Best Cantonese Restaurants in Macau

The powerhouse of Cantonese cooking boasts an exquisite dining room that pampers guests’ eyes before they get to taste the food by chef Kelvin Au Yeung, as it weaves the concept of wuxing — or five elements, a pillar of the ancient divination text I Ching — into the contemporary design scheme. One of Jade Dragon’s specialities is siu mei roasted with lychee wood, as exemplified by the succulent and aromatic roast goose served with homemade plum sauce. It is well balanced by the smooth wampee sorbet. The fruit’s piquant flavour will leave a wonderful aftertaste and a strong impression on diners.

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The crystal dragon on the dining room wall says everything about Wing Lei’s ambition and excellence. Its culinary offerings feature seasonal produce prepared by skilled hands. For instance, the Barbecued Iberico Pork with Maple Syrup is tender with subtle fruity notes, a result of the lychee wood used in roasting. The maple syrup coating adds a new dimension to the overall flavour profile. Other than that, the Steamed Egg White with Grouper Fillet, 30 Years Aged Tangerine Peel and Vintage Hua Diao is packed with essences of the ocean. The fish is just as tender as the egg white custard, with aromas of citrus and wine wafting around it.

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Chef Tam Kwok Fung is the mastermind behind this traditional restaurant. With the freshest ingredients at hand, he cooks with an innate understanding of the principles of Cantonese food. The Crispy Bean Curd with Bird’s Nest is as delicate as an artwork. Shaped like a pipa, an ancient musical instrument, the silky tofu lies beneath a crispy coat after deep-frying. Bird’s nest and strips of cured ham lend a sense of luxury to the dish. Unlike conventional recipes, the deep-fried almond custard is made with freshly ground almond. The intense nutty taste is imaginably palpable in every bite.

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Guests are privy to the mesmerising scenery of the Cotai area at this rooftop restaurant. After years of working in Thailand, the chef infuses elements of Southeast Asian cooking into the predominantly Cantonese menu. The Simmered Free-range Chicken with Jade Whelk and Lemongrass follows the age-old recipe to cook the chicken piece to perfect tenderness. At the same time, the dish’s aroma and texture are enriched by the unconventional addition of lemongrass and jade whelk.

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As suggested by the name of the outlet, dragon is the primary motif of Pearl Dragon. The opulence in décor is also reflected in its refined cuisine. While all the dishes are made with select ingredients, some classic Cantonese dishes are reinterpreted in modern ways. Don’t miss its Fisherman Style Mantis Prawn. After velveting, the mantis prawns are stir-fired with garlic crisp and chilli, which inject explosive tastes into the crustaceans. Another signature dish Smoked Crispy Chicken with Longjing Tea Leaves is made through a slow smoking process. This allows the skin to crisp up while the flesh stays soft. The elegant fragrance of longjing penetrates its every fibre.

A standout in the Coloane area for over 80 years, the dai pai dong-style outlet has nourished generations of gourmets. Its braised duck with tangerine peel has always been a fan favourite. Equally delicious is the chicken with scallion oil, its umami accentuated by the scallion and ginger sauce. The restaurant’s seafood dishes are also worth trying. In particular, the stir-fried clam with black bean sauce, with an optimal amount of salinity and heat, demands a bowl of rice to soak up the liquid.

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Even though the unassuming joint is located at a back alley, it still attracts a discerning crowd seeking traditional Cantonese fare. The stir-fries are a galore of gingko nut, straw mushroom, golden ear fungus, lily bulb and other seasonal ingredients — sumptuous yet well-balanced. The pigeon stew uses ginger, goji berry and dong quai (female ginseng) to boost up the dish’s taste and nutritional value. Bolder palates will surely appreciate the potent notes of ginger and kencur in the Bombay duck claypot.

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Styled like an ancient Chinese mansion, diners enter the Pin Yue Xuan as if they are travelling through time. Such impressions are further underlined by a long list of time-honoured dishes made with old-school techniques. Steamed Brittany Lobster with Egg White in Seafood Broth preserves the chew of the lobster that comes in contrast to the softness of the egg custard made with Japanese Ran Oh eggs. The addition of lobster roes brings the umami level up several notches. Smoked Bean Curd Rolls Filled with Assorted Vegetables is another unforgettable delicacy. The sweetness of the fillings, namely sliced carrot and bamboo shoot, comes through as the sprinkles of deep-fried quinoa on the outside offers much welcome crunch.

Hero image: Pin Yue Xuan