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Three Sands Resorts Macao Restaurants Recognised in South China Morning Post ‘100 Top Tables’ Guide

March 18, 2019 Accolades No Comments Email Email

Three Sands Resorts Macao restaurants have been included in the South China Morning Post’s prestigious 100 Top Tables 2019 – A CEO’s Dining Guide, a high-end guide to the best restaurants in Hong Kong and Macao.

Conrad Macao, Cotai Central’s Dynasty 8, The Parisian Macao’s La Chine and Four Seasons Hotel Macao, Cotai Strip’s Michelin-starred Zi Yat Heen are among only 20 Macao restaurants to be recognised in 100 Top Tables. All three restaurants were also included in 2017 and 2018’s guides, while Sands Resorts Macao has been represented in the guide for six consecutive years.

The definitive reference for senior executives to choose the best restaurants for both leisure and business, 100 Top Tables scrutinises every element of the dining experience to whittle a list of over 1,000 superior dining establishments in Hong Kong and Macao down to the very best 100. Shortlisted restaurants must meet criteria including outstanding food, impeccable service, memorable culinary experiences and suitable ambience for executive dining, ranging from chic-casual to fine.

With Macao designated a UNESCO Creative City of Gastronomy, there has never been a better time to explore Sands Resorts Macao’s award-winning array of great dining options.

Dynasty 8, Conrad Macao, Cotai Central

One of Macao’s most awarded Chinese restaurants, Dynasty 8 evokes old-world charm with eight private dining rooms reflecting the rich history and decor of the eight royal dynasties: Qin, Han, Sui, Tang, Song, Yuan, Ming and Qing. Signature dishes include steamed crab claw with golden egg white, fresh whelks marinated in wasabi dressing and braised superior bird’s nest with avocado and preserved plum.

La Chine, The Parisian Macao

On the 6th floor of The Parisian Macao’s Eiffel Tower, La Chine offers elegant fine dining with a spectacular view of Cotai Strip in an ‘industrial chic’ environment. Signature French influenced Chinese dishes include roasted suckling pig ‘éclair’ with goose liver terrine, apple and black truffle caviar, poached Boston lobster, prawns, scallops and mussels in superior prawn bisque and crispy roasted duck marinated in black pepper and mandarin peel.

Zi Yat Heen, Four Seasons Hotel Macao

With a menu incorporating à la carte, dim sum, seasonal specialties and set menus, Zi Yat Heen serves authentic and creative Cantonese cuisine in a refined yet relaxed atmosphere. Signature dishes include a wide range of bird’s nest and abalone dishes, superb barbeque including suckling pig, roasted goose, pork with honey, marinated chicken, sliced abalone and red jellyfish and crispy pigeon.

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