Macau’s Dining Big Three Plus Hong Kong Seafood Michelin Stars – Available at The Peninsula from September 16

▲ Salt and pepper abalone from Shing Kee Seafood in Hong Kong. (Photo provided by The Peninsula)

Tourism Center / Comprehensive Report

Since 2013, The Peninsula Hong Kong’s Yat Tung Heen has successively hosted pop-ups by Tim Ho Wan, Celebrity Cuisine, as well as Hong Kong’s century-old street food spots – Snake King Fung, Kwan Kee, and Pokka Roast Meat. This year, it extends its reach to Macau, selecting three local restaurants with over half a century of history – Caruso, Lee’s Kitchen, and Apricot Garden, along with Hong Kong’s only seafood Michelin-starred restaurant – Shing Kee. From September 16 to 19, these four classic culinary gems will be presented here, with a price of NT$1,880 per person. From September 20 to 21, the event will move to Cloud Gate Spa Hotel.

The four participating restaurants each specialize in different cuisines. Lee’s Kitchen offers signature snacks, Caruso serves Portuguese cuisine, Shing Kee Seafood brings gourmet seafood from Hong Kong, and Apricot Garden presents nourishing desserts – all beloved staples among foodies in Macau and Hong Kong. “Lee’s Kitchen” is known as the late-night dining spot for locals in Macau, operating from 6 PM to 5 AM, offering a variety of delicious snacks. For this pop-up, they will serve three exclusive must-try local favorites, including the Pork Tripe & Chicken Feet Clay Pot with Pepper, which features a rich, collagen-packed broth, and is a rare authentic dish seldom seen in Taiwan.

“Caruso Restaurant” is the only one offering international cuisine during the pop-up series, presenting eight courses that blend traditional and modern techniques of Portuguese cooking. The crispy and juicy suckling pig rice – distinct from the Chinese version – is also highly favored by diners. “Apricot Garden” brings eight signature sweet soups, including its almond soup, available since the shop opened in 1965. Instead of using pre-made almond paste, the restaurant prepares the soup in the most traditional way, manually shelling fresh almonds and grinding them on-site before simmering to create a rich, silky almond soup. “Shing Kee” is Hong Kong’s only seafood restaurant with Michelin recognition. During the pop-up, it will serve salt and pepper abalone, a dish praised by the Michelin Guide. Achieving the perfect balance of tender, springy abalone texture with a crispy outer layer requires exceptional deep-frying skills from the chefs.