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 – 13:00
Dinner & Bar: 18:00 – 22:30
(Dinner & Bar: closed on Tuesdays)

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.

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

Grilled Alaskan King Crab with Pickled Vegetables and Calamansi Lime

Succulent Alaskan King Crab, sought-after for its sweet and firm meat, is marinated in a rich and creamy curry that is bright yellow from the turmeric. The crab is then grilled to add a complex smokiness to the dish. A squeeze of calamansi lime brightens the flavor, while crunchy pickles create variation in texture.

Glacier 51 Toothfish, Ginger and Tamarind Soup547x411

Glacier 51 Toothfish with Ginger and Tamarind Soup

This elegant soup offers a complex range of flavors—invigorating ginger, tangy tamarind and refreshing Thai herbs. Chef specially selects Glacier 51 Toothfish from the deeps of the sub-Antarctic, lauded for its natural lusciousness and sweetness. Its snow white, delicate flesh goes perfectly with this vibrant Thai soup.