THE EIGHT
(*****L): Nestled within the opulent Lisboa complex,
The
Eight is a two-Michelin-starred gem since many years (it was already
during our first visit more than ten years ago!), redefining Cantonese
and Huaiyang
cuisine with modern elegance. This intimate, stylish restaurant,
accessible via a dramatic tunnel adorned with projections of At lunchtime, an astonishing array of
over 50 dim sum varieties is offered at a remarkably modest MOP 200
(USD 25), making The Eight arguably the world’s most accessible
Michelin-starred dining experience. Our Dim Sum Platter, a curated
quartet of steamed and fried delicacies, showcased the classic yet
refined “Steamed Superior River Shrimp Dumpling in Fish Shape”
alongside the sublime “Steamed Shanghainese Dumpling with Yunnan Ham
Essence,” its salted, aromatic notes elevating the dish to new heights.
The “Vietnamese Spring Roll with Crabmeat and Black Fungus” was
delightfully light, while the “Deep-fried Abalone Puff, Stuffed with
Black Mushroom and Asparagus” offered a crisp, samosa-like indulgence. Beyond dim sum, the menu’s
sophistication shines in dishes like the “Poached Fish Mousse Soup with
Bamboo Piths and Bean Curd,” a refined take on traditional fish-ball
soup, and the signature “Steamed Crab Claw with Ginger and Vintage
Chinese Wine,” its delicate, aphrodisiac-infused flavours a highlight. The “Steamed Japanese Bean Curd Pocket Stuffed with Imperial Fungus and Sea Moss” caters to discerning, health-conscious gourmands, while the “Fried Rice with Diced Gammon Ham and Sea Whelk,” garnished with dried scallop, delivers generous, familiar comfort. The “Almond Sweet Soup with Bird’s Nest,” fragrant and delicate, capped our meal with a timeless Chinese dessert. The average bill for two is approximately MOP 1,200 (USD 142). The Eight’s vibrant, inclusive atmosphere—welcoming gamblers, tourists, and local families—creates a dynamic social tapestry, united by gastronomy. Reservations are essential for this ever-bustling venue. Lunch: 11:30–14:30 (Mon–Sat), 10:00–15:00 (Sun/Public Holidays); Dinner: 18:30–22:30. Dress code casual smart. THE
EIGHT (hotel Grand Lisboa): 2nd Floor, Grand Lisboa, Avenida de
Lisboa, Macau, SAR, P.R. China ROBUCHON AU DÔME (*****L): Perched atop the iconic lotus-shaped Grand Lisboa hotel,
soaring 238 meters above Macau’s vibrant skyline, Robuchon au Dôme is a
beacon of French gastronomic excellence. Known as Robuchon a Galera
when we visited it for the The dining room, crowned by a mesmerizing chandelier of 131,500 Swarovski crystals, exudes grandeur, while its panoramic views and Asia’s most extensive wine collection—boasting over 17,800 labels—elevate the experience to celestial heights. The menu at Robuchon au Dôme is a masterclass in French gastronomy, where each dish is a meticulously crafted work of art, balancing tradition with innovation. Diners may choose from à la carte selections or immersive tasting menus, such as the eight-course Signature Menu, which showcases the finest seasonal ingredients with Robuchon’s signature precision. Our fine-dinning experience began with Le Caviar, a timeless Robuchon classic featuring imperial caviar atop delicate king crab, nestled within a refreshing crustacean jelly and crowned with a whisper of cauliflower cream. The interplay of the caviar’s saline intensity and the crab’s subtle sweetness was nothing short of sublime, with the jelly providing a silken texture that melted on the palate. Next, the L’Oursin enchanted with its sea urchin, cradled in a lobster jelly and adorned with a delicate cauliflower foam. The dish, presented in an exquisite glass cup, was a visual masterpiece, its umami-rich profile harmonizing the ocean’s briny depths with a creamy, ethereal finish. La Châtaigne, a light chestnut velouté paired with scallion custard and sweet onion foam, was a revelation for its earthy warmth and refined simplicity. The velouté’s smooth, nutty depth was elevated by the custard’s delicate savoriness, making it a standout for those who appreciate vegetarian artistry. For the main course, the Le Bœuf—a châteaubriand of Saga beef paired with foie gras in a “Rossini” style, drizzled with vintage Port wine sauce—was a decadent triumph. The lean, tender beef, sourced for its purity, married flawlessly with the rich, buttery foie gras, while the Port reduction added a luxurious depth that lingered long after each bite. The crescendo arrived with the famed dessert trolley, a
spectacle of indulgence. The Le Voile Cannelé en Sucre Souffé, a golden
canelé enveloped in a sugar sphere with Tahiti vanilla cream and rum
