{"id":21528,"date":"2025-02-07T17:15:37","date_gmt":"2025-02-07T09:15:37","guid":{"rendered":"https:\/\/allstarcomms.com\/?p=21528"},"modified":"2025-02-07T17:16:40","modified_gmt":"2025-02-07T09:16:40","slug":"2024wynn-macau-guest-chef","status":"publish","type":"post","link":"https:\/\/allstarcomms.com\/en\/2024wynn-macau-guest-chef\/","title":{"rendered":"2024 Yearly Recap: Wynn Guest Chef Pop-up Series in Macau"},"content":{"rendered":"\n

Since May 2023, Allstar Communications has partnered with Wynn Resorts Macau to successfully launch the year-round \u201cWynn Guest Chef\u00a0Pop-up\u00a0Series.\u201d Over the past year in 2024, Allstar facilitated 21 guest chefs and four-hands dinners. Through our on-site collaboration, a diverse array of global flavors and cuisines converged at Wynn Macau, bringing together chefs whose remarkable interactions and creative sparks delivered a series of extraordinary dining experiences.<\/p>\n\n\n\n

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This was not only a cultural exchange but also a stage for top chefs to showcase their ingenuity and craftsmanship. By infusing their soul into their creations, the chefs brought their stories to life on the plate, offering the world a deeper opportunity to connect with their artistry.<\/p>\n\n\n\n

January<\/strong><\/strong><\/p>\n\n\n\n

Guanyan Liujin<\/strong><\/strong><\/p>\n\n\n\n

Opened in June 2021 as a Chinese restaurant specializing in Teochew cuisine, adhering to the philosophy of \u201cauthentic traditional methods.\u201d The restaurant was named \u201cMost Popular Restaurant\u201d in the\u00a0Golden\u00a0Phoenix\u00a0restaurant guide\u00a0for two consecutive years (2021, 2022), awarded 2 stars by\u00a0iFeng.com, and recognized as a Ctrip Gourmet List Platinum Restaurant. It was included in the Michelin Guide\u00a0Selected restaurant\u00a0in 2023 and 2024.<\/p>\n\n\n\n

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March<\/strong><\/p>\n\n\n\n

Stone Sal<\/strong><\/p>\n\n\n\n

Opened in December 2017 on Donghu Road, Shanghai. As a modern American restaurant, it sources world-class ingredients and emphasizes showcasing the natural beauty, fermentation, and harmony of dishes. Founder and Executive Chef Ling Zhen Gu is known for his vibrant personality and culinary talent.<\/p>\n\n\n\n

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Achievements:<\/p>\n\n\n\n

\u2022 Black Pearl Two Diamonds (2020\u20132023)
\u2022 Michelin Guide Selected Restaurant Shanghai (since 2020)
\u2022\u00a0Golden\u00a0Phoenix\u00a0restaurant guide\u00a0\u201cRestaurant of the Year\u201d
\u2022 Excellence Award from China Wine List of the Year Awards
\u2022 \u201cPopular Choice of Annual Wine Landmark\u201d by\u00a0Shanghai Wine List of Shanghai Taste Guide<\/p>\n\n\n\n

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April<\/strong><\/p>\n\n\n\n

Co- Restaurant<\/strong><\/p>\n\n\n\n

Established in July 2022, this fine dining restaurant blends local Chinese ingredients with modern French techniques, exploring seasonal and regional ingredients, particularly in Sichuan.\u00a0Co- Restaurant is a 2024 Michelin Selected Restaurant and got the Michelin Sommelier Award Chengdu 2024,\u00a0and in 2025, it earned a Black Pearl One Diamond. Its culinary philosophy combines nature, climate, and food culture to deliver a unique experience.<\/p>\n\n\n\n

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R.O.W.T.<\/strong><\/p>\n\n\n\n

Opened in Shanghai in fall 2023, this modern Chinese restaurant embraces a \u201cFarm to Table\u201d philosophy, presenting contemporary Chinese dishes with artistry and depth. It was immediately recognized as \u201cNew Restaurant of the Year\u201d by\u00a0TimeOut Shanghai\u00a0and\u00a0Target, while Chef Sean Yue received the \u201cNew Chef of the Year\u201d award from\u00a0Food & Wine.<\/p>\n\n\n\n

