roots and its thin, fine noodles are pressed by bamboo pole in its own factory nearby. Their soup is cooked with dried prawns and dried plaice for 8 hours. The noodles with dried shrimp roe are great, but also try their wontons and dace balls that are served deep-fried or blanched; the fermented clam sauce is the perfect accompaniment to the dace balls.

Son Tak Kong

必比登$$Shun Tak

Since 1979, Son Tak Kong has been jam-packed with happy regulars, lured by its no-frills, authentic Shun Tak cuisine. A Shun Tak native himself, the owner hires chefs for whom the secrets of Cantonese and Shun Tak food have no secrets. Their signature creamy fish soup calls upon exquisite knife work, first-rate ingredients and rich, slowly simmered fish broth. Also try the sticky rice with Sakura shrimps and pine nuts in a cast iron pot.

澳门旅游学院教学餐厅

必比登$$Macanese

Part of the Macao University of Tourism, this restaurant was set up to train the future talents of Macau’s hospitality industry. The menu features European and Macanese dishes using herbs from their own garden; to sample local flavours, check out the Macanese menu's specialitie, such as galinha à portuguesa, and assorted Macanese starters. Macanese semi-buffet is offered at Saturday lunch. Oenophiles should check the wine list, which features a nice selection of Portuguese labels.

船屋葡国餐厅

必比登$$portuguese

Business is booming at this friendly restaurant near Barra Temple with a retro nautical theme – locals and tourists just can't get enough of its hearty Portuguese fare. Start with the obligatory salted cod fritter. Besides barbecue dishes cooked over a charcoal grill, the extensive menu includes specialities such as sautéed pork and clams Alentejo style, mixed seafood rice, and Macanese coconut and turmeric chicken. Reservations recommended.

🕐 We-Mo 12:30-15:00, 18:30-23:00

Nok Song

必比登$$Thai

With ribbed vaults as grand as a Gothic cathedral, it also boasts dark wood flooring, wall panels and furniture for added warmth and richness. Quality ingredients from around the world are crafted into fusion Thai dishes. Examples include spicy raw shrimp salad featuring Obsiblue from New Caledonia, or heart of palm red curry with Iberian pork collar from Spain. For a sweet finale, go for the fruity, fluffy mango soufflé pancake roll.

印象派

必比登$$Indian

After helming an iconic Indian restaurant in Macau for 10+ years, Keralan-born chef Justin Paul opened his own 20-seater with a bar counter. At lunch, set menus offer great value delicacies spanning northern to southern India. The experience is more formal at dinner – alongside various à la carte options, there is a 10-course tasting menu which showcases the full breadth of the chef’s creativity, courtesy of mouth-watering plating.

Kapok

必比登$$Cantonese

With ceiling fans, bowl pendant lights and Lingnan-style stained glass, the room is the epitome of yesteryear glamour. The menu is likewise dominated by traditionally made Cantonese favourites - diced pork fat gives har gow extra depth of flavour and the white sugar sponge is perfectly proofed without a hint of sourness. Don’t miss their green chillies stuffed with minced dace, double-boiled soups or seafood dishes.

O Castiço (Taipa)

必比登$$Portuguese

This cosy hangout has long been attracting a loyal following for its tasty, homespun food at affordable prices. Now run by the late owner’s son, it continues to welcome diners like family, offering carefully crafted, authentic Portuguese fare. Their signature stewed pork with clams delivers balanced flavours and a pleasant kick due to coriander and a secret sauce. The made to order salted cod fritters are served piping hot.

Restaurant Litoral (Taipa)

必比登$$Macanese

The simple space has a vaulted ceiling with exposed wooden trusses, roughcast walls and irregular flagstone floor for a casual vibe. Portuguese and Macanese classics are served in portion sizes meant for sharing. Carne Alentejana marries the umami of fresh clams and pork cubes with bold seasoning; the African chicken is coated in shredded coconut and caramelised onion then browned under a broiler. Finish with the light and fluffy serradura.

Din Tai Fung (COD)

必比登$$Shanghainese

The casino complex plays host to a plethora of eateries, including this sizeable branch of the international chain. Din Tai Fung is rightly known for its exquisite xiao long bao, handmade on site with a dazzling choice of fillings. Classic palates will relish the pork variety, but shrimps with angled loofah, and hairy crabmeat and roe are also worth trying. Other notables include braised beef noodle soup.

