MACAU, March 26, 2007 Crown Macau, the contemporary and luxurious hotel and casino development pioneering the six star experience in Macau, has revealed the range of world-class dining venues it will offer upon opening. Tokyo's most exclusive tempura restaurant Tenmasa, chic French restaurant Aurora, plush Cantonese restaurant Ying (帝影樓), and the authentic Japanese restaurant Kira will be some of the culinary options available to guests.

"When we open, Crown Macau will quickly establish a strong reputation for culinary excellence through the diversity of dining options we provide and in the talent we employ," said Director of Kitchens and internationally renowned chef Kristoffer Luczak. "The contemporary design so prevalent throughout Crown Macau clearly manifests itself in the menus of all of our restaurants. This means the best ingredients, the greatest attention to detail and authenticity balanced with innovation brought by an international outlook and experience. This will be essential in establishing Crown Macau as a jewel in what is fast becoming one of Asia's most exciting gastronomic hubs."

One tantalising highlight promises to be Tenmasa. Handed down through three generations of tempura masters, Tenmasa started as a tiny restaurant in the Kanda Sarugakucho district of Tokyo in 1937. Over time the Tenmasa name has become synonymous with the celebrities of Japan's political and business scene.

Modeled on the exclusive central Tokyo restaurant, Tenmasa at Crown Macau will be the first brand extension outside Japan. It will emulate the intimate ambience of the Tokyo venue combining seductive modern design with Ozashiki (traditional tatami rooms). In true Japanese style, the highly skilled chefs will work their art before the diners using special metal chop sticks to sense the vibrations of the oil and the food to ensure that each dish is cooked to perfection and presented crisp and piping hot.

Founder Masaji Hashii's notebook containing frying instructions and recipes for shrimp, big-eyed flathead and conger eel has been passed down to his grandson and current owner Yoshiaki Hashii ensuring that three generations of experience are preserved in the venue's exceptional cuisine.

Tenmasa's tempura is cooked in a way that covers the ingredients in a thin crispy batter that traps and maintains their original flavour. Tenmasa is famous for only using the freshest fish and using
cuts normally used for sashimi. Highlights on the menu will also include tenbara, a dish consisting of salted kakiage tempura mixed with rice and for dessert, brandy smothered sweet potato.

Chef de Cuisine Takenori Noguchi who, for the past ten years has worked under the direction of Yoshiaki Hashii, will oversee the restaurant. "Tempura making is intuitive and takes years to master. Experienced chefs watch carefully and listen to the sound of the cooking," said Noguchi. "When our guests see the attention to detail our chefs put into their work and taste the results of this dedication on their plate, it will be easy for them to appreciate how Tenmasa acquired its reputation."

Without compromising on quality and authenticity, Aurora will present a fresh and innovative reinterpretation of traditional French dishes.? Open for breakfast, lunch and dinner, Aurora offers a variety of sophisticated yet relaxed dining experiences throughout the day. Whether seated at the crustacean bar or around the show kitchen's oversized feature ovens, patrons will be surrounded by French flair. At night, guests will be tempted by the extensive selection of wines and classic cocktails at the bar or outside on the garden terrace as well as by the decadent creations within the Chocolate Cellar.

Kira will feature a comprehensive range of authentic Japanese food presented in a modern fashion. The menu includes favourites such as sukiyaki, shabu shabu, tempura, soba and for Japanese 'haute cuisine,' Kaiseiki set menus. Surrounded by a tranquil pond, bamboo isle and wooden decks, Kira offers a variety of dining experiences including a sushi counter, teppanyaki show counters, outdoor seating and more intimate semi-private teppanyaki rooms.

Ying (帝影樓) is Crown Macau's premium Chinese restaurant specialising in the finest Cantonese cuisine created by award-winning chef Kwok Fung Tam. Presenting a uniquely theatrical interior design incorporating striking art, a large wine cellar at the entrance complete with a wine tasting room, Ying (帝影樓) also boasts plush, private rooms with ocean views.

About Crown Macau
Crown Macau is being developed to offer a luxurious and contemporary hotel and casino experience by offering premium entertainment, elegant facilities, high quality service and rich decor, and is being designed with the aim of providing a genuinely unique six star experience in Macau, catering primarily to the high-end gaming market. Scheduled to formally open to the public on May 9 2007, Crown Macau will feature a 36-storey tower including approximately 183,000 square feet of gaming space with approximately 220 gaming tables, more than 500 gaming machines and a luxury premium hotel with 216 deluxe hotel rooms, including 24 suites and eight villas.