2022 ‘Black Pearl Degustation Menu’ from La Chine in Macau

Located inside The Parisian Macao’s Eiffel Tower, the award-winning Cantonese restaurant La Chine has won the hearts of gourmands with its delectable dishes, modern decor, and panoramic views of the Cotai Strip. Executive Chinese Chef Ben Lui curates a true feast for the eyes and palates by showcasing Cantonese cuisine in its most authentic expression, further elevated by the artistic presentation.

To mark La Chine’s recent success in achieving Two Diamonds status in the prestigious Meituan Black Pearl Guide, Chef Ben has crafted a special ‘Black Pearl Degustation Menu’ to delight diners with an array of outstanding signature dishes. Priced at MOP 1,888* per person, this menu is now available to book.

The French name ‘La Chine’ aptly reflects the unique restaurant’s identity: the pinnacle of Chinese gastronomy, located in the stunning Eiffel Tower, reminiscent of the ‘City of Lights’. Since its opening, the restaurant has become one of the must-visit and most Instagrammable restaurants in Macao.

Helming La Chine is Executive Chinese Chef Ben Lui, who is originally from Hong Kong and has been in the industry for over 30 years. Before joining La Chine, Chef Ben led a renowned restaurant to a coveted two-star rating in the Michelin Guide Shanghai. Over the years he has honed his skills in Cantonese cuisine, using traditional cooking techniques and the finest seasonal ingredients to compose a symphony of exquisite and authentic flavors. Signature dishes include smoked baby pigeon flavored with lemongrass; poached Boston lobster in superior prawn broth; chilled Australian lobster; braised beef rib and beef tendon with turnip; and deep-fried fish maw with golden superior broth.

Chef Ben also celebrates many Hong Kong-style street treats at La Chine, adhering to traditional cooking techniques while choosing top-quality ingredients. Not-to-miss gems include traditional deep-fried shrimp toast; crispy fried chicken wings stuffed with bird’s nest; and wok-fried chicken with shallot, ginger, and coriander.

Outside the kitchen, Chef Ben enjoys interacting with guests to understand what they love to eat and current dining trends. He said: “At La Chine, we strive to pass on the celebrated Cantonese culinary culture to the next generation, and attach great importance to the presentation of dishes, incorporating visually appealing elements of classical poetry and art to add a unique Chinese touch.”

Chef Ben has led the team at La Chine in garnering critical and popular acclaim, including Two Diamonds ratings (‘perfect for special occasions) in the influential Meituan Black Pearl Restaurant Guide, a Diamond rating by Trip.com Group Gourmet 2021 Top Global Restaurant List, and ‘Macao’s Best Restaurant’ in T. Dining Best Restaurant 2021 by Hong Kong Tatler.

Celebrating the highly sought-after accolade, La Chine has launched a special six-course Black Pearl Degustation Menu to indulge guests with an array of scintillating signature dishes. The journey starts with La Chine’s signature assorted appetizers, including marinated slow-cooked abalone with Yunnan spicy sauce; crispy suckling pig with honey glazed preserved ham, cucumber, and pastry puff; tossed scallop sashimi and julienne of vegetables with yuzu vinegar dressing; and marinated Chinese pear with hawthorn and balsamic vinegar pearl.

Next, guests can savor double-boiled chicken soup with matsutake mushroom, bamboo pith, and fish maw, followed by three flavorsome hot dishes: stir-fried Boston lobster with black truffle and prawn bisque egg white; wok-fried beef tenderloin with cane pepper and crispy shishito pepper; and braised Hokkaido sea cucumber and dried shrimp roe in spring onion sauce with orzo pasta. The extravagant meal wraps up with homemade almond and egg white sweetened soup with bird’s nest and snow lotus seed, served with deep-fried charcoal sesame balls stuffed with custard. The menu is priced at MOP 1,888* per person.

La Chine