As it prepares to celebrate its fifth anniversary, Pin Yue Xuan continues to impress as a refined Cantonese venue within The Venetian Macao. The restaurant’s courtyard-house design – inspired by traditional siheyuan residences – provides a tranquil setting. Executive chef Darren Cheung began his culinary career in 2005 and now brings over two decades of experience from prestigious kitchens across Hong Kong, mainland China and Le Cordon Bleu in Paris to his role here in Macau. Cheung masterfully blends historic recipes with contemporary flair. Signature dishes include the spotted grouper poached “Chew Zhao” style, steamed Brittany lobster with egg white in a seafood broth, and the visually striking golden fish dumplings filled with grouper and crab roe, shaped to resemble swimming fish.