Menu to Taste

Palace Garden

Cantonese, Fine Dining, Chinese · Macau · Michelin One Star · Chef Ken Chong

Awarded one Michelin star, executive chef Ken Chong leads Palace Garden in Macau with a refined approach to Cantonese Taishi cuisine. Located inside Grand Lisboa Palace, the Chinoiserie-style dining room features a 35-metre Suzhou silk embroidery wall depicting chrysanthemums.

Level 3, Grand Lisboa Palace, Macao, Macau

  • 1 Michelin Star

Menu

Dishes

  • French Blue Lobster (538) — Served with egg white caviar in pumpkin sauce. Celebrated for its succulent meat and rich flavour, the French blue lobster is paired with a velvety sauce crafted from the freshly extracted crabmeat and pumpkin. This exquisite dish is further elevated with caviar made by Hokkaido milk and egg white, which bursts with an array of fresh flavours.
  • Whole Fresh Crab Claw with Steamed Lobster Broth Egg White (528) — The premium large mud crab from Philippines is delicately extracted to ensure its optimal freshness. The succulent whole crab claw is skillfully combined with a rich French blue lobster broth and silky egg white, resulting in a harmonious fusion of freshness and tenderness.
  • Star Spotted Garoupa Fillet (388) — Steamed with homemade spring onion and Sichuan pepper sauce. The wild spotted garoupa sourced from Philippines is expertly paired with our signature homemade spring onion and sichuan pepper sauce, boasting a delicate texture and tantalising taste.
  • Crispy Crab Shell filled with Trio Crabmeat (288) — Indulge in our luxurious trio of distinct crabmeat, each bursting with its own unique flavour profile. With its abundance of crabmeat filling with sweet sliced onion beneath the golden crunchy crust, the dish elevates the classic baked crab to unparalleled heights of savoury perfection.
  • Yellow Croaker Soup with Olive Kernel (288) — Elevated the classic Shunde Fish Bisque by introducing slices of large yellow croaker sourced from the eastern region of Fujian Province to create a delicate texture. The broth is meticulously prepared by simmering a combination of yellow croaker, spotted garoupa and crucian carp, enhanced with the brightness of 15-year-old Xinhui tangerine peel and olive kernel, culminating in a harmonious fusion of flavours that is both delectable and aromatic.
  • Pan-Seared Hokkaido Scallop with Ginger Sauce (198) — Selected with sashimi-grade Hokkaido scallops, pan-seared to a gilded crisp, yielding a soft tenderness beneath, locks in the ocean's natural freshness. The scallops rest upon a rich broth of daily fresh fish, elevated by the subtle yet masterful touch of Cantonese ginger sauce. 9-year-old Lanzhou lily bulb, native and premium, adds delicate sweetness. This dish is adorned with vibrant bursts of scarlet tomato and emerald spinach, scattered atop the broth. Ginger foam lends an ethereal touch while showcasing a sublime blend of Cantonese tradition and Western finesse of art plating.
  • Yellow Croaker chilled in Chaozhou style (398) — Served with Kristal Caviar.
  • Hokkaido Octopus marinated in Chaozhou style (268)
  • Classic Matsutake Pudding (228)
  • Chilled Jellyfish Head (168) — Marinated with Sichuan Pepper.

The Experience

Expect an opulent atmosphere. The meal is structured around à la carte dining and a tasting menu.

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