5 O’CLOCK TEA A TOUR AROUND THE AFTERNOON TEA SPOTS IN TOWN DESSERT COMES FIRST JANICE WONG, OWNER OF 2AM:DESSERTBAR, TELLS WHY DESSERTS ARE THE MAIN DISH
THE SECRETS OF TAN WE TAKE A LOOK AT GOLDEN FLOWER, A RESTAURANT WITH FLAVOURS FROM HISTORY
BREAKDOWN BY THE NUMBERS
THE HOW MUCH AND HOW MANY OF FINE DINING IN THE REGION
The number of Michelin-starred restaurants in Macau. Robuchon a Galera at Hotel Lisboa is the only property in town with three stars, the top distinction The number of wine cabinets modelled after the most-celebrated estates in Bordeaux that the Grand Château Series comprises. From clients in Europe, Mexico, the United States and Asia, only Hotel Lisboa, in Macau, bought an entire set The minimum number of times per week that Japanese restaurant Tenmasa, at Altira, flies in ingredients from Japan The length, in metres, of Yi Gen Mian, the signature noodle dish at the Noodle & Congee Corner, at Grand Lisboa casino hotel, featuring a single, continuous noodle The forbidden number in a popular drinking game in China (including Hong Kong and Macau). Everybody sits at a table and says numbers in succession, having to avoid seven and its multiples
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his month is about fine dining, wines and spirits. And who doesn’t like this topic? We continue our search for the best options in town and find some pretty interesting things. All for your own good of course – and for ours too! For starters, we interview the owner of the famous 2am:dessertbar in Singapore, Janice Wong, and unveil some of the secrets behind this innovative concept. Also in this edition, we feature the restaurant Golden Flower, one of the jewels of Wynn Macau. With its fine decoration and its stylish features, it takes you back in time, cooking the best dishes from the cuisine once invented by Qing Dynasty official Tan Zongjun. We continue our journey through this fantastic world and look into the best places for an afternoon tea in Macau. If you simply want to relax during the afternoon, sipping a cup of tea and enjoying a set of delicious biscuits and pastries, we give you our suggestions. And because the world of fine dining only exists when paired with wine, we bring you a selection from Grand Hyatt’s best white and red wines, just for your delight. Talking about drinks, when it comes to this subject, the ultimate pairing with wine is sex. So read on if you want to discover how it can benefit your sex life. Getting interested?
“Unusual” Chinese food
Chinese appreciate the so-called “stinky tofu”, which is a form of fermented tofu that has a strong odour. Unlike cheese, stinky tofu fermentation does not have a fixed formula for its starter bacteria. Dog meat is considered a speciality for Chinese, although it’s not that common to find it on the menu. Certain animal organs are believed to have medicinal or enhancing properties, such as deer’s antlers boiled as tea, snake pickled in China’s popular baijiu alcohol, or seahorses which are said to improve a man’s virility.
Chinese consider shark’s fin, bird’s nest, jellyfish and pigeon soup delicacies. Live snakes are readily available at markets in Singapore, Hong Kong and Taiwan, where they are killed in front of customers, who buy them for their meat. In China, people eat pig or duck’s blood in soup or they cook it with tofu.
“Unusual” European food
The Europeans do not eat stinky tofu, but they do eat Roquefort, which is a sheep’s milk blue cheese, white, tangy, crumbly, with distinctive veins of green mould. It has a characteristic odour and flavour with a notable taste of butyric acid. Europeans do not eat dog, but some are fond of horsemeat. Western medicine does not use animal organs for healing purposes, but Europeans still consider certain animal organs a delicacy. This is the case for scrotum, brain, chitterlings (pig’s small intestine), trotters (feet), heart, head (of pigs, calves, sheep and lamb), kidney, liver or “lights” (lung). European may not eat shark’s fin, birds’ nest, jellyfish or pigeon soup, but they do eat caviar, goose liver pate and frog’s legs. Snakes are not on the European menu, but snails (escargot) are very much appreciated in France and in other parts of Europe. In Europe, pig’s blood is eaten in different ways, depending on the country: as a sausage, for instance, in a soup or even to make pancakes.
SEVEN DEADLY SINS OF FINE DINING IN CHINA Gluttony – Even if you really like the food being served and you want to eat as much as you can, try slowing down your pace. Eating fast in China is considered rude, so you should take your time while the food is still warm.
Greed – You are looking at that delicious chicken with
that greedy look, but you still cannot have it. Wait a little bit longer until your host asks you to start eating. It is very rude to attack the food without the host’s approval.
