Robuchon a Galera

Frommer's Review

This is by far Macau's most exclusive -- and expensive -- restaurant to date, with an elegant decor and a polished staff. Although it initially seemed odd back in 2001 when renowned French chef Joel Robuchon chose Macau to showcase his talents (he passed over Maxim's on New York's Times Square in favor of Macau), the subsequent explosion of resort casinos in this Asian boomtown now makes Robuchon's choice almost prophetic. In any case, Robuchon flies in four times a year to supervise the change of the seasonal menu, which in the past has included such offerings as pan-seared Wagyu beef with aromatics, potato confit and arugula salad, and lobster cocotte with sautéed girolles mushroom and green asparagus. While beautifully presented, main courses sometimes fall short and seem too highly priced for what they are. Appetizers, however, are wonderful; the cheese, dessert, and after-dinner drink trolleys are hard to pass up; and the wine list is probably the best in town. However, I recommend coming for the more reasonable lunch or spending your money elsewhere, 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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