Macau Restaurants|Macau, China

The Huaiyang Garden

Name: The Huaiyang Garden
Telephone: 853-8118-8822

Treasured Chinese cuisine from a master chef

VERIFIED LUXURY

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Tucked away within The Londoner Macao, The Huaiyang Garden transports you to a classical Chinese garden with its rich jewel tones, metallic moon gates, hand-embroidered silk wallpaper, romantic niches and serene music.

Helmed by celebrity chef Zhou Xiaoyan, known as the “Godfather of Huaiyang Cuisine,” this fine-dining restaurant in Macau is known for its refined dishes, rigorous preparation methods and delicate flavors. The menu celebrates seasonal ingredients from China’s Jiangsu province, from river shrimp to bamboo shoots, where the cuisine originated more than 3,000 years ago.

Ideal for intimate special occasions, The Huaiyang Garden marries gorgeous Eastern Chinese accents with masterful dishes for a transcendent gourmet experience you won’t soon forget.

Our Inspector's Highlights

Over the past 40 years, Jiangsu-born Zhou has earned a reputation as the foremost master of Huaiyang fare, one of four great traditional Chinese cuisines. At The Huaiyang Garden, he stays true to classic flavors while elevating each dish with innovative preparation methods, artful presentations and the finest ingredients.
For a fuller picture of his skill, go for the 10- or 12-course tasting menu, which showcases the cuisine’s approachable elegance and exacting preparation.
The Huaiyang Garden rewards diners who slow down and appreciate the nuance — and not just when it comes to the food. Soak up the details of the serene and sophisticated interior design, from the deep cool hues and nature-inspired wallpaper to ancient artwork, diamond-shaped lanterns and rippled metal inspired by water.
Let the Macau restaurant’s beverages accentuate your meal. A carefully chosen wine list is designed to pair with dishes alongside signature cocktails inspired by China’s central coast. Try the Slender West Lake, an aromatic mix of osmanthus-infused gin, Bénédictine, lemon and elderflower juices, and floral mist.
With just 106 seats and well-designed niches to afford more privacy, this is one of The Londoner Macao’s more intimate fine-dining restaurants.

Things to Know

On the walls, you’ll see many natural motifs embroidered on the silk wallpaper — many of which have special meaning in Chinese culture. Osmanthus flowers symbolize nobility and elegance, while willow trees symbolize immortality and rebirth.
Those looking for exclusivity can book one of three private dining rooms. Each showcases elegant décor — picture lush hues; silver chandeliers; plush, glistening silk wallpaper; and abstract sculptures. One private room includes an exclusive entryway and a spacious, relaxing living area before or after your meal.
Children under 10 are welcome to dine in the private dining areas but not the main dining room.
The dress code at The Huaiyang Garden calls for smart casual, so we’d recommend leaving flip-flops and tank tops at home.

The Food

Born along the southern banks of the Huai and Yangtze rivers more than three millennia ago, Huaiyang cuisine is all about seasonality, extensive prep work and subtle flavors. Take Zhou’s signature dish, shredded bean curd with crab meat and egg white in superior soup, as an example. To make this, chefs cut the humble bean curd into hundreds of razor-thin slices and combine them with succulent king crab legs and a broth that takes four hours to make.
Zhou’s stewed pork ball with crab roe in superior soup is equally stunning. Ultra-tender and exploding with flavor, the meatballs take two days to make from start to finish.
The same attention to detail makes the steamed hilsa herring with 20-year-old Huadiao wine a plate to remember. The restaurant’s highly skilled chefs remove 164 bones from each herring — remarkably, without affecting the shape of the fish — and steam it to perfection.
It’s no surprise that Zhou is selective when it comes to his ingredients. To ensure quality and authenticity, he sources everything from shrimp, eel and herring to vegetables and bamboo shoots from Jiangsu province. For example, his sautéed river shrimp with Biluo green tea combines native produce with prized tea leaves from Suzhou.
Zhou makes many of his own ingredients, too. For instance, when he arrived in Macau, he started producing his own Suzhou cooking wine — a blend of a dozen spices and Chinese yellow rice wine. The chef marinated the wine for a year before adding it to dishes to heighten their aroma and flavor.

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