[The content of this article has been produced by our advertising partner.]<\/strong><\/p>\n In Macau\u2019s fiercely competitive dining scene, carving a distinct identity is one key ingredient for success. That is something Aji has managed to accomplish with precision and style. With a sharp focus on Asian-inspired cuisine, the dinner-only restaurant transforms the continent\u2019s diverse flavors into dishes that feel familiar and refreshingly inventive at the same time. This very clear vision makes Aji not just a restaurant, but also somewhat of a laboratory for reimagining Asian cuisine.\u00a0<\/p>\n Long before a dish reaches the table, Aji already engages diners\u2019 senses with its refined setting. Draped in deep red and muted grey, the dining room overlooks Spectacle, the world’s largest permanent indoor LED screen installation that showcases a curated collection of digital art from around the globe. The open kitchen brings the action to the table, offering a front-row view of Executive Sous Chef Pan Sihui and his team crafting each dish. It provides an intimate glimpse into the creative heartbeat of the restaurant.<\/p><\/div>\n Since its inception, Aji has accumulated a growing list of accolades. This year, the restaurant proudly retained its MICHELIN Star for the second consecutive year, while also capturing its first One Diamond rating from the Black Pearl Restaurant Guide 2026. Much of this success is thanks to Executive Sous Chef Pan Sihui, whose rich experiences across Asia and beyond inform a gastronomic approach that is personal, refined and distinctly contemporary.<\/p>\n Chef Pan has spent the past 15 years honing his skills in top-tier kitchens in Beijing, Shanghai, Singapore and France. Along the way, he developed a strong command of classical French techniques while deepening his understanding of Asia\u2019s rich, varied flavors. With this rare combination of technical mastery and cultural insight, the Singaporean native blends classical French techniques with Asian ingredients and interprets Asia\u2019s food heritage through a contemporary lens, crafting modern Asian-inspired dishes that are inventive yet deeply rooted in tradition.<\/p><\/div>\n At Aji, Chef Pan approaches cooking as both a craft and a canvas, with modern techniques as his brush and Asia\u2019s food landscapes as his palette. In an age dominated by social media, he remains steadfast in prioritizing substance over aesthetics – every dish must delight the palate first and the beauty of each plate should emerge naturally.<\/p>\n<\/div>\n He also makes it a point not to be bound by a single culinary label. This philosophy was shaped during his time in France, when a mentor encouraged him to embrace his own roots rather than simply replicate classical French recipes. That marked a turning point in his journey as a chef.<\/p><\/div>\n This commitment to melding heritage with technique comes to life in Aji\u2019s signature creations. A prized example is Smoked Salmon, a dish that is imaginative and also true to its roots. The New Zealand king salmon is marinated in beetroot juice and vodka before being smoked over lychee wood to impart a subtle fruity aroma. Finished with Thai basil oil and a vibrant mango-turmeric sauce, the dish opens a gateway to tropical flavors that surprise and delight.\u00a0<\/p>\n A4 Wagyu preserves the essence of sukiyaki with its rich broth, premium beef and vegetables, but the traditional sweet soy base is replaced with an onion consomm\u00e9, and enhanced with roasted mushrooms. The thinly sliced wagyu is paired with yuzu somen, creating a lighter yet sophisticated expression that brings out the original character of each ingredient.<\/p><\/div>\n For a dish that vividly reflects Aji\u2019s approach to modern Asian cuisine, Chef Pan recommends East Coast Night (a highlight of the exquisite Tasting Menu 12.0). Inspired by the chef\u2019s childhood on Singapore\u2019s east coast, this playful yet sophisticated creation separates the shrimp body and head to offer two contrasting profiles. The shrimp body is steamed with French VSOP brandy, while the head is transformed into a chili-crab-style sauce. Served with brioche and pickled ginger, diners are encouraged to tear the bread by hand and dip into the sauce, recreating the tactile experience of enjoying seafood as Chef Pan did as a child.\u00a0<\/p>\n Each dish at Aji tells a story as much as it pleases the palate. Meticulous attention to detail and a balance of flavors and textures define every course. The result is a dining experience that is at once familiar and delightfully new. It is a true celebration of contemporary Asian gastronomy.<\/p>\n Aji![](\"https:\/\/img.i-scmp.com\/cdn-cgi\/image\/fit=contain,width=1024,format=auto\/sites\/default\/files\/styles\/660w\/public\/d8\/images\/2026\/04\/13\/DDK_0988.jpg?itok=jlkWtdZM\"\/)
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MGM COTAI, Avenida da Nave Desportiva, Cotai, Macau \u00a0
Tel: (853) 8806 2308
Opening hours: Tue – Sun: 18:00 – 23:00<\/p>\n<\/div>\n