A Culinary Journey

The Michelin-starred restaurant Pearl Dragon is helmed by Executive Chef Otto Wong, whose decades of culinary mastery fuse modern flair with timeless Cantonese tradition for an exquisite dining experience. 

Crafted from the finest seasonal ingredients, the dishes rooted in Cantonese culinary traditions and masterfully blend in Chaozhou essence. Expert tea masters elevate the journey with authentic kung fu tea rituals, weaving fragrant brews into the culinary tapestry.

Inspired by a dragon soaring through sea and clouds, this space blends elegance with shimmering mother-of-pearl walls, intricately carved with dragon scales. A golden dragon dances across screens while the gilded cloud reliefs adorn the ceiling. Every detail at Pearl Dragon is a testament to masterful craftsmanship.

Explore the delectable flavors of China's regional cuisines Bi Ying, offers an extensive menu highlighted by provincial favorites such as specialties from Sichuan, Hunan, Guangdong and Northern areas. An assortment of dim sum are made to order in the open kitchen. There is even an open barbecue station with lychee wood for preparing succulent meat with a distinctive flavor.

Established in Hong Kong in the 50s, Chan Kee is the first roasted goose restaurant in Sham Tseng, and has always committed to producing and maintaining the perfect flavor and crispiness of the roasted goose.

A pioneer in making Sham Tseng the “Hometown of Roasted Goose”, Chan Kee has set up a record for selling 2,000 roasted geese in a single day. Be sure to enjoy the signature dishes including Roasted Goose, “Portuguese Fried Rice with Roasted Goose Meat”, “Goose Intestine in Black Bean Sauce” and “Chan’s Pot”.

Chef Deng Huadong, head of Deng G Sichuan in Macau, has dedicated almost half a century of his life to the legacy of traditional Sichuan cuisine. Even today, Chef Deng remains actively involved in the kitchen, imparting his knowledge to his team and leading through example. His ultimate goal is to safeguard the essence of Sichuan’s culinary heritage for future generations.

In his formative years, Chef Deng learned his craft under Chef Chen Tingxin, the first protégé of master Kong Daosheng, who is best known for popularizing contemporary Sichuan cuisine. Kong, in turn, was taught by Lan Guangjian, the founding father of the renowned “Rong Zi Pai” restaurant. Through this unbroken chain, Chef Deng has inherited the time-honored Rong-style of Sichuan cuisine, which has remained unchanged over time.

Deng G Sichuan in Macau was established to follow the artistic concepts of "one hundred dishes, one hundred flavors" and "one dish, one style". The team adheres to traditional Sichuan cuisine techniques, incorporating seasonal ingredients and varied approaches for each component. Only the finest ingredients are selected and combined with contemporary cooking techniques to create dishes that both honor the past and reflect the present.

Serving delicious xiaolongbao in Taiwan since 1972, Din Tai Fung is a well-established restaurant much loved by food critics, dignitaries, celebrities and the general public alike. Enjoying great success in different parts of the world, Din Tai Fung’s Hong Kong branch has even been awarded one Michelin star for five consecutive years since 2010. With its Macau branch in Studio City, Din Tai Fung continues to offer food lovers the finest flavors of Taiwan.

DIVA, a specialty restaurant, provides an immersive contemporary Cantonese experience. Inspired by silver screen divas, its bold 'ART DECO' interior design exudes sensual and daring charm, mirroring the captivating power of these iconic figures.