Tucked discreetly within MGM Macau, Imperial Court celebrates the cross-regional spirit of Lingnan cuisine – a melting pot that includes Guangdong, Guangxi, Hainan, Hong Kong and Macau, and culinary traditions like Shunde, Chaozhou and local Cantonese. Executive chef Homan Tsui, with over 20 years of experience in Cantonese and Lingnan traditions, marries reverence for the classics with a contemporary spark. His culinary philosophy is rooted in the Lingnan principle of “eating in season”, ensuring that dim sum, roasted meats and celebratory banquet dishes highlight the freshest ingredients. The signature “deconstructed chicken”, a homage to Macau’s maritime heritage – featuring crispy fried chicken skin stuffed with shrimp mousse, finished tableside with flakes of freeze-dried salted fish – is typical of the kitchen’s artistry.

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