Authentic Dining
A Historic Culinary Revival
Once a beloved teahouse in Hotel Central, Palace Restaurant was a key social hub in old Macau. With the hotel’s grand restoration, Palace returns-reimagined as a refined Western dining destination that honors its roots while embracing new flavors.
Nostalgic Western Cuisine
Palace now offers all-day dining, featuring nostalgic Western dishes with cultural depth. Each plate tells a story, blending tradition with innovation, creating a timeless journey through flavor and memory.
Signature Dishes with Stories
Standout dishes like Abalone Wellington and Smoked French Pigeon with Osmanthus Salt blend Macau’s heritage with Western classics. The famous “Sir Soup” and Abalone Pigeon Fried Rice reflect cherished culinary traditions, elevated with premium ingredients.
Elegant Dining Experience
Vintage décor, detailed plating, and personalized service create a luxurious yet nostalgic setting. Palace offers guests a refined, immersive dining experience rooted in Macau’s rich cultural and culinary past.
Savor – Dim Sum Afternoon Tea, Connect – Kindred Spirits
Palace Restaurant proudly presents its Dim Sum Afternoon Tea – a nostalgic culinary journey served in traditional steamers. Blending rich history with regional flavors, this set features 12 exquisite delicacies from across Asia, each with its own story, memory, and charm.
Dim Sum Afternoon Tea Set
Time: 3:00 PM – 5:00 PM
Price: MOP 388 for Two Persons
| Item | Origin / Description |
|---|---|
| Indian Black Sesame Puff | Fragrant and nutty puff with a classic Indian twist |
| Indonesian Luwak Coffee Tiramisu | Decadent tiramisu made with premium civet coffee |
| Chinese Osmanthus Fermented Rice Mousse Cake | Light mousse with floral osmanthus and fermented rice aroma |
| Thai Mango Sticky Rice | Classic Thai dessert with sweet mango and coconut sticky rice |
| Japanese Wagashi | Delicate traditional Japanese sweet, beautifully crafted |
| Middle Eastern Castella | Fluffy honey cake with Middle Eastern influences |
| Taiwan Pineapple Pastry | Buttery pastry filled with sweet, tangy pineapple jam |
| Malaysian Taro and Salty Egg Pastry | Layered pastry with smooth taro and rich salted egg yolk |
| Scone with Preserved Meat and Dried Sea Shrimps | Cantonese fusion scone balancing sweet and savory flavors |
| Cantonese Taro Puff | Crispy, honeycomb-like taro puff with aromatic filling |
| Chaozhou-Style Crispy Sticky Rice | Traditional tea snack, crisp and flavorful |
| Cantonese-Style Sweet BBQ Pork Burrito | Soft wrap filled with sweet char siu BBQ pork |
Beverage Selection – Choose Any Two
| Category | Options |
|---|---|
| Coffee | Americano, Latte, Espresso, Cappuccino |
| Cold Brew Tea | Black Locust Jasmine, Green Plum Oolong, Cherry Blossom White Peach, Ya Shi Xiang Dancong Oolong |
| Chinese Tea | 25-Year Aged Pu’er, Taiwan Jin Xuan Oolong |
Tasting Menu
| Section | Dish | Short Description |
|---|---|---|
| Appetizer | Japanese Sea Urchin, Fresh Scallop, Sichuan Pepper Spring Roll | Creamy sea urchin and tender scallop wrapped in a crisp spring roll with Eastern spices. |
| Appetizer | Slow Cooked Fresh Abalone with Taiwanese Soya Sauce | Delicately slow-cooked abalone paired with rich three-cup sauce. |
| Soup | Squid Consommé | Clear, flavorful broth made from premium fresh squid. |
| Main Course | Tournedos Rossini (Foie Gras & U.S. Prime Beef Tenderloin) | Melt-in-mouth foie gras and juicy beef tenderloin with a refined French-Eastern touch. |
| Main Course | Miso Glazed Chilean Sea Bass with Roasted Bell Pepper Sauce | Oven-baked sea bass with savory white miso and sweet bell pepper sauce. |
| Dessert | Preserved Plum Panna Cotta, Honey Dew, Bitter Melon Sorbet, White Magnolia Gin | A fusion of sweet, tart, creamy, and bitter flavors offering a refreshing finale. |
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