Imperial Court

Celebrated by the Black Pearl and Forbes Travel Guide, this Macau dining gem redefines Lingnan cuisine with artistry and finesse. Executive Chef – Chinese of MGM MACAU, chef Homan Tsui crafts seasonal dishes with impeccable technique, including the award‑winning Crispy fried chicken skin with shrimp mousse and salted fish flakes. Majestic dragon‑carved columns and Liuli tableware elevate every course, creating a culinary experience that blends heritage, innovation, and timeless grandeur.

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Celebrated by the Black Pearl and Forbes Travel Guide, this Macau dining gem redefines Lingnan cuisine with artistry and finesse. Majestic dragon‑carved columns and Liuli tableware elevate every course, creating a culinary experience that blends heritage, innovation, and timeless grandeur.

Imperial Court’s braised partridge porridge with bird’s nest and Yunnan ham is gently simmered to achieve a silky, creamy consistency. The porridge blends the savoury depth of partridge and ham with the delicate texture of bird’s nest on top, offering a refined balance of nourishment and flavour. Served in an ornate painted bowl against warm golden tones, the dish captures the elegance of palace‑inspired Chinese dining. It is a luxurious and comforting choice for guests seeking an elevated congee experience.

Imperial Court reimagines the classic Cantonese roast with its crispy roasted free‑range chicken coated in organic flaxseeds. After being air‑dried for half a day, the chicken is finished with hot oil to create an exceptionally crisp crust while preserving tender, juicy meat beneath. The flaxseeds add aroma, texture, and nutritional value, offering a modern twist on traditional roasting techniques. Presented on refined tableware, this dish stands out as a contemporary signature in elevated Chinese dining.

At Imperial Court, the steamed pork dumplings with fish maw highlight the refinement of premium Cantonese dim sum. Minced U.S. black pork is crafted into a delicate, tender filling wrapped in a golden dumpling skin, then topped with silky fish maw for added richness. Presented in an ornate silver steamer stand, the dish reflects the restaurant’s palace‑inspired elegance. This refined delicacy is favoured in upscale banquets for its balance of flavour, texture, and nourishing qualities.

Imperial Court’s baked butterfly puffs with lava mango showcase refined craftsmanship in modern Chinese pastry. Layers of crisp, golden pastry encase a warm, fragrant mango filling, creating a beautiful butterfly‑shaped texture. Presented on an amber‑toned artistic plate, the dessert reflects the restaurant’s palace‑inspired elegance. Light, aromatic, and visually striking, it is a standout sweet course favored in elevated Chinese dining and a testament to Imperial Court’s blend of tradition and creativity.

Mon - Fri: 12:00 PM - 3:00 PM | 6:00 PM - 10:30 PM
Sat, Sun & Public Holidays: 11:00 AM - 3:00 PM | 6:00 PM - 10:30 PM
MGM MACAU, Avenida Dr. Sun Yat Sen, NAPE, Macau
(853) 8802 2361

Executive Chef - Chinese, MGM MACAU

Homan Tsui

With over 20 years of experience, Chef Homan Tsui is a leading force in Cantonese cuisine. Rooted in Lingnan traditions yet embracing creativity, he crafts seasonal dishes with finesse. His expertise has graced state banquets and earned accolades from Black Pearl, Forbes, and Trip.com. Featured in acclaimed productions like Once Upon a Bite 4, Chef Tsui champions a culinary vision that blends heritage, innovation, and cultural resonance.