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100 Top Tables 2021 - Macau

100 Top Tables 2021 - Macau
The latest news, analysis and opinion on 100 Top Tables 2021 - Macau. In-depth analysis, industry insights and expert opinion.
highlights from
100 Top Tables 2025 Restaurant Directory
100 Top Tables 2025 Restaurant Directory
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Arm Coffee in Sai Kung, Hong Kong, serves a delicious brunch. Photo: Handout

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Zoku’s sukiyaki cheese fondue in Hong Kong. Photo: Handout

Your Hong Kong weekend food guide for December 12-14

The World’s 50 Best Bars awards ceremony was held at Kai Tak Cruise Terminal in Hong Kong this year. Photo: Dickson Lee

Word on the StrEAT: Hong Kong’s F&B gurus on the highs and lows of 2025

Raiza Carrera (centre) takes over Dead Poets in Hong Kong as part of their second birthday celebrations. Photo: Handout

Your Hong Kong weekend drinks guide for December 12-14

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Content from SCMP's Specialist Publications
Zi Yat Heen, Four Seasons Hotel Macao. Photo: handout
Past 100 Top Tables

Zi Yat Heen: Magnificent menus get a touch of creative flair at the Four Seasons Hotel Macao

The focus is on dishes made with high-quality international ingredients, from traditional dim sum to bird’s nest soup

Past 100 Top Tables

Yí: Local markets serve as inspiration for chefs Angelo Wong and Wilson Fam

Past 100 Top Tables

Yamazato: Sushi, sashimi and other traditional Japanese favourites served in a ‘Zen garden’

Past 100 Top Tables

Wing Lei Palace: Healthy, creative and seasonal dishes match in grand surroundings

Specialities are lychee wood barbecued meats such as Peking duck, Te Mana lamb, pork belly, goose and suckling pig

Wing Lei Palace, Wynn Palace, Macau. Photo: handout
Past 100 Top Tables

The Kitchen: Premium meat from all over the globe served in a contemporary steakhouse

Wagyu, Kagoshima, US prime, Dutch veal and Ibérico pork chop – name it and it’s on the menu

Past 100 Top Tables

The 8 Restaurant: Outstanding Cantonese and Huiyang cuisine by Chef Joseph Tse

The eatery also offers connoisseur Chinese teas and 16,800 wine labels from major regions

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Past 100 Top Tables

Sichuan Moon: Two Michelin stars and Taiwanese chef André Chiang’s ‘octaphilosophy’

Stand-out dishes include hot and sour soup and secret-recipe king crab leg with a crisp coat

Sichuan Moon, Wynn Palace. Photo: handout
Past 100 Top Tables

Robuchon au Dôme: Three Michelin stars for 13 consecutive years – flawless fine dining in an exquisite interior

Innovative items include Impérial caviar and king crab refreshed with crustacean jelly and cauliflower cream, and crispy soft-boiled egg with caviar and smoked salmon

Past 100 Top Tables

Pearl Dragon: Chinese fine-dining extravaganza at Studio City

On the menu: live seafood, premium dried seafood, barbecue specialities and meats such as Welsh lamb rack and Kagoshima A5 Wagyu beef

Past 100 Top Tables

Mizumi: Three master chefs – three times the excellence

The menu offers assorted sushi sets and omakase menus featuring sashimi and chef’s choice of sushi

Mizumi, Wynn Macau. Photo: handout
Past 100 Top Tables

Lotus Palace: Cantonese favourites, hotpots and dishes from across China

Signatures are braised bird’s nest with fish maw broth, and fresh oyster with bean curd custard topped with spicy lemon jelly and caviar

Lotus Palace, The Parisian Macau. Photo: handout
Past 100 Top Tables

Lai Heen: Impressive degustation tasting menu with wine or tea pairing

The suckling pig and roasted three-layer pork belly are delicious, as is the superior bird’s nest with fish maw in chicken broth

Past 100 Top Tables

Jade Dragon: Three-Michelin-starred Cantonese experience at City of Dreams

Executive chef Kelvin Au Yeung’s menu includes lychee-wood barbecue specialities like free range chicken and suckling pig