陈胜记

必比登$$Cantonese

This semi open-air restaurant, next to an ancient church, has been open for over 80 years; dining under banyan trees in dai pai dong style on a balmy day is quite an experience. Seafood is the highlight as the owner works closely with local fishermen to secure the best catch. Another signature, scallion oil chicken, boasts golden colour, silky flesh and bouncy skin. Robust meaty flavours intertwine with scallion aromas to make every bite unforgettable.

容龙海鲜酒家

必比登$$Seafood

This well-known place is adorned with dragon motifs, the iconic dragon pillar at the door being the centrepiece. Most guests pick their seafood from the nearby wet market for the chefs here to cook up; others choose from the fish tank on site. Servers will suggest various preparation methods. The baked baby lobster with cheese is a must! Also, try their Cantonese barbecue, but be sure to save room for the steamed egg white custard in roasted coconut.

裕记大饭店

必比登$$asian, chinese

From a tiny countryside joint in 1958, this second-generation family business has grown without losing its flair. It owns the farm that breeds Qingyuan black brown geese, ensuring quality and a steady supply. Chargrilled according to the owner’s family recipe and served after 11:45am, their goose is known for its distinctive smoky aroma, crispy skin and juicy meat. The menu also includes goose offal braised in spiced marinade, seafood and stir fries.

🕐 Mo-Su 11:00-23:00

好到底面家

必比登$Noodles

Traditional shops that make their own noodles from scratch are becoming scarce. Founded in 1946, this household name is among the remaining few. It is famous for its bouncy noodles that impart rich eggy flavour and, although the signature is wonton soup, zhajiang noodles and beef brisket noodle soup are also popular. Try the braised white radish with shrimp roe for the deep umami and briny-sweetness. Expect to share a table when it's busy.

大荣华酒楼(安宁路店)

必比登$$Cantonese

Dripping with vintage charm and festive vibes, this long-standing restaurant is decked out in red and gold for a joyful and luxurious feel. On the menu, Cantonese classics and dim sum brush shoulders with walled-village-style dishes, such as five-flavour chicken featuring flavoursome velvety meat. Other specialities include roast duck with bean paste and coriander, steamed mullet with salted lemon and, first and foremost, the steamed sponge cake.

Tin Hung

必比登$$Cantonese Roast Meats

Popular with locals since 2001, this shop sells its signature roast goose in specific cuts, halves or whole. Geese are shipped from Foshan daily, marinated, roasted to perfection, and served piping hot. Other standouts include honey-glazed char siu, roast duck and drunken chicken. Those looking to pair the meats with a local drink should try their herbal tea. Given the reasonable prices and limited seats, it makes sense to arrive early.

Banana Boy

必比登$Street Food

Its à la minute banana roti has been reputed for its crispy skin and tender filling since 2019. The shop reopened in 2024 in this spot, with Nutella, Ovaltine, pork floss with mozzarella and new flavours in the menu. It's always busy, so expect to queue.

Jade Dragon

黑珍珠三钻

中餐

Wing Lei

黑珍珠三钻

中餐

Twelve25

$$$French Contemporary

The chef rolls out a neo-French score with unorthodox ingredients from around the world, such as marble goby confit in a herb butter that is stuffed with mashed potato and topped with caviar. Beads of tangy champagne sauce are piped around the fish to cut through the richness. To experience the chef’s artistry and creativity, order the 6-course tasting menu; even better with the well-curated wine pairing. Certain items need pre-ordering.

牛记咖喱美食

$Noodles and Congee

Don’t judge a book by its cover because the underwhelming signs outside reflect neither the quality of the food nor the service in this friendly, well-run noodle shop. The key draw is the swimmer crab congee – crabs are dressed on the spot and burst with seafood umami, while the creamy congee is rich in crab roe aromas. Curried beef brisket, noodles tossed in crab roe sauce and springy pan-fried cuttlefish patties are other standouts.

🕐 Mo-Su 08:00-02:00

伦记软滑肠粉

$Street Food

Since 2011, this simple shop has been serving rice rolls made and steamed to order. His spring onion and whisked egg rice roll is simple but delicious, boasting bouncy texture.

Ving Kei (Macau)

$Street Food

Apart from the signature cold or hot tofu pudding and soy milk, it also provides tofu products, squid and noodles.

