{"id":55906,"date":"2026-05-28T10:03:35","date_gmt":"2026-05-28T02:03:35","guid":{"rendered":"https:\/\/sgbuzz.com\/?p=55906"},"modified":"2026-05-28T10:03:35","modified_gmt":"2026-05-28T02:03:35","slug":"on-the-menu-vicky-chengs-new-estuary-restaurant-in-macau-is-french-dining-but-not-as-we-know-it","status":"publish","type":"post","link":"https:\/\/sgbuzz.com\/?p=55906","title":{"rendered":"On the Menu | Vicky Cheng\u2019s new Estuary restaurant in Macau is French dining but not as we know it"},"content":{"rendered":"<p><br \/>\n<\/p>\n<div id=\"\">\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">\u201cYou\u2019ll hear the word \u2018nourishing\u2019 a lot during this meal,\u201d Vicky Cheng tells us as we sit down for a preview meal at Estuary, his new restaurant at Macau\u2019s Capella hotel that officially opens on May 29.<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">It is an accurate note \u2013 the dinner is a sophisticated calibration of temperature and seasonality, where ingredients seem chosen for their healing properties as much as flavour and prestige. We leave feeling satisfied, but not bogged down.<\/p>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">As French meals go, this is as far as it gets from the traditional tendency to bolster courses with rich, fatty indulgence and palate-blasting moments designed to be washed down with powerful, full-bodied wines.<\/p>\n<div datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1xdhyk6 ec74h0k0\">Of course, there are still the hallmarks of <span data-qa=\"Component-Text\" class=\"css-0 ef9u0v00\">French fine dining<\/span> here: Dauricus <span data-qa=\"Component-Text\" class=\"css-0 ef9u0v00\">caviar<\/span> is judiciously layered in the opening coda, combining fresh tunes of spring with Japanese kabu and just-trimmed chervil that is muddled tableside into an \u00e0 la minute sauce.<\/div>\n<div class=\"image-inline-container e1a5rv550 css-1llrc1m e1yqhwb40\" data-qa=\"Component-renderMap-StyledDiv\">\n<div class=\"image-inline caption e1fvabeq0 css-19sk4h4 ea9pn0s0\" data-qa=\"Component-Container\">\n<figure class=\"image-inline caption ea9pn0s1 css-1qeofuq e1gf69pb0\" data-qa=\"ArticleImage-ArticleImageContainer\">\n<div data-qa=\"ArticleImage-handleRenderImage-ImageContainer\" class=\"css-bjn8wh e1gf69pb3\"><img decoding=\"async\" alt=\"Estuary\u2019s Dauricus caviar, sweet peas and turnip dish is served with a sauce of lacto-fermented kabu, brightened with lime, coconut milk and cream. Photo: Estuary by Vicky Cheng\" data-qa=\"BaseImage-handleRenderImage-StyledImage\" class=\"e1gf69pb2 css-6ikqhs e445x7d0\" loading=\"lazy\" src=\"https:\/\/img.i-scmp.com\/cdn-cgi\/image\/fit=contain,width=1024,format=auto\/sites\/default\/files\/d8\/images\/canvas\/2026\/05\/27\/2f842e90-31b9-4595-84b5-371c10e0ef27_b28632a6.jpg\" title=\"Estuary\u2019s Dauricus caviar, sweet peas and turnip dish is served with a sauce of lacto-fermented kabu, brightened with lime, coconut milk and cream. Photo: Estuary by Vicky Cheng\"\/><\/div><figcaption data-qa=\"ArticleImage-DescriptionContainer\" class=\"css-1bj5zno e1gf69pb1\">Estuary\u2019s Dauricus caviar, sweet peas and turnip dish is served with a sauce of lacto-fermented kabu, brightened with lime, coconut milk and cream. Photo: Estuary by Vicky Cheng<\/figcaption><\/figure>\n<\/div>\n<\/div>\n<div datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1xdhyk6 ec74h0k0\">Blue lobster is a signature item, gently cooked in lobster butter and still springy. Its intense umami is excellently tempered with a crystal clear shellfish consomm\u00e9 that is given zing, acidity and just the tiniest hint of funk from fermented pineapple dice (peek behind the kitchen and you will see a whole cabinet of <span data-qa=\"Component-Text\" class=\"css-0 ef9u0v00\">pickles, garums<\/span> and other ferments made in-house). Freshness is added by way of paper-thin slices of sweet courgette.<\/div>\n<p datatype=\"p\" data-qa=\"Component-Component\" class=\"e8zc9q40 css-1c6uqr6 ec74h0k1\">Estuary marks the chef\u2019s return to his French culinary roots, the name a nod to the inevitable convergence of his life\u2019s experiences and his decision to focus on ingredients from both fresh and saltwater.<\/p>\n<\/div>\n<p><br \/>\n<center><br \/>\n<br \/><a href=\"https:\/\/www.scmp.com\/lifestyle\/food-drink\/article\/3355001\/vicky-chengs-new-estuary-restaurant-macau-french-dining-not-we-know-it?utm_source=rss_feed\" target=\"_blank\" rel=\"noopener\">Read Full Article At Source <\/a><br \/>\n<center\/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u201cYou\u2019ll hear the word \u2018nourishing\u2019 a lot during this meal,\u201d Vicky Cheng tells us as we sit down for a preview meal at Estuary, his&#8230;<\/p>\n","protected":false},"author":1,"featured_media":55907,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"fifu_image_url":"","fifu_image_alt":"","footnotes":""},"categories":[33],"tags":[19475,5970,23594,7261,5600,739,476,21087],"class_list":["post-55906","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bored-interesting","tag-chengs","tag-dining","tag-estuary","tag-french","tag-macau","tag-menu","tag-restaurant","tag-vicky","wpcat-33-id"],"_links":{"self":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/55906","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=55906"}],"version-history":[{"count":0,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/posts\/55906\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=\/wp\/v2\/media\/55907"}],"wp:attachment":[{"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=55906"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=55906"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/sgbuzz.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=55906"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}