Sichuan Moon

Macau, China

50Best Accolades
  • Highest New Entry Award 2020, sponsored by Legle

André Chiang’s glamorous temple to Sichuan gastronomy

Sichuan Moon

On the Pass

Highest New Entry Award 2020, sponsored by Legle

Pastry Chef

Yoann Mathy

Who’s behind it: Luxury Macau hotel-resort Wynn Palace in conjunction with Taiwan-born, French-trained André Chiang, chef and co-owner of Raw, Taipei, and consulting chef to The Bridge, Chengdu. This winning combination earns Sichuan Moon the Highest New Entry Award, sponsored by Legle, in this year’s list, debuting at No.23.

What to expect: Apart from Sichuan’s “mala” (hot and numbing), expect to be introduced to other members of Sichuan’s famous 24-flavour family including “home-style”, “fish-fragrant”, “hot and sour”, “sour and spicy” as well as “sweet and sour” flavours.

Kicking off: The meal begins with a cart of jarred pickled vegetables crafted from French, Chinese and Japanese produce designed to open your palate to Sichuan’s aforementioned flavours. In terms of snacks, diners then receive not one but eight little treasure boxes to savour, such as deboned duck tongue in Sichuan red oil, beef offals steeped in mala oil and pig’s ear aspic with sansho pepper in chicken broth.

Menu highlights: As well as the wonderful pickles, look out for the dan dnan noodles. The handmade longevity noodles arrive in a teapot steeped in a warm, delicate broth; diners are invited to pull the noodles from the spout with a pair of chopsticks into a bowl with a textured sauce made from smoked duck skin and breast as well as chicken skin, chilli oil from three types of chillies (from Gui Zhou, Yunnan and Shan Xi), crushed peanuts and Sichuan-preserved mustard green.

Bonus point: Expect exceptional service from the Chinese-staffed crew, who are proficient in explaining the dishes in both English and Mandarin.