Yi Shun (Macau)

$Street Food

A longstanding shop offering traditional desserts, such as pineapple with crushed ice and sweet lotus seed soup with egg. Milk custard and ginger milk pudding are house specialties, to which you can add lotus seeds or red beans for extra flavour.

熙佳意大利雪糕

$Street Food

Pop in for an artisan Japanese gelato. Customers are spoiled for exotic choices here – crown melon from Shizuoka, Hokkaido 3.6 milk, Hojicha, and, of course, their famous ultra-strong matcha green tea for die-hard tea lovers.

Albergue 1601

$$Portuguese

The yellow façade of the century-old building contrasts well with the splashes of red adorning the stylish interior. The Portuguese chef specialises in no-frills classics, using mostly ingredients from his home country. Start with petingas fritas, or deep-fried whole baby sardines, followed by leitão assado, or crispy-skin roast suckling pig with orange, and fried potato rounds in a spicy sauce. Try also the Portuguese white wine brewed by the chef himself.

The Kitchen

$$$Steakhouse

Beef is the star of the show at this handsome, masculine dining room which also houses a sushi bar, a salad bar and a live fish tank. Choose from prime cuts from the U. S. and Wagyu from Kagoshima and Australia; then have it seared on an open flame to your desired 'doneness' and pair it with one of the 17,000-plus wine labels from around the world. Bread is baked daily and appetisers are made in the open kitchen à la minute.

Drunken Fish

$$$Seafood

Curved glass aquariums provide visual cues as to the oceanic theme that also dominates the seafood-led menu. Another recurring concept is the Chinese liquor Moutai. The young Beijingese chef melds global influences in dishes like leopard coral grouper in Moutai and Guizhou sour soup, or drunken freshwater prawns blanched in Moutai. Even the house-made chilli sauce is laced with the prized liquor. Order Moutai cocktails to start or finish your meal.

金殿堂

$$Cantonese

A recurring dragon theme ties this sleek, contemporary room together – from the carved dragon entwined around a marble pillar to the dragon glass sculpture adorning each table. Imported gourmet ingredients are used to great effect in the unmistakably Cantonese menu. In addition to Scottish razor clam salad in fresh galangal sauce, black truffles and foie gras deftly meld Cantonese techniques and Western influences.

Manuel Cozinha Portuguesa

$$Portuguese

After a spot of renovation for cosier feel, authenticity and hospitality remain the establishment’s hallmark. The friendly owner-chef has revamped the traditional Portuguese menu, now arranged by key ingredient. Using only top-notch seasonal produce, most dishes are barbecued traditionally. Grilled codfish and fried rice with squid ink are the must-tries. Check out the daily specials on the blackboard before ordering.

Unique

$Street Food

Seven varieties of xiao long bao are available, ranging from the traditional pork filling to novelties like cheese and black truffle. The nicely pleated soupy dumplings are made to order and taste even better with chili oil.

晃记饼家

$Street Food

A longstanding shop offering Chinese cakes and biscuits. The almond cakes and egg rolls stand out.

Mok Yee Kei

$Street Food

Offering Serradura pudding and ice cream. The signature durian ice cream comes with Musang King, D24 and Mon Tong choices.

Portugália

$$Portuguese

After a hiatus, Portugália has reopened in the historic town with the same kitchen and service teams. The blue-and-white interior, dotted in matching azulejo tiles from their previous address, is relaxed and cosy. The menu features authentic Portuguese family favourites in sharing portions, such as gambas a la guillo, and the signature steak ‘a Portugália’ in a secret gravy. Round off the meal with a fluffy, whipped serradura.

Saffron

$$Thai

The hotel’s restaurant has been completely revamped and moved to the 31st floor, commanding breathtaking views. Now helmed by a native Thai chef with extensive experience, the kitchen specialises in refined Thai cuisine, such as chargrilled organic pork jowl from the royal farm in Thailand with a tamarind fish sauce that is out of this world. The signature curry king crab is also unmissable with a three-chilli blend adding heat and aroma.

丽思卡尔顿咖啡厅

$$French

Tiles, mirrors and marble are used to great effect in this lively French brasserie with an all-day dining concept. It prides itself not only on its friendly service, but also on the lineup of French classics. Crusty and golden, their baguette gets the meal off to a good start, tailed by snails in garlic herb butter that are both tender and boldly flavoured. In addition to the à la carte, there is also a seasonal set menu available.

