La Chine

The story

Crafted with passion, served with love

Cantonese Craft at Altitude

Perched on Level 6 of The Parisian Macao's Eiffel Tower, La Chine occupies one of the more singular dining rooms in Taipa — marble walkways, floor-to-ceiling glass, and an unbroken panorama of the Cotai Strip stretching below. The setting is theatrical without trying to be, and the food earns its place in it.

Executive Chinese Chef Ben Lui leads the kitchen with a clear philosophy: Cantonese cuisine in its most authentic expression, sharpened by precise technique and lifted by artistic presentation. The result has drawn consistent recognition from major guides — including a Forbes Travel Guide Four-Star rating and a Black Pearl Restaurant One Diamond — placing La Chine among the region's most decorated tables.

Dishes Worth the Journey

The Forbes guide singles out several preparations that have become signatures. The poached Boston lobster arrives in a superior prawn broth prepared fresh twice daily, served alongside crispy rice that sizzles audibly as broth and rice are combined tableside. It is a dish built on timing and restraint.

Baby pigeon receives equally meticulous attention. Each bird is selected within a narrow weight range of 220 to 230 grams, braised in soy to temper any gamey notes, deep-fried to seal in moisture, then finished with a lemongrass smoke over applewood. The result is fragrant and precise — and has become one of the most requested plates in the room.

A marinated Chinese pear with hawthorn and balsamic vinegar pearls opens the meal on a lighter note: pear slices steeped in red wine, arranged in petal-like formations on hand-painted plates. Wok-fried flat rice noodles with beef employ a traditional hand-pulled rice roll technique for a characteristic bounce, while glutinous dumplings shaped like mandarins and Cantonese sponge cakes deepened with dates round out a menu rooted in classical form.

The broader list of featured dishes — from pan-fried glutinous rice with abalone to a double-boiled coconut soup with bird's nest and pandan — reflects the range that has earned La Chine recognition from the Black Pearl guide and Wine Spectator alike.

The Room After Dark

As evening settles, the bar takes on its own character. Premium wines, cocktails, and the glow of the Cotai Strip below make for an easy transition from dinner into something more relaxed — still within the same Parisian-inflected atmosphere that defines the space throughout the day.