Grand Lisboa Palace Resort Macau anchors the experience of a city shaped by heritage, culture, and culinary ambition. This luxurious property stands at the centre of Macau’s evolving identity, offering guests a world where opulence meets refined elegance. One of the highlights of my stay was the Chefs’ Table at Don Alfonso 1890. Each dish arrived with purpose and precision, transforming lunch into a symphony of senses.
My room opened onto a serene garden which encapsulates the calm that permeated the resort. From the design details to the dining that followed, every touchpoint felt intentional. This wasn’t just a single stay. It felt like a tapestry of quiet pleasures and luxurious moments waiting to be discovered. Follow my journey as I explored the many layers of this striking retreat and the moments of calm waiting just beyond its doors.
VIEWS FOR DAYS
I woke to stillness at Grand Lisboa Palace Resort Macau, where my room looked out onto Jardim Secreto. The garden felt calm and expansive, with hedges, arches, and open lawns that invited you to pause. Inside, Chinoiserie touches and curated artwork echoed the East-meets-West spirit without overwhelming the space. For a view that captures it all, choose a room on Level 6. From there, the garden sits at the right distance, framed just right to feel serene, personal and entirely your own.
By mid-morning, I wandered into Jardim Secreto, a garden shaped by manicured greenery, ivy-lined arches, and winding grass mazes. The atmosphere felt calm yet refined, with every turn inviting you to slow down and take in the details. Nestled within was The Adventures of ALICE installation, where whimsical touches like the White Rabbit, Card Soldiers, and oversized mushrooms added a playful charm to the landscape. Each path revealed something new that draws you deeper into its imaginative world.
A GALLERY BENEATH THE ARCHES
After a stroll through the garden, stepping into the East Lobby of Grand Lisboa Palace Resort Macau feels like entering a living gallery. Sculptures and contemporary artworks by Macau’s most celebrated names punctuate the lobby’s neoclassical elegance, adding a layer of cultural richness to its polished marble and gilded finishes.
While at the check-in counters, you’ll spot the “Auspicious Stars Shining Over Macao” by Ung Vai Meng displayed high above. It is an intricate silhouette of the Ruins of St. Paul backed by Portuguese tiles and oyster shells that nod to Macau’s pavements, its nickname, Hou Keng, and Hotel Lisboa’s iconic mosaic ceiling. Nearby, the “E. Meets W.” and “W. Meets E.” by Konstantin Bessmertny present a surreal and satirical take on cultural duality. The works reflect Macau’s layered identity as a meeting point of Chinese tradition and European influence. These and other artworks enrich the space with layers of meaning.
PLATED TO IMPRESS
DON ALFONSO 1890
My visit was centred around Chefs’ Table: A Symphony of Senses, held at Don Alfonso 1890 in Palazzo Versace Macau. Led by Chef Federico Pucci, the award-winning restaurant champions seasonal ingredients from the family’s organic farm in Southern Italy. Its glamorous setting features rosette terrazzo floors, Rosenthal x Versace tableware, and bold Barocco accents. A recent five-star rating from the 2025 Forbes Travel Guide affirms its place among Macau’s finest.
The six-hands collaboration was a masterful blend of three distinct culinary voices. Chef Federico Pucci brought the elegance of Mediterranean cuisine rooted in his family’s Italian heritage. Meanwhile, Chef Noboru Arai contributed refined French techniques honed in Tokyo’s acclaimed HOMMAGE. Rounding out the trio, Chef Chen Xiaodong presented bold and modern twists on traditional Teochew flavours from CHAOYUE. Together, they created a harmonious dialogue of tastes and textures that celebrated seasonality, craftsmanship, and innovation
Chef Chen’s red prawn carpaccio opened the meal with a light and elegant balance. Its sweetness was gently accented by wasabi emulsion, fermented black bean, and a touch of bean paste, while a crisp cracker made from the prawn’s head added texture without overwhelming the palate. It was a graceful start, subtle in flavour yet thoughtfully composed. Chef Federico’s signature Brittany blue lobster followed, paired with tender artichoke and an airy foam. The dish was both refined and comforting, echoing the sea with a soft spring-like warmth. To close, Chef Arai’s A5 Wagyu tenderloin arrived, perfectly grilled with a ruby-pink centre. He paired it with strawberry and green bean tartlets and finished it with a rich sabayon of butter and egg yolk that enriched every bite.
PALACE GARDEN
Palace Garden was easily one of the most breathtaking dining rooms I stepped into on this trip. The space reimagines an imperial garden with all the elegance of modern-day maximalism. A 35-metre-long Suzhou silk embroidery stretches across the wall with its chrysanthemum motif setting the tone for what turned out to be a beautifully choreographed experience rooted in seasonal ingredients and classical Chinese technique.
The menu shines with signatures like the Peony King Tiger Prawn, served with a velvety Italian red prawn sauce that brings out the seafood’s natural sweetness. Meanwhile, the Crispy Baby Pigeon with Lemongrass Scent arrived perfectly crisped and rich in flavour. Another highlight is the Premium Partridge Bisque which offers deep comfort through its warm and earthy notes. Together, they bring a refined balance that matches the elegance of the space and makes the meal both satisfying and memorable.
ZUICHO
Dinner brought me to Zuicho, the Michelin-starred kappo restaurant at Grand Lisboa Palace Resort Macau. The space felt intimate and hushed, anchored by a pale hinoki wood counter that faced an open kitchen. From my seat, I watched Chef Yoshinori Kinomoto work with quiet focus, his movements purposeful and fluid. Each course unfolded with a sense of calm, where timing, texture, and temperature were treated with equal care.
The restaurant offers seasonal omakase menus that strike a harmonious balance between raw and cooked courses. Each dish features premium ingredients flown in daily from Japan that reflects the flavours of the season. The meal began with a light and refined serving of housemade sesame tofu topped with botan prawn, caviar, junsai and baby okra. A personalised handroll from the chef came next with sweet crab in place of the usual sea urchin and toro—a thoughtful adjustment that made the experience feel more personal. The standout dish came in a form of a traditional clay pot, where takikomi rice was served tableside and generously layered with seasonal seafood. Every plate reflected care, clarity and a profound appreciation for the ingredients.
TRACING THE PAST AT TAIPA HOUSES
Lastly, to wrap up my trip, I visited the Taipa Houses. Just a short ride from the resort, these pastel-green buildings sit peacefully along a quiet lakeside promenade. Built in 1921 for senior Portuguese officials, the homes have since been turned into small museums. Walking through them felt like stepping into another era. Each space held thoughtful displays—vintage furniture, faded photographs, and fine porcelain that traced the story of Macau’s East-meets-West heritage. It was a calm and reflective end to the journey. A reminder that beyond the glamour, the city’s quieter moments speak just as loudly.
FINAL THOUGHTS
Grand Lisboa Palace Resort Macau offered a polished and comfortable base for my time in the city. The property brought together heritage touches, artistic detail, and modern comforts in a way that felt considered. While not every element stood out, the overall experience was smooth and well executed. From quiet garden corners to refined dining moments, the resort gave me space to unwind and explore at my own pace. For travellers seeking something beyond the usual casino circuit, this is a solid choice worth considering.
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