Macau is perhaps one of the most unique places to eat in the world. It is truly a product of our globalized world, blending the sustenance of the Portuguese colonizers with the traditional Chinese fare, and this commitment to fusion cuisine has created a unique and exciting dining atmosphere in the country.

Along with purely Portuguese food and fusion dishes that blend the two cultures, French food is another up and coming phenomenon of contemporary dining in the Macanese cuisine tradition.

It all began in 2001, when renowned chef Joel Robuchon snubbed New York as a venue for his new restaurant, choosing instead the exotic and beguiling peninsula of Macau - here we explore the dining culture of this beautiful area, seeing what makes it better than New York!

One of the newest additions to the French cuisine scene in Macau is the Sofitel Macau's Ponte 16 location, which houses the beautiful Le Mistral French-themed international restaurant. Not looking to exploit gimmicks or oddities, the restaurant at this beautiful luxury Macau hotel is somewhat like the accommodation itself - classically delightful.

The decor is French, with the beautiful European ceiling details, nondescript motifs and designs, individual lighting at each table, and a lovely natural-sounding water feature at the entrance.

The hotel was only opened in late 2008, and everything, from the facilities, to the staff, to the contemporary cuisine, is all fresh, vibrant and full of potential. This can sometimes be hard to find elsewhere in Macau, a city where dining options center on the history of the region. Le Mistral offers French cuisine, Macanese cuisine, and Portuguese cuisine in a setting in stark contrast to the older buildings and overwhelmingly ornate surroundings of many other famous Macanese restaurants.

One of the restaurants that began the region's love affair with French cuisine is Robuchon a Galera, Macau's most exclusive restaurant. The staff is polished to the hilt and the direct matches the beauty of the food. The restaurant is owned by Joel Robuchon, mentioned earlier, and he still flies in to Macau four times a year (despite a hectic schedule) to supervise the change of seasonal menu.

In keeping with the French theme, the wine list is regarded as the best in Macau, and past dishes like pan-seared Wagyu beef with aromatics, lobster cocotte with girolees mushroom and asparagus, and potato confit and arangula salad have given this French cuisine restaurant the reputation it has today.

Camoes at the Fisherman's Wharf is one of the NY Time's picks of restaurant, and showcases some of the country's most time-honoured Portuguese dishes. Suckling pig and feijoada are favorites here, while plenty of other fresh fish dishes and fine wines round out your menu options.

The Fisherman's wharf setting for this contemporary dining option in Macau is truly unique, with shops built into a low-lying village whose century and geography change on every block. Ancient Rome and New Orleans' Bourbon Street are featured here - have a wander after you have finished your Portuguese cuisine here.

They will all have you begging for more - and Macau is only too happy to oblige!