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REVIEW OF THE WEEK

AJI

2019-01-13 20:10

Aji at the MGM Cotai is a shootoff restaurant from Mitsuhara Tsumura - one of the Pellegrino 50 Best Chef of 2018 ( #7 to be exact) Chef Tsumura infuses Japanese and Peruvian cuisine with somewhat modern gastronomic techniques, in an otherworldly setting that is the “atrium” of the new MGM Cotai. We came here for dinner one night, and ordered a range of items between three people. To start off the service was quite good throughout the entire dinner - they staff were attentive and courteous. To make a blind statement about the entire food experience in general - I was not blown away by what we had here. Considering that Chef Tsumura is in the top 10 Best Chef of 2018 - I was actually anticipating more. While the flavor combinations seemed interesting, a lot of the dishes fell flat for me; we even did not finish one of the dishes because of the lack of freshness in the ingredient. As someone who has worked for Nobu Matsuhisa - another japanese peruvian fusion chef - I prefer Nobu style in comparison to this. Tsumura draws heavier on the ingredients of Peru, while using many japanese ingredients and a wider range of cooking techniques. They began our night by giving us an amuse bouche - which looked nice but was kinda just meh. It was like pieces of toasted bread, with a stewed beef. Honestly it looked like yesterdays leftovers that they kinda threw together and threw some nice micro greens on - and put it to an interesting presentation. An interesting starter was the Ceviche Conchas Negras - which was an assortment of diced clam, onion, tossed with citrus and crunchy chullpi corn. Interesting for effect and coldness they pour some liquid nitrogen on it to cool it down and give it some iciness. Interesting concept but the flavors didn’t work that well for me, the clam was a bit chewy and I felt that all of it was more for show. Next we tried the Tiradito Nikkei which is kinda of catch of the day item - which on this day was red snapper. It came out in a glass dome, smoked and the lid taken off at the table to reveal. The fish is sliced and rolled and put around some crunchy panko and topped with Peruvian Red Rocoto and scallions. Again, while the presentation was interesting, the dish itself fell flat - the flavor was allright but nothing out of the ordinary. As this is somewhat of a japanese restaurant and they had some sushi selections available, we ordered a couple of selections. One being the Otoro nigiri and the Scallop Gunkan. The toro was nice, nothing special - and the Scallop Gunkan was a bit overdressed with too much sauce, and I felt like it was something Id get at a cheap sushi dive. We tried their signature Octopus Anticucho which were pieces of grilled octopus, served with a somewhat tangy purple potato sauce, mashed purple potato and purple potato pieces. All in all the flavors were nice, the octopus was tender and had a good aroma. The purple colors are abundant and if you want something that takes good instagram pictures, this is a good dish. Next we tried their Taco Nikkei which was some Anticucho simmered pork belly, on avocado cream and a black “rice” tortilla. Interesting dish - actually this was quite good. The pork belly was flaky and tender, but the only downside was that there was too much avocado cream, and it was a bit too sour. But despite that it was a good dish. We continued on to main items which we ordered their “Sudado” Black Cod, Uni Creamy Rice, and Crispy Pork Belly. The “Sudado” came undressed in the bowl, and the sauce was poured table side. Cod itself in the dish was cooked well, but the entire dish lacked any seasoning.   The Crispy Pork belly was the best item of the night. Crispy and delicious . . . it was served with some rice noodle, tossed in a red carapulcra sauce. The letdown dish of the night was the Uni Creamy Rice. So basically this was like a risotto, in which the liquid base was a dash, and then they topped it with sea urchin. Immediately when they brought it, it seemed a bit strong smelling, and when we ate it, the sea urchin tasted fishy and not fresh. We didn’t eat it and the server asked us what was wrong. We told her and - well that was the end of it. She apologized and took it away . . . Finally we ended the night with one of their signature desserts - the “Amador” which was a 70% chocolate mousse, served in a original cocoa been with flavors of yuzu, mochi, and cocoa nibs. It was allright, the presentation interesting, but nothing mind blowing. Overall, Aji at the MGM Cotai, is a cool place to maybe try - but don’t expect to be blown away. Well I wasn’t anyway . . . I like the open atmosphere under the Atrium, but in terms of food - based on this experience, its a restaurant Im glad I tried, but probably wouldn’t make an effort to return.

