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The Kitchen, despite the name, is an upmarket, elegant steak house at the Grand Lisboa with high quality table settings and Riedel glassware. Through the sliding wood panelled door at the entrance is a display of meats including USDA Certified Beef, Australian wagyu up to Grade 11 and Kagoshima beef up to Grade A5. Walk past the enticing salad buffet, which is outstanding and indisputably the finest in Macau and ask for a seat by the window. Inside the restaurant are a sashimi counter and an open kitchen. Numerous tanks full of healthy live fish add to the ambience of the restaurant as well as to the choice on the menu.
Whilst The Kitchen describes itself as a steak house, it is far more than that. The meal begins with complimentary oven-hot breads, which are excellent with the exception of the rather bizarre inclusion of chocolate bread. Starting with the salad bar is an excellent idea: the salad bar is exceptional, stacked with high quality fresh produce, not simply fillers like many salad bars elsewhere. Cold cuts include mortadella, Parma ham, and various salami, as well as Norwegian smoked salmon. Cherry tomatoes are from a number of different countries while buffalo mozzarella is flown in daily. The array of cheeses, and nuts and desserts are amazing and the whole salad bar is MOP150 for unlimited visits. Soups are also delicious; the cappuccino of wild mushroom topped with fresh mushrooms is sufficient for two. For a more substantial appetiser, fresh New Zealand scampi - wood grilled - is superb. So is the sashimi selection, with wonderfully fresh botan shrimp that is rich and fatty just as it should be, whilst sea urchin from Russia is light in texture and colour – just perfect. For mains, undoubtedly the steaks are the best quality in town and cooked perfectly to order. Two vegetables such as baked Idaho potato, sautéed green asparagus or gratinated broccoli are included with the main dishes at no extra charge. If not a meat lover, the grilled whole sole from the tank is MOP450 is both large and fresh. Desserts are an interesting, decadent selection including peppermint soufflé with chocolate chips, or brioche with flambé banana in toffee sauce and vanilla ice cream
Over 8,000 labels from the important wine regions of the world are offered. Diners are challenged to find excellent, but slow moving vintages, which represent great value for money and can be below current retail price. The full list is available on an iPad and can be searched by price, region, etc. Wines by the glass are generally interesting and reasonably priced. The sommelier is always available to offer his expert advice.
Smartly attired staff all have friendly smiles but can be shy and hesitant.
Considering the impeccable quality of all the dishes, the prices are extremely reasonable. Dinner for two without wine would cost about MOP2,000 but could include one whole sole and a wagyu steak. The set lunches offer even better value.