Courtyard By Marriott Zhuhai

中餐

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.

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.

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.

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.

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.

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.