Robuchon au Dome (Macau)

Robuchon au Dome
Grand Lisboa 43/F
Avenida de Lisboa
Macau
Dining date: 3/8/16

Exterior

While spending a couple of days in Macau, my parents and I decided to stop by three Michelin-starred Robuchon au Dome at the Grand Lisboa Hotel for lunch. The Robuchon name was certainly a draw, but so was the opportunity to dine in the dome atop the hotel, which happens to be the tallest building in Macau.

Much of the restaurant’s 14,000+ bottle wine list is on display at the entrance in a hallway of wines, before taking an elevator up to the dome and restaurant. The elevator opened up to a piano and grand chandelier, surrounded by seating with 360 degree views of Macau. Given some really dense fog on this day though, the view wasn’t quite as spectacular as expected.

Wine2

Interior

View

Even with the Robuchon name and the sheer elegance of the place, I found pricing to be very reasonable. The lunch menu started at four courses for $75 (USD), moving up to $99 for six courses. The wine pairing was $65 for four pours. My parents and I all opted for the six course menu.

The bread cart was wheeled around featuring the day’s varieties. We didn’t actually even pick anything from the cart; examples of each variety were served up in a separate basket, warm from the kitchen.

Bread

Bread

The next cart was one I don’t think I’ve seen before – a butter cart! Two selections from Brittany, one unsalted and one salted, were hand-carved for each diner.

Butter

The amuse bouche was the first course.

Le maïs Sweet corn velouté, marshmallow and smoked duck breast

Le maïs Sweet corn velouté, marshmallow and smoked duck breast

The corn veloute was sweet, accented by a hint of spice and the subtle smokiness of the duck.

We moved into the appetizers.

La betterave Duo of beetroot, apple and avocado, young herbs and green mustard sorbet

La betterave Duo of beetroot, apple and avocado, young herbs and green mustard sorbet

L’hamachi Yellowtail carpaccio, sea urchin and crispy waffle

L’hamachi Yellowtail carpaccio, sea urchin and crispy waffle

La pomme roseval Warm salad of roseval potatoes, smoked foie gras and black truffle

La pomme roseval Warm salad of roseval potatoes, smoked foie gras and black truffle

My mom’s beet tartare reminded me of a similar dish at L’Arpege, sweet with crisp, bright flavors. I got the hamachi carpacchio with bursts of sea urchin flavor, while my dad had the haute version of a potato salad with smoked foie and black truffles. Flavors were more subtle than I expected in this dish.

Les crustacés shellfish bisque with crispy shrimp and Espelette pepper

Les crustacés shellfish bisque with crispy shrimp and Espelette pepper

Le minestrone Chicken consomme with seasonal vegetables, Comte cheese ravioli and crispy tuile

Le minestrone Chicken consomme with seasonal vegetables, Comte cheese ravioli and crispy tuil

The soup courses were both good. The shellfish bisque was packed with shellfish flavor, while the chicken consomee was a lighter broth-based soup highlighted by mini comte ravioli. My mom likened it to Robuchon’s version of a wonton soup.

We moved into the first of two main courses.

La Saint-Jacques Pan-seared sea scallops, creamy baby artichoke and chickpea foam

La Saint-Jacques Pan-seared sea scallops, creamy baby artichoke and chickpea foam

Le spaghetti Maine lobster spaghetti with spiced coral emulsion

Le Spaghetti Maine lobster spaghetti with spiced coral emulsion

Le black cod black cod with Malabar black pepper sauce, bok choy and coconut foam

Le black cod black cod with Malabar black pepper sauce, bok choy and coconut foam

Scallops were seared nicely, complemented by a creamy artichoke puree. My dad’s lobster spaghetti was plated in impressive fashion and was delicious, though we found some of the lobster pieces to be slightly under/overcooked due to their differing sizes. My mom got the black cod featuring bold flavors and a hearty sauce, though found it a bit salty.

La caille royale Free-range quail with mashed potato and herbs salad

La Caille Royale Free-range quail with mashed potato and herbs salad

Le cochon Ibérique Roasted Iberico pork “pluma” with bell peppers and creamy polenta

Le cochon Ibérique Roasted Iberico pork “pluma” with bell peppers and creamy polenta

La joue de bœuf Wagyu Braised Wagyu beef cheek with red miso and medley of seasonal vegetable

La joue de bœuf Wagyu Braised Wagyu beef cheek with red miso and medley of seasonal vegetable

I’ve had this foie-stuffed quail dish around the world and it’s typically one of my favorites. I thought the quail may have been a little overcooked for my liking, though flavors were strong. My mom’s Iberico pork may have been the best of the trio – the pork was delicious, accompanied by an Asian-accented sauce and polenta. My dad’s beef cheek, braised in a red miso sauce, was as rich and hearty as it sounded.

The dessert cart was next to be wheeled around; each diner could pick two to try.

Dessert

Napoleon

Lemon Tart

Floating Island

Dessert

Lastly, the mignardises came around on the cart – we chose a sampling. I really liked the mini Mont Blanc sweets, as well as the warm fresh-from-the-oven madeleines.

Mignardises

Mignardises

Madeleine

We enjoyed the experience at Robuchon au Dome. It’s really one of the most opulent dining rooms I’ve visited in some time, and the service matched it. Execution of the food was slightly off what I’ve experienced at other Robuchon restaurants around the world, but they were typically small and didn’t take too much away from the meal. Especially with the pricing, I really thought the meal had a ton of value.

Chandelier

Piano

Wine1


Comments

Robuchon au Dome (Macau) — 7 Comments

  1. What a sensational eating experience; I hope someday to eat here myself. Everything about this restaurant gives the feeling that it is the best money can buy. As far as the view, can you say you’ve ever had a better one?

    • It’s so hard to compare views since there are so many great views! I just wish the fog had lifted a bit to really get a feel for this one. Some of the comparable ones I can think of off the top of my head were Sky on 57 in Singapore and Shin Yeh atop the Taipei 101. I also really liked the New York Bar at the Park Hyatt Tokyo.

  2. Would you say that Le Dome was, for you, the best of all the Robuchon restaurants that you have visited? I tried couple of Robuchon restaurants in the US, France and in Montreal and I was not impressed, though, I have got to say that the ones in Paris were the best of what I have visited. But I never tried Le Dome. It is in my plans, though, because apparently, it is one of the best restaurants of the Robuchon empire.

  3. Sorry Darin, I will rephrase my question (I forgot that you mentioned ”Execution of the food was slightly off what I’ve experienced at other Robuchon restaurants around the world”) : what is your ‘prefered’ Robuchon restaurant? I will still visit Le Dome, but I am curious about your top Robuchon pick

    • That is a really tough question. I think I’d have to go with the Tokyo locations – both the Chateau and L’Atelier were excellent. There was something about the Japanese precision that really seemed to bring another level of focus on both the food and service there. The Macau location perhaps had the most ‘wow’ factor in decor and experience, though.

Leave a Reply!