Every time I come to Macau, scouting for restaurants and tasting food is always an indispensable part. The restaurant I picked today is Huaiyang Xiaoyan located in the Londoner Hotel. It is named after the intangible cultural heritage inheritor, Chef Zhou. I think there should be some differences. The front is not big, but the interior is full of mystery. The environment of this restaurant is the dark style that I personally like very much. It is tasteful and has won my heart. The main dish of this restaurant is Huaiyang cuisine, which is produced online. From the selection of utensils, the selection of ingredients, the presentation of the dishes, the color matching, and the taste, it is all excellent. No wonder it has won a Michelin star in Macau, the food capital, after just one year. The whole experience is excellent. However, the most impressive thing about this restaurant is not the food, but the people. The service of this restaurant is really great. I have to mention it. The lady who served us is called Yoyo, a girl from Zhuhai who loves to talk and laugh. The whole experience, whether it is the introduction of the dishes or the adjustment of the atmosphere, is well controlled, leaving a deep impression on people.

Trip.Gourmet 2024

The Huaiyang Garden

[Environment] The dining environment is very atmospheric [Service] Thanks to Calvin max for his warm service, the dining experience is very good, come back next time! ! !

Trip Gourmet Awards

Booked a month in advance. As one of the three Michelin three-star restaurants in Macau, I had certain expectations before I went there. The environment and service were up to the standards of a Michelin three-star restaurant. However, the dishes did not taste as good as I had imagined. The fried oysters were a little fishy. The ice plum cherry tomatoes were refreshing. The jelly below was made with plum wine. The fruit wood barbecued pork platter was OK. I really did not taste the beef flavor when I took a bite of the wagyu crisps... (compared to the A5 wagyu I had before). The amaranth fish soup was OK. Overall, it was average. You can try it.

Lin Qilin 2-star restaurant
Highly recommended, no matter the taste, environment or service, it is 10 points good.
[Taste] There are surprises, butter and pre-dinner bread 👍🏻, the restaurant will change some dishes regularly
[Environment] Elegant and tranquil
[Service] The service that a high-end restaurant should have

2024 Asia 100 - Fine Dining 

A very authentic French restaurant, with exquisite products and authentic taste; the entire dining process strictly follows the requirements of French cuisine to configure tableware and wine glasses, with an excellent sense of ceremony. The environment is quiet and comfortable. The service is also first-class.

This Cantonese restaurant located in the Four Seasons Hotel on the Golden Drive. It is also a well-known restaurant inside and outside the Four Seasons Hotel. 🚗 Traffic Raiders: You can take a free bus from the gate to the Venetian and Four Seasons Hotel. [Taste] 🍽 Recommended dishes: Osmanthus fish, fried dough sticks intestines powder, Yangzhi Jinlu is delicious 😋 The taste is mainly Cantonese flavor, which is good. It will not be very sweet or very salty. [Environment] 🖼 Restaurant Environment: It is indeed a high-end Cantonese restaurant in the Four Seasons Hotel. The interior design is mainly gold and white, which is quite noble. There will not be many tables, you can taste them elegantly. [Service] The waiter is also very professional. Moderate service, not very annoying

Oh my God! Really good food 😋. I will definitely come back to eat and recommend friends. [Taste] 👍🏻👍🏻👍🏻👍🏻👍🏻 [Service] 👍🏻👍🏻👍🏻👍🏻👍🏻 [Environment] Suitable for couples

每次来澳门 打星探店品尝美食总是不可或缺的一个环节 今天拔草的这家是位于伦敦人酒店的淮扬晓宴 打着非遗传人周师傅的名号 想必应该有不同之处门脸不大 内有乾坤 他家环境是我个人非常喜欢的暗黑系 有品有味 深得我心他家主打淮扬菜 出品在线 从器皿的选择 食材的选用 摆盘 配色 口感都是上乘 难怪新开一年已经在澳门这个美食之都摘得米其林一星 整场体验下来 体验极佳不过在他家 印象最深的不是菜 而是人 这家的服务真的太赞 必须说到说到 给我们服务的小姐姐叫yoyo 一个来自珠海 爱说爱笑的女生 整场体验下来 无论是菜品的介绍 气氛的调节 把控的都很好 给人留下了很深的印象

Very yummy food &amp; superb service from Ms Kelly &amp; Xiao Ye, who helped explained the various dishes to us! will be back to try out other dishes!

