Wineshark Macau Restaurant Review - Canton

Since this time we are staying in Venetian, we had opted for some of the restaurants in the hotel. The first one we tried is Canton, a Cantonese restaurant. The decoration was contemporary and nice, and we were seated in a small compartment with a nice comfortable sofa and a good-sized table. But our only concern is the lighting was just too dim for our meal. It may be romantic, but I prefer a bit brighter to appreciate better my food. However, if you are seated in the other bigger tables this would not be a problem as there are good lighting for those.

We had opted for the Deluxe Set Menu, with the appetizers being Pan-Fried Scallops, Crispy Roasted Suckling Pig, and Marinated Cucumber with Garlic. The scallops are perfectly seared with some Chinese yellow wine added to bring about an extra fragrance. The suckling pig has got a really crispy skin, and nicely seasoned. The crunchy cucumber has got a good garlic taste which all in all setting me up for a high expectation for the meal ahead.

The next is Braised 'Kam Shan' Shark's Fin with Shredded Chicken and Bamboo Pith in Golden Broth. The broth is so rich and tasty, we can easily find a strong and mouth-watering chicken and ham taste. The shark's fin is served on a bowl heated by candle so the soup maintained the temperature throughout, which is a good measure as I hate a warm soup very much. The shark's fin and bamboo pith got a good texture and this course also live up to the high standards of the restaurant.

Then we had the Braised Australian Abalone with Spotted Mushroom and Broccoli. This is my favorite of the night, with the abalone braised so nicely that it kind of melted when we cut it open, without effort, while biting it down there is that chewy and tender texture accompanying with the sauce and intense abalone flavors, it is really a dish from heaven. The side vegetables also pair nicely with the sauce and it is so enjoyable!

The fourth dish is Braised Crab Claw with Shrimp Mousse and Crab Coral. The shrimp mousse is bouncy and matched perfectly with the crab claw. The crab yolk is cooked with ginger and prepared as a sauce to add an extra dimension to the taste, and this dish is a very good example of improving the traditional dish of deep fried crab claw to a more delicate and complex dimension.

Because I don't eat beef, I had chosen the Stir-Fried Iberico Pork with Lotus Root and Vegetable, while Ivy had the Stir-Fried Wagyu Beef with Green Bean. The full flavor of the Iberico pork is so much better than the local version and the lotus root is crunchy and with the other vegetable giving different texture and mouthfeel and my only comment is that it is a tiny bit of oily for me but this is more because everything so far was so great that I can allow to be a bit more picky.

The last one is Fried Rice with Conpoy and Vegetable, with each grain of rice stir-fried to separated, a testament to the skill and attention of the chef to keep the steamed rice overnight before stir-fry. The egg white, conpoy and vegetable are good complement and also the rice was properly seasoned, and even though I was quite full by then it was so nice I finished that again in no time.

Dessert is Double Boiled Red Bird's Nest with Freshly Brewed Almond Tea. An expensive dessert certainly with the red bird's nest, the chef nicely prepared a syrup for us to adjust the sweetness. The freshly brewed almond tea is very delicate and fragrant, and can be consumed on its own as a nice dessert.

The price for the two sets plus tea is $3289, not cheap but at the same time not overly expensive considering the ingredients of the dishes and its quality. And if you have registered for the Sands gold card you can enjoy a 10% discount. When I checked with the manager she suggested me to try the a la carte menu for their other signature dishes. This is certainly what I plan to do in future.

My overall rating is 75/100.