The Tatler Best 20 Restaurants in Macau 2025

When the legendary Alain Ducasse lends his name to a venture, expectations soar, and Alain Ducasse at Morpheus surpasses them with aplomb. Situated within the architectural marvel that is the Morpheus Hotel, the restaurant offers a contemporary take on French cuisine. Ducasse’s philosophy of letting ingredients shine is evident in every meticulously crafted plate. The dining room’s avant-garde design complements a menu that marries tradition with innovation, providing an experience that is both luxurious and enlightening.

The seasons have never tasted so good as they do at Chef Tam’s Seasons, where the kitchen’s respect for natural ingredients brings every dish to life. The menu isn’t a performance; it’s a quiet showcase of what’s best at any given time of year—fresh, full of character and never over-complicated. There’s no rush to impress here. Instead, there’s an unwavering commitment to the simple joy of good food, and that’s exactly what keeps diners returning, eager to see what nature will bring to the table next.

If you ever wondered how the Amalfi Coast would taste if it were distilled into an experience, Don Alfonso 1890 might just have the answer. The flavours are as bright as the Italian sun, yet there’s a thoughtfulness in every dish that elevates them to something more. You won’t find showy ingredients here—just perfectly prepared fish, delicate pasta, and the kind of warm hospitality that makes you feel like you’re dining in a home, not a restaurant. It’s Italian dining that doesn’t need to shout; it’s assured, and it knows you’ll appreciate every perfectly executed bite.

If you think you’ve experienced seafood, Drunken Fish would like to have a word. Chef Henry Zhang treats the ocean’s finest with the confidence of a man who knows exactly what he’s doing. His Sri Lankan mud crab in black pepper sauce is indulgent in all the right ways, while the Australian lobster, swathed in house-made curry, proves that fusion isn’t a dirty word when done correctly. Add in the spectacle of live seafood auctions, a gleaming turquoise Moutai bar, and a dining room where aquariums curve like sculpture, and you’ve got a restaurant that doesn’t just serve seafood—it makes a whole event of it.

If dim sum could win awards for elegance, The Eight would have many. Here, Cantonese fine dining isn’t just about flavour—it’s about technique and the kind of precision that turns a humble dumpling into a delightful culinary affair. The menu pays deep respect to tradition, but isn’t afraid to lean into the present, with beautifully plated dishes that feel as much at home in an art gallery as they do on your table. The service is polished and seamless, yet never overbearing, delivering an exquisite experience every time.

Dining at Feng Wei Ju is less a meal and more a thrilling flirtation with flavour and fire. The Sichuan and Hunan specialities here aren’t just about heat—they’re about depth, patience and the fine art of knowing exactly how much of a Sichuan peppercorn’s numbing magic is enough. The signature dishes—whether it’s fish slicked in piquant, fiery sauce or wok-tossed meats that carry a whisper of char—are lessons in balance. Flavours punch hard, but never recklessly. This is bold, confident cooking, backed by a kitchen that knows how to wield spice like a masterful storyteller.

Sichuan food has a reputation for being all about fire and fury, but Five Foot Road takes a different approach, whispering its way to excellence with restraint and poise. Here, heat isn’t one-dimensional, it’s layered and nuanced, with depths of flavour you never realised were possible in Sichuan and Chongqing dishes. The kitchen resists the temptation to overwhelm, and the result is complex, aromatic and devastatingly elegant.

There’s a discipline to Huaiyang cuisine that requires the finest details to separate the good from the truly exceptional. At The Huaiyang Garden, each dish is a quiet display of mastery. The lion’s head meatball is impossibly light and full of delicate flavour, and slow-braised fish arrives impossibly tender. Every element—broths, knife work and seasoning—comes together in perfect harmony, offering a dining experience that feels effortless but is, in reality, the result of extraordinary skill.

Some Cantonese restaurants impress with novelty. Jade Dragon impresses by being relentlessly, effortlessly better. Roast meats arrive at the table glossed to perfection, seafood is handled with care, and double-boiled broths are so pure you can practically see your future in them. This is a restaurant that deals in the quiet, undeniable power of technical brilliance. The menu respects tradition but refines it, offering a dining experience exceptionally polished, time and again.

