Wynn Palace and Wynn Macau woos discerning travellers and food lovers for a flavourful escapade
BY RUPALI DEAN
Steve Wynn is the mastermind behind Las Vegas’s revival, especially after Macau opened its casino doors to the world in 2002. With the Wynn Palace, he has taken luxury to new heights. Picture grand hallways, lift lobbies adorned with plush double sofas, and a mesmerising lake the size of 25 football fields, where fountains frolic and sing from noon till midnight – it’s pure magic!
Art reigns supreme here, featuring dazzling works by Jeff Koons and a stunning set of Qing Dynasty vases, lifting the experience far above typical five-star expectations. Behind the casino glamour lies a deeper charm, and my adventure at Wynn Palace was all about the food!
TASTE THE SEASONS
I stepped into the culinary wonder that is Chef Tam’s Seasons. This gem harmonizes decades of culinary know-how with the wisdom of the 24 solar terms, each influencing worldwide harvests. Guided by Chinese philosophy, the year unfolds into four main seasons, each blossoming with six micro-seasons.
Chef Tam, a titan of taste with accolades like a Michelin star and a spot on Asia’s 50 Best for five consecutive years, has crafted a menu that dances through innovation and Cantonese classics. Seasons captures the essence of seasonal dining, ever-evolving and reflecting nature’s beauty.
Dining at Chef Tam’s feels like a festive bloom, a feast woven into the floral elegance of the Wynn Palace!
A SYMPHONY OF FLAVOURS
At Wynn Macau, I discovered Drunken Fish, a dazzling blend of Chinese culture and contemporary flair, expertly crafted by Executive Chef Henry Zhang. This vibrant eatery, named after the mythical Kun, embodies transformation and ambition, promising an unforgettable culinary journey.
The menu shines with ocean treasures like French blue lobsters, Sri Lankan crabs, and Malaysia’s ‘king of river fish.’ Each dish showcases classic Chinese techniques enhanced by modern twists: steaming locks in freshness, stir-frying adds delightful crunch, and braising deepens flavours.
Cooking with Moutai here is an exhilarating adventure, where balance is key. Two standout dishes take the spotlight: the Moutai flambé crispy chicken boasts a blissfully crunchy skin and tender meat, while the red-spotted grouper, served with pickled tomato and chilli, pays homage to Guizhou’s famous sour soup, with Moutai elevating its freshness. With its custom aquariums and chic Moutai bar, Drunken Fish invites seafood enthusiasts on a captivating culinary escapade.
EPICUREAN ENCOUNTERS AWAIT
Get ready for a culinary fiesta at Wynn Macau and Wynn Palace! World-renowned chefs are coming together for exciting pop-up events, showcasing a delightful array of global cuisines. Part of the ‘Wynn Guest Chef Dining Series,’ these award-winning culinary stars promise unforgettable gastronomic adventures that spark lively conversations and innovation.
This initiative isn’t just about savouring diverse flavours; it’s a nod to Macao’s recognition as a UNESCO Creative City of Gastronomy, where tourism and fine dining dance in harmony.
Chef Tam’s Seasons has already impressed, debuting on Asia’s 50 Best Restaurants list and snagging a coveted Michelin star in its first year. A standout moment arose when Chef Zor Tan, a protégé of Wynn’s Culinary Ambassador André Chiang, took the stage.
His ‘Circle of Life’ philosophy beautifully fused French elegance with Chinese flavours, creating a culinary experience that celebrated the artistry and cultural tapestry of every dish.
ELEVATING THE HOTPOT EXPERIENCE
Chef André Chiang puts a fresh spin on the communal hotpot by focusing on the quality of the broth and cooking the meat separately, elevating this cherished tradition into a refined experience. When this acclaimed chef decided to transform hotpot dining at Mizumi in Wynn Macau, I couldn’t resist the allure of his offering, priced at 4,888 Macau patacas for two.
So, what’s special about Chiang’s hotpot? For starters, the soup base boasts a rich, double-boiled bone broth – moving beyond the usual fare. “People often zero in on the ingredients,” he explains, “but as chefs, we emphasize the stock.” With eight meticulously crafted broths simmered for eight to 12 hours, including a vegetarian option, his dedication is evident.
Diners begin their meal with a tasting of all eight, featuring options like the zesty Sichuan-style broth and an herbal infusion with figs. The standout Suki melds premium Échiré butter and Perigord truffle, while the smooth Hokkaido miso and milk broth adds creamy comfort. Remarkably, Chiang insists no condiments are essential; the broth shines on its own.
Then comes a stunning seafood tower, boasting crab, lobster, grouper, and abalone, each requiring its own cooking time. Enhancing this experience are luxurious meats like Kagoshima Wagyu, expertly prepared shabu-shabu style at the table, all nestled in comforting bone broth.
Chiang truly elevates the whole hotpot concept!
