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Annabel Jackson

Bernice Chan

FIRST IMPRESSIONS
Belon presents contemporary and traditional dishes with an emphasis on seafood.  For a tasting, chef de cuisine Robby Setiawan  presented  amuse bouche such as fresh oysters served with Champagne foam, mini truffle croquettes topped with caviar, and a  caramelised sugar  with hazelnut oil inside. 
The smoked tuna, avocado and grapefruit appetiser was presented on top of a rectangular glass vase. The slices of tuna with the avocado pur?e were  refreshing with a touch of citrus from the grapefruit. For mains, the pan-seared Dover sole cooked perfectly  and served with roasted almonds and lemon slices was filleted at the table. 
The Wagyu beef sirloin was also served tableside, with slices of beef served with sides of  whipped mashed potatoes, vegetables and mushrooms. The masterpiece  was the dessert of roasted green apple puree, stuffed inside a small apple mould dipped in white chocolate, painted gold and served with vanilla ice cream. BC
BELON
31/F, BANYAN TREE MACAU
GALAXY MACAU RESORT
AVENIDA MARGINAL FLOR DE LOTUS
COTAI, MACAU
(853) 8883 8833
WWW.BANYANTREE.COM
JUST RIGHT FOR A FEAST
Such a pity that we cannot experience upmarket Portuguese restaurants in Macau, particularly in  gorgeous, historic sites as this boutique hotel, built in a 17th century colonial fort. The restaurant space (for  35, plus terrace) drips diamonds from the chandeliers, flanked by aged banyan trees. 
But serving Spanish cuisine - more fashionable, obviously - is a great second best because  many ingredients are shared, including bacalhau and ham. Such hams are served with bread, tomatoes and figs. Chef Hector Costa, who is from Barcelona,  prepares a delicious long-grained al dente Paella Valenciana; and also delights in piquillo  - red peppers from the north of Spain. 
He stuffs them with an unctuous brandade  and serves them in a heavenly peppers reduction - reduced sauces are definitely one of his things. The crispy baby pork with apple compota  is deconstructed then reconstructed - to become bone-free - with the apple sauce cutting through any remaining fat. 
Copa of strawberries in an emulsion of passion fruit, lemon and  cava is the ultimately refreshing finish. Then book into one of the 12 luxury suites. AJ
LA PALOMA
POUSADA DE SAO TIAGO
AVENIDA DA REPUBLIC
FORTALEZA DE SAO TIAGO DA BARRA
MACAU
(853) 2837 8111
WWW.SAOTIAGO.COM.MO
JEWEL IN THE CROWN
This restaurant reminds visitors that there are many people from different places to please in Macau. Its servings include shark's fin and abalone, and a tweaked menu where chilli sauce and  soy paste are used to marinate coral clams rather than the more traditional meat. A street snack spring onion pancake is also gentrified by a side serving of pork knuckle. There are a number of culinary details which are not particularly northern, but the jewel in the crown here remains the Peking duck (above), which arrives at the table puffed up and ceremonious, with soft wraps, a delicious home-made sauce, and pungent leek. About 150kg of jujube wood  is used eachday to cook about 60 birds (and pre-ordering is recommended). The cold signature appetiser platter is extremely well put together - raw tonghao, a bit like arugula with Chinese rice vinegar and garlic; a creamy, spicy, shredded chicken dish reminiscent of bang bang chicken; and chunky, crunchy, sesame-infused jellyfish served on blue plates. Similarly successful is the grand dessert platter, with fruit and ice cream, and mango pudding, sago with sweet potato and bean curd pudding - and then a great coffee to finish. AJ
BEIJING KITCHEN
LEVEL 1, GRAND HYATT MACAU
CITY OF DREAMS
ESTRADA DO ISTMO
COTAI, MACAU
(853) 8868 1234
WWW.MACAU.GRAND.HYATT.COM
QUALITY CONTROL
Small restaurants were delighted with one thing the mega hotels brought to Macau - availability of a broader range of quality ingredients.  Those hotels are  taking that concept to a new level. At Terrazza, more or less Italian, the arugula salad is mixed at the table inside a 36-month-old Parmesan wheel with  Croatian extra virgin olive oil. The tomatoes are  sun-dried by  executive chef Compart Guillaumes for two days.  For the scallop carpacci (above), blueberries  are sliced into quarters, blackberries into eighths, and strawberries into slivers -  topped with  herbs. This is  a flagship restaurant for Galaxy, with its dining room, open kitchen and  wine cellar. Tortellini are  stuffed with mozzarella and tomato confit; duck parpadelle is a  sauce with herby aromas; and pan-fried seabass in a red wine reduction is crispy on the outside and lean on the inside, in contrast to the  Parma ham chips. AJ
TERRAZZA
2/F GALAXY HOTEL
ESTRADA DA BAIA DE NOSSA SENHORA DA ESPERANCAN, S/N, COTAI, MACAU
(853) 8883 2107
WWW.GALAXYMACAU.COM
FIND ENLIGHTENMENT
