The Huaiyang Garden
Macau
The Huaiyang Garden at The Londoner Macao explores the cuisine of China's lower Yangtze and Huai river regions through master chef Zhou Xiaoyan's approach to traditional flavours and contemporary presentation. Executive chef Jack Xiao leads the restaurant's kitchen on the resort's second floor. The menu rewards attention to delicate preparation: shredded bean curd comes with crab meat and egg white in superior soup, while a stewed pork ball incorporates crab roe. Other specialities include river shrimp with ginger and spring onion, and rice baked with yellow eel and chives. A multi-course tasting menu provides a guided introduction. Private dining rooms are available, and children under ten dine in those rooms.