Welcome to Food File—a weekly bite-sized round-up of the best places to eat in Macau, from Michelin-starred restaurants to casual dining. This week we sample the city’s best hairy crab offerings, a cracking seafood feast and new menus from Michelin-starred chef Bill Fu

1. Hotel Okura

Tatler Asia
Above Photo: Courtesy of Hotel Okura

At the Hotel Okura, executive chef Chin Kam-Wah and his culinary team have crafted a range of seasonal menus in time for the highly anticipated hairy crab season. The autumn delicacy is highlighted on the Hairy Crab Set Menu, starting from MOP588 person. By the way, if you find de-shelling the prized crustaceans a messy chore, worry not, the chefs have spared diners the bother by extracting the meat and roe for you. From now to December 31, guests can also sample the new a la carte Dim Sum Menu, or the a la carte Dinner Menu, both featuring seasonal dishes.

Hotel Okura Macau, 28/F, Galaxy Macau, Estrada da Baia de Nossa Senhora da Esperanca, Cotai, +853 8883 5116, hotelokuramacua.com

 

2. Mistral and Le Chinois

Tatler Asia
Above Photo: Courtesy of Sofitel Macau

At Sofitel Macau, hairy crab, a must on the calendar for Chinese gourmands, is the featured highlight at two of the hotel’s dining establishments, Mistral and Le Chinois. International buffet restaurant Mistral offers the Autumn Crab Dinner Buffet with unlimited steamed fresh hairy crabs from the live station, as well Bread crab and Alaska crab legs in the seafood section, as well as hot dishes such as Singapore chili crab, black pepper crab and Japanese style oven-baked crab. Meanwhile, Le Chinois offers the Autumn Crab Fiesta Set Menu featuring signature dishes such as steamed whole hairy crab with shiso leaf, crab meat broth with conpoy and hasma. Diners can opt for the Autumn A La Carte Menu, which in addition to the dishes above, serves steamed crab meat and prawn dumpling, steamed hairy crab dumpling, braised vermicelli with whole hairy crab, and more.

Autumn Crab Dinner Buffet
October 16-November 11
Mistral, 6/F, Sofitel Macau At Ponte 16, Rua do Visconde Paco de Arcos, +853 8861 7210, sofitelmacau.com

Autumn Crab Fiesta Set Menu
October 16-November 30
Le Chinoise, 18/F, Sofitel Macau At Ponte 16, Rua do Visconde Paco de Arcos, +853 8861 7210, sofitelmacau.com

 

3. Feast

Tatler Asia
Above Photo: Courtesy of Sheraton Macao Hotel

As mentioned above, eating crabs can be a messy business. However, there are many diners who take pride in their extractions skills and many more who just like to roll up their sleeves, put on their bibs and smash away. For them, Feast restaurant introduces Crab Bash, a Louisiana-inspired feast featuring buckets of freshly boiled seafood —Brown crabs, Alaskan queen crab legs, Russian king crab leg, Boston lobsters, prawns, mussels, clams fresh crabs and lobsters — brought directly to the table, ready for smashing. Once the meat is out of the shell, Feast offers a range of tasty dipping sauces such as lemon-herb beurre blanc; crab bisque; sour-spicy, Cantonese black pepper. 

Feast Crab Bash
Friday and Saturday
6pm-10.30 pm
Feast, Sheraton Macao Hotel, Cotai Central, Estrada Do Istmo, Taipa,
+853 8113 1200, feastmacao.com/crabbash

 

4. Lai Heen

Tatler Asia
Above Braised pork ribs with preserved garlic in vintage vinegar and pomelo sauce (Photo: Courtesy of The RItz-Carlton, Macau)

Executive chef Bill Fu at Michelin-starred Lai Heen has created a dazzling new lunch menu that blends seasonal ingredients with masterful interpretations of traditional Chinese dishes. The multi-course feast features creative fare such as double-boiled sea coconut with dendrobium and herbs, simmered soft shell crab with mixed herbs, and chef’s special braised pork belly with preserved vegetables. For lunch or dinner, chef Fu has also added something new to the restaurant’s renowned signature dishes with a range of palate-pleasing flavour pairings that includes wok-fried prawns with dragon fruit and pineapple in sesame sauce, sautéed Brittany blue lobster with purple onion topped with caviar and golden leaf, and braised pork ribs with preserved garlic in vintage vinegar and pomelo sauce.

Lai Heen, 51/F, The Ritz-Carlton, Macau, Estrada da Baía da Nossa Senhora da Esperança
+853 8886 6712, ritz-carlton.com

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