Macau has recently been awarded the title of UNESCO's "Creative City of Gastronomy". Authentic Cantonese cuisine, unique Portuguese-Macau cuisine, distinctive traditional folk snacks, and improved cuisine from various countries, Macau's cuisine can always impress Amazing people. It’s actually not difficult to find delicious food in Macau. There are many small restaurants hidden at the end of the streets, but the simplest rule of thumb is that the “best” food in Macau must be hidden in hotels.
People in Macau do not have a fast pace of life. They are willing to slow down and enjoy many things, which makes many rare cuisines find "its" place here.
Jinghua Xuan - Tanjia Cuisine
Michelin two-star restaurant "Forbes Travel Guide" five-star restaurant
Cuisine: Tanjia cuisine, Shandong cuisine and Sichuan cuisine
Chinese cuisine executive chef Liu Guozhu
Designer Wynn Design and Development
Now when talking about Tanjia cuisine, many people may have no idea about it. After all, even in its most popular city - Beijing, it is difficult to taste orthodox Tanjia cuisine. Of course, like Beijing Hotel Guanfu Except for dishes that are not affordable.
"Everyone in the theater world learns from Tan (Tan Mingtian is Tan Xinpei ), and everyone in the food world praises Tan (referring to Tan's cuisine)." In the late Qing Dynasty, Tan's cuisine had a great status. Tan's cuisine, which appeared in the late Qing Dynasty and the early years of the Republic of China, is a representative of Beijing cuisine and government cuisine. It is also known as the No. 2 cuisine. It was created by the family of Tan Zongjun, a bureaucrat in the late Qing Dynasty. A fusion of Cantonese cuisine and Beijing cuisine, the ingredients are of the utmost importance, and the craftsmanship is complex and exquisite, making it a style of its own.
Yong spent several years carefully choosing the right cuisine and chefs, and prepared a restaurant that specializes in Tan cuisine - Jinghua Xuan. You have to make a reservation or queue up every day to eat this restaurant's dishes. How authentic is it? This can be understood from the chef lineup. The famous chef Liu Guozhu, who has the title of "Chinese Cooking Master", is at the helm. He has worked in Beijing Hotel and VIP Hotel for many years. At the same time, most of the other chefs here have experience in Beijing hotels. kitchen.
As long as the dishes are good, the restaurant design, menu and atmosphere of Jinghua Xuan are all based on the charm of Tan Zongjun, the founder of Tanjia Cuisine. The design is inspired by the design style of the British Maritime Empire and the oriental aesthetics of Venice. , projecting the profound influence China has left in world history. The dining environment is elegant and noble, with extensive use of Chinese-style elements (porcelain bottles, vases, teapots, silk lanterns, etc.). The element of "flowers" can be seen everywhere, and even the tableware is of unique and innovative design. The overall style is gorgeous, but not kitsch, and has a eloquent temperament.
Before tasting the dishes, first taste the chrysanthemum oolong tea specially blended by Jinghua Xuan. Pour the tea from the tall cup into the short cup. Drink the tea from the short cup and smell the fragrance from the tall cup. Chrysanthemums and orchids are also specially added to the tea. and osmanthus, with a fresh taste and rich layers. Jinghua Xuan has a tea sommelier who can recommend suitable tea drinks to match the meals you order.
The pre-dinner side dishes vary with the season. This time I came to Jinghua Xuan and tasted abalone jelly and fried wontons. I ate the fried wontons first. They were crispy on the outside and chewy on the inside with a rich aroma. Then I tasted them. The chewy abalone jelly, the plum flavor perfectly relieves the fishy smell, and the refreshing feeling fills the entire mouth. The cold dish brands are smoked chicken, mustard duck feet , ginger fish fillet and Sichuan style Dengying beef. Many people think that Tanjia cuisine should be thick soups with heavy ingredients, but in fact, the founder of Tanjia cuisine moved to Sichuan in his later years, so there are elements of Sichuan cuisine in the dishes. In addition, Master Liu is good at combining Shandong cuisine, Cantonese cuisine, and Huaiyang cuisine. and other essences have been integrated into Tanjia cuisine. It is not surprising that there are these new styles that are suitable for public tastes. The Sichuan style Dengying beef here has the aroma of beef and chili, but the spiciness is lowered, and the mustard flavor in the mustard duck feet is also very gentle.
