Delish Eats: Aux Beaux Arts, a Romantic French Affair at MGM Macau

Restaurant history: Aux Beaux Arts is MGM’s landmark French brasserie held in its international culinary repertoire, emulating the suaveness and culture of Paris’ old-age restaurants. Ingredients and chefs are flown from France to Macau for a rich experience.

What’s the vibe and venue like: Aux Beaux Arts plays two angles with its experience. Located in the atrium of the grand lobby, the brasserie welcomes guests to dine al fresco in the style of French-terrace dining, or inside, where chandeliers, wooden walls, and soft lighting sprout romance into the meal.  

How much does it cost: MOP1,230 was the total meal price for two appetisers, two mains, crepes for desserts, and amuse-bouche to begin the meal, bread during, and petit fours as a denouement.

What is the menu about: Expect fine, traditional French appetisers and plates, spanning the European gastronomical monolith from the early 20th century. Sauteed ground meats, fresh seafood, consommés, and French delicacies are the motive.

What did we order: Wagyu Beef Tartare (MOP208), Beetroot Cured King Salmon (MOP218), Toothfish (MOP438), Veal Tenderloin (MOP268), Crepes Suzette (MOP98)

Beetroot Cured King Salmon: This delicate starter sets the mood and standard for this meal. Each fold of tangy and umami-rich salmon slices is paired with a healthy dollop of salmon caviar, coating the tongue in a salivating salty-fish juice, cut with the sour crème.

Wagyu Beef Tartare: Confidently the prettiest tartare plating I have seen. Ornately decorated with pickled baby vegetables, caviar bulbs and egg yolk, each scooping brings a matching of peach-mango flavours and acidity with a delectable saltiness of the beef cut.

Toothfish: The toothfish filet, bathed in a subtle green pea froth, is a delicate cut of fish, offering light flavours of the sea and earth. I was fond of the shallot and tomato set aside the filet, bringing life and some matching acidity to the calming pea bed.

Veal Tenderloin: For mains, this veal plate brought us further along the whimsical journey of our fine-dining French experience. The veal was delicate and held an earthy flavour, paired perfectly with shallots and greens to balance with honey-like notes.

Crepes Suzette: Ending the meal off with crepes just felt very French! The table-size serving of the crepes was apt for a delicate finish. Mouthfeel from the crepes was light, sending us home with an unending sweetness in our mouth.

What we liked: The salmon was beautiful, trading textures of fresh fish and sea elements to our mouth. Sampling the tartare has been one of the best I have ever had, balancing a light fruit flavour with the salt and umami of beef.

What we didn’t like: For the veal dish, I wished the celeriac was cooked for slightly longer to temper the softness of the bite. A harsher char on the meat cut itself would have been preferred, but not necessary, for bringing out the umami of the tender meat.

What you should order: Beetroot Cured King Salmon, Beef Consommé, "Vol-Au-Vent," Parisian “Steak Frites,” Toothfish, Crepes Suzette

Location: Aux Beaux Arts, G/F, MGM MACAU, Avenida Dr. Sun Yat Sen, NAPE, Macau

Contact details: +852 8802 2319

This food review is based on a complimentary media tasting provided by the MGM Macau in exchange for a truthful review and no compensation. The opinions expressed within represent the views of the author.

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