Saffron Contemporary Thai Cuisine

This modern and sophisticated Thai restaurant has been a hit with diners from around the world since its opening in 2011. Headed by Jan Ruangnukulkit, an award-winning chef from Thailand whose impressive resumé includes a Michelin-starred establishment that has been named “The World’s 50 Best Restaurants”, Saffron, the Michelin Selected Restaurant, brings together a team of highly skilled Thai chefs recruited from critically acclaimed restaurants. Chef Jan’s tasting menu not only captures Thailand’s culinary essence with her deft use of spices, ingredients, herbs and color schemes, but also showcases her artistic and creative side. The impressive range of modern Thai dishes include Aromatic Tom Yam Tiger Prawn Soup, Southern Style Alaskan King Crab Curry and Wok-fried Assorted Mushrooms with Thai Acacia. Situated on the 31st floor, Saffron boasts breath-taking panoramic views of Cotai, and an elegant, serene and spacious interior.

Restaurant Info

Opening Time:

Breakfast: 7:00 – 11:00
Dinner & Bar: 18:00 – 22:30
(closed on Tuesdays)

Open on Dec 24; close on Dec 23.

Location:

Banyan Tree Macau, 31/F

Tel:

+853 8883 6061

Dress Code:

Ladies - Smart casual, no slippers
Gents - Smart casual, no slippers or open shoes (sandals) or sleeveless top

Reminder:

Children's Policy - 5-year-olds and above are welcome

Recommended dishes

Aromatic Tom Yam Tiger Prawn Soup

Thai tiger prawn simmered in milk, lemongrass and other ingredients to create that exquisite blend of sour, spicy and fresh flavors unique to Thai cuisine.

Southern Style Alaskan King Crab Curry

The tender king crab meat with home-made spicy yellow curry produces a memorable rich flavor and a bright appetizing color.

Wok-fried Assorted Mushrooms with Cha-om

This delicious stir-fry carefully preserves the freshness of the ingredients as well as the smoky taste of cha-om, Thai acacia.

Spicy Live Gillardeau Oyster with Caviar

Live Gillardeau oyster from France highly sought-after for its delicate flavor. Chef Jan adds a touch of flair by topping it with premium caviar and a spicy Thai dressing

Massaman Curry, Wagyu Beef Cheek, Potato, Thai Shallot and Almond

“The King of Curries” that tops the list of The World’s 50 Best Foods—is cooked with spices such as cardamom cloves and cinnamon to infuse the curry with delightful aroma. Additionally, the use of slow-cooked Wagyu beef cheek adds a richness texture and imparts an intensely taste to the dish.

Miang Scallops, Gooseberries and Thai Herbs on Betel Leaf

Chef Jan wrapping scallop, gooseberries and Thai herbs with fresh betel leaf; and it makes a perfect match with our special cocktails, experience of the refreshing flavors, textures and aromas.