The main dishes are jasmine sea clams clear chicken soup, crab meat braised fish maw , braised ginseng with chives, Tianfu Kung Pao prawn balls and stir-fried colorful seasonal vegetables.The jasmine clam chicken soup is a must-try soup when visiting this restaurant. The chicken soup is simmered for more than 6 hours, and the chicken breast is minced (chopped but not chopped) to absorb the fat, and then simmered for another 3 hours. The obtained clear soup has a strong chicken soup aroma, but it feels refreshing and unencumbered in the mouth. It is enhanced by the fragrance of jasmine. Crab meat and braised fish maw, this thick soup is my favorite. My friends around me ordered rice for this bowl of soup. Fish maw is another name for fish maw. It is a common ingredient for soup in the South. This soup is made in a non-soaked form (thick chicken soup is added with lean pork ribs). The thick soup can better penetrate into the fish maw, and crab meat is added. The delicious taste, a mouthful of satisfaction.
Braised sea cucumber with chives and scallions has a strong aroma of green onions, but it is not the unacceptable "scallion smell". The braised sea cucumber has a unique taste. Tianfu Kung Pao Prawn Balls, slightly spicy, with firm shrimp meat and a strong texture. Take a bite of the shrimp meat and add a macadamia nut, and it will be full of crispy flavor. Stir-fried colorful seasonal vegetables is a very attractive dish. Lily, yam, ginkgo, asparagus, celery, tomatoes, etc. are fried and then wrapped in bamboo skin. The vegetables are fried crispy and have a slightly sweet taste. It is the best dish to make. The food couldn't be better.
What really makes me feel the "official" feeling is the desserts. There are two desserts from the palace. The first one is donkey rolling with pea yellow and a little fruit bits. The second one is white sesame macaron and pine nut chocolate, two types. The desserts can be said to be amazing, and the taste is not particularly sweet.
The macarons and chocolates are small but exquisite, and placed in a special sterling silver "drawer", which is very special.
Jinghua Xuan’s signature dishes:
Coral cabbage rolls
Braised whole abalone
Braised fish belly with crab meat
Roasted Liao ginseng with chives
Zhangcha sliced duck
Palace dessert
Note:
Advance reservation, reservation hotline (853) 8986 3663
Sports hats are not allowed inside. Gentlemen please wear long pants, closed shoes, and sleeved tops
Business hours: Lunch Saturday and Sunday 11:30-14:30; dinner Tuesday to Sunday 18:00 to 22:30; closed on Mondays
The address is 1st floor, Wynn Macau Hotel, Sindley Street, Outer Harbor Reclamation District, Macau
Wynn Restaurant - Cantonese cuisine
Michelin one-star restaurant "Forbes Travel Guide" five-star restaurant
Cantonese cuisine It can be regarded as one of the main cuisines in Macau. The reason why Wynn Restaurant is so famous is probably because of its "intention". The Cantonese dishes here are all "Master Chen Deguang's essence recipes", and the top celebrity chef team has made improvements based on traditional classic Cantonese dishes. and innovation.
This restaurant is gorgeously decorated, and its design style combines traditional Chinese and contemporary elements. Not only does it still use "Wynn Gold", it also has a golden dragon inlaid with 90,000 Swarovski crystals in the lobby.
