Cover Imperial Court Chinese restaurant at MGM Macau (Photo: MGM Macau)
Imperial Court Chinese restaurant at MGM Macau (Photo: MGM Macau)
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Inside Imperial Court at MGM Macau, Lingnan cuisine takes on new forms that remain unmistakably rooted in its origins
Lingnan cuisine, influenced by the wok hei, or breath of the wok, of Cantonese food, the fresh seafood and artisanal craftsmanship of Chaoshan cuisine, and Hakka cuisine, a rustic style where poultry and livestock take centre stage, dates back to the Tang dynasty.
At MGM Macau’s Imperial Court, those centuries of culinary heritage serve as a foundation for innovation rather than limitation. Helmed by executive chef Homan Tsui, the restaurant has established itself as a celebrated destination for Lingnan dining in the region.
Located on the first floor of the hotel, Imperial Court—a Forbes Travel Guide five-star restaurant and Black Pearl one-diamond venue—pairs palace-inspired interiors with refined Lingnan fare. The menu is guided by seasonality, balanced seasoning and techniques that allow the natural flavours of ingredients to shine, and Homan and his team reinterpret classic techniques and recipes with a modern sensibility.
Above Homan Tsui, executive chef of MGM (Photo: MGM Macau)
Homan Tsui, executive chef of MGM (Photo: MGM Macau)
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Homan began his career in Hong Kong three decades ago, honing his craft across prestigious Cantonese and Chiu Chow kitchens before relocating to Macau. The executive Chinese chef of MGM, Homan leads the hospitality group’s dining venues with a deep understanding of culinary traditions of the Lingnan region, as well as a philosophy of seasonality and rootedness that nevertheless leaves room for creative expression.
Take the crispy chicken skin with shrimp mousse and salted fish flakes, a dish that helped earn the restaurant its Black Pearl One Diamond accolade in 2025. Inspired by a Lingnan classic, “deconstructed chicken”, Homan’s modern rendition swaps traditional steamed chicken for a crisp, deep-fried version. The meat is seasoned with maltose, Chinese yellow wine and red vinegar, then dry-aged for three days, before being stuffed with hand-beaten shrimp mousse and pan-fried. The finishing touch, a shaving of in-house freeze-dried salted fish fillet and fishing-net-inspired plating, nods to Macau’s history as a fishing port.
Crispy chicken skin with shrimp mousse and salted fish flakes (Photo: MGM Macau)
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Another standout is the marinated razor clams with galangal, a time-honoured pairing of ocean-fresh seafood and Cantonese aromatics. Slices of honey melon are arranged in an artful floral spiral, balancing the razor clam’s briny freshness with subtle fruitiness.
Also of note is the braised partridge porridge with bird’s nest and Yunnan ham. Traditionally a dish reserved for children and the elderly, it is elevated at Imperial Court through the poise and precision of a chef who thoroughly understands the nuances of the cuisine he champions. Minced partridge breast is slow cooked with yam, which infuses rice congee with rich, comforting flavours, while a generous topping of bird’s nest completes the dish.
Under chef Tsui's leadership, the Imperial Court team has garnered numerous international and industry accolades, including distinctions from the Forbes Travel Guide, the Black Pearl Restaurant Guide and La Liste (Photo: MGM Macau)
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All of these creative, inspiring dishes are served in an appropriately grand dining room, which is anchored by an ornamental column carved with a dragon, a symbol of power and good fortune in traditional Chinese culture. Meals are elevated thanks to bespoke Liuli tableware, a type of coloured crystal glassware once reserved for the royal families of ancient China.
With its combination of respectful reimagining and elegant locale, Imperial Court delivers a dining experience that lives up to its name: rooted, refined and fit for royalty.
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