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Although half located in the Studio City casino complex, the sheer expansiveness of Bi Ying ensures that diners are not too bothered by any residual noise emanating from the gaming floor. Plenty of tables are available for large groups, and the semi-open kitchen layout allows diners a look into what’s cooking, from roast meats to desserts.
The food is pan-Chinese, and strong on Northern and Sichuan offerings. The restaurant’s signature dumplings are a colourful treat, tinged with vegetable juice; jade green and beet pink steamed dumplings are laid atop carrot doilies, and are beautiful to look at, if not spectacularly flavoursome. We enjoyed their version of charsiu bao as well, which have the addition of preserved vegetables for an alternative flavour profile. Xinjiang lamb skewers is an attention-grabbing dish, and it seizes the palate as well—the rich meat is liberally seasoned with salt, pepper, chilli flakes and cumin seeds, rendering the small dish of ground cumin for dipping superfluous. Stir-fried potato shreds had a great crunch and light vinegar flavour, though we were unimpressed by the scrappy knife work of this dish. For dessert, we were intrigued by the Maoshanwang durian mochi, which were light and fluffy and not too overpowering in flavour.
High rollers should take note of Studio City’s master wine list, available to diners here as well. Here, you’ll find epic vertical collections of Chateau Haut Brion and Grange Penfolds. The tea, of course, is also a solid option—the signature blend is a floral potion comprising osmanthus, jasmine and rose.
For such a large restaurant, the service is exceptionally friendly and our sever managed to make some good recommendations. Our drinks were kept topped up regularly, and staff were sure to check in on us to make sure we were satisfied with the spice level of some of our dishes.
A meal for two with tea and service comes to around MOP400 which is extremely good value for the setting and quality.