The Robuchon brand is somewhat on the wane these days particularly with the Paris outpost falling out of favour with Michelin . This is my 7-8 th visit to Robuchon Macau ( have also been to Paris and Vegas ) and at least in Macau the quality remains extremely high . The seasonal tasting menu starts with the iconic Imperial caviar dish - lobster jelly, cauliflower cream, parsley puree, king crab meat and caviar are a truly harmonious mouthful. The plating is stunning and for nerds like me who wondered there is 62-68 dots ( margin of error ) of
