In Pictures – Robuchon au Dôme, Macau

We visited Macau earlier this year for a weekend treat with a couple of friends, SO MUCH FUN! I was going through my photos during a rainy, lazy Sunday at home, and apart from being alarmed at how many more photos of food I have than of people (!!!), I loved the memories conjured up by these photos from our weekend, and our Sunday lunch at Robuchon au Dôme.

The rather odd looking Grand Lisboa Hotel in Macau, where Robuchon is located at the very top

I go to so many restaurants, take so many photos, and can’t share them all because the idea of writing a blog post every day of the week is a bit too daunting. So, instead of writing about every dish we had, I invite you to look at the photos that I took of the experience, so you can create your own impression of the restaurant (I hope it’s an amazing one!), then call them to make the first available booking you can. Invite some friends, go to Macau, and go HUNGRY.

Make a meal of it, so to speak! 🙂


Downstairs, the walls of the lift entrance are lined with fabulous wines and champagnes..

The lift opens up to an opulent mirrored foyer, with a pianist playing on a beautifully hand-carved and inlaid piano...

The lift opens up to an opulent mirrored foyer, with a pianist playing on a beautifully hand-carved and inlaid piano…

The epic tome of a wine list, the largest I have ever seen. There are also some really nice options by the glass

The epic tome of a wine list, the largest I have ever seen. There are also some really nice options by the glass

IMG_1371

The Butter Trolley – salted or unsalted

IMG_1373

The bread basket – ask for extra bacon sticks!

A perfect wheel of butter

A perfect wheel of butter

  THE AMUSE BOUCHES 
The Amuse bouche: Cauliflower panna cotta with uni

The Amuse bouche: Cauliflower panna cotta with uni

The vegetarian amuse bouche: Cauliflower panna cotta with a sweet corn velouté

The vegetarian amuse bouche: Cauliflower panna cotta with a sweet corn velouté

My friend AB is a vegetarian, and we had no doubt that such an establishment would be able to cater to her tastes very well. We were excited to see what they came up with, and the amuse bouche was a good start!
Crispbread with truffle butter and sea salt - yum

Crispbread with truffle butter and sea salt – yum

♥ THE STARTERS 
Duo of crab and mozzarella with heart of palm in romaine leaves seasoned with sweet and sour dressing. All the plates are hand decorated as well! See the red to the top left of the plate

Duo of crab and mozzarella with heart of palm in romaine leaves seasoned with sweet and sour dressing. All the plates are hand decorated as well! See the red to the top left of the plate

Gratinated Roseval potatoes with medley of pork and black truffle served with preserved mushroom

Gratinated Roseval potatoes with medley of pork and black truffle served with preserved mushroom

The vegetarian starter - mixed salad with black truffle

The vegetarian starter – mixed salad with black truffle

Although the colours were beautiful, it was completely lacking flair and ingenuity if you ask me! Surely the chef is faced with the challenge of a vegetarian meal quite regularly, and this was very boring.

The wine pairing for the starters, a nice crisp riesling, which everyone loved

The wine pairing for the starters, a nice crisp riesling, which everyone loved

 SOUP 
Hot Jelly of Shellfish Bouillon with Scallop Royale and Spiced Shredded Lobster

Hot Jelly of Shellfish Bouillon with Scallop Royale and Spiced Shredded Lobster

 What an amazing, amazing dish! Quite simply, the best soup dish that I’ve ever tasted!
Jerusalem artichoke veloute served with foie gras emulsion and black truffle

Jerusalem artichoke veloute served with foie gras emulsion and black truffle

 POISSON / FISH COURSE 
Pan-fried skate wing "Grenobloise" style with lemon caviar

Pan-fried skate wing “Grenobloise” style with lemon caviar

Gratinated Roseval potatoes with medley of pork and black truffle served with preserved mushroom

Gratinated Roseval potatoes with medley of pork and black truffle served with preserved mushroom

Slow cooked Black Cod in virgin oil topped with salmon roes served in a watercress broth and shiso flower

Slow cooked Black Cod in virgin oil topped with salmon roes served in a watercress broth and shiso flower

The wine pairing for the fish course

The wine pairing for the fish course

We visited Robuchon au Dôme for lunch, and ordering wine by the bottle would have been too much. We wanted to savour the meal as well as have some variety with the wines. The Somelier’s selection is surprisingly great value, at MOP 220 for two glasses or MOP 320 for 3 glasses. This way, we were able to taste some very nice wines, and each complemented the cuisine well.

 VIANDE / MEAT COURSE 

Caramelised quail stuffed with foie gras and mashed potatoes

Caramelised quail stuffed with foie gras and mashed potatoes

IMG_1394

Decadence is – quail stuffed with foie gras, with extra mash

Pan fried Iberian Pork fillet, fricassee of artichoke and capers with peanuts and verjuiced jus (jus verjuté?)

Pan fried Iberian Pork fillet, fricassee of artichoke and capers with peanuts and verjuiced jus (jus verjuté?)