Lust – We know that you’re really drawn to rice and that
you really desire it so much that you could almost absorb it directly from the bowl. But restrain your desire. The rules say that you are supposed to eat rice graciously, putting the bowl close to your mouth and pushing the rice with the chopsticks.
Sloth – It is really very rude to dip food in the sauce that is being used by everybody in the table. So make an effort and use the spoon to take out a little bit of sauce and pour
itVI into your individual bowl. It may require some extra work, but it will be worth it.
Envy – Don’t covet the dish in front of the person opposite you. Rather enjoy the dish in front of yourself. Eat a little bit of everything, but don’t make a mess.
Wrath – Never stick the chopsticks upright in a bowl with
rice. More than rude, it is considered offensive. By doing so you’re invoking a negative image. According to Chinese tradition, you’re supposed to stick two incense sticks vertically in a bowl of rice when you’re offering something to your ancestors. So, either you’re angry with someone you’re eating with and you’re wishing he or she were dead, or you’re just being incredibly rude.
Pride – The most important guests are supposed to be
served first, then the younger ones should serve the elders and the employees should serve their superiors, and so on. So there’s no place for pride here – rules are rules. 99
FEATURE
THE SPIRIT OF
TAN CUISINE
S
et in an opulent and exclusive dining room at Wynn Macau, Golden Flower restaurant celebrates the life and culinary talent of Cantonese Qing dynasty official Tan Zongjun, who blended the authentic flavours of China’s Tan, Lu (Shandong), and Sichuan cuisines into something new. Tan was a Qing Dynasty official from Canton who took up residence in Beijing, where he discovered Lu cuisine. But he went a step further, blending the best from China’s north and south to create Tan cuisine. Tan Zongjun inspired several generations of chefs to uphold the traditions of Tan cuisine,
BIG SPENDER
A sweet present I
f you have a thing for sweets, forget about pie, pudding and fruits and think of exquisite desserts. Tasty and expensive, Chocolate Variation is one of the ten most pricey desserts in the world and it’s available nearby, in Bangkok, at the Mezzaluna, in the Lebua Hotel. You cannot miss it. For those around in Asia, wishing to explore the crème de la crème where desserts are concerned, this is one of the best. The US$640
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including Golden Flower’s very own Chinese executive chef Liu Guo Zhu, who worked for more than a decade in the same kitchen as Tan Zongjun a chef, in the original Tan household. “Tan cuisine is a school of cooking that can be enjoyed by both northern Chinese and southern Chinese because the flavours are very balanced and the cuisine protects the original flavours of our ingredients. But it is also a cuisine that is very exclusive and hard to truly understand because of the labour-intensive cooking methods involved. Also, few chefs have worked in a kitchen with a chef from the original Tan household,” says Chef Liu. The signature dishes include braised Jinshan shark’s fin in supreme chicken broth, braised Yoshihama abalone in brown sauce, sweet and sour cabbage with chilli vinaigrette, as well as stock boiled mandarin fish fillet with ginger. Not only does it intend to bring a part of China’s history to Macau, but Golden Flower also tries to make history through its exquisite design. The restaurant recreates the very nature of Tan cuisine, which was evident in Tan’s courtyard home in Beijing. It also bears some extravagant features, such as a tea lounge and a reception room inspired by a suite from the home of British tycoon Frederick Leyland (1832-1892) known as the “Peacock Room”. To combine with the exquisite Tan delicacies, Golden Flower has a special tea purveyor and in-house tea sommelier who helps guests to make the perfect selection. And to finish the meal gracefully, the restaurant features an in-house calligrapher who composes original poems and calligraphy for the guests. Overall, it is a unique experience.
(MOP5,120) Chocolate Variation includes edible golden leaves, champagne sorbet made from champagne Roederer Cristal Brut 2000 and crème brûlée. And, as if this wasn’t enough, it finishes off with Perigord truffles, strawberry chocolate mousse and a slice of chocolate cake. Don’t even think of the price. Think of the fantastic experience you’ll be getting by tasting such a treat. And you’ll probably want to repeat it.
