Aji

The story

Crafted with passion, served with love

Where Asian Bistronomy Meets French Precision

At MGM Cotai in Taipa, Aji occupies a space where bold Asian flavors and Western culinary technique converge into something genuinely its own. The concept has a name for it — Asian Bistronomy — and under Executive Sous Chef Pan Sihui, the kitchen makes a convincing case for the category. The restaurant earned its first Michelin star in 2025, and Wine Spectator has recognized its cellar with a Best of Award of Excellence, a pairing that speaks to the ambition running through every element of the operation.

The Chef Behind the Kitchen

Pan Sihui brings nearly 15 years of experience to Aji, shaped in large part by multicultural Singapore roots that inform his instinct for layering Asian flavors with refined, French-influenced methods. His résumé carries weight beyond the Michelin recognition: a "Chef par Excellence" designation, three Black Pearl Awards, the 2024 Annual Young Chef title, and a place among China's Top 3 Most Influential Chefs. These are not ceremonial distinctions — they reflect a consistent, documented track record of cooking that earns serious attention.

Two Ways to Dine

Aji offers two distinct dining environments, each with its own rhythm. The counter seats guests directly in front of the open kitchen, where the Tasting Menu becomes a live performance — Chef Pan and his team working in full view, each course arriving as both flavor and theater. It is an intimate format, the kind where the distance between kitchen and table effectively disappears.

The main dining room takes a different register: deep reds and muted greys, with a view over The Spectacle, MGM Cotai's landmark fusion of art and technology. Here, à la carte dishes allow Asian and European cuisines to meet on their own terms, accompanied by boutique wines, sake, and crafted cocktails. An aperitif at the bar is a natural opening move before settling into the menu.

What to Expect

Aji is not a casual drop-in. Advance reservations are required at least 24 hours ahead, and guests at the counter — open to those 12 and above — are expected to order the set menu. The dress code is smart; swimwear and flip-flops are out, and male guests should avoid sleeveless tops or open-toed shoes. These are the conditions of a room that takes the experience seriously, and the recognition it has accumulated suggests the kitchen earns that seriousness in return.