The Robuchon in Macau has always been among the better known for Robuchon’s chain of restaurants worldwide.
Since its relocation to the new Lisboa, I’m pleased to see Chef Francky Semblat stay on as head chef. Semblat personally trained under Joel Robuchon before his retirement, and Semblat has headed the Robuchon Macau since 2001.
The quality of the food at Robuchon au Dome reflects well on the skills of the culinary team, but notably there are many more mandarin-speaking waiting staff and they failed to offer an amiable service and the lack of a thorough explanation on the dishes is a huge no no. At that moment I honestly missed the old catering team of Robuchon a Galera.
Their signature dish, Le Caviar “Grand Cru de l’Imperatrice” remains my favourite. Another lovely dish that comes with perfect textures and flavours was the L’oeuf de Poule – melting poached eggs covered with a crispy shell, topped with a few slice of white truffles.
The top notch culinary skills at the Robuchon Macau no doubt makes it the best among the chain in Asia – a legit three-star restaurant. Nevertheless I personally would still prefer the one in Tokyo, as their Japanese interpretation of the fine cuisine is unique and is second to none among the more typical Rubuchon restaurants around the world.
Robuchon au Dome
Address: 43/F, Grand Lisboa, Macau
Tel: +853 8803 7878
Visited on: 6 Jan, 2013
Price: 458MOP – 2,288MOP
Hours: Lunch 12:00-2:30pm; Dinner: 6:30-10:30 pm
Chef: Francky Semblat