INTERVIEW
It’s a whole new concept, where desserts become the main dish and have to be paired with the right wine. JANICE WONG, owner and chef of 2am:dessertbar in Singapore, saw an opportunity to establish a trend and grabbed it. Passing through Macau for a collaboration with chef Guillaume Galliot at City of Dreams’ Horizons restaurant, she told us all about it
By Luciana Leitão
W
hen did you decide to become a chef? Janice Wong - I was actually studying Economics when I decided to do a switch in my career, in Melbourne. I went straight to Paris and started in Le Cordon Bleu patisserie, had the basics there and worked in Singapore for six months at the French restaurant Les Amis. I decided this was really what I wanted to do, no turning back. I went to New York to get more culinary skills, more inspiration and then opened 2am:dessertbar in Singapore. Why did you specialize in desserts? As a woman, in a very male dominated industry, you have to find a niche; you have to find a way that allows you to be extremely creative yet putting you somewhere different. If I went to a restaurant among a thousand restaurants, where was I going to stand out? Don’t get me wrong, I love food as well, but I just felt that there was no one doing fine dining desserts and a full restaurant at that. Of course there was a lot of risk: doing a fine bar that just serves desserts and wine pairings, is it sustainable? There were all these huge question marks from the media, myself and everyone else but we just had to make it work. It’s three years old, I’m happy it’s going well and it’s a new concept for people to understand.
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INTERVIEW
Were people immediately attracted by the concept? Well, because of the Asian culture (Hong Kong, Taiwan, Singapore) I would say it’s about the same when a new place opens up. You have the crowd coming in, but after three months are you going to have the same crowd? We learned it the hard way with a lot of work. The creative part has to keep coming, every month we have to keep changing the menu. If you keep the menu the same maybe for a year, people will come back, but they are going to get bored. So the dessert bar philosophy is also to introduce new techniques, new flavours to the customers. We import a lot of things as well - we introduced yuzu, so many herbs and different kind of flavours in the dishes. But the connection with the customers is so important that we don’t just introduce new things to them, we’re also making them understand our philosophy. Would you say your desserts are more Asian, European or fusion style? I would say progressive, modern European actually. Asian style desserts aren’t very sweet and they don’t have much texture. However, it’s surprising the number of hot desserts you get in Asia. You don’t get that in Europe. For me, I just adjust from where I grew up - Hong Kong and Japan. But where I trained was in Europe, so the techniques are very progressive. The main thing is it doesn’t matter if it is French or whatever,
Asian style desserts aren’t very sweet and they don’t have much texture. However, it’s surprising the number of hot desserts you get in Asia
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for me it’s just a flavour, the techniques, the look and, of course, the palate. So I would say that there are influences of each culture – I don’t want to say fusion. The important thing is the flavour and how you work around one main ingredient. Where do you get your inspiration? A lot of it is my memory, childhood memories, the Japanese flavours from the past. I think every chef is actually inspired by his childhood. How do you stimulate your creativity? I run away from Singapore. To be honest with you, the island is so small, so reaching nature is not easy. So I isolate myself for two weeks or two months. I went to Spain for two months to work around in every place, to talk to chefs, to be inspired by nature and that way the creativity just keeps coming. There, I could create ten dishes in an hour and here it’s something that takes a month. When you change the menu, do you have certain dishes that you keep? Yes, we have this dish called “Chocolate Water”; we submitted it to the Madrid Fusion Competition and it got picked to represent Asia. It was developed because we were inspired by the women at the bar, they were always asking us at midnight for a chocolate dessert that was light. I decided to create this technique that replicates a big block of mousse but you’re only eating this much of chocolate; when you have a bite it is just like air. They look at it and think it’s too much chocolate, but they eat it and they are satisfied. So far everyone has liked it. Is it difficult being the chef and the owner of 2am:dessertbar? For sure. When you own a place and you run it, you’re not able to create all the things you want to, because the business has to make sense, it has to sustain itself and, sometimes, you have to put things on the menu that you don’t like. Even though you don’t like it, but if the crowd favours it you’d better listen to them. Those are all the little secrets for success [I have learned] after three years running a business with such a concept. We decided that the first year we were going to make 80 percent of our items classical and 20 percent would be kind of modern and “avant-garde”. Now it’s the other way around – 80 percent are avant-garde and 20 percent are classical. Is it easier that way? It is tough, because as a chef, your food represents who you are. So when I first started out, all the food represented me, but it had to make sense. [Now], I need to keep creating and I need the money to keep coming in. As a business, it has
The patisseur Janice Wong is recognized as a rising star in Asia’s pastry scene. She is the owner and chef of 2am:dessertbar at Holland Village, in Singapore. Her journey in F&B has been very exciting, having started in Le Cordon Bleu, Paris, and perfecting her skills in high-end restaurants such as Aquavit, WD-50, Room4dessert and Per Se in New York, Alinea and L2O in Chicago, always working with some of the world’s greatest chefs. Her crowning achievement was as a consulting pastry chef to Spain’s three-star Michelin restaurant Arzak. She was selected as the sole Asian representative competing against seven other pastry chefs from around the world at the 2010 Madrid Fusion Prestigious C3 competition, and is one the pioneers in molecular gastronomy in Singapore.
