Robuchon au Dôme Macau

This was the final restaurant to be done on a holiday that saw 17 Michelin stars being done in 5 days which was quite a trip and also superb as a glimpse of what Andy Halyer’s lifestyle must be like sometimes. And what this trip did, was actually expose where there are certainly holes within the reality of some places awarded the highest accolades. After our meal here at Robuchon au Dome however, it was a relief that this certainly was a special place for food. Set at the top of the Lisboa hotel in Macau and with reviews stemming across the web of the highest order, the expectation was naturally high. This is a danger area in itself as it can only serve as a shock if it does not meet this pre-conceived hope, however I can confirm it was highly special.

The amuse bouche and bread were fine and the fun aspect of the butter being scooped at the table was pleasing. The abalone and fish courses however, were in a different league and the sheer decadence of the multiple options were a treat for the eyes and a sumptuous affair for the mouth. There was real freshness from the sea in all of these 6 mini-dishes showing real care and attention and the congealed consommé with caviar and cream was simply luxury on a plate. The egg with cheese sauce and white truffle was sensational, the frogs legs utterly light and the champignon tartlets were beautifully seasoned with truffle oil with a very clever picture of a mushroom made out of mushroom powder. The knock out course however was the breadcrumb coated cheese soufflé with wagyu beef – this was a dish that from the moment I had the first mouthful I did not want it to stop.

The amuse bouche and bread were fine and the fun aspect of the butter being scooped at the table was pleasing. The abalone and fish courses however, were in a different league and the sheer decadence of the multiple options were a treat for the eyes and a sumptuous affair for the mouth. There was real freshness from the sea in all of these 6 mini-dishes showing real care and attention and the congealed consommé with caviar and cream was simply luxury on a plate. The egg with cheese sauce and white truffle was sensational, the frogs legs utterly light and the champignon tartlets were beautifully seasoned with truffle oil with a very clever picture of a mushroom made out of mushroom powder. The knock out course however was the breadcrumb coated cheese soufflé with wagyu beef – this was a dish that from the moment I had the first mouthful I did not want it to stop.

These sorts of moments instantly make you try to prolonge the experience as long as possible – a difficult position for anyone to be in(!). This course really was a sensation. The desserts and the dessert trolley in particular were fabulous and the floor manager who looked after us to an impeccable standard throughout the meal was with us the whole way; by the end he was practically wanting us to have the whole trolley, something we wished we could do if we had the capacity. After everyone had left, and being extremely polite I couldn’t not take the opportunity to have a quick tinkle on their Piano as is the most ludicrously opulent Baby Grand I have ever seen – and thankfully my Georgia on My Mind went down just about well enough to not be kicked out.

This was a fabulous and memorable feast. I suppose the expectation was so high that on the night that was the only self-imposed danger, as I had probably set my hopes up too much and was waiting for more fireworks. However, the quality of this meal was undeniable and it was a lovely experience to now have banked in the life-tick box category. An amazing meal.

https://major-foodie.com/robuchon-au-dome/
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