Treasure trove
Macau’s culinary establishments offer diners mouthwatering range of cuisines to satisfy all tastes and budgets
GALLIC FLAIR
As the only fine-dining restaurant at the Mandarin Oriental, Macau, Vida Rica does its best to fulfil every guest's gastronomic desire. For breakfast, it offers everything from cornflakes and scrambled eggs to congee and wok-fried vegetables. For lunch and dinner, there is crab bisque, African chicken and Szechuan-style poached turbot.
However, where Vida Rica shines is in its French cuisine, thanks to Burgundy-born Dominique Bugnand. The director of culinary operations specialises in traditional French favourites with a modern twist.
We sampled his Executive Business Set Lunch (238 patacas for two courses, 278 patacas for three courses) and found the flavours rich yet balanced and the presentation both elegant and playful. Tuna belly tataki, one of four appetisers, came perfectly seared and paired nicely with a smooth apple-fennel purée and chilli-soy dressing. A bit of salad, somen noodles and slice of avocado added to the colour and taste.
Grilled beef flank was presented with mashed potatoes, pumpkin "spaghetti", chanterelle mushrooms and black garlic sauce. We almost didn't need dessert. But the vanilla panna cotta with caramelised pineapple and coconut sorbet was a light and refreshing finish. Tama Lung