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May<\/strong><\/p>\n\n\n\n

Yutu Club<\/strong><\/p>\n\n\n\n

With over a decade of history, Yu Tu has showcased authentic Sichuan cuisine, emphasizing farm-to-table ingredients since 2020. It has consistently earned Black Pearl recognition for seven consecutive years.<\/p>\n\n\n\n

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Potong<\/strong><\/p>\n\n\n\n

Located in a former traditional\u00a0Chinese medicine pharmacy\u00a0in central Bangkok, Potong honors its heritage while offering innovative dining.\u00a0Potong seamlessly blends tradition with avant-garde culinary techniques. Through Potong\u2019s tasting menu, Chef Pam tells stories of her family\u2019s unique heritage through some 20 courses, that embodies her 5-Element philosophy of \u2018Salt, Acid, Spice, Texture, and Maillard Reaction\u2019.<\/p>\n\n\n\n

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Key recognitions:
\u2022\u00a017th in \u201cAsia\u2019s 50 Best Restaurants 2024\u201d
\u2022\u00a057th in \u201cWorld\u2019s 50 Best Restaurants Extended List 2024\u201d
\u2022\u00a02024 Thailand Michelin One Star and \u201cOpening of the Year\u201d Award
\u2022\u00a0Asia\u2019s Best Female Chef 2024: Chef Pam\u00a0(Pichaya Soontornyanakij)<\/p>\n\n\n\n

June<\/strong><\/p>\n\n\n\n

Ambr\u00e9Ciel<\/strong><\/p>\n\n\n\n

Situated by West Lake, Hangzhou, this restaurant combines premium ingredients with Chinese flavors in creative French cuisine.\u00a0In 2024, it was awarded one Michelin star in the Hangzhou Michelin Guide, as well as a Black Pearl One Diamond for three consecutive years. Currently, it is the only Michelin-starred Western restaurant in Hangzhou. Executive Chef Henry Jia of Ambr\u00e9Ciel was a guest chef at SW Steakhouse, presenting French cuisine with touches of Chinese flavors, offering a progressive yet surprising culinary experience.<\/p>\n\n\n\n

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MIPON<\/strong><\/p>\n\n\n\n

Located in Taipei, this restaurant blends classic Taiwanese homestyle dishes with contemporary creations.\u00a0The essence lies in the Chef\u00a0Chen Yonghua\u2019s decades of culinary expertise accumulated from different countries, combined with an unwavering sense of warmth and hospitality.\u00a0It has earned Michelin\u00a0One Star for four consecutive years, bringing Taiwanese cuisine to a younger audience.<\/p>\n\n\n\n

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July<\/strong><\/p>\n\n\n\n

Hansik Goo<\/strong><\/p>\n\n\n\n

Hansik Goo\u00a0is the Hong Kong branch of\u00a0Mingles, one of Asia\u2019s 50 Best Restaurants. In 2022, it was awarded a Michelin One Star, becoming the first Korean restaurant in history to be recognized by the\u00a0Michelin Guide Hong Kong and Macau. It retained this prestigious accolade in both 2023 and 2024. In July 2024, Hansik Goo collaborated with Cantonese cuisine master and executive chef Tam Kwok Fung to present a unique cross-cultural menu, with Tam serving as the culinary lead for Cantonese flavors.<\/p>\n\n\n\n

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Song Sichuan Cuisin<\/strong><\/p>\n\n\n\n

Song \u2022 Sichuan Cuisine is headed by Sichuan cuisine master Chef Lu Zhaohua as the Executive Chef Advisor, and Ms Zeng Huaijun, Lu\u2019s celebrated disciple, as the Executive Chef of the restaurant.\u00a0The restaurant aims to offer Sichuan dishes that cater to modern tastes while preserving tradition and embracing innovation. Song has maintained a Michelin star for six consecutive years. This collaboration with Michelin two-star restaurant Wing Lei\u2019s Executive Chef, Chef Chan Tak Kwong, brings together traditional Cantonese and Sichuan cuisines, offering a powerful fusion that delights the palate with a journey through mountains, rivers, lakes, and seas.<\/p>\n\n\n\n

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September<\/strong><\/p>\n\n\n\n

