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

The Robuchon restaurant brand shines under the prestigious banner of “Michelin-starred legend – Robuchon.” Since opening his first restaurant, Jamin, in Paris in 1981, the chef immediately earned a Michelin star, and added another each year, making it the fastest ever ascent to three stars in history. For gourmets, tasting his cuisine is truly a rare experience.

 

Now located in Macau’s Grand Lisboa Hotel, Robuchon à Galera—now renamed Robuchon au Dôme The Dome French Restaurant—has moved to the 43rd floor of The Plaza Macao. Though not personally helmed by Robuchon, every dish is carefully curated under his guidance and prepared by his protégé, Frankcky Semblat, who continues to uphold the restaurant’s stellar reputation.

 

In the full tasting menu, the “Seafood Delights: Caviar, Sea Urchin & Crab Meat” features a delicate aspic made from creamy seafood stock, chilled and set as a thin layer on the plate bottom. A round dollop of fennel-infused cream holds the trio of main ingredients at just the right cool temperature so that each seafood flavor shines through, making every bite a delight. The “Duck Liver Ravioli with Wild Mushroom Soup and Iberian Ham Strips” showcases the chef’s solid fundamentals. Rather than focusing on the luxurious duck liver or ham, the highlight is the rich wild mushroom soup—creamy, aromatic, and with a lingering finish.

 

The seafood main course, “Provençal-Style Cod with Garlic Seaweed Broth and Japanese Snail,” uses very light, unroasted garlic and almond milk broth to enhance the delicate taste of the cod. Fresh almonds are a common flavor in Provençal cuisine, but it takes the addition of fresh garlic to achieve such an elegant aroma—a true masterstroke.

 

Upon entering the grand hall of Jing Hua Xuan, where ornate patterns climb up chair backs and walls and grace the doors of private rooms, the richness and vibrant hues of imperial Chinese splendor are brought to life—reminiscent of scenes from Zhang Yimou’s films.

 

Tan Family Cuisine, which blends the best of Cantonese, Shandong, and Sichuan cooking, has enjoyed enduring fame since the Qing Dynasty through the Republican era. Chef Liu Guozhu, who spent nearly 40 years as head chef at Beijing Hotel and Beijing Grand Hotel, had already retired when he was recruited by Wynn Resorts Group. Now, alongside his son and disciples, he continues the legacy of Tan Family Cuisine in Macau.

 

Among the dishes, the Coral Cabbage Roll is an elegant take on pickled vegetables—refreshingly sweet and sour with a delicate hint of spice. The Ginger Fish Slices are made from freshly slaughtered fish, cubed, marinated, and served with the understated charm of Jiangnan cuisine. Tan Family Cuisine is known for its labor-intensive preparation, and its most famous dish is the Braised Shark’s Fin in Brown Sauce. The standout is its bright mango-yellow broth—a result of slow-cooked ingredients including old hen, old duck, lean pork, pork trotters, dried scallops, a small amount of Jinhua ham, carrots, and more—all simmered in precise proportions to produce just the right amount of rich, glossy sauce. For dessert, Jing Hua Xuan serves classic Beijing treats such as red bean cake, pea yellow cake, donkey rolling cake, and glutinous rice balls. Not only does the restaurant deliver exceptional culinary standards, but the attention to detail is also remarkable, with over 40 varieties of tea, something rarely matched by other Chinese restaurants.

 

 

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Address: Level 1, Wynn Macau

Phone: +853-8986-3663

Hours: Saturdays & Sundays 11:30–14:30, Tuesdays–Sundays 18:00–22:30; closed on Mondays

 

Step into Wing Lei, and you’ll be awestruck by the crystal dragon on the wall, crafted from 990 individual crystals. Wing Lei’s Cantonese cuisine continually reinvents tradition, especially adapting to the unique ingredients and ambiance of Macau and Hong Kong to push creative boundaries. The dim sum innovations lie in variations of ingredients, flavors, and colors—for example, the signature Snow Veil Char Siu Buns are the result of three evolutions of the classic Char Siu Bao. The Snow Veil features a Mexican-style flatbread, topped with custard sauce and baked at a controlled low temperature, served fresh for a juicy and chewy bite. Only 300 are made daily and must be eaten within 30 minutes. The Dried Scallop Wild Rice Fried Rice is an upgrade of the classic Salted Fish and Chicken Fried Rice, using Portuguese cuisine ingredients, while the Crispy Spring Roll is an elevated version of the traditional Fried Two.

 

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Address: Basement Level, Wynn Macau

Phone: +853-8986-3663

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

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

 

Salt and pepper squid is one of the signature dishes—small flatfish are deep-fried until crispy, tossed with finely chopped scallions, ginger, and garlic, and seasoned with salt and pepper. The proportions are perfectly balanced, resulting in a delicate taste. Steamed fresh crab with ginger and rice wine is another standout dish. The crab, sourced locally, is tender and flavorful. Paired with steamed ginger rice, it offers a rich and satisfying combination. Another popular choice is the stir-fried lobster with garlic and chili. The lobster meat is succulent and sweet, complemented by the bold flavors of garlic and chili. The dish is finished with a touch of soy sauce, enhancing its umami depth. Additionally, the sautéed pea shoots with garlic are simple yet delicious, lightly stir-fried to retain their crispness and freshness, offering a refreshing contrast to the richer dishes.