Page 118 - Hong_Kong_&_Macau's_Best_Restaurants_English_edition

MACAU RESTAURANTS
REGIONAL CHINESE

DYNASTY 8
Dynasty 8 celebrates
the best of China’s 7
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rich culinary heritage
1/F, Conrad Macao, Sands Cotai
Central, Estrada do Istmo,
Cotai, Macau
TEL: +853 8113 8920
www.sandscotaicentral.com
Styled with elements from China’s
historical dynasties, Dynasty 8 is a
celebration of China’s glorious eras,
expressed through the restaurant’s
eclectic oriental elements. Thanks
to large red lanterns, dark wood
furnishing and artistic dividers,
the space boasts an auspicious
mood and celebratory ambiance.
The menu accentuates the notion
of freshness and umami from
seafood dishes, as well as the use
of top-quality ingredients. Guests
can select a desired cooking style
for each of the live seafood items.
ANDREA’S BI YING Dynasty 8’s skills in preparing
seafood is exemplified in dishes
9 8 8 9 6 7 7 8 such as fresh whelk marinated
in wasabi flavoured dressing, or
G/F, North Esplanade, Wynn Palace, 1/F, Casino at Studio City, Estrada sautéed prawns coated in salted
Avenida da Nave Desportiva, do Istmo, Macau egg yolk with Chinese-style
Hot and spicy
Cotai, Macau TEL: +853 8865 6650 scrambled egg whites. The former
TEL: +853 8889 3663 www.studiocity-macau.com is the name of is cool and refreshing, with just a
www.wynnpalace.com hint of heat from wasabi. For carbs,
the game at
Located within the casino of Studio opt for rice noodles with garoupa
One of two elaborate Chinese City Macau, Bi Ying is a convenient Feng Wei Ju, an fillet and crabmeat in fish stock or
restaurants at Wynn Palace, dining hot spot for guests playing fried red rice with sweet corn, dried
Andrea’s stands out with its the tables. The name refers to authentic Sichuan turnip and pine nuts—a healthy
opulent gold and ivory tones the Chinese characters for jade alternative to conventional fried
restaurant
spun throughout the large dining and an inviting ambiance, and the rice. The texture is complex with
space, embellished with intricate latter meaning is brought to life bedecked in red sweetness and nutty crunches
butterfly and cloud patterns. The with an interior embellished with in every bite. The dessert menu,
and gold
restaurant offers a wide range of golden accents matched with however, remains simple. Dynasty
Chinese regional dishes, most of auspicious shades of red. Bi Ying 8 offers a collection of rare teas
them classics with a contemporary excels in presenting bold flavours brewed to order, which are worthy
twist. Adding to the modern from China’s regional cuisines, of their higher price tag in order.
characteristics are the stylish stretching from Xinjiang to Ask the server for seasonal picks
presentations and the abundance Sichuan, Hunan to Beijing and even that are brewed tableside.
of globally-sourced ingredients, Canton. Dim sum-style dumplings
fittingly adapted into popular and buns are made to order and
dishes. Notable selections include available throughout the day; pan- FENG WEI JU
the establishment’s marinated fried peppered wagyu beef buns
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pork rolls with spicy garlic sauce, a are beautifully made with a golden 9
playful take on the Sichuan classic crust and juicy wagyu beef inside,
that is reinvented by adding fresh highlighted with a sharp spicy 5/F, StarWorld Macau, Avenida da Amizade, Macau
vegetables. The rolls are light and punch from black pepper. The TEL: +853 8290 8668
refreshing with sharp heat from the restaurant’s à la carte selection www.starworldmacau.com
spicy dressing. Wok-fried sweet- shows promising use of spices and
and-sour hapuka showcases the heat, as demonstrated in sharing Hot and spicy is the name of the game at Feng Wei Ju, an authentic Sichuan
scored fish fillet that is deep-fried platters such as the Xinjiang lamb restaurant bedecked in red and gold. The décor features a mix of bar and
with just the right balance of sweet skewers or Sichuan poached open seating, semi-private tables separated by chain mail curtains and
and tangy glaze. A dish of 36-hour Mandarin fish slices with hot chilli private dining rooms for more intimate gatherings. The menu is wide-ranging
slow-cooked grain-fed beef ribs is broth. Bi Ying’s punchy flavours with Sichuan favourites represented—poached Mandarin fish filets in chilli
a stunner. The ribs are gelatinous are accompanied by a selection of oil, fresh, hand-pulled noodles, steamed and fried dumplings—with a few
and juicy, but never too heavy. premium Chinese teas, although controversial items as well including shark fin, seahorse and soft-shelled
Guests can make their own wraps wines are in short supply, especially turtle which we implore readers to avoid ordering. We opted for the one
with the scallion pancakes served the by-the-glass options. The staff strip noodle with prawn and crabmeat, which showcases the skills of the
on the side. The dessert selection may not be as knowledgeable in noodle chef at pulling one extremely long noodle into a simple yet satisfying
at Andrea’s may be modest, but the wine pairing, and occasionally dish. Although the wine list is limited with just a few house wines by the
artisanal tea menu is exceptional, at peak capacity service glass, the restaurant does have a large selection of Chinese spirits.
with a resident tea master offering tends to be a little Service is friendly and attentive, but the language barrier proved to
suggestions to pair according to slow, but staff remain be troublesome at times with the boisterous crowd of local Chinese,
guests’ preferences. friendly throughout. Hong Kong and international diners.

116 | T .DINING 2018