28 May 2026
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Beyond its Cantonese heritage and distinctive Macanese cuisine shaped by Portuguese influence, Macau offers an unexpectedly rich gateway to China’s regional cuisines. From Sichuan and Jiangnan to other provincial traditions, these flavors are reinterpreted with finesse in color, aroma, flavor and technique — underscoring its status as a UNESCO Creative City of Gastronomy.
Sichuan and Hunan Flavors: Reinterpreting Tradition
Feng Wei Ju, a Two-MICHELIN-Starred Sichuan and Hunan restaurant, is located in the StarWorld Hotel. Its opulent interiors, softened by semi-transparent drapery, set the tone for an elegant and refined dining experience. Under Executive Chef Chan Chek Keong the restaurant reinterprets the bold, aromatic character of Sichuan and Hunan cuisine with precision and depth.
Signature dishes include boiled mandarin fish fillets in chili oil, boneless beef ribs with homemade chili sauce, Mao-style braised pork belly, crispy chicken filets, and northern-style handmade noodles. The boiled fish stands out for its rich chili oil, crafted from more than 20 Sichuan spices, enveloping tender, delicate fish fillets. The braised pork belly is slowly simmered for two hours with cinnamon, bay leaf and chili, resulting in a richly layered, melt-in-the-mouth texture.
Another must-visit Sichuan restaurant is Five Foot Road, a One-MICHELIN-Starred establishment at MGM Cotai. The restaurant’s refined, contemporary interiors offer a more understated aesthetic, departing from the bold and vibrant visual language often associated with Sichuan dining. Its name references the ancient route linking China’s central plains with the Sichuan Basin, symbolizing a meeting of tradition and modernity.
Helmed by Executive Sous Chef Yang Dengquan, a second-generation inheritor of traditional Chengdu mansion cuisine, the restaurant recreates the atmosphere of a 1940s Chengdu mansion banquet. Signature dishes include stewed bird’s nest with minced chicken and egg white in bouillon; crispy mullet carpaccio with Sichuan peppercorn sauce inspired by shadow puppetry; twice-cooked sliced potatoes with baby garlic stems, red pepper and broad bean paste; as well as dan dan noodles. The twice-cooked potatoes are especially inventive, prepared using traditional techniques that give the potatoes a texture and appearance reminiscent of twice-cooked pork, offering a playful yet refined interpretation of a classic dish.
Jiangnan Craftsmanship, Flowing Through Time
Known as “the land of fish and rice,” the Jiangnan region is celebrated for its agricultural abundance and refined culinary traditions. Along Macau’s Cotai Strip, three restaurants reinterpret Jiangnan flavors through a contemporary lens.
Among the most representative expressions of Jiangnan cuisine is Huaiyang cooking, which originated in cities such as Huai’an, Yangzhou and Zhenjiang. Recognized as one of China’s Four Great Cuisines, Huaiyang cuisine is known for its balanced sweet and savory flavors and its meticulous knife work. For those seeking to experience this tradition in Macau, the Two-MICHELIN-Starred The Huaiyang Garden at The Londoner Hotel, Macau is a compelling destination.
Led by Chef Zhou Xiaoyan, a recognized master of Huaiyang culinary heritage, the restaurant presents an elegant setting defined by jewel-toned interiors, handcrafted embroidered silk and hand-painted murals that evoke a sense of classical refinement. Signature dishes include cherry tomatoes filled with walnuts in homemade sauce, shredded bean curd with crab meat and egg white in superior soup, stewed pork ball with crab roe in superior soup, and steamed hilsa herring with 20-year-old Huadiao wine.
For many diners, Shanghai cuisine is best represented by xiaolongbao — delicate soup dumplings prized for their thin wrappers and flavorful, juicy fillings. The first Macau outpost of Din Tai Fung (COD), located at City of Dreams, has also earned a Bib Gourmand distinction from the MICHELIN Guide. Its signature xiaolongbao come in a variety of fillings, including pork, crab roe, black truffle, snow crab and scallop, chicken, and loofah with shrimp. Beyond dumplings, the menu also features classic Shanghai snacks such as steamed dumplings and pan-fried buns, alongside more than 70 appetizers, including shredded bean curd with seaweed and bean sprouts and drunken chicken in Shaoxing rice wine. Fried rice with crispy pork chop is another must-try.
Just a short walk from City of Dreams lies the opulent Wynn Palace. The MICHELIN-selected Lakeview Palace brings together culinary influences from Jiangsu, Zhejiang, Anhui and Shanghai while incorporating touches of Sichuan and Cantonese techniques. Overlooking the lake, the jade-green and gold-toned interiors create an elegant setting for its creative interpretations of regional Chinese cuisine. Signature dishes include steamed snow crab with lobster bisque and Huadiao egg white, spinach sauce with silk-thread tofu, drunken mantis shrimp, roasted duck rolls, crispy wagyu beef with finger lime, and double-boiled Jinling-style duck soup.
South to Fengcheng: Exploring Cantonese Flavors
Continuing south along this culinary journey, Cantonese cuisine remains an essential part of any exploration of the region’s dining landscape in Macau and Hong Kong. Beyond acclaimed Cantonese fine-dining restaurants such as Chef Tam’s Seasons, Jade Dragon, Wing Lei, The Eight and Ying at Wynn Palace, Shunde cuisine is a category not to be missed.
And as the saying goes, “Food in Guangdong, chefs from Fengcheng” — underscoring the pivotal role Shunde plays within the broader Cantonese culinary tradition. In Macau’s historic district, Son Tak Kong on Rua do Mercadores offers an authentic introduction to Shunde flavors. Signature dishes include Shunde-style fish soup, made by simmering fish bones into a rich, deeply flavorful broth, alongside crispy boneless glutinous rice chicken, sautéed milk with Australian scallops in Daliang style, and pepper-salt beef brisket with a light, crisp batter. Each dish reflects the balance of finesse and comfort that defines Shunde cuisine.
Hero image: pan-seared scallop with aged Chinese 'Hua Diao' wine sauce with caviar at Three-MICHELIN-Starred Jade Dragon. © Jade Dragon
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