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Sichuan cuisine has a reputation for being fiery and not much else, a misconception the Michelin-starred Five Foot Road dispels. Housed at <a href="https://destinasian.com/macau-hotels-mgm-cotai/" target="_blank" rel="noopener">MGM Cotai</a> within a space modeled after the teahouses and grand mansions of Chengdu, Sichuan’s provincial capital, diners can opt to start with a tea ceremony at the lounge before progressing to the main dining room, where meals begin with a theatrical tea-pouring show. Executive sous chef Yang Dengquan has compiled a lengthy menu that showcases the 24 flavor profiles of Sichuanese fare, ranging from the numbing and spicy to the sweet, sour, savory, and fragrant.
This includes a textbook stewed bird’s nest with minced chicken and egg white in bouillon, an elegant dish that shows off a chef’s skill in creating tofu-like and light-as-air chicken floating in a crystal-clear broth. Likewise, Chinese cabbage, a common ingredient, is elevated to new heights in a royal dish that’s all about the quality of the stock it’s simmered in. Those wanting to set their palates sizzling can do so with mapo tofu featuring wagyu beef, or sliced geoduck swimming in a sea of red chili and green peppercorns. In a nod to the times there’s a wellness section with healthier options such as tossed fresh walnuts with black truffle sauce and red pepper, or stir-fried bean curd sheets. —Kee Foong
<a href="https://www.mgm.mo/en/cotai/dining/five-foot-road?destinasian" target="_blank" rel="noopener">mgm.mo</a> 
+853 8806 2358 
<a href="https://maps.app.goo.gl/pHaBrnjVUdDnafcg7" target="_blank" rel="noopener">1/F, MGM Cotai, Av. da Nave Desportiva, Cotai, Macau</a>

Five Foot Road - Chef Yang Dengquan, Crispy Mullet Carpaccio with Sichuan Peppercorn Sauce