ice cream, was as theatrical as it was delicious, its crisp exterior
yielding to a creamy, aromatic core. The Le Coco des Iles, featuring
Japanese Amaou strawberries, delicate lime jelly, and coconut sorbet,
arrived on a cloud of dry ice, offering a refreshing, tropical finale
that balanced sweetness and zest. Dress code cocktail to semi-formal. Black tie optional for dinner. ROBUCHON AU DÔME: Grand Lisboa Hotel, 43/F, Avenida de Lisboa, Macau, SAR, P.R. China CASA DON
ALFONSO (*****L): A luminous transplant of Southern Italy’s famed
Don Alfonso 1890 from Sant’Agata sui Due Golfi, this Macau outpost
within the Grand Lisboa
redefines Mediterranean haute cuisine. Honoured with the Wine Spectator
Grand Award, it His hands-on approach—engaging guests with warm, unpretentious charm—elevates the experience, as seen during our visit when he personally tended to a full dining room. The restaurant’s sophisticated interiors, adorned with Murano glass chandeliers, hand-painted Sorrentine majolicas, and glossy parquet floors, exude five-star elegance, tempered by crisp air-conditioning that demands a jacket. Served on sumptuous Bernardaud gilt porcelain, dishes remain refreshingly simple, infused with Iaccarino’s organic olive oils, lemons, and preserves from his Termini estate. The Lunch Menu (MOP 380/$48 for three courses) is a triumph of
value, featuring seasonal delights. Our meal began with a sea-urchin
and scallop amuse-bouche on a squid ink cloud, followed by “Crunchy
Cannelloni of Sweet Paprika,” stuffed with cod mousse, Chinese caviar,
bell pepper foam, and capers sauce—a dish rivalling its Italian
counterpart. The “Cream of Tomato from Campania” with red mullet and Punta Campanella oregano was rustically divine, while the al dente “Traditional Home-made Fusilli” with clams and zucchini was a pasta lover’s dream. The “Kagoshima Beef Tenderloin & Puffed Spaghetti with Trio of Sauces” showcased Japan’s finest beef, paired exquisitely with a complex 2017 Ruffino Chianti Riserva Ducale. The “Hot Soufflé with Lemon Liqueur,” a signature, and Passalacqua espresso with confectioneries were the perfect finale. Despite its two-Michelin-star pedigree in Italy, Casa Don Alfonso's Macau iteration awaits its deserved recognition, offering an unparalleled blend of Italian authenticity and Asian finesse. Average bill for two is approximately 760 MOP (USD 95). This can easily triple with a good wine pairing. Lunch: 12:00–14:30; Dinner: 18:30–22:30. Dress code casual smart. CASA DON
ALFONSO (hotel Grand Lisboa): 3rd Floor, Grand Lisboa,
Avenida de Lisboa, Macau, SAR, P.R. China THE KITCHEN
(*****): More than a steakhouse, The
Kitchen at the Grand
Lisboa is a vibrant fusion of high-tech sophistication and casual
charm, offering prime cuts, sashimi, and salads, enlivened by a
Portuguese accordionist’s French ballads. Hostesses behind a Our “Seafood Pancakes with White Wine
Cream Sauce”, stuffed with shrimp, surimi, mushrooms, and scallops,
paired impeccably with a flute of Bruno Paillard Brut Champagne. The
“New York Sirloin”, tender and expertly grilled, arrived with a
succulent wild mushroom sauce, Idaho potatoes, spinach, and asparagus.
A glass of 2020 Clarendon Hills Shiraz Liandra, with its spicy, oaky
finish, was a masterful match, recommended by the competent sommelier. Freshly baked breads, including
indulgent chocolate brioches, and a divine “Pear Tart with Vanilla Ice
Cream” rounded off our meal. The theatrical gents’ toilets, with
washbasins triggering swirling HK$40,000 displays, scream Macau’s
extravagance. The lunchtime offer (MOP 300 / USD 38) of
salad or soup, steak, dessert, and coffee is a steal for such
refinement. Lunch: 12:00–14:30; Dinner: 18:30–22:30.
THE
KITCHEN (hotel Grand Lisboa): 3rd Floor, Grand Lisboa, Avenida de
Lisboa, Macau, SAR, P.R. China The Tasting Menu (MOP 540 / USD 68) offers generous French-inspired dishes, from “French Snail on Tomato Fondue with Parsley and Garlic Butter” to the rich “Chestnut Soup with Smoked Duck Breast, Shaved Foie Gras, and Truffle Foam.” The cheese selection (Comté, Brie, Saint Maure) could expand to include Roquefort or Livarot, but the “Quince Foam in White Chocolate Cannoli with Raspberry and Caramel” by Austrian pastry chef Günther Wolfsgrubert was a triumph. The extensive wine list starts at MOP 50 (USD 6) by the glass for Californian or Chilean varieties, with Bordeaux and Chianti slightly dearer. The sunlit terrace and warm dining room promise a return visit. Dress code casual elegant. Open Mon–Fri: 14:00–midnight; Sun/Public Holidays: 11:00–midnight.
