The Grand Palace in Macau: banquet-like dining fit for a king

Located next to the Macau ferry pier, Legend Palace Hotel’s Chinese restaurant, The Grand Palace, enjoys a panoramic view of Macau harbour and Fisherman’s Wharf. The restaurant, led by new executive chef Johnny Sin, offers innovative and traditional Chinese delicacies prepared with exquisite ingredients sourced from around the world.

The menu has been gradually revamped by Sin, who has two decades of culinary experience in Hong Kong and Macau. In additional to its new à la carte and dim sum menus, it serves seasonal set menus and omakase.

The first dish we taste is couscous, quinoa and vegetables. Inspired by caviar tartare, the dish is topped with “vegan caviar” made with sago and lemon. To create different textures to the nutritious dish, asparagus, pineapple, cucumber and jícama are mixed with couscous and quinoa.

We then try a signature dish, spicy and sour fish maw rich bone soup, a twist on the traditional spicy and sour soup. The soup base is prepared with chicken, pork and fish bones, with added shreds of fish maw, black and white fungus, bamboo fungus, tofu and tomato. The chef recommends we add a few drops of fresh lemon juice and coriander, which balances out the spiciness of the soup.

A traditional delicacy, deep-fried crabmeat and roe in a puff, is authentic and tasty. It is exceptionally puffy on the outside and juicy on the inside.