Robuchon a Galera, now called Robuchon au Dôme, at Hotel Lisboa in Macau was first recommended to me by an old friend, Rosemary, sometime in the last decade.
My friend couldn’t actually recall the name of the restaurant but she insisted that it’s a wonderful place.
She kept singing praises of a set lunch she had there, saying the meal came with a wide range of tasty breads and desserts.
Making a trip myself, I found that Rose was right about the place.
I fell in love with the restaurant right away and have been a diehard fan ever since.
During various visits, I tried nearly everything on offer, from value-for-money set lunches to black truffle feasts, in the joint that belongs to the empire of noted French chef Joel Robuchon.
However, after the restaurant relocated to Grand Lisboa Hotel a few years ago, I hadn’t been to it.
It was only recently that I paid my first visit to the three-Michelin-starred restaurant since its relocation to the dome of Grand Lisboa.
Renamed as Robuchon au Dôme, the posh restaurant offers a magnificent view of Macau. But the steel frame structure in sight gave me a feeling of being trapped. The place was classy but less heartwarming, unlike its previous version.
It offered three set options for lunch: Menu Découverte for 688 Macau patacas, Menu Plaisir for 788 patacas and Menu Gourmet for 888 patacas.
All four of us in my group went for the lowest price option.
Food and services from Robuchon were as flawless as always. There was quality bread and premium butter.
A dish of amuse-bouche, sea urchin in a lobster jelly topped with cauliflower cream, was absolutely exquisite.
Hamachi tartar with spicy avocado guacamole and fresh coriander coulis as appetizer was really refreshing.
The main course, braised Wagyu beef cheek with red miso and medley of seasonal vegetables, came in a generously large portion and tasted heavenly.
Desserts from Robuchon were all equally tempting. After deliberation, I decided to go for its famous mille-feuille and lemon tart.
Then it was the petit fours trolley with chocolates, French cakes, nougat and over 20 flavors of macaroons including popular ones like chocolate and strawberry.
I ended the perfect lunch with a cup of cappuccino.
This article appeared in the Hong Kong Economic Journal on Nov. 24
Translation by Darlie Yiu with additional reporting
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