[to have clients] coming – if they like chocolate, caramel or cake, you still have to put that [on the menu]. Do you like Chinese desserts? You have a lot of sago, red beans and mango pudding. I would say that sometimes it’s too heavy for the end of the meal. We do have some very good light flavours, which sometimes are not being used, such as lychees. What kind of clients do you have at 2am:dessertbar ? Mostly people from Singapore and 30 percent are expats. We have a lot of tourists. A big percentage of the population in Singapore is Chinese. Do you think the more European style desserts you prepare suit their tastes? In Singapore yes, because they love chocolate. As long as I don’t put it like a unique flavour. I love liquorish - I actually put it on the menu once and no one ordered it. But if I put [a bit of] liquorish in the sweets but it’s not on the menu, it may not be so popular [as a flavour], but it is still there. I did a dessert with liquorish, but I know that Singaporeans don’t like it, so I just put a little touch here and there just to introduce that flavour to them. It’s
very important for me to dare, because if I’m always playing it safe then I’m not going to stand out. What kind of wines can be paired with desserts? Usually Moscatos, but we have been working with different kinds of wines, because we want to introduce other wines. Does fruity red wine always pair with chocolate? No, it depends on the chocolate you use. There are no boundaries in wine pairing, no fixed rules or laws. It is a suggestion. We can have a dessert and pair it with a wine and after two weeks we’re changing the wine. We also listen to our customers. You’ve been travelling a lot. Which people or country inspired you the most in your cooking? It would be Chef Alex Stupak, who runs the WD-50, in New York – a major pastry chef, very talented and he has a very good palate. In Spain I was more inspired by the cuisine side. Pastry is not that common in Spain.
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REVIEWS
Afternoon tea
It’s ideal for a casual business meeting or even a family gathering. We select some of the best afternoon teas in town for you to choose from
The businessman spot Windows at Four Seasons Hotel Macao
Windows, at Four Seasons Hotel Macao, has an afternoon tea menu that picks up on western flavours. The tea set is divided into three layers. “The first is the basic, the second one is for the sweets and the bottom layer is for the savoury ones,” explains Executive Sous Chef, Michael Shum. The basic elements are usually the scones, while the sweets include pecan nut chocolate tart, fruits macaroon and mango mont blanc. As for the savoury items, they include delicious soft rolls with pata negra and very smooth gazpacho jelly. To pair such delicacies, there are several varieties of tea, such as Lychee Green tea or Flowery Earl Grey. On weekdays there are less people at Windows - mostly travellers - but during weekends the restaurant is filled with mostly families who come to taste the afternoon tea specialties. Serving from: 2:30 pm to 5:30 pm, Monday to Sunday Price: MOP210
Tea for all tastes
Lobby Lounge at Mandarin Oriental This is a very relaxing environment, perfect for a casual business meeting. These are the main guests who come to the Lobby Lounge for afternoon tea on weekdays. What better way to discuss business than sipping on a nice cup of tea and eating a delicious pastry? On the weekends, the customers are mostly local families. There are two types of high tea sets – the traditional western style tea and the signature tea, which is a mix of the eastern and the western flavours. Even though the menus are periodically reviewed to stimulate the palate of customers, Executive Pastry Chef Tony Miller recommends certain pastries, such as the smooth chocolate hazelnut bar or the banana bread. The most popular items among customers are the sweet brandy cherry cake as well as the cheesecake. As for teas to pair it with, there is a selection of leaf teas or blended coffee. Serving from: 2:00 pm to 5:30 pm, from Monday to Sunday Price: MOP168
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A casual option Pâtisserie at MGM
Photos: Courtesy of Wynn Macau
There is a casual environment at the MGM Pâtisserie, more suited to families and leisure than business meetings. At MGM Pâtisserie, the afternoon tea includes a set of pastries and sandwiches, as well as a drink that can be selected from any of the recommended teas, coffee or juices. According to Ria Aguirre, team leader for Food & Beverage, the most popular item in the combination is the chocolate fudge. The tea set has three trays with different items. The first tray is for the cookies, while the second one is for the savoury items and the last one is for sweets. If you go to taste the afternoon tea at MGM Pâtisserie, then you will find egg and salad sandwiches, vegetable curry puffs as well as delicious scones, chocolate and kirsch mousse in the glass, chocolate fudge, baked cheese cake with pistachio cream and apricot, among others. Every three months, the menu changes in order to keep guests interested, but certain items have to always be included, such as the traditional scones. Weekends are usually more popular, with around 180 guests per day entering the Pâtisserie, while during weekdays the environment is a little more relaxed. Serving from: 2:30 pm to 6:00 pm, Monday to Sunday Price: MOP148
The favourite cheesecake Café Esplanada at Wynn Macau
It’s one of the most popular places in town for afternoon tea – or, as some people like to call it, high tea. Located close to Wynn Macau’s main entrance, Café Esplanada offers a wide range of desserts to be accompanied by different types of teas and/or drinks. But, different from other restaurants, it does not have any afternoon tea menu. According to the Executive Pastry Chef, Luc Capus, people who choose Café Esplanada for an afternoon tea “just step in and look at desserts in the counter” choosing whichever is to their liking. But Café Esplanada does recommend certain pastries as well as matching beverages to pair with them. Leading the way is the tasty and creamy berry cheesecake (paired with Taichi tea), which is also the most popular among guests. “Everybody loves cheesecake,” Chef Luc says.
