Located on Level 3 of the Grand Hyatt Macau, Mezza9 was created by cutting-edge Japanese interior design firm SuperPotato. The eclectic, highly textured 292-seater space is defined by giant, roughly-hewn stone blocks forming counters and walls, as well as latticed metal screens. Tables are interspersed between tanks of live lobsters and fish, ice-filled crustacean stations, shelves of cooking equipment and huge jars of preserved fruit. A number of private rooms are available including the wine cellar. Gentle background music soothes.

If a group of friends cannot agree on which style of food they want, then Mezza9 is the place to go. Many different cuisines and cooking methods are offered: Macanese, grills, sushi and sashimi, wok, delicatessen, steam basket, patisserie are just to name a few. Whilst most restaurants have only one kitchen, at Mezza9 each cuisine has its own chefs working in open kitchens where each dish being prepared can be observed, physically integrating the restaurant with elaborate displays and theatrical show kitchens. To start, seafood on ice for two (MOP780) is practically a meal in itself: whole Boston lobster, tiger prawns, sweet tasting mud crab, oysters and Alaskan king crab leg are all excellent but black mussels are dry and not juicy enough. For tourists, Macanese cuisine should be tried. Traditional Portuguese home cooking has adopted Chinese ingredients as well as spices found by sailors travelling from Europe to Asia. Exceptionally good is African chicken, Macanese duck rice, and stir-fried crab curry. Only the finest quality ingredients are used, be it raw seafood for sashimi or beef for the charcoal grill with a choice of Canadian Angus, Darling Downs Wagyu grade 6,7 or 8, or South Victorian Black Angus. Choose the piquant Béarnaise sauce to accompany the steak of your choice. For fish, the wood roasted sea bass fillet with thyme, lemon and brown butter has a melt-in-the-mouth texture. Dessert platter for two (MOP150) contains six items including tart of the day, French bourbon vanilla crème brûlée, and raspberry pavlova. Alternatively Bailey’s hot soufflé with almond and chocolate ice-cream is worth the wait.

The Grand Hyatt Macau master list is comprehensive with well-chosen wines helpfully arranged first by grape variety and then by region. The selection of 17 wines by the glass is also good. Bottle prices are high but wines by the glass fairly priced. Sake and aged Chinese wines are also available.

Excellent as to be expected at a hotel of the Grand Hyatt’s calibre. Staff know the menu well, are friendly, courteous, efficient and helpful.

Reasonable with an excellent price-to-quality ratio. Three courses could be MOP350 for a tasty Macanese meal whilst set menus are MOP420 to MOP 440 per person.