SJM Holdings has revealed details of its food and beverage offerings planned for the Grand Lisboa Palace, saying it aims to become a gastronomy hub.
The property is scheduled to open later this year and will mark the company’s debut on the Cotai Strip.
On opening the resort will feature, The Grand Buffet; Mesa, a contemporary Portuguese restaurant featuring bold design with oriental inspiration; Chalou, a classic tea house designed by celebrated Hong Kong designer Alan Chan; Wulao, the highly sought-after Taiwanese hotpot restaurant, in addition to casual dining options namely GLP Café, Eight Treasures and GLP Lobby Lounge.
Other options will be launched progressively over the coming 12 months, such as Italian fine-dining brought by a world-renowned Michelin-starred restaurant concept from Italy, Japanese Kappo cuisine presented by a Michelin-starred chef, a haute Cantonese restaurant designed by Alan Chan and a microbrewery featuring authentic Bavarian beer, just to name a few.
Daisy Ho, Chairman of the Board of Directors of SJM, said, “While SJM’s top-tier position in Macau’s culinary industry has been widely recognised by international accolades, Grand Lisboa Palace Resort Macau will continue to redefine and pursue our commitment in food and beverage. From fine-dining restaurants to casual local favourites, Grand Lisboa Palace will present the finest cuisines from the East and West in an array of exciting dining options, joining forces with SJM’s other dining establishments to further promote Macau as the UNESCO Creative City of Gastronomy, as well as to reinforce the positioning of Macau as a world centre of tourism and leisure.
“Our vision is to develop Grand Lisboa Palace as a gastronomy hub for food lovers worldwide, who will be impressed by the curated and innovative dining experiences delivered by our acclaimed self-established brands and food and beverage partners from different parts of the world. All restaurants, supported by an award-winning and extraordinary culinary team, are gorgeously designed with distinct styles and will offer uncompromising food and service standards under a stringent health and safety policy.” Ms. Ho continued.