When it comes to fine dining, Macau punches way above its small size.  In 2017, two of the city’s restaurants were awarded the highly-coveted three-star rating by the Michelin Guide Hong Kong & Macau, while five restaurants were awarded two stars. To put this accomplishment in perspective, London, with a population of nearly 8 million, has two restaurants with three stars and nine restaurants with two stars. With gastronomes spoiled for choice in Macau, here’s our guide to the top stars.

Robuchon au Dôme


Caviar Grand Cru de l’Imperatrice (Photo: Courtesy of Grand Lisboa)

A bastion of old-school fine dining, Joël Robuchon’s three Michelin-starred Macau flagship offers impeccable service, fine wine and lavish French cuisine. A dynamic city view meets an equally rousing series of dishes in this elegant restaurant. Billed by the renowned chef  as traditional fine French cuisine with a twist, look for Le Crabe, crab meat and avocado cannelloni, citrus and vanilla condiment, a Robuchon classic, while Le Caviar de Sologne, Scottish salmon tartar with Impérial caviar, shiso flower and saffron crispy bread, is simply divine.

Grand Lisboa, 43/F, Avenida de Lisboa,
+853 8803 7878, grandlisboahotel.com

The Eight


Steamed Shanghainese dumplings (Photo: Courtesy of Grand Lisboa)

Look around three-Michelin starred The Eight and you’ll see this most auspicious of numbers played out in the elegant design details. The menu, prepared by Chef Au Kwok-keung and his team, is just as alluring with its creative interpretations, based on classical Chinese cooking techniques, of Cantonese and Huaiyang dishes. The dim sum menu, for example, features xiao long bao filled with chicken essence and 30-year-old tangerine peel, while the Australian blue shrimp dumplings are fashioned into plump goldfish. The supreme deboned spare ribs with homemade sweet-and-sour sauce offers another pleasant surprise: the sauce has a natural acidity from the traditional use of hawthorn and the batter is gloriously crisp.

The Eight, Grand Lisboa, 2/F, Avenida de Lisboa,
+853 8803 7788, grandlisboahotel.com

The Tasting Room


Lightly smoked Scottish salmon with watercress cream and acidulated-prime-vegetables (Photo: Courtesy of City of Dreams)

Chic, decadent and meticulously executed, this two-Michelin-starred restaurant founded by chef Guillaume Galliot, is now helmed by chef Fabrice Vulin, who brings his own interpretation of haute cuisine to the venue. The jewel in the crown of Vulin’s new menu of classic and contemporary French dishes at The Tasting Room: vintage Blonde d'Aquitaine beef from sixth-generation Parisian master butcher Alexandre Polmard. Other highlights include white caviar by Kaviari of Paris, suppliers of the world’s finest caviar; the ‘Rolls-Royce of Oysters’ from the legendary French family company Gillardeau; 48-month Comté cheese, from world-class fromager Bernard Antony; and multi-award-winning olive oil from Morocco. Did we mention the Scottish salmon? In a word, exquisite.

City of Dreams, Level 3, Crown Towers, Estrada do Istmo, Cotai,
+853 8868 6681, cityofdreamsmacau.com

Feng Wei Ju


Boiled Mandarin fish fillet in chili oil (Photo: Courtesy of StarWorld Hotel)

Managed by celebrity chef Chan Chek-keong, the restaurant has been promoted from one-Michelin-star in 2016 to two stars in 2017. Recognised as one of the city’s best eateries for authentic Chuan-Xiang cuisine, Feng Wei Ju serves traditional Sichuan delicacies and signature Hunan dishes prepared by the award-winning team of culinary talents. Try the signature preserved duck egg with cherry tomatoes in red wine, pork belly Mao-style, and for the brave, the Sichuan-style boiled river fish with hot chilli oil, which will test your physical restraint as the numbingly hot red sauce wraps itself around your tongue.

Feng Wei Ju, StarWorld Hotel, Galaxy Macau, Avenida da Amizade,
+853 8290 8668, starworldmacau.com



Abalone Tempura (Photo by Sam Sin)

In collaboration with three Michelin-starred culinary masters, Wynn Macau’s signature Japanese restaurant, Mizumi, itself the recipient of two Michelin stars this year, serves what is arguably the most authentic Japanese fare in town. The chef’s selection of assorted sashimi is not to be missed, with each slice of fish fresh enough to showcase its unique flavour. The tempura comes with a specially prepared batter,  deep-fried in a crystal-clear blend of two kinds of sesame oil, resulting is an exceptionally thin, light, appetising casing. We also loved the Iwagaki oyster, lightly poached with tosazu vinegar and seaweed. The venue also offers a wide array of sakes, many rare and exclusive to Macau, as well as Japanese craft beers, small-batch whiskeys and signature cocktails.

Mizumi, Wynn Macau, Avenida da Nave Desportiva, Cotai
+853 8986 3663, wynnmacau.com

Jade Dragon


Assorted dim sum (Photo: Courtesy of City of Dreams)

 At City of Dreams’ two Michelin-starred Chinese restaurant Jade Dragon, gourmands can savour traditional and modern dim sum in an elegant, spacious environment. A favourite on its dim sum menu is the original version of ha gau, known as the Jade Dragon Dumpling. To enrich the flavour, chef Kwok Fung Tam and his team create a filling of fresh shrimps and premium wild blue lobster from France, giving the ha gau a springy texture and a sweet aftertaste. Another popular choice is the steamed kagani crabmeat dumpling with its fresh crab and minced pork filling. The Baked Australian M8 Wagyu Beef Puff is a mini version of a Shanghainese dim sum variant, its flaky crust encasing a tender marinated meat filling.

Jade Dragon, Level 2, The Shops at The Boulevard, City of Dreams
+853 8868 2822, cityofdreamsmacau.com

Golden Flower


Stewed fish maw with crab claw in supreme chicken soup (Photo: Courtesy of Wynn Macau)

At two Michelin-starred Golden Flower, master chef Liu Guozhu specialises in the art of Imperial Tan cuisine, which blends the best of northern and southern Chinese cooking. The superior chicken stock that forms the base of many Tan dishes is made fresh each day, simmered slowly over eight hours before being deemed ready to be served. Fresh clams and jasmine flowers are served in this golden elixir yet their delicate nature isn’t overshadowed by its rich essence—a testament to Liu’s culinary acumen. In addition to the Tan classics, the chef's kitchen deftly tackles dishes from three of the eight great cuisines of China: Cantonese, Sichuan and Shandong.

Golden Flower, G/F, Wynn Macau, Rua Cidade de Sintra, Nape
+853 8986 3663, wynnmacau.com

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Tags: Robuchon Au Dome, Golden Flower, The Eight, Jade Dragon, Robuchon Au Dôme, The Tasting Room, Mizumi, Feng Wei Ju, Macau Dining, Michelln-starred Restaurants