July 15, 2024

Chef Tam’s Seasons indulges in the artistry of Cantonese Delicacies in Macau

Chef Tam’s Seasons indulges in the artistry of Cantonese Delicacies in Macau

Macau’s transformation from a casino-centric desired destination to a flourishing holistic life-style hotspot has spurred a renaissance in its culinary landscape. With new resorts presenting earth course eating, established venues this sort of as Wynn Macau have seized the possibility to revamp their culinary choices. As a outcome, the esteemed Sichuan Moon gracefully steps apart to make room for Chef Tam’s Seasons.

A Critique of Chef Tam’s Seasons

Chef Tam Kwok-fung is almost certainly no stranger to Macau regulars. He was one of the initially chefs to put Cantonese cuisine on the map for the enclave when he led City of Dreams’ Jade Dragon to two Michelin stars. Earlier this 12 months, he also became the initial Macau chef to be named Chef of the 12 months by the Black Pearl Restaurant Guidebook 2023.

Hen with new fruit slices (L) and the hairy crab custard

Tam joined Wing Lei Palace in 2018 and took it to two Michelin stars and a spot in Asia’s 50 Ideal Places to eat checklist. The chef is ready to take on his new challenge with Chef Tam’s Seasons at Wynn Palace which will enable him to delve deeper into his enthusiasm for cooking in accordance to the seasons with premium components.

Our unique chef’s dinner menu, which will differ from season to year, will get straight to the issue with the chicken  and clean fruit slices and skins. The Sanhuang outdated chicken from the mainland is marinated and deep-fried to crispiness and served atop melon and pineapple slices. The mix of savoury and sweet gave the chicken deeper textures.

The bushy crab ge zha, a variation of Tam’s common coconut custard, turned out to be the highlight of the evening. The basic diamond shaped pieces doesn’t do sufficient justice to the labour intensity of generating this dish: the crust is made from a combination of superior broth, egg and cornflour and stuffed with a abundant mix of furry crab meat, crab paste, crab oil and Kyushu egg yolk prior to becoming fried to a gentle crispiness. Each bite was an explosion of intricate preferences.

Environmentally friendly lobster stir-fried with olive horns and olive kernels (L) and the Cantonese roasted lamb shoulder

Equally the bird’s nest pipa tofu seemed deceptively straightforward but the new shrimp meat, drinking water chestnut, Kyushu egg white, mushrooms, Indonesian swallow’s nest, tofu produced for a best mixture with the drinking water chestnuts adding some crunch.

The sweet flavours of the double boiled watercress soup was a welcome respite from the wealthy start out of the food ahead of we tasted the chef’s interpretation of the steamed fish fillet. Here he employs minced ginger and hen jus right before steaming the fish in fragrant fig leaves.

This was followed by the environmentally friendly lobster stir-fried with olive horns, olive kernels, ginger and scallions and the cuttlefish and dried shrimps simmered in a claypot with the stalks of two diverse sorts of area kale. Each ended up bursting in flavours – as was the Cantonese roast lamb shoulder.

The stewed abalone with sea cucumber and mushroom (L) and the pork stomach stirred noodles

A different emphasize was , of program, the common stewed abalone but with the chef’s own twist. The 30-head abalone was stewed in abalone jus with Australian sea cucumber and mushroom. The sauce had me seeking to reach for some jasmine rice to mop it up but I determined to maintain some room for the ginger scallion noodles with char siu.

The meal ended with a pudding manufactured from apricot juice, rice and chestnut puree with lotus leaf hawthorn tea. After all the foods, it was a heavy close to the food but, as with all of the chef’s dishes, it was also a testament to his diligent enthusiasm for merging advanced flavours with conventional Cantonese cuisine.



Chef Tam’s Seasons retains a great deal of the decor of Sichuan Moon which made use of to occupy the similar house.

The Vibe
Other than the identify improve, the restaurant décor has remained mainly the identical as it was through its Sichuan Moon times: you wander into a display screen corner with wines or desserts in advance of moving into the warmly lit principal eating home sparsely populated by tables. The main leading eating is performed in the more compact non-public rooms surrounding it. The restaurant gives two dining menus: an ordinary a single at MOP1,888 and a premiere a single for MOP2,888. The latter, naturally includes a little bit extra of high-priced dried seafood specialities. There’s also a minimal a la carte menu – with numerous of the selling prices detailed as “market price”, it could possibly be far more prudent to pick a single of the tasting menus. What’s worthy of mentioning are the unique teas and the wine pairing (MOP750). The restaurant has some pretty fascinating and excellent Chinese wines these types of as people from Domaine Pu Shang and Ao Yun.

Quick Notes

Price tag for two:

MOP4,000 (excluding beverages and company charge)


Wynn Palace

Avenida da Nave Desportiva

Cotai, Macau

Tel. +853 88893663

Opening Hours:
Each day: 12nn – 3pm, 5,30pm – 10. 30pm