Another recommended pastry for afternoon tea is the red bean, green tea and chestnut cake (paired with green tea) – which, given its mixture of ingredients, is more suitable to Asian tastes. Among other recommended pastries is the very intense dark chocolate mud cake (paired with an espresso), which is also among the most popular desserts, as well as the limoncello baba with citrus segments (paired with Mango Fantasy). As far as drinks are concerned, Café Esplanada staff try not to influence guests too much, since, according to their experience, clients already know which drink to choose. Afternoon teatime is usually for guests from the casino as well as families, and some tourists. “Everyday, from 3:00 pm to 6:00 pm, it’s always full,” the manager, Kim Leung, says. Serving from: 6:30 am to 00:30 am, Monday to Sunday Price: A la carte
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WINES
We recommend Grand Hyatt Macau’s Food & Beverage team have chosen the best whites and reds from the hotel’s wine cellar and here are their choices
Marquesa de Cadaval Ribatejo, Portugal
This Portuguese red wine is a very good suggestion for local foods like Curry Crab and African Chicken. This wine goes well with semi spicy foods.
The Lucky Country Shiraz, South Australia
It’s a red wine good for a family style of dining. The specific taste suits most the hot dishes at the grill.
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Feudi di San Gregorio 2007 Falanghina
Domaine du Pegau “Cuvée Réservée”
Young ladies will love this mediumbodied white wine, from Southern Italy with a lingering aftertaste of citrus and minerals. This goes very well with seafood, pasta, sushi and sashimi. You can finish the whole platter alone because it just keeps increasing your appetite.
Comprised of mostly old vine Grenache (80 percent), this white wine has a unique grape variety and it is very good for accompanying all types of shellfish.
Campania, Italy
Châteauneuf-du-Pape, France
Chairman’s Reserve
Ronco Del Gelso Pinot Grigio
This is Asia’s most wonderful wine. Directly from the Yellow Plateau of Taigu, Shanxi, these are really wonderful Cabernet wines. Now the whole world knows that China is really growing.
Different types of food are an easy-match and this is a refreshing white wine.
Grace Vineyard, Shanxi, China
Friuli, Italy
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HOST WITH Want to become a master of entertaining THE MOST at home? Take a peak at our suggestions
Hotman Iron Trivet
by Peleg Design
It’s the perfect piece to put under your pots and pans. It’s practical and stylish. Just the way you like it. Where: Dora Tam Design Gift & Jewellery, Macau
Silicone vessels by Alessi
A set of vessels in stoneware with lid in silicone. Designed by David Chipperfield, these elegant utensils will be a great benefit for any elegant home. Where: Lane Crawford, IFC Mall, Pacific Place Home Store, Canton Road, Times Square, all in Hong Kong
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Fioretto
by Alessi Designed by Gabriele Chiave, this knife sharpener in stainless steel with diamond resin coating and a handle in thermoplastic resin is a luxurious item for an elegant home. Where: Lane Crawford, IFC Mall, Pacific Place Home Store, Canton Road, Times Square, all in Hong Kong
Hellraiser by Alessi
It’s a fruit holder in 18/10 stainless steel, designed by Karim Rashid, which may cause hell but will certainly be an original item to have as a centrepiece. Where: Lane Crawford, IFC Mall, Pacific Place Home Store, Canton Road, Times Square, all in Hong Kong
Tea Time Blue by Vista Alegre
From the Portuguese brand Vista Alegre comes a new and trendy tea set, available in blue, white and black colours. It includes a teapot, two teacups and one sugar pot. It will definitely bring a new flavour to your tea. Where: Vista Alegre, Macau
Red Fruit Bowl by Bugatti
Why should you have a plain fruit bowl when you can have a Bugatti? This fruit holder is made from 18/10 stainless steel and will give your living room an extra sense of design. Where: New Yaohan Department Store, Macau; Shiamas Limited - Duddel Street, Hong Kong
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HOST WITH THE MOST
Porcelain dishes by Alessi
Eggcup with spoon by Alessi
In 18/10 stainless steel, this eggcup with spoon designed by Helen Kontouris is a simple yet elegant piece.