With canned fruit juices and greasy  meats, the breakfast buffets served at mainland hotels  can be a bit of an ordeal, but the one at Caf?Zen, the all-day  dining room at the Futian Shangri-La, is an exception. Walking into the stylish dining room, the first thing you notice is the smell of breads and pastries that are being baked right before you.  And don't miss the home-made jams and jellies, that are prepared in house and are just like grandma used to make. There are several buffet stations serving Asian and international dishes for breakfast, lunch and dinner. You can also order ?la carte from an extensive international menu. The dim sum, noodles, double-boiled soups and roasted meats are all highly recommended. There is indoor and outdoor seating. Nothing beats dining alfresco dining on the terrace when the weather turns balmy  in the autumn. MT
CAFE ZEN
G/F, FUTIAN SHANGRI-LA
4088 YI TIAN ROAD
FUTIAN DISTRICT
SHENZHEN
(86 755) 8828 4088
WWW.SHANGRI-LA.COM
CANTONESE CLASS
Innovative Cantonese cuisine is featured at this stylish eatery. There is an emphasis on organic produce and free-range poultry, and other ingredients that are fresh, healthy and nutritious. Long-lost peasant recipes have been given a new lease of life, with stylish presentation that mirrors best practices from Japan and the West. Look for dishes with new ingredients, such as mulberry leaves that are long on flavour and texture - not to mention nutrition. The Peking duck is highly recommended, especially the second course, which comprises minced duck  served with chopped water chestnuts and diced mushrooms and wrapped at the table with fresh lettuce. The restaurant has contemporary surroundings with Chinese characteristics and lots of private dining rooms. MT
BAIYUELOU CHINESE RESTAURANT
5/F, CROWNE PLAZA GUANGZHOU CITY CENTRE
339 HUANSHI ROAD EAST
YUEXIU DISTRICT
GUANGZHOU
(86 20) 8363 8888
WWW.CROWNEPLAZAGUANGZHOUCITYCENTRE.COM
ITALIAN DECADENCE
This newly opened Italian eatery features antipasti, pasta and risotti,  grilled meats, fresh seafood and yummy desserts. Leave some room for the tiramisu - decadence on a plate. This is unpretentious peasant fare with a focus on regional Italian dishes with a distinctly Sicilian accent, thanks to the executive chef, who hails from the island. Thick and juicy, the Australian Angus beef sirloin steak is cooked to perfection - and is so flavourful. The dining room is bright and welcoming. There is an open kitchen, so enjoy the show. Better yet, book a table near the picture windows and watch the world pass by while you dine. MT
Bene Italian Kitchen
3/F, SHERATON GUANGZHOU HOTEL
208 TIANHE ROAD
TIANHE DISTRICT
GUANGZHOU
(86 02) 6668 8888
WWW.STARWOODHOTELS.COM
TASTY TWISTS
Expect new twists on old favourites at this stylish Chinese eatery, whose menu runs from Cantonese to Sichuanese to Hunanese. The sweet and sour pork features fatty pork dipped in a crispy batter, with just the right texture. The sauce is thick and gooey, with just the right balance. But those yellow nuggets are ginger, not pineapple - a bit of a surprise on the first bite. The roasted Peking duck comes sandwiched between thick steamed oatmeal pancakes.  The pan-fried shrimp with spicy coconut sauce (left) is light and crunchy, with just enough heat to add interest. The menu  has 10 to 15 new seasonal specialities each month. A recent dish was braised wagyu beef with curry, which was tender and succulent. MT
CANAL LUNA
3/F, INTERCONTINENTAL FOSHAN
20 DENGHU EAST ROAD
NANHAI DISTRICT
FOSHAN, GUANGZHOU
(86 0757) 8626 8888
WWW.INTERCONTINENTAL.COM
NUMBING PEPPERS
Shenzhen is a city of migrants from other parts of the country who tend to favour the fiery tastes of Sichuan and Hunan provinces over the more nuanced flavours of Guangdong. While there are Sichuanese and Hunanese eateries on practically every block, Ba Shu Feng is one of the  perennial favourites  when it comes to Sichuanese cuisine. 
Seasoned with ma la,  or numbing peppers, the food keeps  Sichuanese natives  coming back for more. It's hard to pick a favourite, but the ma po tofu and  kung pao chicken are especially noteworthy. On your way out, don't forget to stop at the stand selling some of those yummy Sichuanese peppers. They will enhance your own dishes - both Chinese and Western - for weeks to come. MT
BA SHU FENG
34 AI GUO ROAD
LUO HU DISTRICT
SHENZHEN
(86 755) 2568 0388
WOOD-FIRED OVEN
Northern Chinese and Sichuanese cuisines are highlighted at this casual yet stylish eatery. There are five open show kitchens, including one with a wood-fired oven for roasting Peking duck and beggar's chicken. The braised blue cod with shallots and home-made chilli sauce, shrimp in kong pao style, and chilli crab are highly recommended. But the extensive selection of dumplings are also not to be missed. There is an extensive selection of fiery Chinese wines. MT
1881
G/F, Grand Hyatt Shenzhen
1881 Baoan Nan Road
Luohu District
Shenzhen
(86 0755) 2218 7338
www.shenzhen.grand.hyatt.com



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