Travel with the stars: A complete guide to Michelin-starred dining in Macau

The Robuchon French restaurant carries the prestigious name of “Century Chef – Joël Robuchon.” Since opening his first restaurant, Jamin, in Paris in 1981, the chef was immediately awarded one Michelin star, adding one each year thereafter to become the restaurant with the fastest rise to three stars in history. For gourmets, the chance to taste his creations is truly a rare experience.

 

Located at the former Hotel Lisboa in Macau, Robuchon à Galera—now renamed Robuchon au Dôme and relocated to the 43rd floor of The Plaza Macao—is no longer helmed by Robuchon himself. However, every dish is carefully selected and guided by him and prepared under the leadership of his protégé, Frankcky Semblat, maintaining an exceptionally high reputation.

 

In the full tasting menu, the “Seafood Medley: Caviar, Sea Urchin & Crabmeat” features a thin, chilled jelly made from a milky seafood broth poured at the base of the plate, with a round fennel-flavored mousse holding the trio of main ingredients. Served at just the right low temperature, each seafood flavor shines, making every bite a delight. The “Duck Liver Dumpling with Wild Mushroom Soup and Iberian Ham Shreds” showcases the chef’s solid fundamentals—not focusing on the luxurious duck liver or ham, but rather on the rich wild mushroom soup, which is velvety, aromatic, and leaves a lingering aftertaste.

 

The seafood main course, “Provençal-style Cod with Garlic Seaweed Sauce and Japanese Snail,” highlights the cod’s freshness with an extremely light, un-caramelized garlic and almond milk broth, subtly enhancing the fish’s natural flavors. Fresh almonds are a common taste in Provençal cuisine, but paired with fresh garlic, they create an exceptionally refined aroma—a true stroke of culinary genius.

 

Step into the lobby of Jing Hua Xuan, where imperial Chinese opulence and vibrant colors adorn the walls, chair backs, and private room doors—reminiscent of scenes from Zhang Yimou films.

 

Tanjia cuisine, which blends the strengths of Cantonese, Shandong, and Sichuan cooking, has enjoyed fame since the Qing Dynasty through the Republican era. Chef Liu Guozhu, who spent 40 years as head chef at Beijing Hotel and Beijing Guest House, had already retired when he was recruited by Wynn Hotels Group. He now continues the Tanjia legacy in Macau with his son and disciples.

 

Among the dishes, the Coral Cabbage Roll is an elegant take on pickled vegetables—refreshingly sweet and sour with a hint of spice. The Ginger Fish Slices use freshly killed fish, sliced and marinated, offering a subtle charm reminiscent of the Jiangnan region. The famously labor-intensive Tanjia cuisine is best known for its Braised Shark’s Fin in Brown Sauce, where the eye-catching mango-yellow broth is the true artistry of the dish. It’s made by simmering old hens, old ducks, lean pork, pig trotters, dried scallops, a small amount of Jinhua ham, carrots, and other ingredients—the ratio of ingredients to broth is meticulously calculated. Jing Hua Xuan also serves classic Beijing desserts such as red bean cake, pea yellow cake, fried glutinous rice rolls (lǘdágǔn), and glutinous rice balls (àiwōwō). The dishes here are not only exceptional in quality, but the attention to detail is remarkable, including over 40 varieties of tea unmatched by other Chinese restaurants.

 

 

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Address: Ground Floor, Wynn Macau

Phone: +853-8986-3663

Hours: Sat–Sun 11:30–14:30, Tue–Sun 18:00–22:30; closed on Mondays

 

Upon entering Wing Lei, the crystal dragon made of 990 crystals on the wall is truly breathtaking. Wing Lei’s Cantonese cuisine constantly reinvents tradition—especially adapted to the unique ingredients and environment of Hong Kong and Macau, allowing for greater innovation. Dim sum creativity lies in variations of ingredients, flavors, and colors. For example, the signature Snow Shadow Char Siu Buns are the result of three evolutions of the traditional char siu bun. The Snow Shadow uses Mexican flatbread, brushed with custard sauce, and baked at a low temperature—served fresh, it’s juicy and chewy with only 300 made daily and meant to be eaten within 30 minutes. The Dried Scallop & Wild Rice Fried Rice is an upgrade of salted fish and chicken fried rice using Portuguese ingredients, while the Crispy Spring Roll is an elevated version of Fried Rice Roll.

 

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Address: Basement, Wynn Macau

Tel: +853-8986-3663

Hours: 11:30–15:00 (Sun 10:30–15:30), 18:00–23:00

Designed by renowned Hong Kong designer Alan Chan, 8 Restaurant at Grand Lisboa is adorned with abundant Chinese elements and the number 8, creating a distinctive modern Chinese ambiance. The restaurant specializes in refined Hong Kong-style dim sum, premium contemporary Cantonese dishes, and authentic Huaiyang cuisine. Both presentation and flavor consistently maintain a high standard, earning widespread acclaim.

 

Salt and pepper squid is one of the signature dishes — small flounder is deep-fried until crispy, tossed with finely chopped scallions, ginger, and garlic, and seasoned with salt and pepper. The balance of flavors is precise, resulting in a delicate taste. Steamed fresh crab with ginger-infused rice wine is another popular highlight. The steamed egg contains fine threads of tender ginger, and when the crab meat is mixed with the egg, it highlights the dish’s overall harmony and rich flavors. Perhaps the most surprising dish is the crispy pomelo shredded chicken — the chicken skin is thin, crisp, salty, and fragrant, paired with distinct, tangy pomelo segments that provide a refreshing contrast. The combination is cooling, not greasy, with sweet and savory layers intermingling in a simple yet fresh dish.

 

[Info]

Address: Level Verde Dourado (2F), Grand Lisboa

Tel: +853-8803-7788

Hours: 11:30–14:30 (Sun 10:00–15:00), 18:30–22:30