Page 20 - Jackpot Magazine South ~ September, 2023

CASINO DINING GUIDE
Macau Kitchen, from Page 19
The mayo provided the perfect zing to the sandwich and each bite was a treat.
Other house specialties are house fried
rice and Singapore noodles with pork and shrimp.
Our plate of salt and pepper shrimp included a good number of large peel- and-eatshrimplightlycookedwithstrips
of red, green and yellow peppers, onions and jalapeño rings, along with salt, pepper, garlic and other spices. The spices meld together making the dish so flavorful. It was a real delight.
And for a bit of sweet and spicy there is the General Tso’s chicken. The bites of deep-fried chicken were covered in a sauce that, along with the Thai chilis used in the dish, brings
the heat along with the sweet. Stir the chicken before diving in to make sure the sauce gets everywhere. Our favorite bites were the smaller, crispier chicken pieces. Jasmine rice comes with the entrées and we made sure to get that coated in the delicious sauce, as well.
Szechuan beef, roasted duck, crispy roasted pork and the Chinese dish, mapo tofu, are additional entrées. Hunt told us they are trying out a few weekend specials that may get added to the menu. These include pad Thai, combination lo mein, drunken noodles and lump crab or lobster fried rice. We promised to return one weekend soon to taste them ourselves.
Guests can certainly immerse themselves in the Asian dining experience with the beverages offered. With our meal we had Kirin Ichiban beer, and there are specialty drinks, including grass jelly,
soy milk, Thai tea, Vietnamese iced coffee, bubble tea and boba smoothies.
We also indulged in dessert, finding ourselves really liking something we’ve never had before: fruit jelly balls with coconut milk. Chef Hunt explained it as small bites of fruit surrounded by a gelatin and then served in a dish of sweetened coconut milk. It was a very refreshing treat.
From start to finish, this was a wonderful experience. The service was friendly and quick, and the food was delicious. The next time you enter the casino, be sure to look to your right and see for yourself just what’s cooking in Macau Kitchen.
The restaurant opens daily at 4 p.m., and closes at 10 p.m. Monday through Thursday and at 2 a.m. Friday through Sunday. A late-night noodle menu is offered Friday through Sunday from midnight until 2 a.m.
(Above) Chef John Le and Executive Chef Bo Hunt are behind the delicious flavors at Macau Kitchen. (Left, from top) Egg drop soup, fruit jelly balls, cold Kirin Ichiban beer.
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JACKPOT! MAGAZINE • September 2023
THE SOUTH’S LARGEST GUIDE TO GAMING & FUN • www.jackpotmagazine.com