Ying is located on the eleventh floor of the Altira Hotel in Taipa, served by a dedicated lift which whisks guests to a contemporary dining environment with stunning views of Macau. Spacious tables with booths separated by curtains of tassels create a rather modish ambience; lush fabrics and carved pillars make an exotic atmosphere where romance or intrigue are equally catered.

While overall Ying is not a bad restaurant, the capabilities of the chef are somewhat let down by a lack of attention to detail. Some dishes arrive tepid rather than hot, while others are icy cold as if taken directly from the refrigerator. A pork belly, for example, is served too cold and lacking the extravagance a crispy layer of skin should give. A much better starter is a soup of spinach in egg white broth, a simple dish which nevertheless demonstrates the kitchen’s skills. A stir-fried wagyu beef with cashew nuts and black pepper is neither exceptionally tasty or elegantly presented, while a house speciality of fish with yuzu sauce was decidedly disappointing and brought memories of school dinners rather than imperial cuisine. While Ying undoubtedly uses quality ingredients, it could be much improved if only a bit more attention were paid to the temperature, timing and presentation of the dishes.

An extensive and varied array of wines from around the globe shared with the Altira’s other restaurants; a good selection available by the glass and some grand vintages are available. It would be helpful if the staff were a bit more familiar and confident with wine pairings and suggestions.

Overall, the service at Ying suggests that more training is needed. The majority of the staff demonstrate little familiarity with the menu and are unable to answer questions regarding the dishes. Dirty plates are rarely replaced and empty teacups go neglected.

A meal for two without wine will cost around MOP750. There are glimmers of excellence from the kitchen but until the service improves, the price is hard to justify.