"Lai Heen," the highest-floor Chinese restaurant in Macau, serves Michelin two-star cuisine

▲ The Ritz-Carlton Macau’s Chinese restaurant "Lai Heen" is lavishly splendid.

Reported and photographed by Huang Shiyuan / Macau

The Ritz-Carlton Macau (opened in May alongside the JW Marriott) not only offers top-tier accommodation but also places great emphasis on dining quality. Take the Ritz-Carlton’s Chinese restaurant "Lai Heen" as an example—it’s not only the highest Chinese restaurant in all of Macau but also features an exquisitely classic interior, with latticed carvings on the porch, traditional Chinese vases, and celadon-tiled walls, creating the ambiance of dining in a magnificent palace.

Lai Heen doesn’t just excel in décor—it specializes in premium Cantonese cuisine. The restaurant has appointed Fu Wenbiao, former sous chef at the two-Michelin-starred "Tin Lung Heen" at the Ritz-Carlton Hong Kong, as its Chinese Executive Sous Chef. As a result, classic dishes from Tin Lung Heen are also available at Lai Heen, such as Crispy Roasted Three-Layer Pork, Honey-Glazed Spanish Iberico Char Siu, and Winter Melon and Fish Maw Braised Chicken. The skin of the Crispy Roasted Three-Layer Pork is extremely crunchy yet not tough—unlike the rubbery texture found in some Taiwanese roast meat shops. The meat is tender and not overly salty. The Honey-Glazed Spanish Iberico Char Siu is an instant favorite, with tender, juicy meat that isn’t dry or chewy, making it easy to eat even for those with dental issues, and its sweetness is well-balanced without being cloying.





▲ Crispy Roasted Three-Layer Pork (left), Honey-Glazed Spanish Iberico Char Siu (right), and Prawn Toast (top).

As for the Winter Melon and Fish Maw Braised Chicken, both ingredients are relatively rare in Taiwan but commonly used in Cantonese cuisine. Winter melon does not actually grow underwater—it’s a type of palm known for its lung-moistening and cough-relieving properties, often used in soups. Fish maw, meanwhile, is rich in protein and collagen. When used to braise chicken soup, the flavor is delicious and fragrant.


▲ Winter Melon and Fish Maw Braised Chicken.


▲ The fusion-style Lai Heen Preserved Vegetable Braised Pork Belly.


▲ Steamed Crab with Egg White (selected).

Beyond classic dishes, Fu Wenbiao also innovates Cantonese cuisine with Western techniques. For instance, Lai Heen’s Preserved Vegetable Braised Pork Belly features partially fried preserved vegetables that are crispy, almost like shiso leaf. Fu Wenbiao says frying gives the preserved vegetables new life. These crispy vegetables are then layered over the braised pork belly, topped with powdered sugar. When you taste it, you get both the traditional preserved vegetable (sandwiched between two slices of pork belly) and the crispy version, enjoying two textures in one bite.