Culinary Masters Arrive at Wynn Palace, Macau

Culinary Masters Arrive at Wynn Palace, Macau

Chef Tam Kwok Fung and Chef Tsutomu Shimamiya of Sushi Zen dazzle with their culinary star power

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Celia Hu  Celia Hu  on 10 Nov '18


Two of Wynn Palace’s grandiose fine-dining establishments has been given a makeover with new menus from two culinary greats.

Newly appointed Executive Chef Tam Kwok Fung has taken the helm (and wok!) at opulent Wing Lei Palace, bringing award-winning Cantonese cuisine to the Chinese fine-dining restaurant. Previously the man behind the counter at two-Michelin-starred Jade Dragon at City of Dreams in Macau, the veteran chef has over 30 years of culinary experience spanning Macau, Mainland China, Thailand and Hong Kong. With a strong belief in seasonality, the veteran chef makes regular visits to Macau’s fish markets, where he selects wild-caught fish to complement the restaurant’s extensive menu. One fish he is particularly fond of is the Macau sole, which is fried whole into delicate, crisp wafers.

Here are some highlights from our recent tasting:


Wing Lei Palace Macau crispy pork with caviar and shrimp

Suckling pig skin with minced shrimp and caviar


Local fish fresh from Macau's fish market (including Macau sole) Wynn Palace Wing Lei

Local fresh fish (including Macau sole), fried to a golden crisp


Crispy sea cucumber stuffed with minced prawns and coated in powdered kelpCrispy sea cucumber stuffed with minced prawn and coated in powdered kelp


Roasted goose over fried rice, covered in black truffle

Roasted goose over fried rice, covered in black truffle


Crab vermicelli claypot

Crab vermicelli clay pot


Roasted pigeon

Roasted pigeon


Not to be outshone, Mizumi at both Wynn Macau and Wynn Palace has premiered its new autumn menu under the watchful eye of sushi master Tsutomu Shimamiya. The master chef founded Sushi Zen in Sapporo back in 1971 and has maintained the restaurant’s two-star rating while also gaining the coveted national Master Contemporary Craftsman award for professional achievement from the Japanese government. The award, usually reserved for the scientific community, has only been given to two sushi chefs in its history. While he is based at Sushi Zen in Hokkaido, Chef Shimamiya regularly journeys to Macau to develop Mizumi’s seasonal offerings.

Here are some of the seasonal samplings we tasted:


Seasonal sashimi with toro, flounder, uni and spot prawn

Seasonal sashimi of toro (tuna), flounder, uni (sea urchin) and spot prawn


Sea perch chargrilled with matsutake mushrooms

Sea perch chargrilled with matsutake mushrooms


Sushi (Clockwise from top left): king salmon, toro, sayori, crab, uni, bonito

Sushi (clockwise from top left): king salmon, toro (tuna), sayori, crab, uni (sea urchin), bonito


Clockwise from top left: matsutake mushroom sushi, toro and pickled vegetables sushi, prawn sushi, king salmon sushi, anago sushi

Sushi (clockwise from top left): matsutake mushroom, toro and pickled vegetables, prawn, king salmon, anago (eel)


Wynn Palace, Avenida da Nave Desportiva, Cotai, Macau, +853 8889 3663


This write-up is based on a complimentary media tasting provided in exchange for an honest review and no monetary compensation. The opinions expressed here represent the author’s.


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Celia Hu

Celia Hu

Editor-at-Large, Jetsetter Food Nomad

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