MGM Macau's Shu Dao｜A Feast of Sichuan Cuisine Tradition and Innovation in a Foreign Land

While passing by MGM Macau's "Shu Dao," I was drawn in by the concept of "a hundred dishes, a hundred flavors." Initially skeptical about finding authentic Sichuan flavors abroad, I was pleasantly surprised by an unforgettable culinary experience! From the ceremonial touches to the dishes themselves, every detail showcased exceptional craftsmanship. 🍵 A Stunning Start with Ceremonial Flair Upon being seated, guests are welcomed with a tea blend of Mengding Mountain tea and Yunnan golden-edged roses, filling the air with a delightful aroma. The appetizer, Dalian fresh abalone with scorched sauce and dried goji berries, offers a salty-sweet flavor that instantly awakens the palate! Paired with plum wine, which is refreshingly sweet and sour, it perfectly balances the richness of the dish. 🌶️ A Collision of Tradition and Innovation ✅ Old Chengdu Lantern Fish Slices: The chef meticulously hand-slices black fish into paper-thin pieces, deep-fries them at low temperatures until crispy, and coats them in spicy red oil, delivering the authentic Sichuan flavor reminiscent of cherished memories. ✅ Boiled Cabbage: Though it appears simple, it’s deceptively complex! The rich chicken broth is as clear as tea, and the cabbage, stripped of its membranes, absorbs the essence of the soup, creating an unparalleled "rich yet light" taste. ✅ Zigong Diving Frog: Even the milder version retains the soul of Salt School cuisine! Fresh chili and crunchy pickled ginger enhance the flavor, while the frog meat is tender and well-seasoned. ✅ Kung Pao Chicken: The authentic "spicy lychee flavor" shines through! Essential ingredients like scallion whites and deseeded chili peppers are perfectly balanced with sweet, sour, salty, and spicy notes, making every bite unforgettable. 🍚 Delightful Pairings for Detail Enthusiasts Seasonal greens vary, with stir-fried amaranth offering a refreshing, non-greasy option. Dan Dan noodles are paired with Yibin sprouts and crushed peanuts, exuding a rich aroma. Handmade ice jelly is generously topped with ingredients like glutinous rice cakes and fermented rice. The complimentary dessert platter features brown sugar jelly cake made from Northeast rice, boasting a strong rice fragrance that’s simply divine! From knife skills to flavor profiles, from traditional dishes to innovative fusions, "Shu Dao" vividly showcases Sichuan cuisine's "a hundred dishes, a hundred flavors." The ceremonial dining experience leaves you eager to applaud the authenticity of Sichuan flavors!