A Culinary Journey

The Michelin-starred restaurant Pearl Dragon is helmed by Executive Chef Otto Wong, whose decades of culinary mastery fuse modern flair with timeless Cantonese tradition for an exquisite dining experience. 

Crafted from the finest seasonal ingredients, the dishes rooted in Cantonese culinary traditions and masterfully blend in Chaozhou essence. Expert tea masters elevate the journey with authentic kung fu tea rituals, weaving fragrant brews into the culinary tapestry.

Inspired by a dragon soaring through sea and clouds, this space blends elegance with shimmering mother-of-pearl walls, intricately carved with dragon scales. A golden dragon dances across screens while the gilded cloud reliefs adorn the ceiling. Every detail at Pearl Dragon is a testament to masterful craftsmanship.

Explore the delectable flavors of China's regional cuisines Bi Ying, offers an extensive menu highlighted by provincial favorites such as specialties from Sichuan, Hunan, Guangdong and Northern areas. An assortment of dim sum is made to order in the open kitchen. There is even an open barbecue station with lychee wood for preparing succulent meat with a distinctive flavor.

Established in Hong Kong in the 50s, Chan Kee is the first roasted goose restaurant in Sham Tseng and has always committed to producing and maintaining the perfect flavor and crispiness of the roasted goose.

A pioneer in making Sham Tseng the “Hometown of Roasted Goose”, Chan Kee has set up a record for selling 2,000 roasted geese in a single day. Be sure to enjoy the signature dishes including Roasted Goose, “Portuguese Fried Rice with Roasted Goose Meat”, “Goose Intestine in Black Bean Sauce” and “Chan’s Pot”.

Chef Deng Huadong, head of Deng G Sichuan in Macau, has dedicated almost half a century of his life to the legacy of traditional Sichuan cuisine. Even today, Chef Deng remains actively involved in the kitchen, imparting his knowledge to his team and leading through example. His ultimate goal is to safeguard the essence of Sichuan’s culinary heritage for future generations.

In his formative years, Chef Deng learned his craft under Chef Chen Tingxin, the first protégé of master Kong Daosheng, who is best known for popularizing contemporary Sichuan cuisine. Kong, in turn, was taught by Lan Guangjian, the founding father of the renowned “Rong Zi Pai” restaurant. Through this unbroken chain, Chef Deng has inherited the time-honored Rong-style of Sichuan cuisine, which has remained unchanged over time.

Deng G Sichuan in Macau was established to follow the artistic concepts of "one hundred dishes, one hundred flavors" and "one dish, one style". The team adheres to traditional Sichuan cuisine techniques, incorporating seasonal ingredients and varied approaches for each component. Only the finest ingredients are selected and combined with contemporary cooking techniques to create dishes that both honor the past and reflect the present.

Serving delicious xiaolongbao in Taiwan since 1972, Din Tai Fung is a well-established restaurant much loved by food critics, dignitaries, celebrities and the general public alike. Enjoying great success in different parts of the world, Din Tai Fung’s Hong Kong branch has even been awarded one Michelin star for five consecutive years since 2010. With its Macau branch in Studio City, Din Tai Fung continues to offer food lovers the finest flavors of Taiwan.

DIVA, a specialty restaurant, provides an immersive contemporary Cantonese experience. Inspired by silver screen divas, its bold 'ART DECO' interior design exudes sensual and daring charm, mirroring the captivating power of these iconic figures.

Fu Ying Cantonese Restaurant is where every dish embodies the essence of an exquisite and aromatic dining experience, offering a distinct and natural flavor crafted with culinary expertise. Skilled chefs carefully prepare each dish using fresh seasonal ingredients. It brings you authentic and refined Shunde cuisine from Macau with aesthetic presentations.

Collaborating with one of the most authoritative traditional Chinese medicine associations of Macau, Herbal Treasures serves Chinese herbal jellies, seasonal herbal tonic teas, double-boiled soups and a variety of desserts based on approved recipes. This traditional Chinese herbal tea house provides both delicious food and healthy drinks with the perfect balance of taste and nutrition.

Founded in 1989, Hip Seng Seafood and Hotpot Restaurant is an old brand restaurant in Macau. The earliest branch (Kee Kwan) is the top seafood and hot pot restaurant and has been ranked the Black Pearl restaurant since 2018 for years.

Hip Seng is dedicated to sourcing the top-quality seasonal ingredients all around the world, such as live seafood, premium meats, and seasonal vegetables. The premium ingredients are meticulously handled by experienced chefs, such as the preparation of each ingredient and the method of blanching, to ensure that guests enjoy the freshest hot pot experience.

Hip Seng's signature dish, "Canadian Geoduck", sourced from the pure, clean coastal water of British Columbia, Canada. The Grade A Geoducks are recommended to serve in sashimi style or with hot pot, providing a memorable fresh experience for all guests.

“Song Hua Hu” offers over 160 different dishes, ranging from Northeastern Chinese hot dishes, cold dishes, noodles, buns, pancakes, while our dumplings are the most well-known among all the dishes. Must-try items include Spareribs with Soy Sauce, Braised Pork, Spareribs with French Beans, Sweet Corn and Potatoes, as well as Pancake with Chili Shredded Pork and Mixed Vegetables with Egg and Soybean Paste.  

Originating in Macau, Zhen Dim Sum are modern dim sum specialists, with chefs who hand-craft each and every dim sum with heart, using quality seasonal ingredients and skillful techniques. At our elegant store, they serve up authentic, traditional dim sum and popular Cantonese dishes with an innovative touch, all guaranteed to arrive hot and steamy.