The Vegetarian Main - truffle everywhere

The Vegetarian Main – truffle everywhere

Oxtail with pearl pasta, asparagus and wild mushroom emulsion

Oxtail with pearl pasta, asparagus and wild mushroom emulsion

IMG_1386

Served piping hot and with flair!

 The service at Robuchon is of course, outstanding! They were particularly kind and generous when it came to the cheese and dessert selections. Our waiter was AMAZING, but it has been so long and I’m quite upset that I’ve now forgotten his name 😦

♥ DESSERT & CANDY TROLLEY 

IMG_1397

It was fantastical, and beautifully presented, like Willy Wonka’s Chocolate Factory on wheels!

IMG_1400

My dessert selection

The Confectionery Trolley

The Confectionery Trolley

IMG_1406

Heart-shaped macaroons – need to learn how to make those

♥ CHEESE TROLLEY

IMG_1366

A nice and varied selection of French cow, sheep and goat cheeses

Robuchon is the only 3 Michelin Starred restaurant in Macau, and where else in the world can you have a 5 course Michelin lunch at such a wonderfully delicious price (MOP 688, or HK$ 670)! Why, if there was no food to waist size ratio, I’d be on that jet foil to Macau every weekend! In fact, I plan on  going again soon before they wake up, smell the truffles, and raise the prices.
Whilst admittedly we didn’t give them any warning about a vegetarian being in our group, but you would expect a 3 star restaurant to be prepared for anything. AB was happy with her meal, but I felt like they could have been a bit more creative with the dishes, especially the starter and the ‘fish’ course.
The level of service was superb, and although we were almost the last table there, and it got a bit quiet towards the end of the meal (we were there from 1-4.30pm, after all!), we benefited from having a free choice of what we wanted from the cheese and dessert trolleys! 🙂 Or at least we thought we benefited – let’s just say that these restaurants know what they’re doing when they limit you to 3 choices. While it may be disappointing at first, they are really saving you from a stomach ache! As tempting and delectable as they all look, these desserts are not made for generous consumption!

The food, the whole experience, is not one to be missed. It is an insight into the wonderful world of haute cuisine, and it is open to most! Even though the view is somewhat obscured by the grey clouds of pollution, you still feel like you’re on top of the world.

Dinner, of course, is considerably more expensive, but if I’ve had a good day at the tables, I would be there in a blink of an eyelid. Otherwise, lunch works just as well for me!

Advertisements

Seeing Stars: 8 1/2 Otto e Mezzo Bombana

I went to Otto e Mezzo Bombana for the 3rd time this month, the first was for a quick late dinner with PB. We strolled in at 9.45pm with no reservations, and the manager, Mr. A, kindly let us take a seat for the last order at 10.30pm. My mother then made a lunch booking in advance with no one in particular (seeing that reservations are increasingly difficult to get), anticipating that someone would go with her – that someone ended up (gladly) being me! Finally, we went again for Valentine’s Day lunch on Tuesday (with PB, not my mum). Each time was a well-rounded and tasty experience.

Otto e Mezzo opened in January 2010 and was awarded two Michelin stars within two months. Dare I say that this new rating was perhaps not 100% due to 8 1/2’s magnificence on the global Michelin stage, but also due to the relatively new presence of the Michelin Guide in Hong Kong. But The Guide can give, and The Guide can take – what is more notable is that 8 1/2 has not only kept it’s stars, but collected a third in December 2011, making it the only 3 star Italian restaurant outside of Italy. Continue reading

Seeing Stars: Tasty buns and tonic medlar @ Tim Ho Wan

To dim sum, or not to dim sum? If it is 1pm on a Saturday or Sunday and you have just woken up with a mean hangover and only a vague recollection of what time you got home the night before – then this question is moot. If there is a reaaally good dim sum restaurant in the vicinity, then the need or desire for a chippy, kebab shop, greasy spoon or hot dog stand simply ceases to exist. Dim sum is not only the perfect hangover cure, it is a great meal to share with family and friends: you can order slowly and gradually to savour the food as well as the company, and try a bit of everything. It’s a perfectly balanced meal (a bit of fried stuff + a bit steamed stuff + a plate of green stuff = a relatively guilt-free meal), AND you can drink copious amounts of tea! Have a cup of long jing(Dragon Well) tea  HT recommended it once as the best hangover tea and I have never looked back.

I digress. Dim sum in and of itself really deserves its own post. My point is that dim sum has always been a brunch or lunch time affair for me. When I ended my detox early, my friend JY was very excited. He had been raving about Tim Ho Wan(添好運點心專門店)- translated literally as ‘Add Good Luck’. It is Hong Kong’s cheapest 1 star Michelin restaurant – in fact, it’s most probably the cheapest Michelin-starred restaurant in the world. THE WORLD! “Let’s go TONIGHT!!!”, he says, in a pitch several octaves higher than his normal voice. Continue reading