Designed by Marcel Wanders, this new table set in white porcelain with relief decoration is a stylish option. Where: Lane Crawford, IFC Mall, Pacific Place Home Store, Canton Road, Times Square, all in Hong Kong
Where: Lane Crawford, IFC Mall, Pacific Place Home Store, Canton Road, Times Square, all in Hong Kong
Vela Blender by Bugatti
’Vela’ is Italian for ‘sail’, so away with this exquisite blender, with its variable speed settings and a pulse function to crush and blend. Where: New Yaohan Department Store, Macau; Shiamas Limited - Duddel Street, Hong Kong
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WINE AND SEX
Crime Scene Silicon Trivet from Peleg Design
It doesn’t really mark the scene of a crime, but it will certainly draw your guest’s attention. This Crime Scene Silicon Trivet is a creative option for carrying your pots and pans. Where: Dora Tam Design Gift & Jewellery, Macau
Chain Wine Bottle Holder from Peleg Design
A simple chain can do wonders. Just with a creative chain embrace, here’s how your bottle can be held. Where: Dora Tam Design Gift & Jewellery, Macau
The best match
When we talk about wine, we always discuss pairing it with food. Well, let us tell you one secret: there is no better complement to a glass (or a bottle) of wine than sex. Given the versatile nature of sex, it’s very easy to pair it with wine. Just remember one golden rule: respect the right temperature of the wine. If you choose, for instance, a warm Chardonnay, the mood will probably never appear. And please, keep track of the portions. If you have too much, it will not have the desired effect, and could instead become a messy affair. If you have too little, it is as if you didn’t have any at all. The right portions make your heart beat a little bit faster, your skin feel warmer and the desire for a good understanding under the bed sheets will become natural. Red or white? Wine or champagne? Well, you should know better according to your personal taste, but Italian experts have recently concluded that women’s sexual desire increases with a glass of red wine. It is still not clear exactly how red wine can have such an effect, but one theory suggests that the anti-oxidants in wine have a positive effect on the blood vessels, increasing the blood flow to certain areas of the body. Well, it is just a theory, yet to be proven. Care to test it out? Nevertheless, be careful with your wine choice, because it may determine the end of your night. But who are we to say anything? There are no universal rules in this department. Go on and discover your own best match! 112
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2115 2611 2629 2211 2615 2419 2628a 2606 2618 1036b 2442a 2623c 2015 2323 2643 2312 2428 2108 2508 2706 2642 2210 2007a 2301, 2660 1036b 2610 2711 2523 2006 2705 2005 1001a 2400 2207 2402 2646 2402c 2432 2302a 2118a 2118a 2010 1044 2019a 2622a 2431 2601a 2625a 2446 2009 2423 2211 2211 2212a 2023a 2211 1013a 1001/2623b 2107 2105 1019 2201 2632 2109 K1 2616 2025 1020a 2609 K3 2207a 1021 2020 2700 2660 2115 2612 2303 2103 1008 2300a 2635 2401 2111 2603 2407 2413 2612b 2012 2440 2628 2303 2641 2218 2302c
