Topping the tallest hotel on the Macau Peninsula like a crown, Robuchon au Dôme is as spectacular visually – with its 19-metre-tall series of domed windows and 130,000-crystal chandelier – as it is on the culinary side. Executive chef Julien Tongourian is the man in charge of maintaining the exacting standards that have allowed this restaurant to earn three
Michelin stars for 14 consecutive years. The superb gastronomic experience is based on a menu meticulously crafted by the eponymous late chef, and now presented by Tongourian. It's guaranteed to tantalise the taste buds of diners without pricey ingredients being mandatory – although caviar is clearly a highlight of the menu – with quality and seasonality being the most important elements in any dish.

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