The first order we tried this time was frozen drunken shrimp, Jiangnan mushroom rolls, Spanish iberico pork barbecued pork with golden foie gras, and the snacks were thick soy milk thousand-layer bean curd skin, Wynn Jin Bang shrimp king dumplings, abalone shao mai yellow and snow shadow roasted meal buns. The foie gras paired with the base dish doesn't feel greasy at all. The 36 thin layers of tofu skin are piled together and soaked in soy milk. It is soft and glutinous in the mouth and full of flavor. The roasted meal buns look ordinary, but you will feel it when you look at the fillings. Delicious. The Spanish black pork is used as the filling for the barbecued pork buns. You can't help but eat it all. The abalone is very "biteful". It is paired with the crispy siomai yellow and the rich sauce. It is particularly amazing. .
The main dishes are Jinyao Braised White Jade Cangzhen and Jingdian Chahuang Chicken. Jinyao White Jade Cangzhen Stew is a clear soup made with high-quality ingredients such as peach gum, bamboo fungus, and wolfberry stewed in high soup. Honeydew melon is used as a container. The refreshing taste of honeydew melon itself is integrated into the soup. The ingredients penetrate each other but maintain their own characteristics. , moisturizing, not greasy, fragrant and delicious.
Jingdian Chahuang Chicken is Qingyuan free-range chicken smoked with Tieguanyin tea leaves, with a light tea aroma. The chicken skin is crispy and the meat is tender. It is worth trying.
Desserts include coconut caramel stewed eggs, flower jelly, artfully made mille-feuille pastry and unicorn fruit (similar to dragon fruit, with a sweeter taste). Wynn XO sauce is made fresh every week and has a unique taste.
Wynn Lei Xuan’s signature dish
Wynn Shrimp Shrimp Dumplings
Snow Shadow Grilled Dinner
Steamed Longli Fish
Steamed Cod Roll with Tree Seeds
Jingdian Tea King Chicken
Maple Sugar Iberico Pork Barbecued Pork
Note:
Pre-ordering is not possible
Wear a sports hat to enter, and gentlemen please wear long pants, closed shoes, and sleeved tops
Business hours: Lunch from 11:30 to 15:00 Monday to Sunday, 10:30 to 15:30 on Sundays and public holidays; Dinner is served from 18:00 to 23:00 every day.
The address is Wynn Hotel, Xiandeli Street, Outer Harbor District, Macau
Die Yixuan - Huaiyang cuisine, Sichuan cuisine, Zhejiang cuisine, Yunnan cuisine
Die Yixuan has many restaurants in Wynn The restaurant may not be the most outstanding one, but it has its own romance, Andrea's. Mr. Wynn named this Chinese restaurant after his wife. The team of chefs come from different provinces and are good at creative cuisine, combining Chinese and Western ingredients. It blends well with cooking methods. The tea sommelier will also match the best tea according to different meals. Because this restaurant has just opened its doors not long ago, it is not a Michelin-starred restaurant.
The decoration style of the entire restaurant is a little more "Western", still using gold as the main color, and using a large number of design elements such as flowers and butterflies, which is gorgeous and elegant. This restaurant is also designed with an open kitchen, so all guests can see the chef preparing the dishes. The stage-like arrangement of dining chairs gives people a sense of enjoyment of watching a show.
The appetizers I chose at Die Yixuan were Indian lettuce mixed with sesame sauce, Shanghai smoked fish and fish-flavored eggplant. The lettuce was more refreshing, and the snacks of dried tofu crisps and walnuts were even more amazing, and the sauce was also very special. Fresh abalone and chrysanthemum tofu soup, the tofu is cut into shreds, like a chrysanthemum floating in the soup bowl. It melts in your mouth and has a soft and tender texture. The clear abalone soup is refreshing and not greasy.
chose three meat dishes for the main course, accompanied by a vegetable. Green peppercorn and pickled cabbage green dumplings have a slightly spicy taste. The green dumpling fish fillets are "soaked" in the flavor of pickled sauerkraut, plus the fragrance of green peppercorns. It's definitely worth a try!
Chongqing style spicy chicken, this dish is definitely an authentic Chongqing dish. Although the spiciness is still very "subtle", the chicken is very tasty and delicious.