Ji Pin Court<\/strong><\/p>\n\n\n\n

Located on the third floor of Boheng 55, Ji Pin Court brings together chefs with over 20 years of experience in Cantonese cuisine. The restaurant specializes in using authentic ingredients to recreate the flavors of Cantonese dishes, which preserve traditional techniques and flavors while incorporating modern elements. The restaurant began its trial operation in February 2017 and earned a Michelin One-Star rating in the\u00a02019 Shanghai Michelin Guide. It has since retained a Two-Star rating from\u00a02020 to 2024. In 2020, it was also honored with the\u00a0Michelin Service Award.<\/p>\n\n\n\n

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Meet the Bund<\/strong><\/p>\n\n\n\n

In September last year, the Michelin One-Star\u00a0Chef Tam\u2019s Seasons\u00a0at Wynn Palace Macau (ranked 49th in Asia\u2019s 50 Best Restaurants) joined forces with Meet the Bund, a Michelin One-Star restaurant in Shanghai (ranked 50th in Asia\u2019s 50 Best Restaurants), to create a culinary milestone.\u00a0Meet the Bund\u00a0brought Fujian cuisine into the spotlight, helping the market gain a deeper appreciation for its nuances. Mr. Wu Rong, the founder of\u00a0Meet the Bund\u00a0and the 2024 Black Pearl Chef of the Year, collaborated with Chef\u00a0Tam Kwok Fung,\u00a0another Chef of the Year, in this partnership. It marked a fusion of regional culinary cultures and a celebration of seasonal flavors.<\/p>\n\n\n\n

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October<\/strong><\/p>\n\n\n\n

AVANT<\/strong><\/p>\n\n\n\n

Located in Shenzhen,\u00a0AVANT\u00a0blends global culinary traditions with innovative ideas, creating a \u201cFun Dining\u201d experience. The restaurant earned a One-Diamond award in the\u00a02023 and 2024 Black Pearl Guide\u00a0and was elevated to Two Diamonds in 2025. That same year, its founder and head chef Jerry Tian (Tian Zeyu) was named\u00a0Black Pearl Young Chef of the Year.<\/p>\n\n\n\n

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CICADA<\/strong><\/p>\n\n\n\n

Opened in 2022 at The Canton Place,\u00a0CICADA\u00a0is led by Shao Qinghong, a master chef and a leading figure in modern Hunan cuisine. By using top-quality seasonal ingredients from different regions and combining traditional Hunan flavors with innovative cooking techniques, the restaurant redefines modern Chinese dining. It reflects the Song Group\u2019s new exploration into high-end Chinese cuisine. CICADA earned a One-Diamond award in the\u00a02024 and 2025 Black Pearl Guide.<\/p>\n\n\n\n

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November<\/strong><\/p>\n\n\n\n

Meta<\/strong><\/p>\n\n\n\n

Opened in Singapore in 2015,\u00a0Meta\u00a0achieved its first Michelin Star just over a year after opening. Chef-owner Sun Kim, with his international expertise and cultural heritage, seamlessly combines Eastern and Western elements, offering contemporary dishes rich in personal style, global vision, and Korean flavors.\u00a0This time, he collaborated\u00a0with Chef\u00a0Chan Tak Kwong, Executive Chef of the two-Michelin-starred\u00a0restaurant Wing Lei Palace, to present a Cantonese-Korean fusion feast that combines traditional essence with innovative elements.\u00a0Meta was elevated to\u00a0Two Michelin Stars\u00a0in 2024. In 2021, it was named the\u00a0\u201cAmerican Express One to Watch\u201d\u00a0by Asia\u2019s 50 Best Restaurants. The following year, it ranked 20th in Asia\u2019s 50 Best Restaurants and 95th in the World\u2019s 50 Best Restaurants. By 2023, Meta rose to 17th in Asia\u2019s 50 and 84th in the World\u2019s 50. In 2024, it ranked 28th in Asia\u2019s 50 Best Restaurants.<\/p>\n\n\n\n

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Nanlu\u00b7Huiguan<\/strong><\/strong><\/p>\n\n\n\n

