The Tasting Room

Elegant, innovative European fare in Macau
One of Macau’s top toques is The Tasting Room’s chef de cuisine Guillaume Galliot, whose innovative way with European cuisine results in dishes that would be equally at home in an acclaimed Parisian restaurant.

The hushed ambiance of the dining room above the Cotai Strip, adds to the elegance of the experience. His signature dishes include lobster nage with coriander, sumac and sansho pepper; artistic, contemporary onion soup; sweet-and-sour John Dory with razor clam fricassee and mixed spice sauce; and chocolate banana mille feuille.

The gastronomic wow-factor even extends to the delicious house-made bread with artisan Bordier butter that will have you coming back for seconds.
Our Inspector's Highlights
  • The French-inspired restaurant has a 270-degree view of the start of the Cotai Strip from its position from within the City of Dreams.
  • Many of the Macau restaurant’s ingredients are flown from the chef’s native France to offer the most authentic tasting experience possible.
  • In The Tasting Lounge, you can sample from the 16 different wines at the Enomatic serving system via a prepaid card, choosing among tastes, wine flights and full glasses.
  • Service is as professional and detail-oriented as Galliot’s cuisine. Managers and servers are sharply dressed in full suits or similarly stylish attire, and the attentive waitstaff will happily and helpfully guide you through the menu, answer your questions and make recommendations based on your personal preferences without a hint of pretentiousness.
  • If you want to enjoy a light bite or a cocktail before your meal, the restaurant has a cozy tasting lounge where you can pull up a chair and bask in views of the Cotai skyline while noshing on an artisanal cheese course or plate of gourmet chocolates.
Things to Know
  • The Tasting Room in Nüwa Macau is open for both lunch and dinner daily. It showcases a very reasonably priced set lunch of two or three courses, which changes weekly, and a seasonal prix fixe dinner that runs to four, six or eight courses.
  • The French restaurant is open for lunch from noon to 3 p.m., and dinner service is from 6 to 11 p.m.
  • Within the arrestingly elegant, fine-dining restaurant, male guests must be properly attired with long pants, sleeved shirts and closed dress shoes. Women should naturally be dressed to match, in dresses, skirts or fashionable pants outfits.
The Food
  • Expect menus that change with the season and that feature dishes made with ingredients sourced from around the world. French chef de cuisine Guillaume Galliot is understandably and particularly fond of working with in-season ingredients from his native country.
  • On our most recent visit, seasonal appetizers and mains on this contemporary Macau French restaurant’s menu included a hearty soup made with in-season Roscoff onions, slow-cooked Brittany lobster and cauliflower soup with frog leg tempura.
  • Carefully plated atop a foamy pool of chicken jus and surrounded by red peppers and small wedges of glazed potatoes, the seasonal Atlantic sea bass is cooked to perfection in duck fat, firm yet tender and with a crispy pan-seared skin—if it’s on the menu, be sure to order it.
  • Be sure to save room for dessert—you’ll want to dig into chef Galliot’s signature sweet, a mouthwatering, multi-layered chocolate banana mille-feuille with a crispy bottom, an egg-shaped mound of cocoa sorbet on top and all sorts of chocolaty goodness in between.
The Drinks
  • The wine list is highlighted by an impressive selection of Portuguese and Bordeaux wines, accompanied by a collection of single-malt scotches.
  • Best enjoyed before or after dinner in the tasting lounge, and paired with a plate of artisanal cheeses or chocolates, each of this Macau French restaurant’s signature cocktails are infused with cocoa.
  • The Corsican, for example, is made with Bas Armagnac, maraschino and dark chocolate, but our favorite was the subtly sweet chocolate martini, a well-blended mix of cocoa-infused vodka and chocolate bitters that’s garnished with a delicate stick of chocolate.
Getting There
Estrada do Istmo, Cotai, Macau
The Tasting Room
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