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Pearl Dragon: Chinese fine-dining extravaganza at Studio City

  • On the menu: live seafood, premium dried seafood, barbecue specialities and meats such as Welsh lamb rack and Kagoshima A5 Wagyu beef
Topic | Past 100 Top Tables

Tracey Furniss

Published:

Updated:

Pearl Dragon at Studio City has an elegant interior in beige and olive green, plush carpets and crystal chandeliers. The main dining area overlooks the casino floor behind a glass window. For privacy, there are nine elegant rooms of various sizes with white-clothed tables; some have a sofa area and bathrooms. 

Smoked crispy chicken with longjing tea leaves. Photo: handout

There is a tasting menu and à la carte with signature dishes of abalone and bird’s nest delicacies. Other items include live seafood, premium dried seafood, barbecue specialities and meats such as Welsh lamb rack and Kagoshima A5 Wagyu beef. Among dim sum, try the deep-fried Wagyu beef puff with black pepper and honey glazed barbecue pork puffs.

Contact details

Shop 2111, Level 2, Star Tower at Studio City, Estrada do Istmo, Cotai, Macau

853 8865 6560

Signature dishes

 Smoked crispy chicken with longjing tea leaves

Wok-fried Kagoshima A4 Wagyu beef with sand ginger and maitake mushroom

Fried multigrain rice with conpoy and organic pumpkin

 

See more of 100 Top Tables 2021 here

Tracey Furniss is a freelance writer for the SCMP. She was the former Deputy Editor, Specialist Publications at the SCMP, where she oversaw special reports and publications, and was editor of Good Eating magazine, Christmas magazine and 100 Top Tables – an award-winning executive dining guide. Before joining the SCMP, she was a television journalist and an award-winning documentary filmmaker, digital editor and travel writer for a host of international publications such as Fodor’s, Arthur Frommer’s Budget Travel and Passport Newsletter.
Past 100 Top Tables 100 Top Tables 2021 - Macau 100 Top Tables 2021

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Pearl Dragon at Studio City has an elegant interior in beige and olive green, plush carpets and crystal chandeliers. The main dining area overlooks the casino floor behind a glass window. For privacy, there are nine elegant rooms of various sizes with white-clothed tables; some have a sofa area and bathrooms. 

There is a tasting menu and à la carte with signature dishes of abalone and bird’s nest delicacies. Other items include live seafood, premium dried seafood, barbecue specialities and meats such as Welsh lamb rack and Kagoshima A5 Wagyu beef. Among dim sum, try the deep-fried Wagyu beef puff with black pepper and honey glazed barbecue pork puffs.


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Tracey Furniss is a freelance writer for the SCMP. She was the former Deputy Editor, Specialist Publications at the SCMP, where she oversaw special reports and publications, and was editor of Good Eating magazine, Christmas magazine and 100 Top Tables – an award-winning executive dining guide. Before joining the SCMP, she was a television journalist and an award-winning documentary filmmaker, digital editor and travel writer for a host of international publications such as Fodor’s, Arthur Frommer’s Budget Travel and Passport Newsletter.
Past 100 Top Tables 100 Top Tables 2021 - Macau 100 Top Tables 2021
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