As one of Shanghai\u2019s renowned Zhejiang cuisine brands, the\u00a0Nanlu\u00a0restaurants\u00a0originated from a lane off West Nanjing Road. Over the past decade, it has continued to thrive. The brand has expanded to new locations including the Bund in 2008, and Julu Road in 2010, with the former being awarded Michelin one star for six consecutive years from 2017 to 2022, and the latter receiving the Michelin Plate and Bib Gourmand awards from 2018 to 2021, marking a glittering milestone in the brand’s development.\u00a0Nanlu Huiguan\u00a0has won a One-Diamond award in the\u00a02024 and 2025 Black Pearl Guide. The chef team, hailing from Hangzhou\u2019s renowned establishments Hubin 28 and Jie Xiang Lou, brings authentic Hangzhou flavors while continuously drawing inspiration from Zhejiang\u2019s rich culinary heritage.<\/p>\n\n\n\n

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Tairroir<\/strong><\/p>\n\n\n\n

Led by Chef Kai Ho,\u00a0Tairroir\u00a0embodies the spirit of Taiwan while showcasing the essence of modern Taiwanese cuisine with an international perspective. The restaurant was awarded\u00a0Three Michelin Stars\u00a0in 2023, making Chef Kai Ho the first Taiwanese chef to achieve this milestone in global dining history.\u00a0A four-hands collaboration with Chef Tam Kwok Fung, Executive Chef of the Michelin one-star restaurant Chef Tam\u2019s Seasons at Wynn Palace Macau, is an exceptional culinary sensation.<\/p>\n\n\n\n

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December<\/strong><\/p>\n\n\n\n

Xizuo\u00b7Hokkien Huay Kuan<\/strong><\/strong><\/p>\n\n\n\n

Focusing on Fujian\u2019s mountain-and-sea cuisine,\u00a0Xizuo\u00a0incorporates techniques and aesthetics from various culinary traditions. With a philosophy of respecting natural flavors, it pursues excellence in Fujian culinary artistry and food aesthetics while innovating within the framework of tradition. Xizuo has consistently earned a One-Diamond rating in the\u00a0Black Pearl Guide\u00a0and has been recognized by the Michelin Guide, making it one of Shanghai\u2019s most iconic representatives of Fujian cuisine.<\/p>\n\n\n\n

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The\u00a0Wynn Guest Chef Pop-up Series\u00a0brings together numerous renowned chefs to deliver a variety of exceptional culinary experiences. It not only carries forward the legacy of Chinese culinary culture but also showcases innovation with a global perspective, offering Macau diners an unparalleled gastronomic journey.<\/p>\n\n\n\n

We thank all the restaurants and chefs who have collaborated with us, bringing their culinary creations to Wynn Macau. We look forward to welcoming more restaurants in the future to showcase the fusion of tradition and innovation, leaving behind a new chapter in the world of gastronomy.<\/p>\n\n\n\n

<\/p>\n\n\n\n

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For any service inquiries, please contact\uff1a
marketing@tastytrip.com<\/p>\n\n\n\n

<\/p>\n\n\n\n

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Over the past year in 2024, Allstar facilitated 21 guest chefs and four-hands dinners. Through our on-site collaboration, a diverse array of global flavors and cuisines converged at Wynn Macau, bringing together chefs whose remarkable interactions and creative sparks delivered a series of extraordinary dining experiences.<\/p>\n","protected":false},"author":12,"featured_media":21527,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-gradient":""}}},"categories":[7],"tags":[194,195,196],"_links":{"self":[{"href":"https:\/\/allstarcomms.com\/en\/wp-json\/wp\/v2\/posts\/21528"}],"collection":[{"href":"https:\/\/allstarcomms.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/allstarcomms.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/allstarcomms.com\/en\/wp-json\/wp\/v2\/users\/12"}],"replies":[{"embeddable":true,"href":"https:\/\/allstarcomms.com\/en\/wp-json\/wp\/v2\/comments?post=21528"}],"version-history":[{"count":1,"href":"https:\/\/allstarcomms.com\/en\/wp-json\/wp\/v2\/posts\/21528\/revisions"}],"predecessor-version":[{"id":21529,"href":"https:\/\/allstarcomms.com\/en\/wp-json\/wp\/v2\/posts\/21528\/revisions\/21529"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/allstarcomms.com\/en\/wp-json\/wp\/v2\/media\/21527"}],"wp:attachment":[{"href":"https:\/\/allstarcomms.com\/en\/wp-json\/wp\/v2\/media?parent=21528"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/allstarcomms.com\/en\/wp-json\/wp\/v2\/categories?post=21528"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/allstarcomms.com\/en\/wp-json\/wp\/v2\/tags?post=21528"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}