A cornerstone of Macau’s fine dining scene, The Kitchen is a modern steakhouse known for its premium cuts of beef, sourced from around the world – Wagyu from Japan and Australia, US prime beef, and Dutch veal – ensuring a variety of textures and flavour profiles for discerning palates. Pescatarians are equally well-catered to, with an extensive selection of fresh seafood, including live fish and lobsters from its on-site tanks. The kitchen’s skill with the grill is evident in dishes like the tender Australian M5 Wagyu and charcoal-grilled Boston lobster. Complementing the culinary offerings is an impressive wine collection, boasting over 17,800 labels and an inventory of half a million bottles, meaning there’s something to pair perfectly with any dish.

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