Expat chef Fabrice Vulin gives his contemporary take on classical French cuisine at the elegant Tasting Room. Its affinity for unexpected texture and flavour combinations is evident: poached Gillardeau oysters lounge in a lettuce velouté with sea-water jelly; and, as a playful riff on the briny centrepiece, oyster leaves, a wild-growing plant that tastes surprisingly like oysters.
Tasting Room
Top choice in Macau
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