For almost a quarter-century, Robuchon au Dôme, helmed by executive chef Julien Tongourian, has been setting the standard for fine dining in Macau. The restaurant’s setting atop the Grand Lisboa hotel is a dazzling match for its lofty three-Michelin-starred food and service. A private lift deposits guests into a majestic glass dome nearly 240 meters above the city, where a pianist tinkles on the ivories beneath a chandelier dripping with more than 130,000 pieces of Swarovski crystals. Tuxedoed staff, not to be outdone, serve a bakery’s worth of bread from a dedicated trolley, then dollops of butter from another.

À la carte, set, and tasting menus are offered; highlights include the signature Le Caviar, a meticulous construction of king crab and caviar surrounded by crustacean jelly topped with concentric rings of cauliflower cream, and roasted Brittany blue lobster bathed in a rich, buttery sauce. For a showstopper dish, order the whole Bresse chicken cooked in a pig’s bladder, which is presented like an inflated balloon that’s popped tableside before the juicy bird is taken away to be carved and served. Heads also turn for the famous dessert trolley groaning with sweet treats, and Robuchon au Dôme’s encyclopedic wine list is renowned as one of the best in the region. —Kee Foong

grandlisboa.com
+853 8803 7878
43/F, Grand Lisboa Macau, Av. de Lisboa, Macau

Robuchon au Dôme

Macau Dining

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