Giviea K5 Glashütte Original 2706 Godiva 2640a Göessele 2627 Grossé 2631 Guess Accessory 2601 Guess Jeans 2429 H&B Medicine Shop 2120a Hatta Fine Jewelry 1013 Hauber 2622 Hearts On Fire 2008 Herborist K6 Henry Jewellery&Watches2013b Hogan 2510 Home of Swallows 2201a Hugo Boss Orange Label 2031a Hush Puppies 2111 i.t 2328 innée 2636 Izod 2423 Izzue 2613 Jaquet Droz 2523b JC Versace 2001 Jean Scott 2007a Jean Scott Sport 2433 Jipi Japa 2102a Joan&David 2612a Just Gold 2113 Kaltendin 2017a Kego 2402a Kilara & Ceu 2306 Killah 2306a Lacoste 2508a/2403 Lancel 2701 Laneige 2409 Le Saunda 2210a Levi’s 2425 Links of London 2608a LLadró 2013c L’Occitane 2608 Longines 2400 Luisa Cerano 2622 Luk Fook Jewellery 2018 Lush 2636a M Missoni 2630 Malo Clinic & Spa 3015 Manchester United 2215 Mango 2321 Marisfrolg 2619 Marjorie Bertagne 2648 Marlboro Classics 2509 Marathon Sports 2221 Massimo Dutti 2442 Maubossin 1013 Maud Frizon Paris 2650 Max&Co. 2623 Mercato 2508 Michel René 2703 Michele 2621 Mikimoto 2011 Millie’s 2405 Mirabell 2658 Miss Sixty 2438 Mocca 2322 Moiselle 2607 Montagut 2525a Montblanc 2002 Monte Carlo Jewellery 1001a Moreline 2639 Murano 2652 Murphy & Nye 2702 NaRaYa 2212 Natural Beauty Mix 2128 Nautica 2709 Next 2211 Nike 2432a Nine West 2605 Normana 1020 O’Che 1867 2426c Omega 2003a Optica Boutique 1010 Optica Fashion 2005a Optical 88 2019 One Timepieces 2610 Osim 2106 Oto 2120 Outdoor Fashion 2523a Passion Play 2300b Patchi 2111a Paul & Shark 2007 Piaget 2013 Piquadro 2023b Promod 2316 Pull&Bear 2525 Pure and Beautiful K7 Q’ggle 2216 Rado 2006a Raffles 2119b Rayure 2606a
Replay Rich Jade Richard Mille Rimowa Rockport Sa Sa Sa Sa Selective S. Culture S.T. Dupont Samsonite Shiseido Sisley Sisley Paris Sketchers Smalto by Paris Soft & Intimate Sparkling Color ST GE Staccato Stefanel Stella Luna Steve Madden Stone Market Stradivarius STS Canada Sulwhasoo Swarovski Swatch Tara Moor Tasaki The Kiss The Manchester United Experience Thomas Sabo Tie Rack / Bric’s Tiffany & Co. TISSOT Tommy Hilfiger Tonino Lamborghini Tourneau Toywatch Triple Five Soul Triumph and Hom TSL Tumi U-Boat United Colors of Benetton Valente Venetian Flori Venilla Suite Verri Vertu Vilebrequin What For Wolford Y Nan Yes Zara Zydo
2427 2117 1002 2708 2203 2318 2642a 2300 1022 2527a 2017 2310 2630a 2216 2625 2527 K9 2612a 2319a 2421 2026 2612b 2402b 2509a 2643k 2617 2415 2426a 2426 2101 2302b 2215 2426b 2435 2003 2411 2710 2646a 1003 2417 2436 2220 2022 2707 2426 2308 1021 2633 2600 2703a 2006b 2623a 2205 2626 2625 2023 2313 2013b
The City of Dreams Alfred Dunhill Bally Burberry Cartier Chanel Chopard Chow Tai Fook Coach Emporio Armani Gucci Hublot Hugo Boss i TO i Insider IWC Jimmy Choo Leica LeSportsac Longines Marc by Marc Jacobs Omega PENACHE Ralph Lauren Rock Shop Rolex Salvatore Ferragamo Swarovski Tag Heuer The Bubble Shop Timeless Tudor Tumi Valentino Vertu Vivienne Westwood Yves Saint Laurent
L1, The Boulevard L1, The Boulevard L1, The Boulevard L2, The Boulevard L2, The Boulevard L2, The Boulevard L2, The Boulevard L1, The Boulevard L1, The Boulevard L1, The Boulevard L2, The Boulevard L1, The Boulevard L1 & 2, The Boulevard L1, The Boulevard L2, The Boulevard L1, The Boulevard L1, The Boulevard L1, The Boulevard L2, The Boulevard L1, The Boulevard L2, The Boulevard L2, The Boulevard L1, The Boulevard L1, Hard Rock Hotel L2, The Boulevard L1, The Boulevard L1, The Boulevard L2, The Boulevard L1, The Boulevard L2, The Boulevard L2, The Boulevard L1, The Boulevard L1, The Boulevard L2, The Boulevard L1, The Boulevard L1, The Boulevard
