Macau Restaurants|Macau, China

Vista 38

Name: Vista 38
Telephone: 853-2881-8888

Elevated Sichuan cuisine and spectacular views

VERIFIED LUXURY

Learn How We Inspect

Just as its name suggests, Vista 38 takes Sichuan cuisine to another level. Set high above the Cotai Strip on the topmost floor of the Grand Suites at Four Seasons Hotel Macao tower, this sophisticated restaurant promises enviable vantage points and equally stunning dishes by renowned Chinese chef Lan Minglu.

Born in Mianyang City in southwestern China, the master chef has spent a lifetime honing his craft. Regarded as an authority on Sichuan cuisine, Lan showcases his skills and passion on each plate at Vista 38, where his 10-course dinner tasting menu features modern takes on classic Sichuan dishes, premium international ingredients and contemporary presentations.

Our Inspector's Highlights

A champion of modern Sichuan cuisine, Lan is known for blending traditional flavors from his homeland with multi-sensory touches and global influences for a unique dining experience.
From appetizers like cold scallops with roasted green capsicum to entrées such as Sichuan wagyu beef cubes and pan-fried cod with fermented chili paste, the Macau restaurant serves up a complex, layered interpretation of Sichuan cuisine that’s laced with aromatic spices and characteristic numbing pepper.
Designed to feel like a grand manor, the interiors exude modern refinement. Rich wooden furniture and handsome paneling ground gleaming gold accents, while a mix of classic and contemporary Chinese art peppers the dining room.
The 10-course set menu is the best way to experience the elegant Sichuan dishes during dinner time. However, the restaurant also serves breakfast — a premium buffet catering to both Chinese and Western-style tastes — should you be looking for more of an introduction rather than a deep dive.
Soak up the restaurant’s beautiful 38th-floor vistas from the 40-story tower.

The Food

While Vista 38 takes a fine-dining approach to presentation, techniques and ingredients, Lan stays true to his Sichuan roots with delicacies, such as fresh yellow croaker, spicy honeycomb tripe and traditional julienne winter melon soup— each a revelation in its own right.
Lan has a light, healthy touch, particularly when it comes to seafood. His subtle taste profiles shine in courses such as the Australian abalone with bamboo rice and stuffed radish or the poached lobster with caviar, sake jelly and capsicum sauce.
Although Sichuan cuisine is the specialty at Vista 38, Lan is also well-versed in Cantonese, Suzhou, Shandong and Hunan foods. It’s safe to expect occasional dishes from these regions, alongside a smattering of international influences.

Amenities