There’s no doubt that when it comes to fine dining in Macau we are very much spoiled for choice, and every time a new property opens that choice becomes even more varied. So when the Ritz-Carlton Macau opened in May this year as part of Galaxy Macau’s Phase 2, it added something very special in the way of Chinese cuisine with its luxurious Lai Heen Cantonese restaurant.
Situated on level 51 of the hotel, it lays claim to being the highest Chinese restaurant in the city, offering spectacular views of the rapidly changing Cotai landscape. And while the view out the window may be impressive, just entering the restaurant and looking around at the superb design and décor is also a feast for the eyes.
The interior design aims to reflect Macau’s ancient Chinese and Portuguese colonial past. Walking down the entrance corridor, guests are greeted by a featured waterfall with soothing sounds of water and lit-up waves, reflecting on Macau’s origins as a trading port. The corridor is further decorated with intricate patterns and ceramic vase chandeliers, while the main dining area features a vast array of classic China vessels and decorations as well as blue glass pendants suspended from the four-meter high ceiling. As a finishing touch, some walls are embellished with beautiful designs crafted from thousands of pieces of Azulejo ceramic tile work.
Once you get past admiring the décor, it’s time to check out the sumptuous menu, created by Head Chef Bill. Before coming to Macau, Chef Bill played a crucial role in achieving two-star Michelin Restaurant recognition for Tin Lung Heen at the Ritz-Carlton, Hong Kong.
“Under the tutelage of Chef Paul Lau at Tin Lung Heen, I gained extensive experience that enriched my knowledge and sharpened my cooking skills,” Chef Bill tells CLOSER. “The experience I bring from Tin Lung Heen has been invaluable and has allowed me to explore culinary artistry even further at Lai Heen.”
Despite his more than 25 years of experience, this is first time Chef Bill has opened a brand new restaurant and been completely in charge.
“It was incredibly exciting to take up the challenge of being the Executive Sous Chef at Lai Heen. I have worked in many prestigious restaurants before, but this is the first individual venture I ever had, so I will go to any length to ensure the restaurant delivers nothing less than the highest service levels in culinary artistry.”
Some of his signature dishes include Char-Grilled Barbecued Ibérico Pork, Steamed Crab Claw with Egg White in Lobster Bisque, Chef’s Special Braised Pork Belly with Preserved Vegetable and Imperial Fried Rice with Braised Thorn Sea Cucumber, Abalone, Conpoy, Matsutake Mushroom, and Sakura Shrimp.
“I think it is most important to focus on how best to bring out the flavours and textures that are unique to a particular food item,” notes Chef Bill. “Steaming, pan-searing or even double-braising will bring out completely different flavours and textures. I then consider how different sauces can elevate the dish. Lastly, it is the plating that brings the gastronomic experience together.”
Chef Bill is particularly focused on presenting traditional family-style Cantonese dishes with a fresh creative twist, to offer his guests something truly unique.
“For my Chef’s Special Braised Pork Belly with Preserved Vegetable, we use 12 – 18 month old suckling pigs from Holland for the optimal distribution of textures,” he explains. “Sandwiched in between the two layers of pork belly is a carefully seasoned portion of preserved vegetables, and to add an innovative flavour to this classic dish, fried crisp preserved vegetables are added on top. This dish is sure to surprise both Chinese guests and foreign guests even if they have tried it many times before.”
The restaurant also hosts five amazing private dining rooms – one of which is the biggest in Macau – ideal for more intimate and celebratory occasions. And to complement the meal, an extensive selection of premium aged Pu Erh tea is available, while the wine list includes a wide selection of French Bordeaux dedicated to special vintages and an impressive Portuguese wine cellar.
And as the weather begins to cool down, guests can expect some new gastronomic experiences on the menu too.
“Developing seasonal items that can surprise my guests is definitely something I want to continue doing in the long run,” concludes Chef Bill.
Opening Hours:
Tuesday to Sundays
Lunch – 11:30 a.m. to 2:30 p.m.
Dinner – 5:30 p.m. to 10:30 p.m.
(853) 8886 6868