菜品非常精致，不错，很值得品尝

The dishes are very exquisite, good, worth tasting

🍴淮扬菜 中国四大菜系之一！其实很少吃这类传统菜系 杭州朋友说我应该吃不惯 但整体下来竟然有丢丢上头欸 😄看来淮扬菜做得好还是有它的魅力滴！1️⃣蟹肉蛋白文思豆腐羹 💰208mop一位小小一碗考验刀工的经典名菜文思豆腐 豆腐切成细软的薄丝铺在滑嫩的蛋白上(再感叹一下对刀工的苛刻程度）旁边搭配的是童年回忆撒子 😊轻轻一吸便咄溜入喉必点！😍😍2️⃣花雕肉饼蒸三门青膏蟹💰758mop招牌菜售价高 味道却普通 我觉得肉饼反而比蟹好吃额😅肉饼的花雕酒味醇香浓烈 层次丰富鲜明 反观蟹蒸熟以后蟹膏就变太老了口感大打折扣 没有想象中出彩！3️⃣鸡汤八珍煮干丝💰288mop点这道完全因为干丝是代表性菜品 鸡汤鲜美 减脂吃这个蛮合适的清淡素雅 但我爱不起来 太寡了 难怪杭州友友怕我吃不惯😂&middot;4️⃣鳝鱼焗饭💰218mop点的时候怕份量太大吃不完很犹豫 特意问了店员份量如何 结果店员为了让我们多点直接说焗饭两个人吃刚好不多☺️结果一大锅端上的时候来人都傻了 呵呵 店员你自个儿看看这叫刚好？说得出口？ ❓❓下头行为！不过u1s1鳝鱼焗饭米饭粒粒分明 葱香浓郁 值得一试！主厨出来询问就餐体验时 我明确吐槽了他表示这个焗饭一般是4人左右的量 并说以后如果有两位客人就餐的话 焗饭也会相应减少到专门的两人份量✌5️⃣南京盐水鸭💰178mop作为前菜还不错 就是价格小贵 鸭肉软嫩 鸭皮光滑水润 细腻而不油腻一吃就知道用的是小鸭子不是老鸭子😆加上服务费总共💰1800mop不点花雕蟹的话人均可控制在4-500mop左右滴😄口味淡雅 追寻本味的同时 菜品更要保持精致 对食材的新鲜程度和处理要求也是高标准！店内装潢更将中式美学发挥到了极致 吃饭的时候都有种莫名的放松 总体而言值得二刷喔~👍👍

🍴 Huaiyang cuisine is one of the four major Chinese cuisines! In fact, I rarely eat this traditional cuisine. My Hangzhou friend said that I should not be used to it, but overall, I have lost my head. 😄 It seems that Huaiyang cuisine is still good at its charm! 1️⃣ Crab Meat Protein Wensi Tofu 💰 208mop A small bowl of classic famous dishes for testing knife workers Wensi Tofu tofu is cut into soft thin silk spread on the smooth and tender protein (and sigh the harshness of knife workers) next to it is accompanied by childhood memories sprinkling 😊 Suck in gently The throat must be! 😍😍 2️⃣ Flower carving meatloaf steamed three-door green paste crab 💰 758mop signature dishes are high in price but ordinary. I think the meatloaf is better than the crab. The flower carving wine of the meatloaf is mellow and fragrant. The level is rich and distinctive. After the crab is steamed, the crab ointment will become too old. The taste is greatly reduced. It is not as good as expected! 3️⃣ Chicken Soup Bazhen Cooked Dried Silk 💰 288mop This is completely because dry Silk is a representative dish. The chicken soup is delicious and fat-reducing. This is quite suitable for light and elegant, but I can&rsquo;t love it. It&rsquo;s no wonder that Hangzhou friends are afraid that I&rsquo;m not used to eating 😂&middot;4️⃣ Eel oyster rice 💰 218mop is afraid that the portion is too large. I was hesitant to finish eating. I asked the clerk how much the weight was. The clerk asked us to say that the two people just didn&#39;t eat much for the rice. As a result, when a large pot was served, people were stupid. Haha, the clerk, you can see this for yourself. Just say it? ❓❓ Below behavior! But u1s1 salmon rice rice is clear and rich onion is worth a try! When the chef came out to ask about the dining experience, I made it clear that he said that this rice is generally about 4 people and said that if there are two guests to eat in the future, the rice will be reduced to a special two-person portion ✌ 5️⃣ Nanjing Salt Duck 💰 178mop as a pre-food is not bad. The price is small and expensive. The duck meat is soft and tender. The duck skin is smooth and moist. It is delicate but not greasy. When you eat it, you know that the duck is not the old duck. Plus the service fee is a total of 💰 1800mop. If you don&rsquo;t order the flowered crab, you can control it. The taste is elegant and the dishes should be kept. Exquisite, the freshness and handling requirements of the ingredients are also high standards! The interior decoration also brings the Chinese aesthetic to the extreme. There is an inexplicable relaxation when eating. Overall, it is worth a second brush~👍👍

