In Macau’s summer, the breeze carries the scent of verdant greenery and a faint hint of the sea. Colorful lights flicker along the streets, and time quietly slips away in this dazzling city. Renowned chefs perform grandly at Wynn, with Chef Tam’s Seasons presenting creative cuisine in collaboration with Hansik Goo. The Wynn Lei Restaurant collaborates with Song Chinese Cuisine to showcase a unique and exquisite culinary artistry.

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July.Wynn Chefs Collaboration：Hansik Goo & Chef Tam’s Season

Hansik Goo is an extension of the Seoul Michelin two-starred restaurant Mingles in Hong Kong. Executive Chef Park Seung-hun has been with the restaurant since its opening in 2020. In 2022, the restaurant was awarded one Michelin star, becoming the first Korean restaurant recognized by the Hong Kong and Macau Michelin Guide, and it has retained this honor in 2023 and 2024. Chef Tam Kwok Fung, known for his Cantonese skills, collaborates with Chef Park to offer a unique cross-cultural menu.

The Sichuan peppercorn sauce with Hokkaido scallops skillfully presents the most delectable flavors of summer. The limited-time availability and crisp texture of the seasonal scallops perfectly complement the dish. The sauce, harmoniously blended with Korean mustard and doenjang (soybean paste), creates a balanced harmony with the ingredients. The truffle beef tartare, made from 1++ No.9 Korean beef and fresh truffles, speaks for itself in flavor. The hawthorn sauce cuts through the richness of the duck liver and crispy fried chicken, with three appetizers gradually building up the flavors in your mouth.

The pork floss kimchi-stuffed star grouperis filled with a rich mixture of pork floss and kimchi enhancing the flavor and texture. The garlic soy vinegar at the bottom adds a slightly sour note, giving the fish layers of flavor and highlighting its taste. The lobster and crab meat pine nut soup uses traditional Korean pine nuts (Jat). Pine nuts mixed with rice form the soup’s base. The dish includes snow crab and Korean meatballs made from shrimp and crab meat, garnished with dried scallop powder, combining the pine nut aroma and rice fragrance with the sea’s freshness. The black garlic chicken roll is a twist on a Hansik Goo signature dish, with creamy mushroom mousse paired perfectly with chicken and topped with a specially crafted black garlic sauce.

The soy sauce grilled Korean beef, made from 1++ No.9 grade Korean beef, is marinated in Korean soy sauce and grilled to a tempting color, with a tender and flavorful bite. Served with a braised Wagyu cheek in aged tangerine peel port wine, the tender beef cheek is infused with the aroma of tangerine peel, creating a burst of delicious flavors at the table. The cantaloupe and white wine add a summery touch, with the dessert featuring cantaloupe sorbet as the highlight, dancing with the summer breeze.

2024·CHINA·MACAU·WYNN

July.Wynn Chefs Collaboration：Song Sichuan Cuisine & Wing Lei

Song·Sichuan Cuisine is guided by Sichuan cuisine master Lu Chaohua and executed by his top disciple, Chef Zeng Huaijun. The restaurant aims to offer modernized Sichuan dishes, both traditional and innovative. Song has maintained a Michelin star for six years. This collaboration with Wynn’s Michelin two-star restaurant, Wynn Palace’s Executive Chef Chen De-guang, presents a powerful combination of traditional Cantonese and Sichuan cuisines, celebrating the flavors of mountains, rivers, and seas.

The Sichuan-style peppercorn and spicy marinated New Zealand clams are full of flavor, with tender clams absorbing the spicy marinade, taking your taste buds into the rhythm of the evening. The fish-flavored soft-shelled turtle is richly textured with a blend of spicy, salty, sweet, and sour flavors. The accompanying Mapo tofu offers a rich variety of flavors, pairing well with cod milt, creating a perfect accompaniment for rice. The braised oxtail, tender and flavorful, has its essence absorbed into the meat fibers. The bitterness of the bitter melon strips balances the gelatinous texture of the dish.

The meat-stuffed dumplings, originally without vegetables, are made with lobster and meat, topped with fried chili oil and red soy sauce, providing instant satisfaction. The final dessert, sugar-coated fruit, features a crisp shell with a soft interior, and a thin layer of syrup adds a hint of sweetness to the entire meal.

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August. Wynn Chefs Collaboration Preview

August 16th-17th

Wynn Macau’s Executive Chef Zhang Zhicheng and Beijing’s Four Seasons Oyster Talks Executive Chef Zhang Yi will present a joint showcase. Chef Zhang Zhicheng is known for his unique style in presenting the essence of Chinese cuisine, and in 2024, Jinghua Pavilion was awarded a diamond in the Black Pearl Restaurant Guide. Four Seasons Oyster, also awarded a diamond in the 2024 Black Pearl Restaurant Guide, opened in 2013 as Beijing’s first oyster-themed restaurant. The fusion of modern court cuisine and contemporary French cuisine creates a symphony of flavors at Jinghua Pavilion.

August 23rd-24th

Wynn Macau’s Executive Chef Helder Sequeira Amaral, Singaporean chef Bruno Menard, and Chef Liang Chengqian from Norway’s Michelin three-star restaurant RE-NAA in Stavanger will present an impressive six-hands event. Chef Bruno Menard is the chairman of the Bocuse d’Or Asia, and formerly led L’Osier restaurant to Michelin three-star status. At just 29 years old, Chef Liang Chengqian led RE-NAA to earn its Michelin three-star accolade in 2024.

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