Racing to Macau's Tian Chao French Restaurant for an exquisite culinary experience!

In my heart, Tian Chao French Restaurant in Macau is the pinnacle of indulgent dining! If it weren’t for the occasional "anti-addiction" misjudgment, I’d love to be a regular here, savoring every bite! As the top-tier fine dining spot in Macau, whether the menu remains unchanged or risks introducing new dishes, I’m always willing to revisit. In fact, I’d say that without a reservation at Tian Chao, a trip to Macau feels soulless. This time, my return to Tian Chao was once again a feast for both the palate and the eyes! Sampling one appetizer, four starters, and three main courses, I found the summer menu slightly more restrained in flavor compared to previous seasons. For someone like me who’s obsessed with rich soups and thick sauces, it was a bit of a letdown, but the highlights were still abundant✨ 💥 Quick reviews of the dishes: ✅ Beetroot Salad with Apple, Avocado, Herb, and Wasabi Sorbet: The playful combination of beetroot, apple, and avocado paired with wasabi sorbet was the perfect palate awakener—one bite and your taste buds are alive! ✅ Smoked Scottish Salmon with Signature Mustard Cream: Classic ingredients collide to create surprises. The mustard cream is fresh and bright, perfectly complementing the salmon’s rich flavor, showcasing the chef’s solid skills! ✅ Special French Niçoise Salad: Every bite is a textbook example of flavor balance and complexity—refreshing yet layered! ❌ Garlic Frog Legs with Chanterelle Mushrooms: The frog legs were average in texture, and the overall dish was underwhelming—not highly recommended. ✅ French Green Pea Soup with Ricotta Cheese: Highlight alert! In high-end French dining, simple-named dishes often hide surprises. This soup was the best of the night, with a perfect blend of creamy pea and cheesy richness. ❌ Pan-Seared Japanese Scallops with Coconut Vanilla Foam: While the dish had rich layers, the scallops were slightly overcooked, leaving a bit to be desired. ❌ French Pigeon and Duck Liver Roll: A "budget-friendly" alternative to the signature Rossini, but the quality was noticeably inferior—proof that you get what you pay for. ✅ Pan-Seared Wagyu Beef with Malabar Black Pepper Sauce: The black pepper sauce was as rich and flavorful as ever, but dining at Tian Chao always leaves you expecting even more surprises. Looking forward to the return of rich soups and thick sauces in the fall, and hoping the "anti-addiction" system will go easy on me. For the third quarter, I’m ready to indulge at Tian Chao again!