The Grand Lisboa, Macau’s iconic hotel with a façade that best represents the city’s flamboyant extravaganza, is a culinary temple that houses seven Michelin stars.
We recently had the pleasure to try modern steakhouse The Kitchen, which has been awarded one star for four consecutive years.
Situated on the third level of the hotel with a panoramic view of the city, the restaurant is decorated like an exclusive private club and celebrates classic American steakhouses with large tables, leather armchairs and suffused lighting that flatters both the dishes and the environment. The atmosphere is further elevated by a contemporary show kitchen setting and an elegant sushi bar that serves some of the freshest sashimi we’ve had in a long time. Yes, in a steakhouse!
The Kitchen is widely celebrated for its selection of steaks form around the world - US prime beef, Wagyu from Kagoshima and Australia and Dutch veal all displayed in stylish fridges on the restaurant’s hallway that leads to the main dining room – and rightly so.
The degustation menu carefully curated for us by Manager Simon Hau really showcased the best of the offerings from starter to dessert. The stars, of course, were two steaks cooked to perfection, but every course was equally impeccable in its own way.
We started off with a glorious sashimi selection that literally melted in our mouth and could easily be found on the tables of an upscale Japanese restaurant in Hong Kong – or Tokyo!
The second course was another pleasant surprise: a salad from the buffet station. While the concept might not be traditionally associated with fine dining concepts, the selection is so diverse and elegantly presented that it could pretty much serve as an entire meal, ranging from cold cuts, fresh and grilled vegetables and smoked fish to innumerable condiments.
Throughout the meal, we were also impressed by another detail that makes The Kitchen stand out: its homemade bread, prepared in flaming ovens in front of guests and served warm. The scent of baked goods that fills the dining room also adds that component of freshness that makes the overall experience even more unique.
Before tasting the main courses, we also savoured a French-inspired “Cappuccino of Wild Mushroom,” a light and yet punchy cream perfect to cleanse the palate before savouring the undisputed heroes of our dinner.
So, after three very satisfying – and filling – courses, we were served an incredibly tender and buttery cut of Japanese beef from Kagoshima and a cut of Australian wagyu. Both steaks really lived up to the expectations and were amongst the best we’ve ever tried. A selection of tasty and comforting classic steakhouse sides – including a great mash – completed the feast.
All our courses were carefully paired with wines from the restaurant’s impressive collection of over 16,800 labels, for which it was awarded the Wine Spectator’s “Best of Award of Excellence” in 2012, 2013,2014, 2015 and 2016. Our personal favourite was the Cloudy Bay Sauvignon Blanc from 2013.
There’s plenty of good steakhouses in Hong Kong and Macau, many of them inspired by the culinary traditions of Argentina, the US and France. However the modern interpretation of the concept, quality of ingredients, attention to details and incredible flavours, make The Kitchen a true stand out worthy of its consistent recognition and praise. Last but not least, the extensive menu is in itself a gem as it features options for any palate and delicacies that appeal not just to die hard meat lovers. So, for your next celebration or to simply treat yourself to a remarkable meal, definitely hop on the ferry and head to the Grand Lisboa.
The Kitchen, 3/F, Grand Lisboa Hotel, Avenida de Lisboa, Macau, Macao, +853 8803 7777, www.grandlisboahotels.com/the-kitchen