José Avillez knows that Portuguese food was never meant to be tame. Mesa embraces this with dishes that feel bold yet refined, balancing rustic warmth with high-wire precision. Bacalhau—the ever-present salt cod—is given new life with contemporary twists, while seafood rice arrives rich and deep with flavour. The setting is modern and stylish, but it’s not all about that—this is beautifully executed Portuguese cooking that knows exactly where it’s come from and exactly where it’s going.

Japanese dining, at its highest level, is about moderation and letting natural produce shine. At Mizumi, the philosophy is simple: find the best ingredients, treat them with care and serve them at their absolute peak. Every dish carries an innate purity, whether it’s sashimi so fresh it barely needs soy sauce or Wagyu so rich it dissolves before you think to chew. The setting is as lavish as the ingredients, enhancing the experience with a contemporary vibe.

Pearl Dragon is Cantonese dining at its most refined, where technique and ingredient quality take priority over unnecessary complexity. Classic dishes are presented with a focus on clarity, from double-boiled broths that highlight layers of flavour to roasted meats with crisp, rendered skin and just the right balance of smoke and sweetness. The menu is complemented by a selection of 50 premium teas, each chosen to match the dishes for a well-rounded experience.

French cuisine is often associated with excess, but at Robuchon au Dôme, the luxury is in the details. The sauces are reduced to their purest form, the soufflés rise beautifully, and the bread selection is given the same level of care as the main event. The wine list is extensive but curated with intent, while service moves swiftly, making a meal feel effortless. This is a restaurant that doesn’t just uphold fine dining traditions—it reminds you why they exist in the first place.

The best Thai food doesn’t just feed you—it pulls you in, plays with your senses, and refuses to let go. At Saffron, every dish is built on balance, where coconut richness collides with the brightness of lime, and where heat from bird’s eye chilli smoulders rather than overwhelms. The curries are silky yet flavourful, and wok-fried dishes land on the table with just the right kiss of fire. Thai cuisine is about contrast, and here, every flavour, every texture, every aromatic hit lands exactly where it’s meant to.

There is nowhere to hide at Sushi Kissho by Miyakawa. No distractions, just the craft of sushi whereby fish is sourced with care, rice is seasoned flawlessly, and the balance of temperature and texture is never left to chance. Celebrated Japanese chef Masaki Miyakawa brings a level of exacting detail that allows the ingredients to do most of the talking. This is sushi for those who understand that the smallest adjustments make all the difference.

Some teppanyaki restaurants mistake the grill for a stage. Teppanyaki Shou at Raffles does nothing of the sort. Here, the drama comes from exceptional ingredients: fat-marbled Wagyu seared to a whisper of caramelisation, seafood so fresh it barely needs more than heat and restraint, vegetables that retain their snap even as they take on the scent of smoke. The chefs move with deliberate efficiency, never showy, always in control, creating an experience that is as much about skill and technique as it is about flavour.

Cantonese fine dining can sometimes buckle under the weight of its own grandeur. Wing Lei does no such thing. The cooking here is assured with a menu that gives classics the respect they deserve. But it’s the broader vision that sets Wing Lei apart: a restaurant that takes the bones of tradition and polishes them until they gleam. The dining room may sparkle with gold, but the real riches here are in the execution.

Chinese cuisine is vast, spanning regions, techniques and philosophies, and Yi captures this breadth in a way few restaurants can. It isn’t just a tasting menu—it’s a curated journey through the country’s culinary traditions, revealing itself across multiple courses with a real sense of cohesion. The menu shifts with the seasons, allowing ingredients to shine at their best, while dishes are executed with a precision and thoughtfulness that make even the simplest preparations feel revelatory.

Quality over spectacle—a philosophy that Zi Yat Heen upholds with composure and skill. There’s no heavy-handed seasoning, no unnecessary embellishment—just an unwavering focus on sourcing the finest ingredients and making the most out of them. The dining room reflects this same ethos: graceful in its simplicity, polished without feeling rehearsed. This is the kind of Cantonese fine dining we could get used to.