Perched on the 51st floor of The Ritz‑Carlton, Macau, Lai Heen takes Cantonese cuisine to new heights. Chinese executive chef Jackie Ho Hon-sing, a veteran with more than 40 years of experience, lets the restaurant’s views and elevated location frame an elegant, blue-and-white, porcelain-accented interior. The menu spans set lunches, dim sum, seasonal signatures and à la carte. Consistent highlights include dishes such as the pan-seared superior bird’s nest with crabmeat, stewed prawns with port wine sauce in casserole – a nod to Macau’s Portuguese heritage – and the deep-fried Chilean sea bass fillet with crispy garlic, which Ho describes as a modern homage to the beloved Hong Kong classic, typhoon shelter crab.

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