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Macau, December 29, 2016 – Having attained its first Michelin Star in the 2017 MICHELIN Guide Hong Kong and Macau, Lai Heen, the contemporary Chinese restaurant at The Ritz-Carlton, Macau, has specially designed Chinese New Year menus for the 2017 Spring Festival, to welcome the year of the Rooster. Executive Sous Chef Bill Fu, once again wields the finest display of craftsmanship and culinary artistry in the creation of the seasonal lunch and dinner set menus, his personal Chef Recommendations, as well as a mouthwatering selection of exquisite dim sum ideal for group gatherings.

The Chinese New Year lunch set is a 6-course meal priced at MOP588* per guest, and includes an appetizer of Steamed French Blue Lobster Dumpling with Asparagus, Deep-fried Pork Dumpling with Air-dried Oyster and Crispy Garoupa Fillet with Japanese Cereal in Grain Wine Sauce. The main course offers a choice of Sautéed Prawn with French Bean and Egg White or Chef’s Special Braised Pork Belly with Preserved Vegetables, followed by other delectable dishes such as Wok-fried Lotus Root with Honey Pea and Pumpkin. Guests will be able to savor this menu during January 28 and February 5, 2017, along with other exquisite dim sums such as Steamed Rice Flour Rolls Stuffed with Papaya and Yu Fungus and Crispy Hokkaido Milk Custard with Mashed Taro starting from MOP88*.

Available from January 27 to February 5, 2017, the dinner set is an 8-course delight priced at MOP2,188* per guest, with the option of tea pairing (additional MOP500*) or wine pairing (additional MOP550*). Tantalizing highlights are the Wok-fried Australian Wagyu Beef with Patty Pan in Homemade XO Chili Sauce, Fried Rice with Air-dried Oyster and Mantis Shrimp and Crème Brûlée Topped with Matsutake Mushroom Powder.

As the highest Chinese restaurant in Macau situated on the 51st floor, the Ladies and Gentlemen of Lai Heen will provide guests with a gastronomic experience that is sure to leave an indelible mark this Chinese New Year. The full menus are listed in the Appendix. For dining reservations and enquiries, please call +853 8886 6868 or email rc.mfmmr.fnb.res@ritzcarlton.com.

* Prices are subject to a 10% service charge and 5% government tax

Chinese New Year Lunch Set Menu

Period

:

January 28 – February 5, 2017

Time

:

Jan 28-30, 2017

11:30-13:00/13:30-15:00
Jan 31 – Feb 3, 2017

12:00-14:30

Feb 4 - 5, 2017

11:30-13:00/13:30-15:00

Outlet

:

Lai Heen (The Ritz-Carlton, Macau)

Price

:

MOP588* per guest

Full Menu

:

Steamed French Blue Lobster Dumpling with Asparagus,
Deep-fried Pork Dumpling with Air-dried Oyster,
Crispy Garoupa Fillet with Japanese Cereal in Grain Wine Sauce

Double-boiled Silky Fowl Soup with Chestnut and Preserved Garlic

Sautéed Prawn with French Bean and Egg White
OR
Chef’s Special Braised Pork Belly with Preserved Vegetables

Wok-fried Lotus Root with Honey Pea and Pumpkin

Fried Rice with Sichuan Minced Pork, Bell Peppers and Spring Onion

Sweetened Red Bean Soup with Quinoa and Glutinous Rice Dumpling

 

 

Chinese New Year Dinner Set Menu

Period

:

January 27 – February 5, 2017

Time

:

Jan 27 - Feb 5, 2017

18:00-22:30

Outlet

:

Lai Heen (The Ritz-Carlton, Macau)

Price

:

MOP2,188* per guest

- MOP 500* Additional for Tea Pairing

- MOP 550* Additional for Wine Pairing

Full Menu

:

Pan-fried Yunnan Pepper Stuffed with Shrimp Mousse,
Barbecued Iberico Pork in Honey Sauce,
Alaskan Crabmeat Roll

(Tea pairing: Lapsang Souchong Lapsang Souchong;
Wine Pairing: NV Soligo Solicum, Rosé Extra Dry, Veneto, Italy)

Double-boiled Chicken Broth with Fish Maw, Kanto Sea Cucumber and Sea Whelk

Crispy Garoupa Fillet Accompanied with Sautéed Yunnan Mushroom
(Tea pairing: Tian Xin Great Red Robe;
Wine pairing: 2014 Dr.Wehrheim, Pinot Noir, Pfaiz, Germany)

Slow-cooked French Baby Chicken with Preserved and Fresh Garlic

Wok-fried Australian Wagyu Beef with Patty Pan in Homemade XO Chili Sauce
(Tea pairing: Aged Round Ripened Toucha, 11years;
Wine pairing: 2013 Famille Perrin, Vinsobres, Rhône Valley, France)

Bamboo Fungus Stuffed in Zucchini in Carrot Sauce

Fried Rice with Hokkaido Scallop, Diced Taro and Sweet Potato
(Tea pairing: Aged Pu-Erh Raw, 25 Years)

Crème Brûlée Topped with Matsutake Mushroom Powder
2013 Château Roumieu, "Haut Placey", Sauternes, France

 

Chinese New Year Dim Sum Menu

Period

:

January 28 – February 5, 2017

Time

:

Jan 28-30, 2017

11:30-13:00/13:30-15:00
Jan 31 – Feb 3, 2017

12:00-14:30

Feb 4 - 5, 2017

11:30-13:00/13:30-15:00

Full Menu

:

Dim Sums

Steamed Bean Curd Sheet Rolls Stuffed with Fish Maw, Shrimp and Hokkaido Scallop

Baked Air-dried Oyster Puffs with Hair Mousse

Pan-fried Glutinous Rice Pudding with Red Date Purée

Steamed Rice Flour Rolls Stuffed with Papaya and Yu Fungus

Crispy Shrimp Rolls Stuffed with Crabmeat and Seasonal Vegetables

Crispy Hokkaido Milk Custard with Mashed Taro

Deep-fried Red Bean Dumplings with Rose Syrup

Sweetened Tokachi Red Bean Puffs with Pineapple Purée

MOP*

128

128

88

88

108

98

98

98

 

Chef Recommendations Menu

Period

:

January 28 – February 5, 2017

Time

:

18:00-22:30

Full Menu

:

Dishes

Double-boiled Fish Maw Soup with Papaya in Almond Cream

Steamed Shrimp in Winter Melon Topped with Crabmeat and Egg White

Simmered Yunnan Ham Roll with Snake-head Fish, Asparagus and Crab Roe

Pan-fried Air-Dried Oyster Flavored with Honey Sauce

Crispy Snapper Flavored with Shichimi and White Wine Vinegar

Steamed Chicken with Himematsutake Mushroom and Snow Date,
Accompanied with Air-dried Oyster Congee

Fried Rice with Air-dried Oyster and Mantis Shrimp

MOP*

388

268

388

418

388

488

388

**All prices listed are subject to 10% service charge and 5% government tax.