La Chine

Be prepared to be amazed when you arrive at the restaurant’s walkway enhanced with marble flooring and gorgeous glass windows. Admire the Cotai Strip’s stunning view while stepping into the restaurant, which sits inside the integrated resort’s Eiffel Tower.The poached Boston lobster in a superior prawn broth served with crispy rice stands in a league of its own. The creamy broth, freshly prepared twice daily for lunch and dinner, is expertly balanced with the crispy rice and succulent lobster. Experience the dish as it sizzles to life, with the rice and broth mixed before your eyes.Lui’s team has meticulously perfected the Cantonese classic dish of baby pigeon. Each bird, carefully selected to weigh between 220 and 230 grams, is braised in soy to eliminate any gamey aroma. It’s then deep-fried to lock in its juices, followed by a delicate smoking with lemongrass on applewood. This aromatic plate has swiftly become a crowd pleaser.For a refreshing appetizer, the marinated Chinese pear with hawthorn and balsamic vinegar pearls is visually pleasing. The pear slices are marinated in red wine and put together like chunks of pears or roses. Like some other dishes, this starter is served on a plate decorated with paintings and messages made of jam.Other classics also shine on the menu. The restaurant’s version of wok-fried flat rice noodles with beef features a traditional hand-pulled rice roll technique that delivers a delightful bounce. The glutinous dumplings resemble auspicious mandarins. Dates add depth to the sweetness in the Cantonese sponge cakes.