Yi

$$$$Chinese Contemporary

Established on the 21st floor of a sky bridge, Yi boasts a knockout location with stunning views matched by impressive architecture and an exotic interior. The seasonally driven tasting menus, which refer to the 24 solar terms of the Chinese calendar, incorporate quality produce from around the world. Rare, premium ingredients such as seasonal marine fish from Japan and A4 Wagyu from Miyazaki are deftly and creatively crafted and artfully plated.

Pin Yue Xuan

$$$Cantonese

The high-ceilinged room, which sports a smart modern Chinese vibe, is the quintessence of stylish flair. The Hong Kong head chef, who has been honing his skills in Macau for many a year, imbues the mostly Cantonese menu with creative touches and luxe delights, such as crispy quinoa on smoked tofu skin rolls, and steamed savoury custard made with Breton blue lobster and Japanese Ranou eggs. The exquisitely crafted petit fours are not to be missed.

妙‧泰

$$$Thai

Diners are bowled over by the high-ceilinged room adorned in colourful lanterns and wood carving, all of which on a mews (stabling for horses in historic London) theme. The native Thai kitchen team reinvents specialities from their homeland with a contemporary spin. Try the mouthwateringly juicy grilled Wagyu beef with red curry and chakram leaves, or the tangy sunflower chicken tom kha soup. Thai-inspired nibbles and cocktails are also highly recommended.

希亚多

$$Portuguese

As well as a neighbourhood of Lisbon, Chiado is celebrity chef Henrique Sá Pessoa’s first dining concept outside Portugal. The room is modern and cosy, setting the mood for a feast of Portuguese classics oozing with understated elegance and robust flavours. Choose the 6-course degustation menu to sample all the chef’s signature dishes. Don’t miss the boneless suckling pig that is slow-cooked then grilled, boasting crispy skin and silky meat.

Lakeview Palace

$$$Jiangzhe, Sichuan

The emerald green and gold room sports panoramic windows so guests can admire the musical fountain while dining. The chef, who worked in Jiangsu, Zhejiang and Shanghai for years, melds the rounded flavours of Jiangnan fare with Sichuanese mala seasoning and Cantonese subtlety and freshness. His eight-treasure roast duck is a hybrid between the Huaiyang and Cantonese varieties – sticky rice is wrapped in crispy duck skin and topped with caviar.

永利扒房

$$$Steakhouse

The room is designed like an auditorium, with all tables providing a decent view of the stage. Multimedia shows are put on every half hour for a total experience of art, sound, technology and gastronomy. On top of classics like oysters on the half shell, crab cake, and beef tartare; beef steak cooked in the 1200°F grill is certainly a highlight. Choose among USDA prime, Aussie Black Angus, pureblood and crossbred Wagyu from Japan, NZ and the U.S.

Mesa

$$$Portuguese, Contemporary

Mesa, which marks iconic chef José Avillez’ inaugural restaurant in the Far East, champions a modern, refined take on Portuguese food. At the helm, the head chef, a disciple of Avillez, faithfully interprets the master’s vision with a menu that highlights the ingredients and craftsmanship. His umami-loaded seafood rice with caviar takes classic arroz de marisco to new heights. Ask the sommelier to help you navigate the wine list of over 250 Portuguese vintages.

安德鲁饼店

$Street Food

For over 30 years, the store has prided itself on its Portuguese egg tarts that have a crisp shell and silky, smooth filling. Tarts are made from scratch, baked throughout the day and sold fresh from the oven. Takeout only.

Yuè (Gold Coast)

$$Cantonese

It’s not often one can enjoy Cantonese food surrounded by verdant scenery but here on the ground floor of the Gold Coast hotel that’s exactly what you get as this comfortable restaurant looks out onto a delightful garden. The menu includes both traditional and more contemporary dishes and it’s worth seeking out the chef’s specialities such as barbecued pork and double boiled pork lung soup with almond milk and fish maw, and deep-fried chicken with shrimp paste.

So Kee

$Street Food

There’s just one item on the menu – double-steamed egg white custard with milk, boasting a silky runny centre under a firmer crust. Order the chilled ones if you’re in a rush, or wait patiently as the hot ones are made to order.

永利軒

黑珍珠二钻

餐厅

🕐 Mo-Fr 11:30-15:00, 18:00-23:00; Sa-Su 10:30-15:30, 18:00-23:00

黃金海岸餐廳 Gold Coast Oyster and Seafood Restaurant

黑珍珠三钻seafood

海鲜