Grand Lisboa Palace Resort Macau (“Grand Lisboa Palace”) is pleased to announce the opening of two new dining destinations at the property in September, bringing more exciting flavours to local and visiting guests.
Red Bowl, a three-in-one culinary concept for Sichuan and Hunan cuisines, will open on 30 September and offer hot pot, a la carte dishes and a refined tea programme. Kulu Kulu, opening on 22 September, is a cosy Japanese Izakaya for relaxed dining and socialising, serving Robata grill, sushi, ramen, tempura and bento boxes. Both restaurants are casual retreats situated on the ground floor of the Resort, always buzzing with energy and a perfect venue for guests to cool down and take a breather.
In addition, Mesa, the talk-of-the-town contemporary Portuguese restaurant at Grand Lisboa Palace, is extending its service for lunch hours starting on 30 September. Its exquisite menu features classic favourites and seasonal specialities that use eclectic Portuguese ingredients with a hint of modern flair.
Further stimulating dining options of Grand Lisboa Palace will be progressively launched over the coming months, including a haute Cantonese restaurant that is layered with imagination and delicate design metrics by famous Hong Kong designer Alan Chan, a Shanghainese restaurant with interiors reminiscing the Golden Era of Shanghai, and a Michelin-starred restaurant concept from Italy.
Red Bowl
Red Bowl is a food haven for Sichuan and Hunan cuisine lovers that showcases a three-in-one concept: Sichuan-style hot pot, a dedicated and approachable dining area for a la carte options, and a cosy tea lounge for the signature beverage programme.
This restaurant has elevated the ordinary to sophisticated, while maintaining the delicious and flavourpacked essence of the Sichuanese and Hunanese cuisines. Diners who prefer a less fiery meal can also savour the very authentic assorted mushroom hotpot soup base using ingredients imported from Yunan, China. Encompassing live seafood and spicy hot pot sections, the interiors are furnished with Chinese art to provide a transcendent feast for all the senses. The relaxing ambience is filled with hues of tan and gold, making up the furniture that invite customers in with the warmth from the food and the décor. Guests can savour the wealth of Chinese teas in the tea lounge, overseen by a Tea Master who combines martial arts, dance and gymnastics into the traditional art of tea-pouring.
Menu highlights include Sichuanese sliced fish poached in hot and spicy oil, Chongqing crispy chicken, and Chengdu-style mixed fruits jelly. To soothe the mouth after a thrilling exchange of spice,Red Bowl offers palate cleansing beverages that include sugar cane juice creations, wheatgrass, and aloe-vera drinks.
Kulu Kulu
Kulu Kulu represents a pleasant, comfortable traditional Japanese Izakaya style of informal eating, drinking and socialising. An Izakaya is, in the most literal sense, “a shop where people can casually drink”.
This stylish, yet defined and energetic space features authentic Japanese cuisine but presented in contemporary fashion. Deriving from fine Japanese culinary arts, the design of Kulu Kulu is inspired by wooden boxes that were used to measure rice when it was a form of currency in ancient Japan.
Friendly greetings and cheers from the Japanese crew set the tone for a dining experience ahead. Delicious smoky aromas permeate the restaurant, working to whet the appetite, while the open kitchen offers guests visual excitement. At the central Robata grill, chefs expertly prepare Japanese-style grilled dishes made with the freshest seafood, meat, poultry and vegetables, and served from a wooden paddle as is traditional. The tavern restaurant also serves up ramen noodles prepared with a variety of broths and toppings, as well as an abundance of sushi and sashimi, meticulously handcrafted by the talented sushi chef.
Menu highlights include tuna belly sashimi specially ordered from Tokyo, grilled lamb with garlic sauce, and soft-boiled egg with Japanese style pork belly don rice.
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