SW Steakhouse Macau

Awards

MICHELIN Guide

Selected restaurants

All Michelin selected restaurants in Macau All Michelin selected restaurants in China

OAD

Asian Restaurants 2026, 373

All OAD Asian in Macau All OAD Asian in China

Asian New Restaurants 2026, 65

All OAD Asian New in Macau All OAD Asian New in China

Cuisine

Steakhouse

Chef

Various

• 2025
• 2024

Dinner at SW Steakhouse 永利扒房

on 29 Jun 2025

by Peter Verey

A reel from Marco Pierre White lamenting the absence of romance in modern fine dining has gone viral this week . It’s not something I have considered, but would have to agree . The throwback style and luxury of SW steakhouse is certainly the antidote .

Chef @heljoamaral generously previewed a new dish from his upcoming menu and it’s a home run . Gnocchi is filled with artichoke emulsion and topped with black truffle , this is giving Alinea black truffle explosion vibes and honestly... More

A reel from Marco Pierre White lamenting the absence of romance in modern fine dining has gone viral this week . It’s not something I have considered, but would have to agree . The throwback style and luxury of SW steakhouse is certainly the antidote .

Chef @heljoamaral generously previewed a new dish from his upcoming menu and it’s a home run . Gnocchi is filled with artichoke emulsion and topped with black truffle , this is giving Alinea black truffle explosion vibes and honestly a little modern retro is a great fit for a restaurant menu which delivers a classic experience . What really sets this dish apart is it’s accompanied by grilled bone marrow . The interplay of emulsion and marrow is a terrific mind meld and the marrow itself wasn’t overtly fatty .

First up was a half dozen Gillardeau oysters served with a banquet of options ( hot sauce , mignonette, Worcestershire , lemon and lime ) . FWIW I am team mignonette .

I chose the Margaret river Wagyu New York strip for steak and happily received another WIP from the kitchen . This beef had been washed with bourbon and maple before being encased in wax and dry aged for 21-28 days . Both the bourbon and maple notes do hit the palate but don’t detract or distract from the beef . The particularly charred ends of the steak were particularly satisfying , love Burnt Ends! Also a coming attraction on the upcoming new menu .

The steak came with 5 sauces , I’m usually prone to chimichurri or bearnaise but I really enjoyed the port bordelaise on this occasion .
Sides were potato confit/ fondant and white asparagus with Yunnan morels .

Desperately full but still committed to dessert , and a nice take on pina colada , which gave the fresh coconut hit I was looking for .

Service was great and they “talked” me into booking in for the upcoming 4 hand dinner with Born and Bred , looking forward to a nose to tail beef extravaganza . Less

Dinner at SW Steakhouse 永利扒房

on 31 Aug 2024

by Bennet Chui

Raspberries with lemongrass whipped ganache, Almond madeleine #sixhandsdinner #renaa

Dinner at SW Steakhouse 永利扒房

on 30 Aug 2024

by Bennet Chui

Wild mushroom broth, Daikon, Girolled #sixhandsdinner #renaa