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You don’t have to leave Forbes Travel Guide Five-Star Mandarin Oriental, Macau to enjoy a delicious meal with a fabulous city view. Thanks to French chef Dominique Bugnand, both Vida Rica’s bar and restaurant serve a full menu of exquisite fare (not to mention a 2,000-plus bottle cellar). Here are the best things to eat and drink at the luxury hotel:
1. Chef’s table. What’s the best way to ensure you try the restaurant’s top dishes? Eat with chef Bugnand (a minimum two-day advanced booking is required). The private chef’s table room at Vida Rica seats 12 people and offers views of the Macau bay. The vista almost competes with the show that Bugnand puts on. He whips up his native cuisine with a modern twist and traditional Portuguese and Macanese dishes with contemporary flair right in front of your eyes, all with fresh seasonal ingredients.
2. Salted cod. Although Macau is part of mainland China, it will be a travesty to go and not try dishes that tip their hat to the special administrative region’s Portuguese heritage. The salted cod with potato fritters and tartar sauce here is a delicious ode to Macau’s culinary legacy.
3. Executive lunch. The executive lunch here is a popular choice among both hotel guests and local businessmen looking to close a deal over a meal with great views. The three-course menu often favors lighter fish options over heavy meats and changes along with the main seasonal menu. Although you’ll be tempted to load up on the roasted tomato focaccia and four types of butter on offer, save room for the delicate fish entrée and dessert — both will look at good as they taste.
4. Challans duck. Although usually a heavy dish, the roasted Challans duck breast gets lightened with a bright orange sauce and confit of leg scented with cinnamon.
5. The Millionaire's Mojito. With three bars, each specializing in a different type of drink — cocktails, champagne and coffee — there is no shortage of options at Vida Rica. The Millionaire's Mojito is a signature at the champagne bar, offering a delicious mix of mint, lime and cane sugar. It’s shaken with Pyrat rum and Caribbean premium dark rum, strained over crushed ice and charged with bubbly.