Aji

Aji is helmed by a young Singaporean chef who fusions French flair with first-rate Japanese produce and Asian flavours. To wit, crispy skinned shima aji is served with sauces made from matcha green tea and 20-year-old dried tangerine peel. The counter is for diners who opt for the tasting menu that relates the chef’s memories. It can be creatively paired with red, white and yellow wines alongside sake and hard liquor.

Macau's First Nikkei Concept with a Live-Cooking Counter

• Aji positions itself as Macau's first Nikkei restaurant, blending Japanese techniques with Peruvian flavors, and offers a live-cooking counter where guests are up close with master chefs preparing ceviche and sushi. The dramatic space overlooks MGM Cotai’s Spectacle and includes a dedicated bar area for Peruvian-inspired cocktails.

Michelin-Starred Asian Bistronomy

• The restaurant earned a Michelin One Star within its first year, validating Chef Pan Sihui's 'Asian Bistronomy' concept that fuses Asian flavors with Western techniques, with signature dishes such as A4 Wagyu with Yuzu Somen Noodles.

High-Profile Collaboration: Aji x META (Two-Night Event)

• Aji hosted an exclusive two-night culinary collaboration with Chef Kim Sun of META (Singapore), leveraging META's two-Michelin-star prestige; the September 26–27 event showcased cross-cultural, high-profile pairing and dining between two Michelin-starred kitchens.

Signature Ingredients

• A4 Wagyu beef: Central to Aji’s Michelin-starred concept, featured in the signature 'A4 Wagyu with Yuzu Somen Noodles'; ultra-marble Japanese beef that anchors the East–West fusion characteristic of Aji’s Nikkei-inspired menu.
• Yuzu: Aji’s dishes showcase bright citrus notes, with yuzu providing the signature aromatic lift that balances richness, particularly in the A4 Wagyu with Yuzu Somen Noodles.
• Somen noodles: Delicate, thin wheat noodles that pair with the rich wagyu, adding a light contrast in texture and providing a refined foundation for the dish.
• Short rib (50 hours): One of Aji’s standout dishes; slow-cooked beef short rib for 50 hours, glazed with a sweet glaze, delivering tender, deep beefiness; served with crispy garlic potato and rice naan as complementary components.
• Garlic potato (crispy): Textural and aromatic accompaniment to the Short Rib 50 Hours, offering crunchy depth and a savory garlic note.
• Rice naan: A rice-based bread that accompanies the Short Rib 50 Hours, integrating subtle wheat-to-rice texture and helping balance the dish’s flavors.
• Pineapple (pineapple bun with real pineapple): Chef Pan’s signature nod to childhood memory; the pineapple bun features real pineapple, underscoring Aji’s playful pineapple-forward approach within its fusion repertoire.
• Ceviche (Nikkei-inspired seafood): Reflects Aji’s Nikkei identity; ceviche at the bar highlights fresh seafood marinated with citrus and crafted with Japanese techniques, epitomizing the restaurant’s blend of Peruvian and Japanese flavor profiles.