This is by far Macau's most exclusive - and expensive - restaurant, with an elegant decor and a polished staff. Still, it's hard not to wonder why renowned French chef Joel Robuchon chose Macau to showcase his talents, passing over Maxim's on New York's Times Square in favor of Macau. With its elegant decor, superb cuisine, exceptional wine list and impeccable service, Robuchon a Galera is arguably the leading fine dining restaurant in the region. Chefs supporting Robuchon's own team permanently placed in Macau, are trained at Michelin 3 stars restaurants in France, ensuring a standard of French cuisine gourmets will adore. The extensive wine list, acknowledged by Wine Spectator, offers over 2,800 classic French, Italian, American, Australian, Spanish, Hungarian, German and Portuguese wines.

Robuchon flies in four times a year to supervise the change of the seasonal menu, which in the past has included such offerings as lobster cooked on rock salt and served with girolles mushroom, zucchini and fettuccine, and duck breast roasted in spices with turnip and foie gras. While beautifully presented, main courses sometimes fall short and seem too be a bit high priced for what they are. Appetizers, however, are wonderful; the cheese, dessert, and after-dinner-drink trolleys are hard to pass up.