AUX
BEAUX ARTS (hotel MGM Macau): Avenida Dr. Sun Yat Sen, Macau, SAR,
P.R. China AMALIA (****): The
soft opening of Chef Fernando Rodrigues’ Amália Portuguese Restaurant
in Taipa Village, Macau, introduces an exquisite blend of Portuguese
and Macanese cuisine that stands out in a crowded dining scene. Drawn
by stellar reviews on Tripadvisor and Tatiana, the charming Russian hostess and a true gourmet, collaborates with the owner, who operates a sprawling 1,500-hectare farm in Alentejo, Portugal. This connection sets Amália apart from many Portuguese restaurants in Macau, as it exclusively uses meat imported from this farm, ensuring unparalleled quality. Most other ingredients, including the renowned Pata Negra, hail from the Iberian Peninsula. This iconic cured ham, paired with a complimentary Per Se liqueur as a welcome drink, makes for an ideal appetizer that sets the tone for the meal. The beautifully illustrated menu, embossed with elegant relief, showcases dishes that evoke fond memories of our travels to Portugal. We began with Caldo Verde com Chouriço, a hearty kale and potato soup enriched with smoky sausage, followed by the classic Pastéis de Bacalhau, crispy codfish croquettes that never fail to delight. The Salada de Polvo, one of our favorite tapas, features octopus sourced from the cold Iberian seas. Its tender texture, paired with crisp onions, fresh coriander, and fragrant organic black olives, was elevated by the exceptional “Saloia” extra virgin olive oil. This oil was so delectable that we ordered extra to drizzle over other dishes or dip with crusty bread. Our curiosity led us to try the Chouriço Assado, a sappy sausage grilled and served tableside, by a nicely trained Filipina waitress, in a regional porcelain dish. Lightly spicy, it was accompanied by lemon to balance its salinity and acidity. The generous portion, though labeled a “light appetizer” by Chef Fernando, could easily serve as a main course. Its prime quality shone through, and we savored it unadorned to appreciate its natural flavors. The wine list impressed us with its variety. We started with a crisp, refreshing Vinho Verde, DOC, Sub-Região do Lima, Loureiro, perfect for the warm Macau evening. We then transitioned to the Herdade dos Coteis, Alentejo, Reserva, Antão Vaz, a complex white wine with notes reminiscent of Spanish Jerez Fino and Hungarian Tokaji Dry, ideal for pairing with fish and seafood. A highlight of the evening was Chef Fernando’s Bacalhau Assado à Lagareiro, a roasted codfish dish served over golden potatoes with hot olive oil, black olives, garlic, and a touch of morning glory for a Macanese twist. The thick, iodized cod—potentially intense for those unaccustomed to Iberian cuisine—was cooked with masterful precision. Every dish showcased the chef’s meticulous attention to cooking times, resulting in succulent, perfectly textured meats and seafood. Despite having enjoyed octopus as an appetizer, we couldn’t resist the signature Polvo Assado à Lagareiro. This dish reaffirmed the superior tenderness and rich sea flavor of Atlantic octopus compared to the varieties commonly sourced from China, Thailand, or Japan in Macau. The difference in quality was striking, underscoring Amália’s commitment to authenticity. Switching to red wine, we selected the Herdade das Servas, Alfrocheiro 2016, a lavish pairing for our meat courses. The Frango à Macaense, a Macanese-style chicken with a sublime turmeric sauce, drew on a 50-year-old family recipe, delivering flavors that rivaled our favorites from Coimbra. The Leitão Assado à Portuguesa, with its crispy skin and juicy suckling pig, served with Belgian fries, was another standout. Alternatively, the Grilled Iberian Pork Fillet “Secretos”, sourced from the owner’s farm, melted in the mouth with its acorn-fed richness reducing fat and developing savour—a rare treat in Macau. Though thoroughly satisfied, we couldn’t resist the Arroz de Pato à Portuguesa, a rich roasted duck rice that highlighted the exceptional quality of Amália’s duck, far surpassing the duck dishes we’ve enjoyed in Vietnam. For dessert, the light and creamy Serradura paired beautifully with a glass of Licor de Ginja “Rossio” from Lisbon, though the Moscatel do Douro “Mural Favaios” would also be an excellent choice. The average bill for two, including a three-course meal, aperitif, and a bottle of Vinho Verde (MOP 196 / USD 25), came to approximately MOP 1,000 / USD 122 (+ 10% service charge)—an exceptional value for Macau. The wines we enjoyed, priced under MOP 500 / USD 61, further enhanced the experience. Amália Portuguese Restaurant is poised to rank among Macau’s top five Portuguese dining destinations. It’s already one of our favorite spots in town. Open daily 12:00 - 22:00. Dress code casual smart.
