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2025-06-16
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It’s an excellent meal at Palace Garden Cantonese restaurant at Grand Lisboa Palace御花園. I wanted to come for a long time, after swinging by quickly without sitting down few years back. Finally made my visit last weekend and the experience definitely lives up and beyond my expectations. I would say its quality is way ahead of many other Chinese restaurants listed on Michelin Starred or Asia top 50 restaurants in Macau I tried. We came here for a dinner before the Alan Walker concert. Hence, we
We came here for a dinner before the Alan Walker concert. Hence, we picked few dishes from the a-la carte menu due to time constraint. We ordered four dishes in total.
Amuse bouche: we were greeted with a roselle-based cold drink and a crab tarte with some mint mixed in it and salmon roe on top. Both were refreshing to start the meal. The mint added to the crab tarte added another layer of freshness.
First course: Peony King Tiger Prawn 牡丹虎蝦球. This is the 玻璃蝦球 recipe, added red prawn bisque as sauce to amplify the overall prawn flavor of the dish. The dish was beautifully presented. The tiger prawn was cooked to the perfect temperature. I have a slight preference on the more traditional way of using a thin slice of Jinhua ham to 提鮮 without sauce, so that the focus of the dish remains at the center tiger prawn piece instead of the sauce. However, the red prawn bisque was a nice fusion way to present the recipe with more layers of prawn flavor, although it did compete a bit with the tiger prawn 玻璃蝦球 in terms of flavor.
牡丹虎蝦球
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Second course: yellow croaker bisque欖仁菊花黃魚羹 / double boiled herbal fish soup 藥材龍躉魚湯: we ordered different soup dish. My portion was the fish bisque, it’s quite interesting, like a fish version of Cantonese snake soup 蛇羹, a lot of natural flavor from both the fish and herbs cooked to a perfect thickness for Cantonese bisque. My partner’s portion of double boiled soup tasted soothing too.
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Third course: Lamb rack roasted with Sichuan pepper. It’s a very generous portion for a fine Chinese restaurant (perhaps we only had 2 pax sharing the dish). It’s nicely seasoned and tendered. We particularly enjoyed the first few pieces as they were so juicy and tendered, though the subsequent pieces dried up a bit after idling on the table in an aircon room.
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Fourth course: homemade beancurd simmered with sea urchin and other seafood. The dish was soooooo good! It’s a simple dish with with many good ingredients combined. The homemade beancurd was freshly made from the kitchen from scratch, packed with intense soybean flavor (like a nice fresh soymilk - solid version). And the chef went all in with bufen uni, local 水蟹 meat, scallop, etc.
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Lastly, we finished the meal with a small bite of black sesame roll to complete our dinner
I would definitely come back again to try other dishes on the menu. It’s a very enjoyable dinner, the beautifully decorated dining room and very nice food. I must say the service at the Palace restaurant was impeccable, from booking, reception, food ordering and explanation. I will definitely come back next time when I visit Macau.
张贴
