RECOMMENDATION

“Golden Flower” is Macau’s first restaurant with a tea master. Providing the best seasonal tea, the master will cook the beverage in front of you. The best tea is boiled at the perfect temperature.

Caviar is placed on three different snacks. It is recommended to start tasting from the top to the bottom. Personally, I really enjoy the eel puff. The eel and caviar complement each other’s freshness. Another beginning appetizer platter is placed according to the richness of flavour. Guests are asked to taste it clockwise. I was surprised by the marinated liver because of its ice-cream-like texture. After adding a bit of black vinegar, the dish is not greasy at all.

Fish maw, superior chicken broth is one of my favourite dishes. The thickness of the chicken broth proves that it uses a lot of ingredients and has been boiled for over 10 hours. The South African fish maw is full of collagen. Every bite of it is full of essence, which is why I would recommend you to add some black vinegar to make the flavour more abundant.

Don’t miss out the following dishes Braised sea cucumber, Shandong leek taste and Yellow croaker, garlic and pepper-corn. The fresh yellow croaker from Zhejiang is surprised me. Using a large amount of fried garlic and pepper, the croaker was flavorful but not spicy. When the dish was served, I could still hear the sizzling of the oil, which is very appetizing. The fresh meat is so tender and smooth!

For those who like to eat spicy food, you must try this Diced Wagyu beef and Sichuan noodles with chili oil. Sichuan noodles is a traditional dish from Yibin. The restaurant upgraded it to another level by adding some homemade pepper and chili oil, making this dish even more flavourful.

As the dinner is reaching an end, I know you are expecting dessert. The northern way of making sweetened walnut cream is very different from how we usually have our walnut dessert. The chef adds rice milk to make the texture more smooth but still it doesn’t steal the thunder of the walnuts.