[Macau's hidden delicacies] Belle Palace: a feast of taste that travels through time

#澳门美食攻略 Walking along Macau's Avenida de Almeida Ribeiro, at the end of the century-old cobblestone road is a beautiful restaurant, the Belle Palace. Hidden on the fourth floor of the New Central Hotel, which was completed in 1928, this is not only a feast for the taste buds, but also a historical journey through time and space. Opening the door, the skyline of Portuguese arcades and Chinese temples comes into view. The restaurant takes "retro Western cuisine" as its axis, integrating the vicissitudes of old objects into modern minimalist space. The appetizer "Caviar Confit Egg Tart" subverts tradition. The puff pastry is like the cover of an ancient book. The filling combines the smoked Portuguese sausage, the strong blue cheese and the salty and fresh caviar, and the caramel crispy shell on top is the finishing touch. The soup "70s Jazz Soup" is a combination of conch and honeydew melon. The clear soup is as thick as velvet, as if recalling the luxury of the golden age. The main course is even more amazing - French pigeon is tamed with Chinese medicinal brine, the skin is caramelized like the embers of the Ruins of St. Paul's, and the smoked salt flowers of osmanthus waft the autumn atmosphere of Lingnan; Wellington abalone wrapped in French puff pastry, with foie gras and vanilla inside, the cracking sound of the puff pastry when cut by knife and fork is like firecrackers in the A-Ma Temple, and the 48-hour slow-cooked soft-boiled pork belly shows the perfect fusion of Eastern and Western cuisine. This is not only a restaurant, but also a microcosm of Macau culture. A "New Central 1928" cocktail, with jasmine vodka in a cheongsam cup, the sourness of plums and the fragrance of Earl Grey tea, is like a new bud blooming on the ruins. When you come to Macau, don't miss this intoxicating time cellar!