The Esplanade, Wynn Macau
Shoppes at Four Seasons
Alfred Dunhill Bvlgari Chanel Christian Dior Ermenegildo Zegna Fendi Ferrari Giorgio Armani Gucci Hermes Hugo Boss Louis Vuitton Miu Miu Cigar Emporium Piaget Prada The Signature Shop The Spa Shop Tiffany & Co. Tudor Van Cleef & Arpels Versace Vertu Wynn & Company Watches
The Encore, Wynn Macau Cartier Chanel Piaget
Grand Lapa Hotel Bally Cartier Alfred Dunhill Emporio Armani Hermes Hugo Boss Orange Label Louis Vuitton Omega Valentino Versace Collection
13 12 10 9 8 5 4&5 6 15 1&2
DFS Galleria, The Four Seasons Armani Bally Burberry Caran d’Ache Cartier Celine Chanel Chaumet Chloe Chopard Clinique Debeers DFS Beauty World DFS Jewellery and Watch World DFS Sunglass World Dior Dior (Beauty Zone) Dunhill Emporio Armani Fendi Gucci Hermes IWC Jurlique Kiehl’s Lancome L’Occitane Loewe Louis Vuitton Omega Prada Ralph Lauren Salvatore Ferragamo Shiseido Swarovski Tag Heuer Tod’s Tumi Vacheron Constatin Van Cleef & Arpels
Escapes
1112 1123 1110 1129 1125 1109 1117 1101/41 1123a 1101/43 1101/22 1101/42
1101/18-30 1101/33-45 1101/36 1120 1101/23 1106 1112 1102 1108 1116 1101/44 1101/26 1101/21 1101/28 1101/25 1121 1115 1101/45 1126 1111 1113 1101/29 1101/38 1101/33 1105 1101/31 1101/39 1101/40
Abiste Alain Mikli Altea Milano Aquascutum Armani Collezioni Audemars Piguet Autore Bottega Veneta Brioni Butani Canali Cerruti 1881 Chic Elegance Cho Cheng Coach Cole Haan David Yurman Diamond SA Diane Von Furstenberg Dilys’ D’urban Ed Hardy / Christian Audigier Gieves & Hawkes Giuseppe Zanotti Givenchy GoldVish S.A. Guess by Marciano H&B Medicine Shop Hugo Boss Juicy Couture Kate Spade Kent & Curwen Kenzo Kwanpen La Perla Lancel Mango Tree Marc by Marc Jacobs Marni Max Mara On Pedder Optica Privé Pedder Accessories Ports 1961 Renaissance Arts Gallery Roberto Cavalli Class and Cesare Paciotti Samsonite Black Label Shamwari South African Diamonds Shanghai Tang Shiatzy Chen Shimansky St. John Stefano Ricci Stuart Weitzman Tse tsesay Valentino Versace
1208 1212 2835b 2836 2805 & 2806 1130 & 1131 1129 2845 2802 1223 2850 2801a 1207 2821 2856 2812 2801 2816 2846 1211 2835b 2820 2835a 2847 2851 1226 2858 1215 2807 2859 2829 2837 2840 2817 2849 2857 2813 2831 2841 2808 2848 2823 2838 2810 1213 2800 2825 2818 2839 2833 2821 & 2822 2809 1128 2850a 2832 2832 2842 2853 & 2855
One Central Macau Bally Bottega Veneta Bvlgari Burberry Cartier Céline CentralDeli CK Calvin Klein Dior Dolce&Gabbana Emporio Armani Ermenegildo Zegna Europe Watch Company Fabio Caviglia Fendi Furla Gucci Hermès Hugo Boss Kenzo Lancel Leonard Loewe Loro Piana Louis Vuitton
Marc by Marc Jacobs Marc Jacobs Max Mara Montblanc Officine Panerai Pal Zileri Rainbow Ralph Lauren Rimowa Salvatore Ferragamo Shiatzy Chen Tod’s Vertu
128-129 G8 G9-G10 125-127 G1-G2 G35 222 232-233 G30-G31 G36-G38 G32-G33 G39-G42 101-107 130 G11-G12 131 G24-G26/ 110-120 G13-G15 132-135 116 139 112 G5 G6-G7 G27-G29/ 121-132/ 229-231 117 G23 113 G4 G22 115 136-138 G19-G20 211 G3/108-109 110 G18 G17