SUBSCRIBE TO OUR FREE WEEKLY NEWSLETTER

SJM and STDM’s five restaurants garnered nine diamonds in 2025 Black Pearl Restaurant Guide

  • SJM and its parent company achieved nine diamonds in the 2025 Black Pearl Restaurant Guide.
  • Palace Garden made its debut on the list while four restaurants received consecutive honors.

In the recently announced 2025 Black Pearl Restaurant Guide, five restaurants under SJM Resorts and its parent company earned a combined total of nine diamonds, highlighting their exceptional culinary achievements.

At Grand Lisboa Macau, Robuchon au Dôme, a premium French restaurant, secured the prestigious three-diamond accolade for the seventh consecutive year, maintaining its status as the only three-diamond French restaurant in Macau. Meanwhile, The Eight, renowned for its creative Cantonese cuisine, retained its two-diamond rating for the fourth year in a row.

Over at Grand Lisboa Palace Resort Macau, Palace Garden, a fine-dining Cantonese restaurant, made its debut on the list with a one-diamond rating. Additionally, the Guincho a Galera at Hotel Lisboa Macau earned its one-diamond accolade for the second consecutive year, and L’Atelier de Joël Robuchon in Hong Kong received a two-diamond recognition for the eighth year running.

Robuchon au Dôme, one of Asia’s top fine-dining establishments, was founded by legendary chef Joël Robuchon, who holds the record for the most Michelin stars worldwide. Now helmed by Executive Chef Julien Tongourian, the restaurant offers exquisitely crafted French cuisine, including signature dishes such as “Le Caviar – Impérial caviar and king crab refreshed with crustacean jelly”, “La Bœuf-Beef châteaubriand and foie gras ‘Rossini’ style with vintage Port wine”, and more. Located 238 meters high in the dome of Grand Lisboa Hotel, the restaurant boasts luxurious decor, the finest tableware and Asia’s most comprehensive wine collection, with over 17,600 premium wines housed in its renowned cellar.

The Eight, an exceptional Cantonese restaurant, is celebrated for its innovative approach to traditional Cantonese cuisine. Led by Executive Chef Albert Au, the restaurant uses fresh ingredients to create dishes such as “Chicken Broth with Fish Delicate and Bean Curd in Chrysanthemum Shape”, “Steamed Garoupa Fillet with Crispy Black Bean and Garlic” and “Crispy Beef with Homemade Cream Sauce”. Its lunchtime dim sum offerings include more than 40 creative varieties, providing guests with a refined and diverse dining experience.

Robuchon au Dôme

Making its debut on the Black Pearl list, Palace Garden at Grand Lisboa Palace Resort received a one-diamond accolade for its refined Cantonese offerings. Designed by renowned Hong Kong designer Alan Chan, the restaurant combines an imperial garden theme with a blend of Eastern and Western aesthetics, with design, décor and art celebrating the magnificent Chinoiserie style. Under the leadership of Head Chef Ken Chong, who trained under a master of Tai Shi (Imperial Official) cuisine, the menu showcases an array of dishes that merge tradition with innovation. Signature dishes include “Premium Partridge Bisque”, “Peony King Tiger Prawn” and “Homemade Bean Curd served with Truffle”. The extensive beverage selection features over 1,800 wines, premium Moutai spirits and bespoke Chinese-style cocktails served in intricately crafted glassware.

The Eight

Daisy Ho, Managing Director of SJM, emphasized that receiving the highest number of diamond ratings in the Hong Kong and Macau region from the prestigious Black Pearl Restaurant Guide once again highlights the company’s unwavering dedication to excellence over the years. She noted that the debut of Palace Garden on the list underscores SJM’s steadfast commitment to advancing culinary culture and reflects the innovation and professionalism of its teams. Ho also affirmed SJM’s continued focus on providing unparalleled dining experiences to guests while supporting Macau’s international recognition as a “Creative City of Gastronomy.”

Palace Garden

Launched in 2018 by online platform Meituan, the Black Pearl Restaurant Guide is a professional culinary evaluation system dedicated to discovering and celebrating excellence in Chinese culinary culture. The guide invites top chefs, food critics and experts to form a review committee that evaluates restaurants based on multiple dimensions, including food quality, creativity, service standards and cultural ambiance.

The guide features three levels of recognition: one-diamond, two-diamond and the ultimate three-diamond accolade, representing the pinnacle of international dining experiences. Its comprehensive evaluation highlights the diversity and profound depth of Eastern culinary traditions, while also promoting the global influence of Chinese gastronomy.

You may also like...