-
Advertorial
-
FOCUS
-
Guide
-
Lifestyle
-
Tech and Vogue
-
TechandScience
-
CHTF Special
-
Nanhan
-
Futian Today
-
Hit Bravo
-
Special Report
-
Junior Journalist Program
-
World Economy
-
Opinion
-
Diversions
-
Hotels
-
Movies
-
People
-
Person of the week
-
Weekend
-
Photo Highlights
-
Currency Focus
-
Kaleidoscope
-
Tech and Science
-
News Picks
-
Yes Teens
-
Fun
-
Budding Writers
-
Campus
-
Glamour
-
News
-
Digital Paper
-
Food drink
-
Majors_Forum
-
Speak Shenzhen
-
Business_Markets
-
Shopping
-
Travel
-
Restaurants
-
Hotels
-
Investment
-
Yearend Review
-
In depth
-
Leisure Highlights
-
Sports
-
World
-
QINGDAO TODAY
-
Entertainment
-
Business
-
Markets
-
Culture
-
China
-
Shenzhen
-
Important news
在线翻译:
szdaily -> Hotels
A foodies’ paradise in Macao
    2017-November-10  08:53    Shenzhen Daily

Debra Li

debra_lidan@163.com

AN hour at sea from Shekou Ferry Terminal in Nanshan, and you will arrive in Macao.

A 5.2-square-kilometer strip reclaimed from the ocean between Taipa and Coloane islands, Cotai is home to a cluster of luxury hotels, casinos and shopping centers that have become major attractions in this small city nicknamed “oriental Las Vegas.”

Neither the newest nor the most grandiose among Cotai hotels, Grand Hyatt Macao still has a unique appeal, especially for gourmets.

Tucked into a corner on the first floor of the hotel is Beijing Kitchen, a restaurant specializing in northern Chinese fare that replicates the format of Made in China, an award-winning restaurant of Grand Hyatt Beijing.

Teapots and tea cans in various shapes lining the shelves from floor to ceiling usher the guests into a traditional Chinese fine dining experience. Along the corridor, curious guests can peer into the four show kitchens where chefs prepare ducks roasted on jujube and apricot wood in traditional rotating ovens, handmade northern Chinese pastries, stir fry dishes and mouth-watering Western-style desserts.

While waiting for the main course — authentic Beijing roast duck, of course — you can order some readymade appetizers that are tasty as well as enticing to look at. A dish of black fungus, red beans with bran dough, or something as simple as sliced cucumber served with garlic sauce, will tease your appetite for a sumptuous dinner.

The roast duck, carved by a chef in front of guests, is served with shallots, cucumber slices, sweet soy sauce and pancakes. Wrap the roast duck slices with the other ingredients in a pancake, and the delicious roll is ready to go.

They also suggest a novel way of complimenting the crispy duck skin by dipping it in white sugar. Their fried mandarin fish and pine nuts with sweet and sour sauce use chopped pineapple to augment its flavor, and the crust is just thick enough to make the first bite crispy without overshadowing the texture and taste of the tender fish within.

The restaurant also caters choice wines, coffee and European-style desserts on top of Cantonese desserts. It’s just amazing to watch ice cream, egg tarts, red bean pudding and chocolate cake served together with fresh fruits on a wooden tray, with drikold in a plate under the fruit bowl to keep it cool.

On the third floor is Mezza9, which offers a “dining from the kitchen” dinner buffet.

深圳报业集团版权所有, 未经授权禁止复制; Copyright 2010, All Rights Reserved.
Shenzhen Daily E-mail:szdaily@szszd.com.cn