5 of the best places to eat in Macau this autumn

Oct 8 , 2018

Chi Sasa offers a delicious taste of Japanese cuisine, including seafood and wagyu beef hot pot in spicy miso fish broth.

Macau is where it's at this season if you're a foodie looking to enjoy guest chef creations and Oktoberfest celebrations

This autumn, the food scene in Macau – designated as a Creative City of Gastronomy by Unesco early this year – has so much to offer, from delicate dishes by star chefs, to multisensory dining experiences, dining for a good cause, beer festival and hot pot fares, to satisfy all connoisseurs’ palates.

Star chefs at Wynn

The entrance to the sumptuous Wing Lei Palace restaurant. Photo: Roger Davies

Award-winning Cantonese chef Tam Kwok-fung is the talk of the Macau fine-dining scene as he starts a new chapter at Wynn Palace’s Chinese restaurant, Wing Lei Palace, bidding farewell to Jade Dragon, which earned two Michelin stars under his leadership. Tam, known for his evolving cooking techniques, offers newly crafted signature dishes such as vegetable fried rice with lychee, wood-roasted goose and seasonal black truffle; barbecued suckling pig topped with caviar filled with minced shrimps; and braised fish broth with fish maw and vegetables on Wing Lei Palace’s new menu.

Roasted goose is one of the delicious dishes on the menu at Wing Lei Palace.

The hotel is also running its second Wynn Guest Chef Series until early December. Featuring over 10 star chefs and mixologists from around the world, the series has invited Japanese sushi master, chef Tsutomu Shimamiya, from two-Michelin-starred restaurant Sushi Zen in Hokkaido, to serve special dinners at Mizumi on October 18 and 19. Renowned chef Lan Minglu, from Lanting Thirteen Chefs in Sichuan, will also collaborate with Tan cuisine master Liu Guozhu from two-Michelin-starred Golden Flower at Golden Flower on December 3 and 4.

Taste of Artistry at Four Seasons Hotel Macao

Chef Aniello Turco, of Four Seasons Beijing, will help create an eight-course dinner.

In October and November, the hotel group’s Taste of Artistry series is returning to the city with six experiences showcasing the creativity and craftsmanship of its culinary experts and mixologists. This year, one of the highlights, Cotai Confidential, will surprise guests with an exclusive multisensory dining experience crafted by executive sous chef Benjamin Lim and chief sommelier Kaleb Paw on November 2. Chef Charles Cheung, of Michelin-starred Zi Yat Heen, and chef Aniello Turco of Mio, from Four Seasons Beijing, will join forces to create an eight-course dinner featuring contemporary Cantonese delicacies and Italian classics on November 17.