The Michelin-starred Lai Heen at The Ritz-Carlton, Macau exclusively introduces two tasting menus to feature the tantalizing flavors crafted by our Chinese Executive Chef, Jackie Ho, which capture the essence of contemporary Cantonese cuisine. Chef Jackie’s decades of experience in Cantonese fine-dining has contributed to his high proficiency in seafood preparation and introducing modern touches to a classic cuisine. Guests can enjoy the panoramic views from the 51st floor, while indulging in either the Signature Lunch Experience or the Degustation Dinner Journey, composed with the finest seasonal nourishing ingredients.
Guests will be able to indulge in an array of heartwarming dishes in the Signature Lunch Experience, priced at MOP500* per person. The appetizer platter is made up of beloved dim sum choices like the Deep-fried Wonton in Thai Sauce and the Steamed Pork Dumpling with Cuttlefish and Sakura Shrimp. Enrich your body and soul with a choice of either Double-boiled Aged Chicken Soup with Chinese Herbs or Braised Hot and Sour Soup with Crabmeat in Shanghai Style. Chef Jackie showcases his cooking skills with the mouthful Wok-fried Wagyu Beef and Foie Gras with Thai Basil, delicately layered with a crispy rice cracker shell, and topped with diced foie gras and Australian M6 Wagyu striploin, as well as a hint of sweet basil leaves to enliven the aroma. Another premium ingredient, the aromatic black truffle, is creatively infused into a sauce paired with Inaniwa udon noodles and seasonal Chinese yam. As a finale, guests will appreciate the nourishing dessert of Sweetened Coconut Cream with Purple Rice and Coix Seed, as the coconut cream is made fresh in-house daily.
The Degustation Dinner Journey is a luxurious 8-course adventure of Chef Jackie’s contemporary interpretations on classic Cantonese cuisine. Priced at MOP1,000* per person, the journey starts with Lai Heen’s signature Barbecued Iberico Pork and Crispy Taro Paste Puff. Autumn is the season for replenishing the body, and the use of seasonal Matsutake mushroom and rich venison tendon in the treasured Double-boiled Silky Fowl Soup is definitely one of the best immunity boosting options. The gastronomic experience continues with some highlighted and time-intensive dishes like the Wok-fried Lobster in Kan Poong Gi and the Deep-fried Sea Cucumber with Rose Sea Salt. The Macanese-culture inspired dish Pan-seared Wagyu Beef Rolls Stuffed with Enoki Mushrooms and seasonal French asparagus, with the time honored Port Wine Sauce, this is another variation of Lai Heen’s signature dish Stewed Prawns with Port Wine Sauce in Casserole. The innovation carries on with the Fried Glutinous Rice with Braised Abalone and Crabmeat in Tomato Soup, an eye-opening delight inspired by Italian risotto, but modified with glutinous rice and cooked in tomato soup to perfection, and a whole braised abalone on top completes the dish.
Guests will be able to enjoy an unsurpassed culinary journey at Lai Heen with the two degustation menus only at this autumn and a-la-carte dishes like Pan-seared Superior Bird’s Nest with Crab Meat and Deep-fried Codfish Fillet with Crispy Garlic also awaits to welcome both loyal guests and first-timers alike. For bookings and enquiries, please contact +853 8886 6868.
