Robuchon au Dôme (Macau, CHINA) ★★★★★

It's difficult for us to bid farewell to Robuchon a Galera, our long-time go-to restaurant in Macau but I guess all good things must come to an end at some point. At least we have the comfort in knowing that its replacement, Robuchon au Dôme, is ready to take over. 

Situated at the dome of the new Grand Lisboa Hotel, Robuchon au Dôme possesses a stunning view of Macau and an exquisite food menu championed by Executive chef Francky Semblat.




We started off with some bread and a couple of classic nibbles from the Robuchon kitchen - a thin tuna sandwich and cheese puff and both were excellent.



Our amuse bouche got better and better with a caulflower panna cotta alongside some sea urchin, edible flowers and seaweed. It had an excellent combination of contrasting flavors (8/10).



After a very successful trio of nibbles, our dinner officially got underway with a nicely poached white asparagus served in a light lemon emulsion, with sea urchin and crispy quail egg.

Forget about the high cholesterol for a moment, this was a wonderfully executed dish. The flavors of sea urchin and white asparagus harmonized each other perfectly (8.5/10). 



Next up was a trio of seafood plates starting with a bowl of fresh abalone with salted butter, turnip and black truffle broth (upper left corner), then a truffled langoustine ravioli (upper right corner) and finally King crab in Chateau Chalon broth (bottom).

I thought the abalone was average but both the langoustine ravioli and king crab were of superb quality (7/10).  

 


Moving onto our main courses, we knew we were in for a treat when we ordered two of Robuchon's most popular dishes starting with their slow-cooked Challans Duck breast and foie gras. The duck breast and foie gras complemented each other perfectly with its rich flavors and contrasting textures (8.5/10).



Kagoshima beef has always been the preferred beef at Robuchon a Galera, where Le Boeuf Kagoshima was a signature dish and fan favorite. Thankfully they have brought this dish over to Robuchon au Dôme.

Slices of perfectly grilled Kagoshima beef were served with slow-simmered shallot in red wine and Robuchon's signature mashed. Each piece seemed to melt in my mouth like butter (8/10)!




A small dessert (forgot what it was...) to wrap up this remarkable culinary journey.



This meal set us back around $3,300 for two persons. Not cheap any way you look at it but as always, we got the top-quality ingredients and world-class cooking from a Robuchon restaurant.




Food Rating: 8.2/10

Price: $$$$$

Address: 43/F, Grand Lisboa Hotel, Macau SAR

Tel: +853 8803 7878
Website: www.grandlisboahotel.com/dining-Robuchon_au_Dome-en‎
S. Pellegrino Asia's 50 Best Restaurants: 37th (2013)