Named just a word different from Vida Rica Bar, the Vida Rica is an elegant restaurant featuring a spectacular affair of the South China Sea and Nam Van Lake. Providing all day services, it has intimate seating with the perfect interpretation on modern cuisines from the Executive Chef. While there is contemporary breakfast, the menu highlights classic cuisines impacted by delicacy and clever twist using the freshest ingredients.
Recently, the Mandarin Oriental Macau has hosted a guest Chef Stephane Buron, who heads two Michelin-starred restaurants, won several culinary awards and was named “Chef of the Year” in 2013.
His stay at MO Macau has brought us a taste of his six course degustation dinner menu as well as four-course and five-course lunches at the restaurant that features his signature fine dining dishes with wine pairing. They include a roasted pigeon breast and poached sea bass.
A warm basket of assorted bread are also given along with different choices of homemade butter and spread, from plain to chili, they are all neatly displayed.
The arctic char fish carpaccio has become one of our favourites, plated in circular pattern, with beautiful edible flower petals and a refreshing complement of yuzu-like sudashi sorbet.
The two mains impress very much indeed. While the white sea bass is poached perfectly flaky and moist, dressed with delicious truffle veal jus over a bed of semi-mashed potatoes, that piece of crunchy fish skin is especially worth noting because it has given a wonderful contrast to our palates.
Another favourite is definitely the roasted pigeon. As one of the Chef’s signatures, it presents an excellent tenderness, juicy and is seared to pinkish interior. This dish is out of this world.
Our five-course meal is completed with a sweet resemblance of the mont blanc. The creation combines traditional mont blanc with French macarons – chestnut puree and whipped cream over crispy macaron, this picture perfect dessert is very astonishing.
Some rounding off would be petit fours of madeleines and mini lemon tart, in addition to a cup of well-executed cappuccino. This is probably the best world-class feast from a Two-starred Michelin Chef.
Plain Butter, Citrus Butter, Chili Butter
Tomato Herb Brioche
Mini French Baguette
Perle Coulante Petit Pois et Menthe Fraiche Sorbet aux Herbes
Green Pea & Fresh Mint Liquid Pearl Garden Herb Sherbet
Carpaccio d’omble Chevalier Marine aux Agrumes, Herbes et Fleurs Sorbet Sudashi
Arctic Char Fish Carpaccio Marinated with Citrus, Herbs, Seasonal Flowers & Sudashi Sherbet
Foie Gras de Canard aux Pommes Granny Smith, Jus de Pommes et Celeris Glace
Foie Gras Terrine with Granny Smith Apple, Served with Iced Apple-celery Juice
Bar Confit Dans un Bouillon de Foin, Ecarasee de Pommes de lerre aux Truffles, Jus de Viande
Sea Bass Poached in Hay Stock with Potato, Black Truffles & Veal Jus
Poitrine de Pigeon de Racan Cuit au Sautoir, FIne Tartelette d’abatis en Croute d’herbes Jardin de Carottes
Roasted Racan Pigeon Breast Served with Herb-crusted Giblet Tart & Carrot Garden
Macaroon Mont Blanc, Chataigne, Creme au Vieux Rhum Coulis Cassis
Mont Blanc Macaron, Chestnut, Old Rum-flavored Cream & Blackcurrant Coulis
Perie Coulant Fruits Rouges, Madeleines a la Reglisse, Tartelettes Citron Meringues
Red Berry Ravioli, Licorice Madeleines, Lemon Tart with Meringue
Red Berry Ravioli
Vida Rica Restaurant
Address: 2/F, Mandarin Oriental, Avenida Dr Sun Yat Sen, NAPE, Macau
Telephone: +853 8805 8918
Opening Hours: Mon-Sun 06:30-22:30