Who says you need to splurge to enjoy first-rate food in Cotai?
We all know that this glamorous entertainment hub is home to an abundance of Michelin-starred hotspots and eateries helmed by award-winning celebrity chefs. But the Cotai Strip is also home to plenty of dining options that are much easier on the wallet.
Even with just a couple hundred patacas in your pocket, you can still enjoy delicious gourmet meals at these three value-for-money restaurants across Sands China’s integrated resorts:
1. Slurp noodles at Red Dragon Noodles
Located on The Venetian Macao’s bustling ground floor, Red Dragon Noodles is the place to go for a satisfying bite close to the action. Decked out in lucky red hues, this auspicious eatery feels like an ode to good luck and good times.
“People come here for the lively atmosphere and it tends to catch people’s eye,” says The Venetian Macao’s Executive Chef Fung Chan.
But it’s the delicious bowls of piping hot noodle soups and attractive prices that keep hungry diners coming back. Dishes like braised beef shank, tripe and tendon noodles and traditional prawn wonton in rich broth are just a few crowd-pleasers. In the latter, diners can’t get enough of the large, fresh shrimp and aromatic broth with hints of monk fruit and ginger, adds Chef Chan.
“Our most popular order is the spicy Taiwanese beef with noodles and Hong Kong-style milk tea, which go great together,” says Chef Chan. “People love the flavours and generous portions.”
Authentic Taiwanese beef noodles are actually pretty hard to come by in Macao, so Red Dragon Noodles’ dish stands out. To ensure they taste like the real deal, Chef Chan uses slow-cooked beef shank, homemade beef broth and noodles specially selected for their chewiness.
2. Try creative pan-Asian cuisine at Market Bistro
Set in a casual brasserie-inspired space, Market Bistro at The Parisian Macao serves up affordable bites 24 hours a day. The menu pays tribute to the historical travels of French people and their cuisine throughout Asia, blending local ingredients with classic recipes from Vietnam, Singapore and Malaysia, as well as Hong Kong and Macao.
“Our chef at Market Bistro is originally from Malaysia, and he’s a master of flavours when it comes to Southeast Asian cooking,” says Jose Lei, The Parisian Macao’s Executive Chef.
The restaurant’s Singaporean laksa features a zesty chilli-infused broth, expertly balanced with creamy coconut milk and filled with tender fish chunks, king prawns and bean curd puff. Meanwhile, the Hainan chicken rice is so popular that the kitchen goes through at least 100 chickens daily, with guests flocking in around the clock to sample this star dish.
“We poach the chicken in a broth made with galangal, lemongrass, pandan leaf, turmeric, garlic, and spring onion until it’s perfectly tender. We also use those ingredients to infuse the chicken oil used for steaming the rice, so every element of the dish packs a punch,” he explains.
The menu also honours its local roots with the ultimate Macanese treat: the pork chop bun. A refreshing twist on a traditional dish, the sandwich features an extra juicy tender pork chop. “We’ve tweaked the recipe a bit to make it our own by making two special sauces – a black pepper and a custard sauce – which go beautifully with the meat. We also bake our buns in-house daily to ensure they’re crispy and fresh,” says Chef Lei. “Also, the pork chop is pounded thin and then marinated, giving it a stronger flavour.”
3. Enjoy a fine-dine feast for less at North Palace
Inspired by northern China’s grand manors, North Palace at The Londoner Macao welcomes diners with sumptuous interiors adorned with gorgeous woodwork and floral wallpaper.
In dramatic open kitchens, chefs prepare traditional recipes from Shandong, Inner Mongolia and Beijing using time-honoured cooking methods. Picture spice-rubbed baby lamb barbecued over open fire pits, flatbreads baked in a tandoor oven, and Beijing-style ducks roasted in lychee wood-burning ovens before being carved tableside.
While the ambiance feels decidedly regal, the delicious cuisine is surprisingly affordable. A standout dish, stir-fried crispy pork slices and honeydew melon, features juicy Hami melon from Xinjiang drizzled in black vinegar.
If you’re craving chicken, try the chicken skewers with chilli and cumin. Perfectly crispy and golden, these beauties are prepared tableside over a traditional Chinese charcoal grill.
For a taste of history, try the rainbow-hued Old Beijing noodles with soybean paste, a nod to the rich culinary lore of the Chinese capital. “Old Beijing noodles are a well-known snack that can be found down every street and laneway,” says North Palace Senior Chef Ken Xu.
North Palace’s version uses fresh hand-pulled noodles added to a sauce made with dried yellow soybean paste distilled with rice wine and simmered with diced pork to release its aroma and flavours.
“We are passionate about sharing the food traditions of Northern China with people from all over the world,” says Chef Xu. “We use traditional methods and authentic ingredients to ensure our diners can get that authentic taste of Beijing without spending a fortune.”