一块巴掌大的豆腐，横切200刀，竖切400刀，做成比头发丝还细的蟹腿文思豆腐羹，鲥鱼🐠无刺处理后，了却了张爱玲三恨之一，搭配鹿儿岛和牛和澳洲龙虾🦐，身怀绝技的淮扬菜在哪里都惹人注目。大家好，我是君君，今天我在澳门伦敦人淮扬晓宴，吃一场由周晓燕大师领衔，国宴级别的淮扬晚宴。打开以江苏传统窗花为设计灵感的餐前小食盒，虾子银鱼🐠、淮扬酱萝卜🥕、葱油莴笋丝精巧别致。海胆石榴包内含虾仁、蜜豆以及火腿茸，以日本新鲜海胆置顶，葱油鲍鱼脆塔甄选南非五头鲍，淋上师傅秘制柚子鸡蛋酱，以南美银鳕鱼制成的苏式熏鳕鱼🐠，甜中带咸、咸中带鲜。 被乾隆钦点命名的蟹腿文思豆腐羹，早已名声在外，1万多刀将豆腐切成头发丝粗细，考验师傅刀工的同时，在食材选用上，点缀大红花蟹蟹钳蟹肉🦀，中西合璧，以牛奶蛋白垫底，一勺下去，爽滑鲜甜，柔嫩美味，配上江苏名小吃，麻油撒子，一软一硬，相得益彰。江南的时鲜菜蚕豆、春笋、马兰头、香椿、螺片，构成了春天的缤纷花园，春意盎然。精选六个月板鸭，使用十多种食材低温浸泡做成的金陵盐水鸭，香嫩细腻，唇齿留香。尊从古法，用两天时间做成的淮扬名菜蟹粉清炖狮子头，首先用清水定型，再用浓乌鸡汤炖煮，最后用老鸡猪骨🍖高汤冲吊，汤底清而不寡、浓而不腻，狮子头的颗粒用刀一颗颗切出，肥瘦比堪称黄金比例，入口即化。张爱玲如果在世看到这道菜，她也会惊叹，师傅将164根鲥鱼骨全部剔除，酿入笋粒的同时，仍保留鱼形，上层放置炸到酥脆的鱼鳞，淋上20年花雕酒蒸煮，掀开竹子渔网的那一刻，鱼跃出水，酒香阵阵。 糟溜龙虾片精选澳洲龙虾🦐，用米酒糟溜炒制，口感弹牙，以淮扬菜的糟溜味型解读龙虾，珠联璧合。宝藏食材鹿儿岛和牛🥩以酸汤口感呈现，堪称一绝，和牛入口即化，搭配酸汤，酸爽开胃。不时不食，来自云南的小蜜豆做翡翠，白萝卜做白玉，蒸煮之后，加入熬制三个小时的火腿汤，好一道翡翠白玉，每一口都是火腿浓汤精华。主食鳝鱼饭🍛以江苏原生态鳝鱼做&ldquo;浇头&rdquo;，饭底沿用扬州炒饭的传统做法，拌饭的那一刹那，香到震撼灵魂。淋上冰糖、红枣、梨🍐熬制成的酱汁，梨以藏红花着色，甜品冰糖雪梨炖官燕补气润肺。最后的最后，金元宝造型的桃花酪完美收场。#淮扬菜 #澳门美食探店 #美食寻味记 #一起去探店 #我的美食日记

A palm-sized piece of tofu is cut 200 times horizontally and 400 times vertically to make a crab leg Wensi tofu soup thinner than a hair. After the shad 🐠 is boneless, one of Zhang Ailing&#39;s three regrets is solved. Paired with Kagoshima Wagyu and Australian lobster 🦐, the Huaiyang cuisine with unique skills is eye-catching wherever it is.

Hello everyone, I am Junjun. Today I am at the Huaiyang Xiaoyan at the Londoner Macau, eating a state-class Huaiyang dinner led by Chef Zhou Xiaoyan.

Open the appetizer box inspired by the traditional Jiangsu window paper-cut design. Shrimp and whitebait 🐠, Huaiyang pickled radish 🥕, and scallion oil lettuce are exquisite and unique.

The sea urchin pomegranate bun contains shrimp, honey beans and ham puree, topped with fresh Japanese sea urchin, the scallion oil abalone crispy tower selects South African five-head abalone, topped with the chef&#39;s secret grapefruit egg sauce, and the Suzhou-style smoked cod🐠 made from South American silver cod is sweet and salty, and salty and fresh. 

The crab leg Wensi tofu soup, named by Emperor Qianlong, has long been famous. It costs more than 10,000 knives to cut the tofu into the thickness of a hair, which tests the chef&#39;s knife skills. In terms of the selection of ingredients, it is decorated with big red flower crab claws and crab meat🦀, a combination of Chinese and Western, with milk protein as the base. One spoonful of it is smooth, sweet, tender and delicious, paired with Jiangsu&#39;s famous snack, sesame oil seeds, one soft and one hard, complementing each other.

