Alain Ducasse at Morpheus

We come back again. A delectable dinner to celebrate our November. The menu is meticulously crafted with symphony of flavours which were elevated by our choice of white truffle, rounded up by lots of sweet treats. The serving time was properly managed without letting us wait.

The staff are very experienced and knowledgeable especially Vincent. Alexander is very hands on and professional on dealing with us. All of their staff are very accommodating from the host, to the server up to the Manager. The food is delicious, it is very authentic. We had a chance to meet the Chef and he is very accommodating too. It is highly recommended!

Excellent decor and service! It's been a sweet happy experience. 6 well trained and good looking gentlemen provided very attentive professional service. Believe this will be strong side effects for female customers to return again! Liked most of the dishes, chefs put lot efforts on details managed, just personally felt all dressing were a bit too salty and some seafood tasted fishy.

4/5 Is not the taste of surprising Michelin, is taste of perfection and comforting. 不是驚喜的米芝連味道，是完美和安撫的味道。 (中英雙語，Chinese and English review) Before deciding which tasting menu, we were set aside on a private corner next to our table, while enjoying the champagne(a little overpriced tho)and snacks (I like the foie gras moose). Start with a heavy slice of rice bread, is moist, is simply aromatic. Smokey beet roots with the lovely roots sauce(the sauce is so good that I dip my bread in it just to finish the sauce). Red prawn with its broth in jelly form and caviar, very powerful for the first dish. All the freshness, sweetness, saltiness, the ocean waves splash hard in my mouth. Tried lots of diff seafood mixing with caviar but nth like this. Continue with the sweetness from ocean to land, we have pumpkin in four forms with scallop. Ordinary combination in the highest experience. Follow with another seafood, lobster. Perfectly cooked, no doubt, great sauce, just I’m not a fan of that pasta, something of its flavour and texture. Then I had the best chicken ever, the chicken itself taste amazing, is really is very good chicken and with the cooking technique, is so moist and juicy. Taste great enough with or without the truffle sauce. One thing only, the skin didn’t remain crispy. Crisps with cheese, strawberry with soybean ice cream, chocolate combo, fruits coconut refresh, love it all, all simple nth too crazy, yet touches the heart, the flavour that’s melt in your mouth and melt you. (Google translate) 在决定品尝菜单之前，我们被摆在桌子旁的一个私人角落，一边享用香槟（有点高價了）和小吃（我喜欢鹅肝）。 从厚厚的米饭面包开始，很湿，很芳香。 烟熏甜菜根加上可爱的根酱（这种酱太好了，我把面包浸在里面只是为了完成酱）。 红虾汤，果冻和鱼子酱，对第一道菜非常有力。 所有的新鲜度，甜度，咸味，海浪在我的嘴里猛烈飞溅。 尝试了很多不同的海鲜与鱼子酱的混合，但没有像这样。 继续从海洋到陆地的甜味，我们有四种扇贝南瓜。 普通组合中最高的体验。 再加上另一种海鲜，龙虾。 完美煮熟，毫无疑问，很好的调味料，只是我不喜欢这种意大利面，因为它的味道和质地都不喜歡。 然后我吃到了有史以来最好的鸡肉，鸡肉本身的味道令人赞叹，真的是非常好的鸡肉，加上烹饪技术，它是如此的湿润多汁。 有或没有松露酱的味道都足够好。 仅一件事，皮肤并没有保持酥脆。 芝士脆片，草莓和大豆冰淇淋的巧克力，巧克力组合，椰子果的清爽，全都让人爱不释手，尽管它们不太疯狂了，却触动了心脏，这种味道在您的口中融化并融化了您。 #queenbeoly_finedine #foodblogger #foodporn #food #foodie #foodphotography #instafood #foodstagram #foodlover #foodgasm #yummy #delicious #QueenBeoly #alainducasse #Michelin #macau #finedine #hk #hkig

A very enjoyable day with a delicious lunch here... all ordered dishes were so yummy with good presentation and services. Wine pairing was fantastic. Costs were reasonable with such high quality food and services. Atmosphere and tableware were very nice too.

Absolutely amazing place and the service is amazingly good.

I have about more than ten times experience to visit the kind of Michelin restaurants. But this restaurant is the most expensive (without a bottle of wine) , and the worst taste. Although all staffs were very very kind, but I cannot give a good score. Sorry, Maybe Never go I there again.

Alain Ducasse opened his latest fine dining restaurant at Morpheus in Macau last summer with Head Chef Pierre Marty. We had our first meal here recently and safe to say, it will not be the last! Reservation was made directly through the City of Dreams website. We were warmly received upon arrival at the 3rd floor of the Morpheus property. Dining environs are elegant and beautiful, a perfect setting for fine dining in Macau. We found service to be professional and seamless, and staff were extremely knowledgeable – don't hesitate to ask about the food, drink or even the restaurant decor. Menu is focused on a handful of dishes which are beautifully prepared and served with precision. Importantly, everything we ordered tasted excellent. There is an extensive wine list and a very capable sommelier at hand. We started with apéritifs, which came with delectable canapés and barbajuans. Pre-dinner bread and amuse bouche were very good, the foie gras appetizer whetted our appetite for the mains, both of which were splendid. The signature wood-fire duckling was succulent, smooth and flavourful. Even more relished was the venison fillet served with garnish and poivrade sauce; this was the best venison plate we've had in many years. We liked everything in the cheese platter but were particularly fond of the Ossau Iraty cheese from the Basque country. For dessert, we went for the Rum Baba, a classic staple across Alain Ducasse restaurants. We also had the restaurant’s signature dessert: coffee and chocolate with toasted buckwheat, served in a cacao pod. Both matched the presentation and taste quality of earlier courses served. An extra serving of Alain Ducasse's own chocolate from Paris, citrus palate cleanser and petite four rounded off a remarkable and memorable meal experience at Alain Ducasse at Morpheus. In the end, this was easily one of the very best meals we have had in Macau in over a decade of regularly dining in the city. Excellence was delivered very naturally across the board, and we loved the personal service. We are much looking forward to a return visit to the new Alain Ducasse at Morpheus restaurant.