Five Foot Road at MGM COTAI Unveils the Refined Mansion Banquets of the 1940s

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Five Foot Road at MGM COTAI Unveils the Refined Mansion Banquets of the 1940s

Published: 12:00am, 22 Apr 2026

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Sichuan cuisine is often stereotyped as relentlessly spicy, dominated by the unique málà, or numbing and hot sensation, of Sichuan peppercorns and chili peppers. But step inside Five Foot Road, and that fiery expectation is swiftly upended: here, the grandeur of mansion banquets of 1940s Chengdu transforms Sichuan cuisine into a symphony of subtle, layered and sophisticated flavors, way beyond its chili-laden image.

A signature Sichuan restaurant at MGM COTAI, Five Foot Road has firmly established itself on the international dining scene, earning a MICHELIN Star for 4 consecutive years since 2023 and a spot in the SCMP 100 Top Tables 2026 Guide. Even the restaurant name, inspired by the ancient trade route connecting Southwest China to the wider world, reflects a mission to celebrate and preserve Sichuan’s rich culinary heritage.

The restaurant’s interior evokes the understated luxury of 1940s Chengdu mansion banquets, with landscape paintings and poetic motifs creating an elegant setting. Apart from the main dining room, there is a cozy tea lounge reminiscent of old traditional Chinese teahouses that invites guests to discover the intricate spectrum of Sichuan flavors.

Taking the helm of Five Foot Road’s kitchen is Executive Sous Chef Yang Dengquan. A native of Chengdu and a second-generation inheritor of traditional Chengdu aristocrat cuisine, the professional chef has over 40 years of culinary expertise, having directed high-profile banquets and mastered all 24 flavor profiles of Sichuan cuisine. With his precise knife skills, nuanced seasoning and impeccable control of heat, Chef Yang leads a core team of 20 - many of whom are also Chengdu natives and his long-time collaborators - to showcase the finer side of Sichuan cooking.

At Five Foot Road, Sichuan cuisine is presented as a living tapestry of culture, history and flavor. About 1/3 of the menu is deliberately non-spicy, crafted to highlight the full spectrum of Sichuan flavors.

“Sichuan cuisine follows a comprehensive system of flavors, and málà is only one part of it.” Chef Yang notes: “We want diners to appreciate the historical depth and cultivated character of Sichuan cuisine, rather than reducing it to mere chili and spice.”

On this multi-sensory journey meticulously crafted by Chef Yang and his team, guests have the opportunity to explore a nuanced, layered landscape of tastes that reveal the true essence of Sichuan gastronomy, from savory and rich to sweet, tangy, and intriguingly complex notes. To capture the authentic regional character, many ingredients are sourced from Sichuan and Yunnan. For example, well salt imported from the small town of Zigong, prized for its mineral composition and purity, imparts a clear, lingering sweetness that elevates the overall balance of dishes. Seasonal wild mushrooms from Southwest China provide a rich toolkit to construct multi-dimensional flavor profiles.

Along this gourmet journey, signature dishes are thoughtfully interwoven to showcase the breadth and depth of Sichuan cuisine. Stewed Bird’s Nest with Minced Chicken and Egg White in Bouillon, for example, transforms chicken breast into a delicate, velvety tofu-like texture using traditional techniques. The white meat is then paired with the nourishing bird’s nest, adding remarkable richness and complex mouthfeel.

Another staple dish, Crispy Mullet Carpaccio with Sichuan Peppercorn Sauce, is inspired by the classic Sichuan “shadow beef”. Chef Yang, reinvents the tradition with thin slices of fresh blackfish that are marinated, air-dried and fried to a translucent perfection. They are then tossed with sugar, vinegar and a special red oil. The result is a beautiful cold dish that strikes a balance between heritage and innovation.

Marinated Fresh Abalone with Homemade Chilli Sauce in Sichuan Style is marinated in over 30 Sichuan spices and braised for more than 4 hours, achieving a harmonious interplay of aromatic heat and the natural sweetness of the seafood. Even the seemingly simple Poached Chinese Cabbage in Bouillon, simmered with old hen, Jinhua ham and dried scallops, reveals extraordinary depth in a pristine, translucent soup.

All these dishes appear delicate and understated, but each and every one of them delivers a full-bodied, layered complexity that unfolds beautifully on the palate. Here, Sichuan cuisine reaches its most refined, where technique, balance and history converge on the plate.

Five Foot Road
G/F, MGM COTAI, Avenida da Nave Desportiva, Cotai, Macau
Tel: (853) 8806 2358
Opening Hours: Mon–Sun 12:00–15:00, 18:00–22:30