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20.05.12

The old dames of Macau, the Lisboa and Grand Lisboa towers, are putting up a fierce culinary fight against the shiny new resorts over on Cotai strip. The two hotels have both revamped their flagship restaurants, starting with Robuchon au Dôme – monsieur Joël Robuchon’s uber-elegant dining room – followed by the just-opened Guincho a Galera, designed as an attempt to introduce Portuguese fine dining to an enclave whose definition of the cuisine is firmly rooted in Macanese tradition.

Located on the third floor of the Lisboa Hotel, the décor consists of rich, earthy textiles and luxurious Bernardaud China matched by Christofle silver and an extensive list of fine wines. You won’t find Macanese favourites such as African chicken here, although the classic fried bacalhau (served as a complimentary amuse bouche) is done perfectly; a crispy breading encasing a fluffy centre of minced cod with no starchy fillers. For those who crave a bit of comfort food, the caldo verde (Portuguese vegetable soup, MOP100) also hits the spot with chunks of veggies and a rich, flavourful stock. But this is where the similarities with Macanese cuisine end.

Source: Time Out Hong Kong