Tam Kwok Fung
Hu Chun Yan
Cantonese fine dining
Steamed French blue lobster with 20 years aged Hua Diao and egg white
Av. da Nave Desportiva, Cotai, Macao
Believe the hype: Chef Tam Kwok Fung has long-served as one of the world’s leading authorities on refined Cantonese cuisine, earning two Michelin stars for Jade Dragon in Macao’s City of Dreams hotel complex. In 2018, the chef relocated to Wynn’s Wing Lei Palace, finding a luxurious new home for his signature refined, product-focused Chinese cookery.
About the chef: Over the years of his illustrious career, Kwok Fung has cooked for esteemed worldwide dignitaries, from royal families to heads of state. During the 1990s, he oversaw food at Mandarin Oriental Bangkok and The Peninsula Bangkok, but the chef eventually moved closer to home.
Signature dishes: Celebrating seasonality and the purity of flavour found in singular ingredients, the chef changes his menu at Wing Lei Palace daily. Regardless, he still counts a number of signature dishes: don’t miss his steamed blue lobster, shelled and reassembled, served atop a sauce made from egg white and 20-year-aged Shaoxing wine; and his indulgent lychee wood-roasted goose dressed with black truffles, arranged over a bed of vegetable fried rice.
Bonus fact: In 2005, Kwok Fung signed up to complete in the fifth World Championship of Chinese Cooking in Guangdong, China. Despite competing against the world’s greatest Chinese chefs, he took home the gold medal.
Images: David Hartung