Macau Restaurants|Macau, China

Alain Ducasse at Morpheus

Name: Alain Ducasse at Morpheus
Telephone: 853-8868-3432

Macau’s beacon of contemporary French fine-dining

VERIFIED LUXURY

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As one of the world’s most formidable chefs, Alain Ducasse made his Macau debut in 2018 at Morpheus, an architectural marvel designed by the late Zaha Hadid.

Alain Ducasse at Morpheus showcases contemporary French fine dining at its best. Within this monochrome mecca of elegance, every detail pays tribute to the savoir faire of French gastronomy and modern design.

An ideal special occasion restaurant, Alain Ducasse at Morpheus spoils you with all the finest touches, including fresh seafood, the toque’s own champagne label, semi-private dining nooks, excellent French wines, vintage glassware and limited-edition cutlery selected by the chef himself.

Our Inspector's Highlights

The French restaurant is home to an open “Pantry,” where you'll discover valuable vintage cookware, serving trays and glassware from Ducasse’s personal collection. There’s also a hidden wine cellar behind this fabulous nook, which you can rent out for special occasions or private tastings of the sommelier’s most prized vintages.
Designed by renowned firm Jouin Manku, the elegant interiors present a clean, contemporary backdrop with shades of white, cream and silver. The pendulum-like glass fixtures are particularly stunning, resembling delicate crystal curtains that bounce light across the room.
Reflecting the chef’s deep respect for nature, the ingredients have been carefully sourced from trusted small-scale farms in France.
There are more than 1,100 bottles in the restaurant's wine collection. Expect a focus on prestigious regions such as Champagne, Bourgogne and Bordeaux.
Fit for James Bond, the stunning chef’s table — accessed through a secret door behind the wine cellar — is the first of its kind in any Ducasse restaurant. The ultra-exclusive space provides a front-row seat to the kitchen, thanks to a one-way glass wall that wraps around the room.

Things to Know

Order à la carte or try the chef’s menu, which comprises four specially selected dishes accompanied by cheese.
Ducasse has his own private label of champagne. Lucky you: a welcome glass of this dry, balanced bubbly greets you upon arrival.
The experience continues with a modern bread trolley, which features a cone of salted butter. Your server will carve off a ribbon with a silver spoon, then serve it on a chilled block of marble alongside various housemade breads.
The Macau restaurant enforces a “smart elegant” dress code, so it’s best to wear closed-toe shoes and long-sleeved shirts for men.
Alain Ducasse at Morpheus is nothing if not intimate. There are just 45 seats in the main dining room, most of which are set off into semi-private pods, creating a sense of seclusion.

The Food

The experience begins with two amuse-bouches: sea bass bites on delicate rice crackers, and cheese- and chard-filled puff pastries called barbajuans. Both touch on Ducasse’s personal connection with Monaco, where he helmed the kitchen of Le Louis XV at Hôtel de Paris Monte-Carlo for years and still has his name attached to the restaurant.
Among the appetizers, the Mediterranean gamberoni with delicate gelée and a blanket of gold caviar offers a refreshing taste of the sea.
The steamed duck foie gras with cherry rhubarb and toasted brioche is lighter than you’d expect, with a gentle balance of sweet and savory.
Ducasse is known for his masterfully prepared seafood. One of the menu’s highlights is the line-caught sea bass, which arrives in a shallow bath of delicate jus.
For mains, the farm veal chop with young carrots and ginger recalls Ducasse’s childhood on a farm in southwestern France.

The Design

Ducasse worked closely with Jouin Manku’s design team to craft the restaurant’s ultra-modern atmosphere, which seamlessly weaves together contemporary aesthetics with grand vestiges of the past.
Accents like vertical crystal pendulums, water features and platinum add to the ethereal environment.
Every detail deliberately celebrates the finesse of French craftsmen, from the porcelain pieces by J.L Coquet to the specially commissioned wooden sculptures, hand-blown candles and limited-edition Rundes Modell cutlery.
In Ducasse’s Pantry — adjacent to the main dining room — you’ll find dozens of bowls, crystal glasses, porcelain vases and copperware on display from legendary makers, such as Lalique, Christofle, Haviland & Co. and Baccarat, with some items dating back to 1847.
When it comes to dinner service, the chef chose a collection of glazed porcelain dishes by Maison Moriyama to serve his elegant cuisine.

Amenities