Macau Restaurants|Macau, China

Chiado

Name: Chiado
Telephone: 853-8113-8995

An homage to Portuguese craftsmanship

VERIFIED LUXURY

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Nestled within the integrated resort The Londoner Macao, Chiado marks the Asian debut of renowned Portuguese chef Henrique Sá Pessoa. This restaurant stands out for its intimate atmosphere, exquisite food presentations and flavorful dishes crafted using various cooking techniques.

The selections showcase chef Sá Pessoa’s gastronomic expertise and passion for traveling around Asia. Named after an important cultural neighborhood in Lisbon, Chiado is an Asian extension of the chef’s heralded restaurant, Alma, in the Portuguese capital city.

Designed to evoke an Old World Portuguese home, Chiado features elegant beige drapes, photographs of the inspired neighborhood and refined porcelain artworks. The restaurant includes a patio with cobblestone pavement, paying homage to Portuguese craftsmanship.

Chiado’s menu changes twice a year, thus consistently adding innovative touches while always honoring its roots. Open for dinner only, the chef’s team meticulously refines each signature dish to perfection.

Our Inspector's Highlights

The roasted octopus appetizer is divine. It’s enhanced with a touch of miso and romesco that beautifully integrates Mediterranean and Japanese techniques. The flavorful octopus is slow-roasted and served with a traditional Portuguese caldeirada sauce made with sweet potatoes.
The Cobblestreet salted cod is a work of art. This innovative take on bacalhau à brás is elegantly layered with thin slices of cod, egg yolk, shredded potatoes and onion purée, evoking the charming Portuguese cobbled roads. It’s all mixed right in front of you when served.
The monkfish and lobster rice is a standout at Chiado. It features grilled lobster drizzled with peri-peri sauce, alongside monkfish adorned with a tomato and coriander dressing. The dish is further enriched by a luxurious emulsion known as pil-pil, made from the collagen of the monkfish’s head.
The traditional suckling pig is elegantly served here. This dish uses the best part of a pig, the belly, and is slow cooked for 10 hours. The a la plancha technique is employed to make the skin crispy. The dish comes with a customary pepper sauce.
When you enjoy the rich custard topped with cauliflower and lemon caramel, make sure to put your spoon to the bottom to get a bite full of flavor. The creamy custard and zesty caramel are expertly balanced, drawing your meal to a graceful close.

Things to Know

Before you start your meal, you’re welcomed with Chiado’s housemade sourdough bread with goat cheese, basil and the extra virgin olive oil from Trás-os-Montes, a region in northeast Portugal.
The elegantly understated interior showcases a touch of contemporary artwork, including photography of the Chiado neighborhood.
Apart from some porcelain dishes and vases, the Macau restaurant is also decorated with two porcelain fish, each made of numerous tiny fish-shaped porcelain shards, paying homage to Portugal’s rich seafood heritage.
Capping off the chef’s Costa a Costa degustation journey menu is a refreshing dessert that combines sea flavors with citrus. It features yuzu sorbet and crystalized algae, a delightful creation also found at the chef’s restaurant in Lisbon.

Amenities