Sands Macao’s signature Chinese restaurant pays tribute to the heyday of traditional Cantonese dining. The design is quintessentially Chinese, with red, black and gold tones dominating the interiors, while the culinary focus is on Cantonese classics elevated by high-end ingredients—abalone, bird’s nest, lobster and geoduck—and culinary craftsmanship. Seafood is the highlight here, a fact emphasised by the 18 live fish tanks in the restaurant, but the pièce de résistance is the Macau sole, a signature that’s served both sautéed and deep-fried. Modern takes on beloved Cantonese dishes are de rigueur here—think braised e-fu noodles with crab meat and crab roe—but come for lunch to indulge in the creative dim sum offering. The food is seconded by attentive—not intrusive—service, exquisite Chinese teas and a solid wine list.

What to order

• Baked chicken in rock salt
• Wok-fried egg white and milk with bird's nest and seafood
• Macao sole served in two ways – sautéed and deep-fried