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龍庭LONGTINGCROSSING-BRIDGE NOODLES

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The dining room at Longting during evening service, round tables under low lanterns.

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 QUARTER

AT 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.

Broth poured over rice noodles at the table.

98°C · POURED FROM 40CM · 8 SECONDS

CHAPTER 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

Matsutake mushrooms arranged as a seasonal ingredient study.

IN SEASON松茸Matsutake

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.

A chef working at the restaurant counter amid wok flame and steam.

CHAPTER 03招牌菜

Signature dishes

The wider menu changes with the market. These six define the table.

Crossing-bridge noodles, broth being poured over rice noodles and quail egg, steam rising.

Chef's signature

過橋米線

Crossing-Bridge Noodles

MOP 168

Scalding chicken broth poured over rice noodles, ham and quail egg at the table.

YunnanFinished tableside

麻婆豆腐

Mapo Tofu

MOP 148

Silken tofu, fermented broad bean paste and peppercorn ground fresh each morning.

SichuanNumbing · hot

Claypot lid lifted, steam visible over mushrooms.

野生菌煲

Wild Mushroom Claypot

MOP 228

Foothill mushrooms simmered in aged chicken stock with mountain mint.

YunnanVegetarian option

Peking duck being carved at the table, with pancakes and scallion behind.

Chef's signature

北京烤鴨

Peking Duck

MOP 588

Carved at the table with pancakes, scallion, cucumber and sweet bean sauce.

Carved tablesideEnquire ahead

Soup dumplings in a bamboo steamer, overhead view.

小籠包

Xiao Long Bao

MOP 98

Six soup dumplings, folded to order and served from the bamboo basket.

Folded to orderSix pieces

Split hot pot at a laid table, plates of raw ingredients.

鴛鴦火鍋

Twin Broth Hot Pot

MOP 388

Herb broth beside Sichuan red oil, with a market selection of meat, seafood and greens.

Serves 2–4Half spicy

今日黑板

The Board

Written in chalk from the day's market. When a dish is gone, the board changes.

An illustrative daily menu written in chalk.

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.

Bamboo baskets of dim sum prepared for the table.

週末點心Weekend dim sumAn illustrative trolley-style lunch menu of baskets and small plates.

An illustrative dish from the vegetarian selection.

Vegetarian choices sit alongside the main menu. Share dietary needs when you enquire.

Enquire

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.

Tea being poured into a small cup 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.

An illustrative lantern-hung lane in Macau's old town. — 燈籠巷Follow the lanterns from the old quarter into the warmth of the room.MACAU · ILLUSTRATIVE DEMO

CHAPTER 05廂房

Private rooms

Three distinct settings for counter dining, a round table or a larger gathering.

A restaurant counter facing the wok during service.

雅座

Chef's Counter

Eight seats facing the wok, with a kitchen-led menu for the table.

Eight seats · enquire

Private dining room with a round table and carved screen.

花廳

Peony Room

A round table behind a carved screen, set apart from the main dining room.

Private dining · enquire

A lantern-lit dining room arranged for a group meal.

松廳

Pine Hall

A larger lantern-lit room arranged for shared dishes and long-table evenings.

Groups · enquire

06 · 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.

Return to Longting

Restaurant details, prices and photography are illustrative.

Service rhythm

Dinner in the main room · weekend lunch · tea through the meal

A corner of the fictional dining room laid for six.

Enquire MENU

Two provinces,one table.