Chef Tam’s Seasons at the Wynn Palace, Macau — Exquisite Cantonese, Seasonal Perfection
Nestled within a luxurious integrated resort is the award-winning restaurant marrying rich cantonese heritage with innovative flair.
18 July 2024
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Chef Tam Kwok Fung | Photo Credit : Chef Tam’s Seasons
Less than a year since opening its doors at Wynn Palace Macau, Chef Tam’s Seasons has already made a name for itself, picking up a string of accolades including its first Michelin star and the ‘Best Restaurant in Macau’ by Asia’s 50 Best Restaurants, becoming the only restaurant in Macau to receive this prestigious recognition.
This incredible feat can be attributed to Executive Chef Tam Kwok Fung, who has led numerous restaurants to attain Michelin stars over his three decade long career, notably Jade Dragon and Pearl Dragon. Both establishments are located in Macau. He was also the first in Macau to be crowned Chef of the Year by the Black Pearl Restaurant Guide 2023.
Sharing his thoughts on his recent achievements, Chef Tam says, “I feel honoured every time our restaurant receives an award. We are so grateful to the organisations that have recognised our efforts and deemed us outstanding – it’s a testament to the hard work and dedication of our entire team.
What I find most meaningful is that these awards come from a wide range of industry evaluators, each with their own rigorous standards. To earn the approval of such discerning palates is a real point of pride. It shows that we’ve not only met the high expectations but exceeded them.”
“ I don’t view these awards as an end in themselves, but rather as a benchmark to build upon. The real work begins now as we continue to improve our craft and push the boundaries of what’s possible. These accolades simply provide additional motivation to refine our techniques, innovate our menus, and deliver an unparalleled dining experience with each passing year. Ultimately, I hope everyone will understand the ‘Chef Tam’-style and enjoy the seasonal experiences my team and I have curated,” he adds.
24-Solar Inspired Menu Celebrates The Best of The Season
Crispy Walnut Custard | Photo: Chef Tam’s Seasons
Baked Baby Pigeon with Sand Ginger and Salt | Photo: Chef Tam’s Seasons
A firm believer of cooking with fresh seasonal produce, chef Tam has curated a degustation menu that is based on the traditional Chinese 24-term lunisolar calendar. This means his menu changes every 15 days, featuring dishes that that are prepared with ingredients that are available during that time of the year.
“In designing the menu, I pay reverent homage to traditional Cantonese cooking methods. I use these time-honoured techniques as a foundation, then layer in unique seasonal ingredients from the Guangdong region to create new flavour combinations.
While staying true to traditional practices, I make it a point to incorporate fresh techniques and pairings that push the boundaries of what’s expected. The result is a new form of Cantonese cuisine that honours its origins while offering a completely different experience – one that I’m eager to share with discerning palates,” Chef Tam shares.
Although the menu is constantly changing, at least half of the 6-8 course tasting menu uses traditional techniques and methods of Cantonese cuisine. Chef Tam then adds seasonal ingredients and comes up with different combinations with the proteins. This allows chef Tam to preserve an anchor of tradition in the cooking despite using different ingredients. Notable dishes include the Steamed Fish Dumpling with Aged Tangerine Peel and Celery, Roasted Goose and Celery Spring Rolls, Crispy Bean Curd with Bird’s Nest, and Baked Baby Pigeon with Sand Ginger and Salt.
Photo Credit: Chef Tam’s Seasons
Desserts are also a high point here. A must-try is his ‘deep-fried puff’, inspired by a traditional appetiser ge zha, or deep-fried egg custard, infused with different fillings like pistachio, walnut and almond, depending on seasonality. Chef Tam is determined to prove to the world with his impeccable creations that Chinese desserts are just as creative, innovative and even more sophisticated than its western counterparts.
What’s Next
With diners’ constantly seeking new and innovative culinary experiences that engage all their senses, chef Tam says the secret lies in finding that sweet spot between honouring heritage and unleashing creativity.
“In this evolving landscape, I always remind myself to be nimble and keep learning – to keep Cantonese traditions alive while pushing the envelope with innovative, immersive experiences. It’s all about finding the perfect balance to delight and nourish my guests, body and soul,” he explains.
Photo Credit: L’Effervescence
Photo Credit: L’Effervescence
Author: Michelle Yee
A content and communications professional, Michelle spent more than a decade creating content for several leading media titles including Lonely Planet Asia, Yahoo Singapore, and Wine & Dine. After leaving the media industry in 2019, she has been honing her craft at a global communications agency where she helps develop and drive publicity campaigns for brands in the consumer and corporate sectors.
