Executive Chef Tam Kwok Fung, who has recently taken the helm of Wing Lei Palace at Wynn Palace Cotai, is pleased to introduce a new menu that features fresh and innovative Cantonese dishes that are boldly creative, while at the same time, carefully preserve the traditional culinary traditions of the cuisine. Chef Tam and his team are creating an array of exciting new dishes for an extraordinary dining experience.
Honoring the rich heritage of Cantonese cuisine, Chef Tam is a master at preparing dishes that are pure and in harmony with the four seasons. His newly crafted menu features a selection of classic Cantonese dishes such as: Roasted goose with plum sauce where the Magang goose, one of the four most well-known geese from Guangdong is roasted with lychee wood giving the skin a wonderfully crispy texture and leaves the meat both juicy and tender. Chef Tam, who is a native of Shunde, Guangdong, is also pleased to share a very special dish from his hometown called Braised fish broth with fish maw and vegetables. For this dish, Chef Tam specially selects wild-caught fish from the ocean rather than farmed fish. Fresh grouper forms the fish broth blended together with fish maw, luffa, fungus and for the final touch, mandarin peel is mixed in to give the soup an added richness. One of Chef Tam’s masterpieces is the Crispy sea cucumber stuffed with minced shrimp. Once the minced shrimp is placed within sea cucumber from Hokkaido, it is then fried at a high temperature with flat fish, shrimp and cuttlefish ink.
Chef Tam began his culinary career in the 1980s at the age of just 16. From a very young age, he became passionate about cooking, constantly learning and evolving his cooking techniques, while always staying true to the essence of Cantonese cuisine. In the 1990s, he seized the opportunity to work in Bangkok, where he worked for two prestigious hotels. In 2005, he challenged himself further by participating in the fifth World Championship of Chinese Cooking, where he performed exceptionally well and was granted the highest honor of a Gold Medal. In 2007, he returned to his Chinese roots, by starting a new chapter of his culinary life in Macau.
Wing Lei Palace, with Cantonese Master Chef Tam now taking the lead, offers an exquisite dining experience in a palatial setting, where architecture, porcelain, textiles and decorative arts reflective of Imperial China transposed into a European Opera House. Guests can savor authentic Cantonese in an opulent atmosphere and enjoy magnificent views of the eight-acre Performance Lake where plumes of water are beautifully choreographed to dance with light and music.
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