Chef's signature過橋米線
Crossing-Bridge NoodlesScalding chicken broth poured over rice noodles, ham and quail egg at the table.
Lóngtíng/long-ting/
Two provinces,
one table.
A Yunnan-and-Sichuan kitchen, table by table.
The Kunming PourMacau · A lantern-lit lane in the old quarterAt the tableTonight at Longting
Begin with the Kunming Pour, then let the table move between Yunnan fragrance and Sichuan fire.
雲南Yunnan rootsWild mushrooms, mountain herbs and a clear-broth tradition.
四川Sichuan fireMálà built on fragrant peppercorn, not chilli alone.
手工Made by handDumplings folded and finishing touches completed to order.
同桌Around one tableDishes arrive for sharing, in a rhythm shaped by the room.
98°C · Poured from 40cm · 8 secondsChapter 01過橋米線
The Kunming Pour
Order it first. The rest of dinner arranges itself around it.
Chicken broth held at ninety-eight degrees, carried to the table under a film of oil that keeps the heat in. It goes into the bowl from a height — rice noodles, ham, quail egg, chrysanthemum — and cooks in front of you in eight seconds.
MOP 168Enquire
Charcoal-grilled and finished simply, while the season lasts.
Chapter 02八人枱
The Counter
Eight seats facing the wok. The kitchen shapes a seasonal sequence for the table and finishes each course within view.
SeatsEight
FormatKitchen-led
MenuSeasonal
TeaPairing available
Enquire about the counterAvailability is shared on enquiry.
Chef's signatureMOP 168
麻婆豆腐
Mapo TofuSilken tofu, fermented broad bean paste and peppercorn ground fresh each morning.
野生菌煲
Wild Mushroom ClaypotFoothill mushrooms simmered in aged chicken stock with mountain mint.
Chef's signature北京烤鴨
Peking DuckCarved at the table with pancakes, scallion, cucumber and sweet bean sauce.
小籠包
Xiao Long BaoSix soup dumplings, folded to order and served from the bamboo basket.
鴛鴦火鍋
Twin Broth Hot PotHerb broth beside Sichuan red oil, with a market selection of meat, seafood and greens.
今日黑板
The Board
Written in chalk from the day's market. When a dish is gone, the board changes.
松茸炭燒Charcoal-grilled matsutakeCharcoal and salt
MOP 288汽鍋雞Steam-pot chickenSlow-steamed, clear broth
MOP 268涼拌折耳根Fish-mint saladCold, sharp and aromatic
MOP 78乾巴菌炒飯Cured-mushroom fried riceWok-fired to order
MOP 128怎麼點菜
How to order
A short route through the menu, shaped by the number of people around the table.
兩位For two
Begin with the Kunming Pour, one Sichuan dish and a seasonal green.四位For four
Add the mushroom claypot and a basket of xiao long bao for the table.多人For a group
Choose the twin broth hot pot, or enquire about a private room.Heat can be adjusted in the kitchen. Ask for 微辣 for a gentler table.
Dinner follows the pace of the table.
週末點心Weekend dim sumAn illustrative trolley-style lunch menu of baskets and small plates.
Chapter 04 · Tea room
A second rhythm to the room.
Tea can begin the meal, follow it, or become the reason to stay.
The list stays close to Yunnan: raw and ripe pu'er, white tea and Dian hong, brewed by the pot at the table.
五味茶席The Tea FlightA sequence of pours chosen to move with the dishes.
MOP 420古樹生普Ancient-tree sheng pu'erBright and mineral
MOP 180per pot
熟普Shou pu'erDeep and mellow
MOP 220per pot
月光白Moonlight whiteSoft and floral
MOP 120per pot
滇紅Dian hongWarm and malty
MOP 90per pot
Pots are refreshed through the meal.
Chapter 05廂房
Private rooms
Three distinct settings for counter dining, a round table or a larger gathering.
雅座
Chef's Counter
Eight seats facing the wok, with a kitchen-led menu for the table.
Eight seats · enquire
花廳
Peony Room
A round table behind a carved screen, set apart from the main dining room.
Private dining · enquire
松廳
Pine Hall
A larger lantern-lit room arranged for shared dishes and long-table evenings.
Groups · enquire06 · Visit
Visit
Longting is imagined for a lantern-lit lane in Macau's old quarter. This fictional page does not publish an address or accept restaurant bookings.
EnquireRestaurant details, prices and photography are illustrative.
Service rhythm
Dinner in the main room · weekend lunch · tea through the meal
