Always in for a treat when visiting @yimorpheusmacau under the creative helm of @wong_angelo .
The golden week menu starts off with some classic Cantonese flavours then the second half of the menu has some fun European inspired twists .
Jellyfish salad | Smoked Pork Knuckle | Cuttlefish and bok choy gold coin is a lovely trio to kick off the meal with distinct textures .
Double-boiled soup | Fish Maw | Sea Coconut | Pear
follows , the soups here are always very clear and scoldingly hot .
Steamed grouper | Egg Whites | 20-year Chinese Yellow Wine , crab roe . The Japanese grouper is subtle and clean , much lighter than grouper from local waters .
Charcoal-grilled Langoustine | Eggplant | Szechuan Chili Sauce. The chilli sauce was terrific and ties the dish together .
Baked Green Lip abalone | Macanese Curry Sauce- this felt like a luxurious but homely gratin . Lovely !
Oven-roasted Pigeon | Lemongrass - signature dish for a reason !
Corn fritter and bok choy Poached with Pepper Pork Bone Broth | Bean Curd - loved the fritter !
Wagyu
Black Truffle | Crispy Rice - really fun deconstruction , the Wagyu , truffle and black pepper were turned into a chunky gravy , at the centre was a crispy rice arancini stuffed with quality egg .
Bird’s Nest
Coconut | Sago Pudding- warming dessert
