The former Robuchon à Galera in Hotel Lisboa in Macau was closed in late 2011, but just to be reopened as the new Robuchon au Dôme in Grand Lisboa Hotel. The former restaurant was amazing and certainly amongst the best in the world – the new restaurant is even better!

The Lisboa Hotels Complex can be a bit overwhelming at first glance with its many restaurants, entertainment options and sheer size. Macau is still mainly a gambling destination, but has more and more turned into an essential destination for foodies and everyone just looking for fun as well. Enter the Grand Lisboa Hotel and take the elevator up to the dome on floor 52. You have some of the best views of Macau at 238 meters, but that is just one of many fantastic features which makes the dining room at Robuchon’s masterpiece one of the most impressive in the world.

The first you will notice when you step out of the elevator is a Steinway grand piano which was handmade in Hamburg in the early nineteenth seventies. It is beautiful, but you will soon forget about that when your eyes fall on the Austrian made crystal light chandelier at the middle of the ceiling. 131,500 pieces of Swarovski crystal will almost make you blind and the dining room and the three private dining rooms offer bling bling so it feels as if it will last for an eternity, but surprisingly it does not feel too much – it feels right and you are surrounded by a luxury few others can match.

Robuchon au Dôme would just be an empty very expensive shell if it was not for the amazing team who works day and night to make sure the restaurant is amongst the absolute best in the world. Master Chef and Restaurateur Joël Robuchon personally visits the restaurant around four times per year and he even attends the cooking at the annually held gala dinners which is something you definitely should not miss.

The cuisine is traditional French haute cuisine of the absolute highest standard. We have tried dish after dish and it all tastes amazing so you can order in whatever you please and you will be happy. The signature dish Le Caviar with caviar jelly and cauliflower cream together with caviar in fine coral infusion with cream of peas, crunchy cone stuffed with avocado salsa and lime zest is a must, but just one of many examples. Others are the La Pintade et le Foie Gras with roasted guinea fowl and foie gras, served with potato confit or the La Pièce de Boeuf “Kagoshima” which is pan-seared beef with green asparagus stuffed with black truffles and potatoes soufflés. The level of the ingredients and the execution of the cooking is uncompromisingly brilliant.

Executive Chef Francky Semblat does an amazing work in the kitchen together with his team, impressive, indeed. Chef Semblat began his culinary career in 1989 in Niort in France and he later arrived in Paris where he was personally trained by Joël Robuchon at his Avenue Raymond Poincaré restaurant. Francky Semblat has been the head of Robuchon’s Macau restaurant since 2001 and his refined techniques as well as his feeling for exact proportions is second to none. It is the small details which make a huge difference if you like to be the very best and Semblat clearly knows that.

The 15 restaurants of the Lisboa Hotels Complex share one of the world’s most amazing wine cellars containing over 8,200 labels and many thousands of the best bottles on the planet. The wine cellar is simply one of the absolute best in the world, maybe the best one. Whatever it is when it comes to fine wines it can be ordered so splurge yourself with both the best cuisine and wines at Robuchon au Dôme. It can not be much better than this.

Written by Andy