First time back here for dinner in 4 years. Chef Albert Au created a menu for the two of us, and this was fantastic. The execution on quite a few of the dishes were pretty amazing, which is why they've had 3 stars for more than 10 years.
Full account of dinner is here: https://www.diarygrowingboy.com/2023/10/bday-in-macau-2023-day-2-long-awaited.html
Honey glazed barbecued pork (蜜汁黑豚叉燒)
Chicken broth with fish delicate and bean curd in chrysanthemum shape (菊花魚圓)
Pan-fried spotted garoupa fillet in thickened broth (金湯煎煮東星斑)
Pan-fried spotted garoupa fillet in thickened broth (金湯煎煮東星斑)
Braised superior bird's nest stuffed in bamboo piths (官燕釀竹笙)
Deep-fried chicken in "pei pa style" with Cristal Blue shrimp mousse (脆皮藍天使蝦百花琵琶雞)
Deep-fried chicken in "pei pa style" with Cristal Blue shrimp mousse (脆皮藍天使蝦百花琵琶雞)
Stewed rice with diced abalone and chicken in clay pot (砂鍋鮑魚雞粒燜飯)
Portuguese egg tart (葡式蛋撻)
Milk tea (奶茶)
