Lai Heen Review

To travel to Macau, you must arrange the Internet red Ritz-Carlton Macau, the ceiling of the hotel in the heart! But this time I came to its restaurant. I would like to call it one of the best Cantonese restaurants in Macau. This time it is the third time I have come to Radisson. The first two noon snacks are also very amazing. Environment: no picky at all, the room decoration style is still the same luxury European design generous Send a retro romantic photo directly. Located on the 51st floor of Carlton Hotel, overlooking the city, the feeling is still good. Service: high-end restaurant waiters also achieve the ultimate professionalism! The service experience is very attentive, the care is very thoughtful, the tea is cleaned up in time, and the comfort is comfortable. This time I came to order a set meal directly. The dishes are very satisfied. [Strong] [Honey roast Spanish black dolphin meat fork roast] Salty and sweet is my favorite [love]! Fat and thin, the meat is fresh and tender, the honey juice in the outside is very delicious. There is a feeling of entrance and instant. It is really not enough to eat a plate with the pot and bar! [Xishi fish stew] The warm stomach feeling is very suitable for autumn and winter. Very delicious taste [Crispy garlic Chilean salmon willow] One of the signature dishes in the store! The crispy skin wrapped in garlic is not too attractive. The meat is tight and tender. The willow is absolutely tender. The outside is full of creativity. It also shows the master's superb cooking skills. [Protein steamed crab tongs] I chose the meaty crab tongs. I haven't eaten such a q-flicking taste for a long time. The shell has been smashed. Very square. I ate crab meat with a large mouth and a large mouth. The steamed protein underneath is delicious with seafood. It is really satisfying [Furong Crab Meat and Celery Seedlings] Wow, the vegetables are full of crab meat ingredients. The lightness but the fresh sweetness of seafood is taken away. I like it! [Yangzhi Mann Dew] The perfect end to the whole meal is very good. The combination of rich flavor and fragrant asparagus is also amazing. Q It’s refreshing and not sweet at all. The oolong tea presented is also very greasy. The small pastries are also delicious. A restaurant that you must not miss when you come to Macau to play. I don’t forget the name of the store: The Ritz-Carlton Location: The Ritz-Carlton 51st floor

The signboard recommends rose stew chicken well-deserved, the meat is fine and tender, the skin is a little crisp, the fat part is soft; the pretzel bullfrog is also one of the signs, there is no crack in the pretzel practice; The taste and taste of the two dishes of abalone juice goose palm and liao ginseng are good. As a Michelin measurement, you will definitely notice the cold dishes cold plate, hot dishes hot plate this foundation, unfortunately these two dishes did not notice, may be careless for a while. Service is impeccable under the Michelin requirements or luxury hotel restaurant standards. In short, as a consumer, it is a good restaurant worth visiting again.

The Chinese restaurant on the 51st floor of Ritz-Carlton, tried the Michelin set meal, the lobster ball has a fried fish net that is good, fragrant! Other dishes also have a certain level, that is, there are not many surprises, at this price, you can do better. More commendable is that the service here is very intimate, courteous and energetic, it can be seen that it is very careful, not formulaic like other similar restaurants. At the end of the meal, there is a tea artist who demonstrations the tea, talks to us about the tea, and feels happy.

Macau Michelin Galaxy Radisson Lai Heen Michelin star, the environment is better than the taste, must go, the decoration is really beautiful, black is the main color, the atmosphere is elegant, there are beautiful and exquisite vases everywhere, expensive and beautiful. I visited the private room and it was very stylish. The view is a bit of a small view of the mountains. Recommended to have lunch, the light is very good! The set menu is very suitable! ! ! Around Mop608! This is no more human than the okase in Shanghai... #Macau speciality #Michelin restaurant #Michelin star picking guide #Romantic dating restaurant #Eat a Portuguese dish

Wake up at 4 am to catch the early flight to Macau to land the first meal straight to the Galaxy Resort, just for the spring new dishes of the Ritz-Carlton Chinese Restaurant Radisson 🍃 The new menu is as stable as ever, playing honey juice roast + foie gras + layer cakes modeled on the ancient money chicken, and the signature dish is innovative and upgraded. The favorite in the whole venue is 👍 Water crab ~ added refreshing Shenggua Silk, a little spring atmosphere, lard residue, scallion oil, so there is fireworks, the dark pudding is dripping with butter and raw smoke, Ran, very, good, eat, watch the wine in the wine cabinet, the wine is crazy, the mouth is 🤤 The restaurant uses many Chinese classical elements. Beautiful blue and white porcelain, and the Portuguese wind in Macau spliced the broken porcelain mosaics on the wall. The national wind and the western sea harmoniously matched into a beauty, and the window seat overlooks the Galaxy Resort. tips: This restaurant is very popular, you must remember to make an appointment in advance ～ #Macau Food #Food Xunweihui #Local food to eat

