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The flagship restaurant at <a href="https://www.ritzcarlton.com/en/hotels/mfmmr-the-ritz-carlton-macau/overview/" target="_blank" rel="noopener">the Ritz-Carlton, Macau</a> impresses on multiple levels, from its 51st-floor perch overlooking the city to the exquisite handcrafted Chinese-Portuguese design—intricate wooden screens, sumptuous rugs, contemporary lanterns, and displays of blue-and-white ceramics—to the superlative service. But it’s chef Jackie Ho’s two-Michelin-star Cantonese dishes that steal the show. The menu runs to a whopping 20 pages, taking in lunch and evening tasting menus, seasonal dishes, dim sum, and live seafood plucked straight from the tank. Start with a selection of the latter, including a portion of sliced Ibérico pork with foie gras in honey sauce, followed by Ho’s signature soup, a creamy braised minced fish with bean curd and squash. Must-have mains include sautéed Brittany blue lobster with water bamboo and Matsutake mushrooms topped with a healthy heap of caviar, alongside a silky Australian beef tenderloin with asparagus and spring onion. Rare Chinese teas, such as 20-year-aged tangerine peel Pu’er, are presented on trolleys and prepared, infused, and poured in a tableside ceremony. If you’re looking to book a private dining space, you can catch views of Hong Kong’s western fringes on a clear day from the Pearl room. —Lee Cobaj
<a href="https://www.laiheenmacau.com/" target="_blank" rel="noopener" class="broken_link">laiheenmacau.com</a> 
+853 8886 6868 
<a href="https://maps.app.goo.gl/27wUpJadGV7dMLuG6" target="_blank" rel="noopener">51/F, The Ritz-Carlton Macau, Estrada da Baia de N. Senhora da Esperanca s/n, Cotai, Macau</a>

Lai Heen

Macau Dining

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