It takes something special to stand out in a hotel designed by the acclaimed architect Zaha Hadid, but the terrific French cuisine presented at Alain Ducasse at Morpheus allows the restaurant to do just that. Ducasse’s Macanese outpost offers a version of French gastronomy typical of the man – seasonal ingredients, classical technique and an emphasis on responsible sourcing – all handled capably here by chef de cuisine Cedric Satabin. The kitchen works with line-caught seafood and produce from small-scale farms, letting the quality of the raw materials guide the cooking. Dishes like the seasonal vegetables cooked with black truffle, or the rum baba served tableside, reflect another aspect of Ducasse’s philosophy – highly refined but sans overcomplication.

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