Restaurant Review: Top dining experience and service

Macau restaurant. Photo/John Borren

Dawn Picken enjoys big-city dining on The Strand

Owners Craig and Bronwyn Cameron bought Macau six months ago after returning to the Bay from China, where Craig managed a footwear factory. The Camerons formerly owned Latitude 37 at the Mount, and Craig says Macau has its own take on Asian food.

"This is fusion ... We're taking local ingredients, Pacific ingredients, with a slant on that."

On the menu:
We tried the new menu which combines older favourites such as crispy pork hock ($28) with additions like locally-caught swordfish ($31). Plates are meant to be shared, which minimises food envy and maximises sampling. Smaller plates include wok-fried cauliflower ($10.50); Kimcheesy fried rice balls ($12) and cross hatch fries ($8.50). Larger dishes such as seared Togarashi tuna ($24.90); green chicken coconut curry ($29) and braised beef cheeks ($28) are just a few of the offerings. Many items are gluten and/or dairy-free.

The buzz:
We booked for 6.30pm on a Sunday. The place was quiet but not deserted. Our server, Josh, brought us to an elevated booth where we felt like royalty gazing upon a hip kingdom that included a chic bar, fairy-lighted wall and bustling kitchen. The upstairs is popular for private events.

On the menu:
Starter: I ordered a generous bowl of edamame beans wok-fried in seven spice powder and sea salt ($8), while my husband, Pete, ordered as a starter the Korean fried chicken ($21). The edamame seasoning was so tasty I was tempted to devour the shells. The fried chicken had a light coating and was served with spicy kimchi mayonnaise.

Main: Pete's a steak-worshipper who rarely orders anything but his favourite. How would he cope without an eye or scotch fillet? Fear not, Macau makes a mean braised beef short rib ($36) with carmelised sweet Thai dressing. Our server set it down saying, "Here's your dinosaur leg." It's a large bone whose tender beef falls onto the fork. I ordered swordfish. Macau's is caught near Mayor Island. The meal features two healthy slabs of white-fleshed fish finished in goan Marsala, tomato kasundi, with fresh lime, yoghurt and coriander.

We shared our plates, savouring the differences in textures and tastes. "I could forget about any other restaurant meal after this," says Pete.

Drinks: Macau features Havana coffee, juices and soft drinks, cocktails, mocktails, plus international and New Zealand wine and beers like Good George IPA, APA, Pilsner and cider.

Sweets: We made room for one dessert each (normally, it's no dessert or a shared sweet). Pete opted for the chocolate tart with miso-caramel icecream and carmelised banana ($14.50). I chose Gran's apple, which had layers of apple, a side of walnut wonton, spiced icecream and salted caramel ($14.50). No crumb was left behind.

Value for money:
Dishes start at $3 for steamed jasmine rice; $8.50 for cross hatch fries and $13.50 for steamed buns (two). Beef skewers cost $19.50; shredded chicken salad is $22; Chinese style duck leg and poached salmon are both $30.

The staff:
Friendly, prompt and attentive. Service was lightning-fast. Head chef Mark Pieterson has been at Macau since it opened about three years ago. He gets kudos from Craig (and us) for creating the menu and mingling the flavours.

The verdict:
Macau's atmosphere and menu provide a big city dining experience without the big trip.

the details
Macau
59 The Strand, Tauranga
Phone: 07-578-8717
Open from 11:30am seven days a week Full menu available all day.
www.dinemacau.com or facebook.com (search 'Macau Tauranga')