Robuchon a Galera

Despite stiff competition, this remains one of Macau's most exclusive -- and expensive -- restaurants, with an elegant decor and a knowledgeable staff. Although it seemed odd when renowned French chef Joel Robuchon chose Macau in 2001 to showcase his talents, the subsequent explosion of resort casinos in this Asian boomtown now makes Robuchon's choice almost prophetic. Robuchon flies in four times a year to supervise the seasonal menu, which in the past has included such offerings as pan-seared Kagoshima beef with green asparagus stuffed with black truffles and souffles potatoes; or crispy papillotes of scampi with basil, poached in saffron bouillon with aromatic garnishes, scampi ravioli, and cabbage and truffle. Beautifully presented, main courses sometimes fall short, but other times they're a foodie's dream. The cheese, dessert, and after-dinner drink trolleys are hard to pass up, and the wine list is probably the best in town. Save money by coming for the set lunch, unless, of course, you strike it big at the casino.

Note: This information was accurate when it was published, but can change without notice. Please be sure to confirm all rates and details directly with the companies in question before planning your trip.

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