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Situated on buzzing Cotai, the hotel’s Portuguese restaurant is a luxurious sanctuary for those with a healthy appetite
FOUR SEASONS Focus
There are few places in Cotai that can be considered a quiet oasis, but Four Seasons Macau manages to maintain a desirable sense of calm and order even during the busiest times of the year. Belçancão is the hotel’s signature Portuguese restaurant, and executive chef Klaus Kallweit has heightened the weekend brunch experience with a number of novel offerings, including signature pass-around items such as scrambled organic eggs (served in the shell) with smoked salmon and roe, pan-fried foie gras with fresh fig and fig jam, and freshly-made dim sum from award-winning sister restaurant Zi Yat Heen.
“We’re trying to make brunch a bit different, and interesting for our guests,” says chef Kallweit. “The idea was to give the guest an idea of indulgence, just sitting there getting spoiled, with things coming to them without asking.”
The name of the restaurant actually means “beautiful song” in Portuguese, and the diversity of the offerings hints at how the team have managed to create a harmonic buffet offering. Cuisines include Indian, Portuguese, Macanese, Chinese, Italian, Japanese, German and more.
Watch the video below to see what’s available and what chef Kallweit, along with restaurant manager Kenneth Nicholas, recommend to try this weekend.
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