The seasonal vegetables of Jiangnan, broad beans, spring bamboo shoots, amaranth, Chinese toon, and conch slices, constitute a colorful garden in spring, full of spring.

Selected six-month-old pressed duck, Jinling salted duck made by soaking more than ten kinds of ingredients at low temperature, is tender and delicate, and leaves a lingering fragrance on the lips and teeth.

The famous Huaiyang dish, crab roe stewed lion&#39;s head, is made in two days according to the ancient method. First, it is shaped with clear water, then stewed with thick black chicken soup, and finally rinsed with old chicken and pork bone 🍖 broth. The soup base is clear but not bland, thick but not greasy. The granules of the lion&#39;s head are cut out one by one with a knife. The fat-to-lean ratio is the golden ratio, and it melts in the mouth.

If Zhang Ailing saw this dish in the world, she would also be amazed. The chef removed all 164 shad bones, stuffed bamboo shoots, and kept the fish shape. The top layer is placed with crispy fish scales, poured with 20-year-old Huadiao wine and steamed. The moment the bamboo fishing net is opened, the fish jumps out of the water and the wine aroma bursts.

The lobster slices are made of Australian lobsters🦐, fried with rice wine lees, with a springy texture. The Huaiyang cuisine lees flavor interprets lobsters, which is a perfect match.

The treasure ingredient Kagoshima Wagyu🥩 is presented with a sour soup taste, which is a must-try. Wagyu melts in the mouth and is paired with sour soup, which is sour and appetizing.

Eat it from time to time. The small honey beans from Yunnan are made into jade, and the white radish is made into white jade. After steaming, add the ham soup that has been boiled for three hours. It is a good jade and white jade. Every bite is the essence of ham soup.

The main dish eel rice🍛 uses Jiangsu original ecological eels as the &quot;topping&quot;, and the rice base follows the traditional method of Yangzhou fried rice. The moment the rice is mixed, the fragrance is shocking to the soul.

Top it with a sauce made of rock sugar, red dates, and pears🍐. The pears are colored with saffron. The dessert rock sugar and snow pear stewed official bird&#39;s nest replenishes qi and moisturizes the lungs.

Finally, the gold ingot-shaped peach blossom cheese ended perfectly. #Huaiyangcai #MacauFoodExploration #FoodExplorationRecord #Let&#39;sGoExplorationTogether #MyFoodDiary

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The Venetian Macao

The Parisian Macao

Treasure Hotel

Altira Macau

Macau Tower

Studio City Macau

Golden Reel

The Venetian

This Cantonese restaurant is located in the Four Seasons Hotel on the Cotai Strip.
It is also a famous restaurant inside and outside the Four Seasons Hotel.

🚗 Transportation strategy:
You can take a free bus from the border gate to the Venetian and Four Seasons Hotel.

[Taste]
🍽 Recommended dishes:
Osmanthus fish, fried dough sticks, rice rolls, and mango twigs are delicious😋
The taste is mainly Cantonese seasoning, which is good.
It is not very sweet or salty.

[Environment]
🖼 Restaurant environment:
It is worthy of being a high-end Cantonese restaurant in the Four Seasons Hotel.
The interior design is mainly gold and white, which is a very noble combination.
There are not many tables, so you can taste it elegantly.

[Service]
The waiters are also very professional. Providing service moderately, not very annoying

No.13 of Fine Dining  in Macau

Booked one month in advance as one of the three Michelin Samsungs in Macau. I also had a certain expectation before I went. The environment and service still meet the standards of Mi San, but the dishes are not as good as expected. Fried oysters 🦪 A little fishy, ice plum tomato, refreshing, jelly below is used. The fruit wood fork roast platter made by plum wine can also be a bite of beef and beef. I really didn&#39;t eat the taste of beef... (Compared with the previous A5 and beef) The stew fish soup can also be in general, it is quite satisfactory. You can try it.

The store in the Venetian is quite large, the service is not bad, and the taste of a few dishes is quite authentic, and the shrimp rolls are crispy. The fried ribs are also very fragrant, not greasy at all,

One of the Top Fine Dining  in Macau

The Venetian&rsquo;s newly opened Pin Yue Xuan
Ctrip package for four persons 9xx
Normally the average per capita is 500, but now you can eat it for more than 200
Excellent value for money
And all of them are delicious and the portions are plenty.
Also, the rice and soup were missing. I used restaurant photos.
Also available on Saturdays and Sundays
The service attitude is first-class. I think I want to go to Michelin/Food Forest.
There will definitely be a next time

*Tea is also called Sha Weng

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