Macau Kitchen

We booked this restaurant 3 weeks in advance and we received a WhatsApp confirmation telling us that they needed the table back by a certain time and that if we were 5 minutes late then our table would be given to someone else. Always a pleasant experience when you feel unloved; not someone who is going there for a dining experience but just a case of give us your money and leave. We ordered the octopus salad starter, the spare ribs and the chefs special duck. We finished the meal with the Little Macu wifes cake. The octopus salad tasted too much of onion, a taste that stayed with us most of that night. Better prep could have kept the flavour but reduced the after effects. The spare ribs at 17.99 were a complete disgrace. The portion size was small and there was one bone without any meat. When I pointed this out to the waitress I was told that it was the chefs concept of the dish. Hmmmm none of the other diners who had ordered this disaster appeared to have the chefs concept signature !! The duck was good. Hats off to the chef. Just well cooked duck and lots of sauce with great layers. The dish cost only 50p more than the spare ribs .. We had thought of ordering a side of stir fried greens but at 9.90 we thought better of it. The dessert, small but so too was the price. But the pastry was hot on top, the filling was lukewarm and the bottom pastry was cold. I was waiting for the waitress to tell me that this was a concept or the dish's tradition. But she didnt. We left the restaurant well within our allotted time gap leaving the table free for the next payee. Would we go there again? I dont think so. Lots of people do, and there seemed to be quite a few repeats. But overall, Edinburgh is blessed with so many better restaurants.
May 1st, 2023

(Translated by Google) We had a wonderful evening here with delicious food and warm service. The Bolinhos de Bacalhau were delicious, as was the Classic Polvo Salad (we even reordered it!). We also ordered The Classic Minchi and the Chef's Costela Tamarindo and loved them. We will definitely return there on another visit to Edinburgh. Best regards from Germany to the Macao kitchen team. In English: We had a wonderful evening here with delicious food and warm service. The bolinhos de bacalhau were delicious as was the classic polva salad (we even ordered it!). We also ordered the Classic Minchi and Chef's Costela Tamarindo and loved it. We will definitely return there on another visit to Edinburgh. Greetings from Germany to the Macao kitchen team! (Original) We had a wonderful evening here with delicious food and warm Service. The Bolinhos de Bacalhau were delicious, as was the Classic Polvo Salad (we even reordered it!). We also ordered The Classic Minchi and the Chef's Costela Tamarindo and loved them. We will definitely return there on anther visit to Edinburgh. Best regards from Germany to the Macao kitchen Team. In German: Wir hatten hier einen wundervollen Abend mit kstlichen Essen und herzlichen Service. Die Bolinhos de Bacalhau waren kstlich genauso wie der Classic Polva Salad (den hatten wir sogar nachbestellt!). Auerdem hatten wir das Classic Minchi und Chef's Costela Tamarindo bestellt und waren begeistert. Wir werden aufjedenfall bei einem weiteren Edinburgh Besuch dahin zurckkehren. Herzliche Gre aus Deutschland an das Team von Macao kitchen!
Apr 29th, 2023

Food : 5/5 | Service : 5/5 | Atmosphere : 5/5 More
Apr 27th, 2023

Amazing food, great service (and very solid recommendations!), reasonable prices for a Nice Meal, BYOB (with a corkage fee), and good vibes all around- what's not to like?
Apr 26th, 2023

(Translated by Google) What we tried was good, the service was also very friendly and personable. The only drawback in my opinion is the price a little too high for the quantities. Having said that, I would recommend this place because I think it deserves! We took: - Bak kut teh: pork ribs, bacon and shitake mushrooms cooked in a fragrant, thick and cloudy soup; with hot sauce and steamed rice as side dishes. - Minchee a Macanese dish of ground beef and diced onions that is flavored with Worcestershire sauce, molasses and soy sauce with lightly stir-fried diced potatoes. Served with a fried egg on top and rice. - Chef's Spicy Octopus Salad Sweet: - Wife cake; a flaky pastry filled with candied winter melon and coconut. - Serradura or Macao pudding; layered biscuit crumbs with cream mousse - Grapefruit Ponch Spending 65 Pound approx. (Original) Ci che abbiamo provato era buono, anche il servizio stato molto cordiale e affabile. L'unico neo a mio avviso il prezzo un p troppo alto per le quantit. Detto ci mi sento di raccomandare questo locale perch credo che meriti! Abbiamo preso: - Bak kut teh: costine di maiale, pancetta e funghi shitake cotti in una zuppa profumata, densa e torbida; con salsa piccante e riso al vapore come contorni. - Minchee un piatto macanese a base di carne macinata e cipolle a dadini che viene insaporito con salsa Worcestershire, melassa e salsa di soia con patate a cubetti leggermente saltate in padella. Servito con un uovo fritto in cima e riso. - Insalata di polpo piccante dello chef Dolce: -Torta della moglie; una pasta sfoglia ripiena di melone invernale candito e cocco. - Budino Serradura o Macao; biscotti sbriciolati a strati con mousse di crema - Ponch al pompelmo Spesa 65 Pound circa.
Apr 26th, 2023