16 Best Restaurants in Macau, China

Overseen by the two Portuguese brothers/chefs behind Albergue 1601, this spot celebrates Macanese cuisine in a unique setting: one of the charming, century-old Taipa Houses. The menu revives heirloom recipes rarely shared outside family kitchens. Think turmeric-infused porco bafassá, port wine-kissed vaca chau chau parida (stir-fried beef with ginger and wine), and fragrant shrimp curry with okra. Surrounded by antiques and Macanese decor, you can savor dishes passed down through generations in a setting as storied as its cuisine.

Cantonese chef Tam Kwok Fung creates transcendent hyperseasonal cuisine based on the 24 solar terms of the traditional Chinese calendar. His signature tasting menu changes every two weeks, in line with subtle seasonal shifts. No matter the solar term, the menu will always feature a soup and a seasonal fish dish, both of which Tam—one of the most respected figures in Cantonese cooking—layers with intricate flavors. You can also order à la carte—the dim sum is highly recommended—or opt for a fixed tasting menu, which features favorites like seasonal fish with chicken jus in fig leaf, deep-fried lobster dumplings, and noodles tossed with abalone, barbecued pork belly, and fish roe.

The first American steak house in Macau serves premium-quality steaks and seafood in a space that evokes 1960s Las Vegas. Chefs flame-grill your favorite cuts from an open kitchen as you dine under chandeliers and celebrity photos. The steaks are great, but they don’t come cheap. A 40-ounce grain-fed tomahawk from Australia tops the list at MOP$1,688. Prep your palate with fresh Gillardeau oysters, roasted bone marrow, or a seafood tower featuring Boston lobster, king crab, marinated Galician octopus, and tiger prawns. For dessert, try the classic New York cheesecake with blueberry ravioli.

Mesa by José Avillez is not your typical Portuguese restaurant. Its bold interior blends Chinese symbolism with Karl Lagerfeld’s signature black, white, and gold aesthetic while the food also bucks norms, its plates—like succulent piri piri chicken and beef croquettes with truffle and mustard emulsion—are made to share. If ordering à la carte, be sure to pick widely, and pair your food with one of the exclusive Douro Valley wines.

The man with the most Michelin stars in the world runs this destination-dining venture in the late Zaha Hadid’s ethereal Morpheus. Silver and cream hues and crystal accents set the tone for exquisite haute cuisine prepared by French chef Cedric Sabatin. Ducasse’s imprint is obvious, from the masterful execution of seafood, including Brittany blue lobster and Dover sole, to a focus on simplicity and seasonality to let produce shine. There are also loads of thoughtful personal touches, including welcome glasses of champagne from Ducasse’s label and tableware from his own collection. 

With its fresh Italian fare and sweeping views, Aurora is a local favorite for both business lunches and dinner dates. The menu focuses on seafood, spotlighting Patagonian toothfish, Hokkaido scallops, Boston lobster, and seasonal oysters, but there are also plenty of pastas and grilled meat dishes, plus excellent wood-fired pizzas made from 48-hour fermented dough. Pair it all with one of the hundreds of bottles of wine in the cellar as you admire Macau at night through floor-to-ceiling windows.

This Parisian-style brasserie in the MGM Macau delivers refined renditions of classic dishes, from beef bourguignon to lobster bisque, in a setting that recalls old-world France. Imagine mahogany walls, rattan chairs, and cast-iron coat racks. The wine list runs a whole 85 pages and consistently ranks among Macau’s best.

Inspired by its sister restaurant Made In China in the Grand Hyatt Beijing, Beijing Kitchen features northern Chinese cuisine. The highlight is the Peking duck, which is cooked in a wood-fired oven, roasting away the fat and leaving the skin crispy. Don’t miss the home-style pan-fried pork dumplings with delicately thin skin, either. The open kitchen, exposed brick, high ceilings, dark-wood furnishings, and modern Chinese decor give the eatery a sophisticated yet comfortable atmosphere. Signature lunch and dinner sets for two offer great value, too.

