Vicky Cheng Reimagines French Dining at Macau's Capella With Estuary

Chef Vicky Cheng arrives at Capella Macau with his new restaurant, Estuary, opening its doors on May 29, 2026. This launch signals a departure from conventional French haute cuisine, as Cheng introduces a philosophy centered on nourishing, healing ingredients alongside refined French technique and Asian sensibilities.

As South China Morning Post's Charmaine Mok notes, the dining experience at Estuary emphasizes nourishment over indulgence. Traditional interpretations of French fine dining often lean towards heavy, rich preparations. Estuary, however, promises a meal that satisfies without overwhelming, selecting ingredients for their restorative properties as much as their flavor.

Despite this innovative approach, Estuary retains hallmarks of classic French luxury. Expect exquisite elements like Dauricus caviar, presented with fresh seasonal accompaniments such as Japanese kabu and chervil, prepared tableside to craft an immediate sauce, as described by South China Morning Post.