36 hours of slow-cooked beef ribs, crispy pancakes with carefully cooked steak meat, a little more vegetables, a few slices of tomatoes, and a high-end version of sesame pancakes with meat. The slightly sour vegetable salad is paired with the appropriately fat and lean beef. It doesn't feel greasy at all. It's full of meaty flavor and has endless aftertaste. The vegetables are Yunnan mushrooms and asparagus. Asparagus is the freshest ingredient in this season. Together with the mushrooms, it highlights the umami flavor.
The final dish that brought the meal to a perfect end was the Shanghai fermented rice balls, which was my favorite taste when I was a child. The small meatballs paired with wolfberry gave it a Buddhist-style health-preserving feeling.
Die Yixuan’s signature dish
Huaiyang Smoked Antarctic Deep Sea Toothfish
Fresh Tofu and Chrysanthemum Soup
Note:
Position in advance
Sports hats are not allowed to enter. Men please wear long pants, closed shoes, and sleeved tops
Business hours: Lunch is served on Saturdays and Sundays from 11:30 to 15:00; dinner is served from Tuesday to Sunday from 18:00 to 23:00; closed on Mondays
The address is the ground floor of North Mall Street, Wynn Palace, Macau
峳MIZUMI - handmade Japanese cuisine
Michelin The two-star restaurant
泳MIZUMI is a restaurant that surprised me during my dining trip. Here you can taste local Edomae sushi, tempura and teppanyaki, three dishes that represent the essence of Japanese cuisine. Sushi chef Hideki Fujikawa studied under the Japanese sushi master Tsutomu Shimiya, and the restaurant’s senior chef Maeda Norihisa has worked in various luxury hotels and restaurants. Fresh ingredients, masterful cooking techniques and perfect combinations make this restaurant delicious. This restaurant also thoughtfully prepares vegetarian set meals to satisfy the tastes of different groups of people.
Hong MIZUMI's decoration style perfectly integrates Chinese and Japanese styles, using a bright red as the main color.
What impressed me most was the "fake" cherry blossom tree that can change colors and the traditional Japanese origami crafts.
What I tasted this time was crab salad with Hokkaido sea urchin, Japanese steamed egg with salmon roe in sea urchin, hairy crab stock, Yaeyama A5 Wagyu steak, chef's choice sushi and seasonal Japanese fruits. Each dish is matched with the intensity of the taste. Different wines.
What impressed me the most was the main dish of Japanese Yaeyama Wagyu. The beef is Ishigaki Wagyu beef raised in the natural pastures of Yaeyama in Okinawa for 29 months. The meat is fresh and tender, and the fat is evenly distributed. It is slow-cooked at low temperature and then quickly burned on the iron plate. It is tender and juicy in the mouth. It can be eaten with Okinawa sea salt, freshly ground wasabi and other dipping sauces.
Among the fruits, there is Shizuoka Prefecture honeydew melon grown in Japan's only greenhouse, with a sugar content of over 16 to 20 degrees and a sweet taste.
Business hours: Monday to Sunday 17:30-11:30; closed on Tuesdays
The address is Macau Song Yusheng Plaza (Dynasty), Outer Harbor Reclamation Area, Xiandeli Street, Wynn Macau Hotel, Ground Floor
When it comes to food, many people will miss it Starting from " A Bite of China ", this time Wynn fully sponsored a tasting group to explore Macau, and the video program "A Taste of Haojiang" was launched in June last year, including the director of "A Bite of China" Chen Xiaoqing Mr. Wang was specially invited to participate in the show, and his filming team and food consultants went to Japan, Beijing, Sichuan and other places to delve into the intriguing stories between chefs and ingredients. It can be said to be the Macau version of A Tip of the Tongue 2.0, and it is worth looking forward to.
![Historic Center of Macau, China [Amazing Places 4K] - DayDayNews](https://i.ytimg.com/vi/bx87rwbkHvA/hq720.jpg?sqp=-oaymwEcCNAFEJQDSFXyq4qpAw4IARUAAIhCGAFwAcABBg==&rs=AOn4CLD2aMNnkD4Cc89yj-iJpslZbWZUxg)
