Absolutely blown away by the savoury crescendo of an excellent September menu @yimorpheusmacau by @wong_angelo
Wagyu beef on tasting menus can be a bit tiresome but this was on a sky high level . The beef is treated in the char Siu fashion and the glaze matches beautifully with the fattiness of the protein , red rock rice (braised and crispy) along with preserved radish brings great texture . This dish was all pleasure .
The menu started a little slowly but delightfully continued to build .
Up first was generous Hokkaido snow crab buried beneath a quarter of eggs ( Filipino crab roe , caviar , egg white spheres , egg yolk dressing ) . Dispersing the caviar through the dish made this very satisfying but would have loved a drop or two of acid .
Double boiled soup always gets a guernsey on the Yi menus , this time fish maw and velvet mushrooms are the star and I kept my 💯 record of burning my mouth on this soup intact .
Red grouper was steamed on fig leaf alongside lily bulbs and chanterelles. The fig flavour was noticeable but I did miss the excellent sauces and oils that grouper is usually paired with here .
The menu sprung into life on the following dish , an absolutely perfectly fried langoustine with zucchini flower and a shrimp/ red pepper sauce . The technique here really paid dividends .
Australian abalone was baked with Macanese curry sauce which was a terrific nod to the local cuisine . This is rarely done by the high end restaurants here and this was a great tribute .
The signature Zhongshan 23 day old pigeon was a delicious mess as usual , love the lemongrass flavour on this dish .
Prior to the standout Wagyu dish was an excellent creative creation. Tomato was stuffed with corn and quinoa and served with a chicken and beetroot glaze . The dish was gorgeous to look at and very comforting to eat .
Dessert was also a hit with a gigantic peach Mochi complimented by an aloe Vera and oolong tea sauce .
After three visits in 2023, this was a long overdue visit to Yi in 2024, definitely one of my favourite restaurants in Macau .
