The story
Imperial Court sits at MGM MACAU, Avenida Dr. Sun Yat Sen, NAPE, in Macau, where the Cantonese kitchen has earned a Forbes Travel Guide Five-Star rating for 2026. The dining room occupies the hotel's VIP Lobby, and the menu draws on Lingnan traditions for its Cantonese dishes.
Executive Chef Homan Tsui has more than 20 years of experience in Cantonese cuisine. He works with seasonal ingredients and keeps close to Lingnan roots while adding his own inventiveness. The crispy fried chicken skin with shrimp mousse and salted fish flakes is the dish most often singled out. Steamed chicken skin is replaced with a fried version, giving a crunchy shell over a mousse made from three kinds of shrimp.
The dim sum is built around Berkshire pork. Barbecued pork buns have a crumbly golden crust, and steamed pork dumplings are filled with Berkshire pork and fish maw. The room is designed to resemble a garden, with emerald walls, a gold-leaf ceiling, and a dragon column that anchors the space. Liuli glass, a traditional colored glass, appears in the napkin rings, chopstick stands, and decorative ornaments on the tables.
Six private rooms are available for groups who want more intimacy. Each has its own color tone, reflected in the Liuli ornaments and the carpet. Floor-to-ceiling dividers separate the rooms, so a party can settle in for a few hours without sharing the space.
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Imperial Court is appropriately nestled in the hotel’s majestic VIP Lobby, which was designed to resemble a garden with colossal emerald walls and gold-leaf ceiling to mimic the golden sunlight. A feast for the eyes begins upon arrival at the restaurant as you are greeted by a stunning floral arrangement.While the dragon column is the room’s conversation starter, we know your party will have more than a few kind words to say about fabulous floral arrangements and decorative glass ornaments at the table. The Macau restaurant uses exquisite Liuli (a traditional colored glass used by ancient Chinese royal families) tableware, including napkin rings and the chopstick stands.One of the hits on the menu is the crispy fried chicken skin with shrimp mousse and salted fish flakes. The Lingnan-handcrafted “deconstructed chicken” is taken to a whole new level at Imperial court. Swapping steamed chicken skin for a crispy-fried texture, a crunchy top shell is achieved that offsets the mousse made of three types of shrimps.Meticulously crafted dim sum is a diner favorite. Try the barbecued pork buns — sweet, golden buns with a crumbly crust encasing Berkshire pork — and the steamed pork dumplings — which are stuffed with Berkshire pork and fish maw.If your group craves more intimacy, reserve one of the six private rooms at the Macau restaurant. Each private dining room adopts a different color tone reflected through the tabletop Liuli ornaments and the graceful carpet. Spaces are partitioned with floor-to-ceiling dividers, creating their own culinary world for a few hours.
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