Macau's first dinner, punched a Michelin star. The appetizer is fresh and gorgeous organic tomato, paired with the same tomato, but in the form of molecular cuisine, the "tomato fish seed sauce", the entrance is sweet and sour, the tomato flavor is full. The cold dish of the fore dish is seagull with currant, sour and crisp, very appetizing; Hot dishes are upgraded on the basis of the "money chicken" cooked with pig liver, pig fat stew and pig lean meat in traditional Cantonese cuisine. They are stacked with honey-burned foie gras, chicken legs and mushrooms and barbecued roast. When eating, you have to "sufficient" and rich in oily aromas. The foie gras and fork-burned fragrant is accompanied by crispy chicken legs and mushrooms, which are fat and not greasy. Xishi fish and water crab are the best tonight. The master will remove the fresh East Star spot bone and remove the meat, make fish stew, and then boil the high soup with fish bones, fish head, plus tofu silk, Shenggua silk and water crab meat, when the table is sprinkled with white pepper, multiple delicious hit the taste buds together, completely unable to stand, eating the scraping plate still still meaning. Vietnam tiger shrimp is huge, meat Q is delicate, is a great choice for cooking shrimp balls. The master specially selected Portuguese 15-year-old port wine to make the sauce, plus dry onion and other fried together, the shrimp balls are tender and sweet. The salmon is selected from Chile's cold waters. Only take the most tender middle section, wrap a thin batter, and fry it twice at different oil temperatures, crispy and tender; then fry it in traditional typhoon shelter method, full of helium. The entrance is pleasantly surprised. From the fish section, you can see the abundant juice locked inside. The taste is oily and moist as compared to salmon. The meat is much tighter, and the crispy salty fragrant scallop debris is a delicious food that no one can refuse. The vegetables are Australian organic spinach, which is not the same as the short-foot spinach that Shanghainese love to eat in this season. It is crisp and tender with a little bitterness, but it is not at all astringent. If it is accompanied by the famous specialty "hook shrimp" shrimp dried shrimp and the special chicken soup soup under the bottom, Even this bitter taste will be set off especially cute, really wonderful! The staple food is called "nostalgic scallion oil dolphin meat noodles", but it tastes more like lard residue noodles. The noodles are well handled, strong, not sticky, the key is the strong, mellow, and completely unnoticed lard fragrance, plus the lard residue in the meat stew...my God! It's really not what I'm going to eat, it's the mouth and hands that join together to act without authorization! The dessert is also very special, actually made with soy sauce! I chose the ancient traditional soy sauce brewing brand Gudong organic raw pumping, with soy milk to make pudding, dotted with Gexian rice and honey, a little salty taste actually magnified the bean fragrance, lined with the whole pudding is very sweet. Eat completely, actually Cantonese cuisine also has the Petit Fours, cute purple potato milk yellow ball, aromatic cashew nuts, Macau traditional classic sesame peanut sugar, and sour sweet soft, deep in my heart dumpling soft cake, really can not bear to miss either. #My late night canteen #Food Detection #Amway this treasure restaurant #Where to go in spring #Macau food

Master Lijuan He Hansheng's menu has been condensing for 40 years. I came to the kitchen to steal a bite of sputum. By the way, I stole the teacher. It was like a fire to pick up treasure and go through the clouds. I didn't accumulate steps and I couldn't even go thousands of miles. But my three-legged cat kung fu was only enough to steal a bunch of money chickens. 12 years old from the kitchen of the brother, fire work, he also deeply understand modern health and appetite in a sense of grasp, such as cherry radish black vinegar mixed wild seagull balls, crisp appetizer, instantly went to the money chicken greasy. Brother Sheng is a fresh and crisp cuisine expert. Xishi fish stew water crab stew is a bowl of meat version water crab porridge. Sheng Ge will grind the East Star spot meat into stew, Macau's famous water crab to remove the meat, and then boil the fish bone and crab shell into a soup, the three flavors are fresh enough. He then cooks the homemade tofu stew into "Xishi tofu", add loofah, fresh with slippery crispy. Crispy is different, this crisp is not crisp. Crispy garlic Chilean salmon willow is inspired by Hong Kong-style wind shelter crabs, Sheng Ge found that the crispy pulp added to the local market purchase of soy oil, doubled the taste. The salmon willow is a spicy tongue, snow muscle, and it is worthy of the pure deliciousness of the Antarctic Circle. This menu, Hong Kong and Macao origin old-fashioned ingredients, I am impressed. Tai O's shrimp brewed bamboo shoots soup soaked with vegetables can be seen. Tai O is located in Lantau, New Territories, Hong Kong is the most famous fishing village in Hong Kong. The original strips of sun-red shrimp can be called kings. Dried shrimp and shrimp glue are brewed into special bamboo shoots, and a mouthful is in the soul. The dessert is organic ancient cave raw honey Gexian rice pudding, and Sheng Ge even makes sea urchin taste. Gudongsheng is one of Hong Kong's time-honored sauce gardens, and natural sun is not added. Again, the local is the world.