Located next to the Four Seasons’ Bali-inspired poolside, Belcanção offers an impressive buffet spread featuring Portuguese, Indian, Chinese, Italian, and a smaller selection of Japanese dishes. The dessert and salad bars are amply stocked, and the service is impeccable. Try the honey-glazed pork, have a slice of thin-crust pizza or a sashimi platter, and wash it all down with fresh fruit juice or a glass of wine. Follow up with an egg tart for good measure.

Designed by Hong Kong’s Alan Chan, The Eight dazzles with its food as well as its decor, both of which have kept it in the Michelin guide for more than a decade. The red and gold interiors feature swimming goldfish motifs and the number eight—considered lucky in Chinese culture. The chefs here prepare fine Cantonese cuisine and dim sum, including signatures like tea-smoked pigeon and Cantonese-style sautéed lobster. The wine cellar contains a staggering 17,800-plus labels, and the tea selection is just as exceptional.

Lunchtime diners can choose from 40 different types of dim sum.

The W Hotel’s market-inspired buffet hits all the right notes with an incredible spread that features Western classics, including Portuguese dishes, alongside Chinese, Thai, and Indian cuisine. There’s a walk-in seafood room filled with lobster, oysters, snow crab, and more, plus a loaded dessert station where you can try Macau diner classics, including the black ox (Coca-Cola with a scoop of chocolate ice cream). On top of that, the price is right, especially for the semi-buffet lunch (one main plus coffee/tea, salad, and desserts for MOP$128). You can dine for four hours. And the restaurant overlooks the faux Eiffel Tower outside the Parisian.

With its dedicated view of the Wynn Macau's Performance Lake show and the flashing glows of the Lisboa casinos providing ambience, one of the most romantic restaurants in Macau plays host to Asian celebrities and well–heeled travelers alike. Popular among the impeccable southern Italian delights are tenderloin carpaccio and cioppino starters and sweet potato and pancetta gnocchi, accompanied by chilled wine from an exhaustive list. Desserts range from crispy cannoli to homemade sorbets and ice cream imported straight from Italy. Window seats in particular are at a premium and are best reserved three weeks in advance. The dress code is "casual elegance," which means long pants, closed-toe shoes, and no open shirts for men; this is not the place for children under five.

A British-style horse stable might not scream high-end Thai, but it works at The Mews. Designed by Ashley Sutton (known for Bangkok bars Iron Fairies and Maggie Choo’s), this venue is full of surprises; enter through the “stable” (the bar), then a secret door reveals a dining room with Thai lanterns and wood carvings. Expect refined takes on Thai classics—red curry with grilled wagyu, stir-fried Sri Lankan crab with glass noodles, mango sticky rice—paired with Thai-inspired cocktails from the aforementioned bar.

As you walk into Wing Lei, you’re greeted by a dragon sculpted from a single piece of glass and 90,000 Swarovski crystals, dangling delicately above a yellow-and-coral room inspired by Van Gogh. The Michelin-starred restaurant lives up to this lavish look with signature dishes like steamed grouper with aged tangerine peel and succulent barbecued Ibérico pork. While the dinner degustation is not cheap, the lunch specials and dim sum sets, often priced at less than MOP$300, offer great value.

Perched on the 21st-floor sky bridge of the Morpheus hotel, Yí delivers sweeping views alongside an ever-evolving tasting menu inspired by the 24 solar terms of the Chinese calendar. Designed by the late Zaha Hadid, the space is stunning. Guests dine in an ethereal, silvery room amid golden dragon-inspired sculptures. This sets the stage for tasting menus based on available produce, all so fresh the restaurant doesn’t even use a freezer. But you can expect signatures like the oven-roasted pigeon with lemongrass and A4 Miyazaki beef with rock rice and preserved radish, each plated with precision and artistry.