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By: Jayme

PHOTO OF THE WEEK

AJI

2019-01-13 20:12

By: Jayme

LATEST REVIEWS

By: Jayme

AJI

Aji at the MGM Cotai is a shootoff restaurant from Mitsuhara Tsumura - one of the Pellegrino 50 Best Chef of 2018 ( #7 to be exact) Chef Tsumura infuses Japanese and Peruvian cuisine with somewhat modern gastronomic techniques, in an otherworldly setting that is the “atrium” of the new MGM Cotai. We came here for dinner one night, and ordered a range of items between three people. To start off the service was quite good throughout the entire dinner - they staff were attentive and courteous. To make a blind statement about the entire food experience in general - I was not blown away by what we had here. Considering that Chef Tsumura is in the top 10 Best Chef of 2018 - I was actually anticipating more. While the flavor combinations seemed interesting, a lot of the dishes fell flat for me; we even did not finish one of the dishes because of the lack of freshness in the ingredient. As someone who has worked for Nobu Matsuhisa - another japanese peruvian fusion chef - I prefer Nobu style in comparison to this. Tsumura draws heavier on the ingredients of Peru, while using many japanese ingredients and a wider range of cooking techniques. They began our night by giving us an amuse bouche - which looked nice but was kinda just meh. It was like pieces of toasted bread, with a stewed beef. Honestly it looked like yesterdays leftovers that they kinda threw together and threw some nice micro greens on - and put it to an interesting presentation. An interesting starter was the Ceviche Conchas Negras - which was an assortment of diced clam, onion, tossed with citrus and crunchy chullpi corn. Interesting for effect and coldness they pour some liquid nitrogen on it to cool it down and give it some iciness. Interesting concept but the flavors didn’t work that well for me, the clam was a bit chewy and I felt that all of it was more for show. Next we tried the Tiradito Nikkei which is kinda of catch of the day item - which on this day was red snapper. It came out in a glass dome, smoked and the lid taken off at the table to reveal. The fish is sliced and rolled and put around some crunchy panko and topped with Peruvian Red Rocoto and scallions. Again, while the presentation was interesting, the dish itself fell flat - the flavor was allright but nothing out of the ordinary. As this is somewhat of a japanese restaurant and they had some sushi selections available, we ordered a couple of selections. One being the Otoro nigiri and the Scallop Gunkan. The toro was nice, nothing special - and the Scallop Gunkan was a bit overdressed with too much sauce, and I felt like it was something Id get at a cheap sushi dive. We tried their signature Octopus Anticucho which were pieces of grilled octopus, served with a somewhat tangy purple potato sauce, mashed purple potato and purple potato pieces. All in all the flavors were nice, the octopus was tender and had a good aroma. The purple colors are abundant and if you want something that takes good instagram pictures, this is a good dish. Next we tried their Taco Nikkei which was some Anticucho simmered pork belly, on avocado cream and a black “rice” tortilla. Interesting dish - actually this was quite good. The pork belly was flaky and tender, but the only downside was that there was too much avocado cream, and it was a bit too sour. But despite that it was a good dish. We continued on to main items which we ordered their “Sudado” Black Cod, Uni Creamy Rice, and Crispy Pork Belly. The “Sudado” came undressed in the bowl, and the sauce was poured table side. Cod itself in the dish was cooked well, but the entire dish lacked any seasoning.   The Crispy Pork belly was the best item of the night. Crispy and delicious . . . it was served with some rice noodle, tossed in a red carapulcra sauce. The letdown dish of the night was the Uni Creamy Rice. So basically this was like a risotto, in which the liquid base was a dash, and then they topped it with sea urchin. Immediately when they brought it, it seemed a bit strong smelling, and when we ate it, the sea urchin tasted fishy and not fresh. We didn’t eat it and the server asked us what was wrong. We told her and - well that was the end of it. She apologized and took it away . . . Finally we ended the night with one of their signature desserts - the “Amador” which was a 70% chocolate mousse, served in a original cocoa been with flavors of yuzu, mochi, and cocoa nibs. It was allright, the presentation interesting, but nothing mind blowing. Overall, Aji at the MGM Cotai, is a cool place to maybe try - but don’t expect to be blown away. Well I wasn’t anyway . . . I like the open atmosphere under the Atrium, but in terms of food - based on this experience, its a restaurant Im glad I tried, but probably wouldn’t make an effort to return.

Read more...

2019-01-13 20:10

By: Kirk

Restaurante Sintra

well. I was here for an event. buffet lunch is rather minimal. but food are very classic old school HK hotel style. sorry I didn't got a chance to get picture.

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2019-01-06 15:41

By: Kirk

Sakura Japanese Restaurant

well. definitely not the best Japanese restaurant. but if u are happen to stay in the grand coloane for whatever crazy reason… given that there aren't many options around here. this is actually very good especially if u factor in the price.

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2019-01-05 23:37

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