AMALIA: R/C, Edf. Chun Veng Kock, 300 R. Direita Carlos Eugenio, Taipa Village, Macau
Our meal began with tapas, an Iberian
ritual tracing back to 8th-century Arabic mezze. The standout was the
exquisite Pata Negra Bellota The “Piquillo Spanish Red Peppers,” stuffed with creamy "Bacalhau" (Cod), evoked Navarra’s finest, while the “Crispy Baby Pork” (Cochinillo Asado), served Segovian-style with apple compote, echoed Chinese roast pig with a Mediterranean flourish. The pièce de résistance was the lavish
“Lobster Paella,” brimming with clams, mussels, shrimp, squid, chorizo,
and bell peppers—a pantagruelian feast surpassing Madrid’s finest.
Paired with a chilled “Convento da Serra” white, its simplicity and
fresh ingredients shone. A refreshing “Copa of Chilled Strawberries in
Passion Fruit, Lemon, and Cava Emulsion” aided digestion, accompanied
by Spanish cookies we savoured visually. Attentive service, including
silver-tray towelettes for lobster peeling, elevated the experience,
primarily enjoyed by European guests. Dinner MOP 700–900 (USD 88 – 113); Lobster Paella for two MOP 420 (USD 53). Open daily 12:00 - 22:00. Dress code casual smart.
LA
PALOMA (hotel Pousada de São Tiago): Avenida
da República, Fortaleza de São Tiago da Barra, Macau, SAR, P.R. China
CLUBE
MILITAR DE MACAU (***): A democratic counterpart to Paris’s
Cercle Interalliée, Clube Militar de Macau, housed in a pink baroque
colonial landmark since 1870, offers a languid, old-world dining
experience. High ceilings with fans, glossy wood floors, The daily menu, displayed at the lively dining room’s entrance, features affordable cod, pork, chicken, and squid dishes, served by a predominantly Filipino staff. The “Service for Two” set lunch (MOP 456 / USD 57), updated monthly, delighted with “Caldo Verde,” a light potato, kale, and chouriço broth, followed by a succulent “Leitão à Moda da Bairrada” (roasted suckling pig) with pala-pala potatoes. The dessert, an assorted Portuguese platter, included the iconic “Pastel de Nata,” Macau’s flawless egg custard tart. The wine list, featuring “Vinho Verde” (MOP 99 / USD 12) and robust 2021 Lavradores da Feitoria Douro red (MOP 158 / USD 20), is excellent value. A romantic, colonial retreat, ideal for families and history enthusiasts. Open daily 12:30–14:45, 18:30–22:00. No dress code. CLUBE
MILITAR DE MACAU: 975, Avenida da Praia Grande, Macau REVIEWS
OF THE BEST HOTELS IN MACAU    |
first
time in 2011, invited by the late Joël Robuchon and the extravagant
Alan Ho (that was like another epoch...), this three-Michelin-starred
restaurant, honored consecutively from 2009 to 2025, has redefined fine
dining in Asia since its inception in 2001. Under the legacy of the
legendary Chef Joël Robuchon and the skilled hands of Executive Chef
Julien Tongourian, master of French cuisine in Macau and Hong Kong, the
restaurant delivers an unparalleled symphony of flavors, artistry, and
opulence. 
its warmth compensates. 
Google,
as well as word-of-mouth recommendations, we were eager to experience
this gem. Unlike its competitors, Amália avoids an overly touristy
facade, opting for an authentic ambiance reminiscent of traditional
restaurants in Porto, Coimbra, or Lisbon. The absence of aggressive
marketing tactics, such as staff enticing passersby, further
distinguishes it from typical tourist traps. Instead, the warm and
inviting dining room welcomes guests with genuine hospitality.
ham
from Valle de los Pedroches, aged 28–30 months and paired with aromatic
tomato bread drizzled with D.O. Montsant Arbequina olive oil. A glass
of “Convento da Serra” Alentejano red 2022 complemented its pineapple
and grapefruit notes. 
arched
windows, and turn-of-the-century furnishings evoke a bygone era, akin
to Raffles Singapore or Saigon’s Continental. This living museum of
gastronomy serves authentic Portuguese and Macanese cuisine, eschewing
avant-garde for rustic, family-style classics with a subtle Asian spice.