Why leave dessert for last? Sweet treats await at Sands Resorts
No matter how full we are, somehow we can always find room
for dessert. The Japanese even have a term for this: betsubara
(“other belly”), with one study revealing that the sight of a tempting
cake was enough to enable a full stomach to “make room”.
Whether you make room or leave room, there is no resisting the
expertly crafted desserts and sweet temptations on offer at Le Buffet,
at The Parisian Macao. Among the signatures here are the beautiful
whole cakes and tarts, including the signature chocolate and
raspberry tart. “This is a modern version of a traditional and iconic
French chocolate tart,” says Aaron Maree, Executive Pastry Chef at
The Parisian Macao. The delicious tart strikes a balance between
decadence and lightness, with the chocolate offset by the berries.
Chef Maree, an award-winning culinary author, has an
encyclopedic knowledge of French patisserie, gained during his
35 years of professional experience, and has worked with top
French pastry chef Pierre Hermé. He also knows how to impress
the most discerning diners, having previously been in the employ of
a royal family.
While cakes and tarts are sliced to order, other choices in this
dessert heaven are individually served and can include raspberry
and almond financier, classic Parisian opera cake, green tea fromage
blanc cheesecake, double chocolate brownie, plus a range of Asian
inspired desserts, live cooking and hot stations, and a chocolate
fountain. Chef Maree estimates that Le Buffet offers 35 Instagramworthy
“Everything is made fresh every day, and every month we
introduce a whole new selection of desserts, many of which are
French at heart,” Chef Maree says. “Everything we do here is as
perfect as you would find in Paris. Our greatest challenge is to
continue to exceed guest expectations.”
Also receiving diner praise for new desserts is American-style Copa Steakhouse, at Sands Macao. It has introduced its “decadent” chocolate cake, made with caramel ganache, that is so good it is giving the signature steakhouse favourite – molten lava cake – competition for the most popular chocolate dessert. The six-layer cake is rich but light, and the caramel ganache is given extra pop by a sprinkling of Maldon sea salt on top. “The salt’s shape ensures it stays crunchy longer, as well as providing a contrasting texture and taste,” says Chef Brad
Coleman. Further contrast is provided by the acidity of the silky smooth and intense raspberry purée and fresh fruit.
Also new at Copa Steakhouse is the Meyer lemon curd tart with meringue. Inspired by classics such as lemon meringue tart and key lime pie, this partially deconstructed dessert sees bright lemon curd topped with whipped cream,
sat on top of soft meringue, offset by crunchy biscuit and garnished with white chocolate and candied lemon, plus a touch of coconut powder. It is both sweet and tart in equal measure, and makes a perfect end to a meal. Both are
served on dark slate, which accentuates the desserts’ vibrant colours.
“I would describe the cake as handsome, with its angles and fluidity of the purée, while the tart is pretty, more feminine. I like to think of them as the Mr & Mrs Copa Dessert duo that are not to be missed,” Chef Coleman says.
Bringing fun and creativity to Chinese desserts is North, at The Venetian Macao, with its deep fried sweet potato. Triangular pieces of potato are lightly coated with flour before being deep fried, and then topped with syrup and pulled sugar. Diners arriving at their table are instructed to dip each piece in iced water to
solidify the syrup before eating. A visually deceptive dessert, it looks like it is going to be too sweet, but the ratio of potato to sugar is perfect, with a long and light potato mouth feel – so much so that it is difficult to stop at one.
Also paying homage to northern China-inspired cuisine is the deep fried banana, with a secret mix of six coatings, including custard powder, to ensure a sweet and
extra crunchy exterior. Other fruits that are deep fried to perfection include apple and strawberry. According to North’s Sous Chef Dick Chen, while the dessert may appear simple, it takes a lot of technique and skill to ensure that it gets to the guest still crispy and before the syrup solidifies on the plate.
North, which is known for its hand-pulled noodles, also offers pan-fried matcha tea pancake, with a prominent tea taste, a slightly crisp exterior and a creamy pistachio and almond filling garnished with slivers of pistachio. “This dessert has a fresh taste and is perfect for those that prefer less sweet desserts,” says Chen.
Another establishment highlighting the Chinese pancake is Lotus Palace, at The Parisian Macao. Their pan-fried green tea pancake is stuffed with fresh mango and is a joy to eat. The slightly firm exterior gives way to softness, followed by a burst of tropical freshness. A balanced combination of texture and taste speaks of mastery in the kitchen. The restaurant prides itself on making everything fresh daily, sometimes à la minute, using only the finest ingredients – a claim that seems to ring true in this delectable dessert.
Other delicious options at Lotus Palace include trio of almond (almond milk soup with egg white, deep fried crispy almond milk, and baked almond bird’s nest tart); chilled coconut milk with black truffle; and baked purple potato tart with bird’s nest.
With such diverse offerings, diners exploring Sands Resorts are guaranteed to find a dessert that caters to their sweet tooth.
Le Buffet, The Parisian Macao
+853 8111 9250
Copa, Sands Macao
+853 8983 8222
North, The Venetian Macao
+853 8118 9980
Lotus Palace, The Parisian Macao
+853 8111 9260