Past 100 Top Tables

Golden Flower: Tan, Lu, Sichuan and Cantonese dishes shine on the à la carte menu

Among the signatures are braised sea cucumber with Shandong leek, and broiled Wagyu slices with Shandong leek served with sesame puffs

Golden Flower, Wynn Macau. Photo: handout
Past 100 Top Tables

Feng Wei Ju: The best Sichuan and Hunanese dining in Macau

Top dishes to order: poached chicken with green peppercorns, braised sea cucumber with leek and braised pork belly with preserved vegetable

Feng Wei Ju, StarWorld Hotel, Macau. Photo: handout
Past 100 Top Tables

Copa Steakhouse: Vintage-feel eatery with plenty of traditional favourites

Prime steaks here include Australian M7 Wagyu tenderloin and Japanese Kagoshima A4 beef strip, rib-eye and bone-in black Angus porterhouse and tomahawk

Past 100 Top Tables

Chiado: Innovative dining and a spirit of authenticity

Must-tries are the calçada de bacalhau, traditional salted cod, and the 24-hour slow-cooked suckling pork

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Past 100 Top Tables

Alain Ducasse at Morpheus: Two-Michelin-starred homage to traditional French fare

Tasting menus include dishes such as roasted duck foie gras with butternut from Nice, and French beef with purple aubergine, buckwheat and coriander

Alain Ducasse at Morpheus, City of Dreams. Photo: handout
Past 100 Top Tables

Aji: Macau’s only Peruvian restaurant, led by Peru’s celebrity chef Mitsuharu Tsumura

Mains feature dishes like parihuela, a broth made with the catch of the day, clams, sea grapes and casaba

Past 100 Top Tables

8½ Otto e Mezzo Bombana: Executive chef Antimo Maria Merone strikes a balance between traditional and innovative

The Aveyron lamb and yellow chicken from Landes are good mains; top starters include the in-house salted cod and confit Taiyouran egg

Past 100 Top Tables

Tominokoji Yamagishi: Kaiseki menus filled with meticulously crafted dishes

Signatures include uni-dog, made from a line of sea urchin with seaweed and home-made soy sauce

Tominokoji Yamagishi, Kowloon. Photo: handout
Past 100 Top Tables

Grandeur meets gastronomic delights at Zi Yat Heen, Macau

Executive chef Cheung Chi-choi presents traditional Cantonese cuisine with a creative flourish

Zi Yat Heen is everything you’d expect of a Four Seasons restaurant. Photos: handouts
Past 100 Top Tables

Macau’s stunning Yí restaurant – a gourmet’s paradise

Chefs at the innovative restaurant put new spins on dishes such as honey-roasted Wagyu beef char siew and oven-roasted lemongrass baby pigeon

Past 100 Top Tables

Why Yamazato’s Kyoto cuisine makes a trip to Macau unforgettable

Kyoto cuisine is famous for its subtle flavours and seasonal ingredients, and chef Akira Hayashi does not disappoint

Past 100 Top Tables

A revelatory dining adventure at The Tasting Room, Macau

Mains to order are dry-aged beef tenderloin and hot stones Mediterranean sea bass with mussels

The Tasting Room is airy and spacious with high ceilings. Photos: handouts
Past 100 Top Tables

The Kitchen – Macau’s cool, modern steakhouse and sushi bar

Main attractions are the Dutch veal and Iberico pork, while the sushi bar offering a variety of sushi and sashimi

The interior of The Kitchen is in dark wood, leather and marble. Photos: handouts
Past 100 Top Tables

Three-Michelin star The 8 brings auspicious Chinese symbolism – and flavour – to Macau

The secrets to the restaurant’s success? Fresh ingredients, top cooking skills and artistic presentation

Past 100 Top Tables

Macau’s one-Michelin star Shinji by Kanesaka promises an exceptional omakase experience

The eatery introduces guests to Japanese culture and art, and there is a sushi edomae set to try, too

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