Five Foot Road
Macau
Five Foot Road explores the refinement of Sichuan cooking through the traditions of Chengdu’s grand mansion banquets. At MGM Cotai, chef Yang Dengquan draws on four decades of experience to show the cuisine’s range of textures, aromas and carefully judged seasoning. Ingredients from Sichuan and Yunnan include well salt, fresh spices and wild mushrooms. Dishes might turn minced chicken and egg white into a delicate, tofu-like preparation, or slowly stew duck with mushrooms, bamboo shoots, ham and Huadiao wine. Seasonal menus give ingredients such as crab their own treatment. Traditional tea service adds ceremony to the meal, making this a thoughtful introduction to the subtler side of one of China’s most expressive regional cuisines.