Macao, June 10, 2025 – Wynn is delighted to announce that five of their signature dining
outlets were recognized in this year’s Tatler Best Hong Kong & Macau. Chef Tam’s Seasons
and Mizumi at Wynn Palace, as well as Wynn Macau’s Wing Lei and Drunken Fish are all
included in “Tatler Best 20 Restaurants in Macau”, with Wing Lei Bar included as one of “Tatler
Best 20 Bars in Macau”. In addition, Chef Tam Kwok Fung from Chef Tam’s Seasons and
Chef Henry Zhang from Drunken Fish have been recognized “Best Innovation” and “Rising
Star” of Best-in-Class Macau Restaurants awards respectively. These prestigious accolades
reaffirm Wynn’s leadership in culinary excellence, showcasing its unwavering commitment to
world-class dining. By setting new standards in innovation and craftsmanship, Wynn continues
to bolster Macao’s reputation as a ‘Creative City of Gastronomy’, reinforcing the city’s status
as a globally celebrated culinary destination.
Executive Chef Tam Kwok Fung is the mastermind behind Chef Tam’s Seasons, a refined
Cantonese restaurant known for its ever-changing menus based on the philosophy of the 24
solar terms. The seasonal delicacies for each dish at Chef Tam’s Seasons are thoughtfully
prepared in accordance with time to carefully harmonize the flavor profiles and encourage
guests to “eat in season”. Armed with more than 40 years of experience in the culinary industry,
Chef Tam is no stranger to accolades. Within just two years of opening, Chef Tam’s Seasons
has already risen to become a leader in the culinary industry by garnering two MICHELIN stars,
ranking #9 on the Asia’s 50 Best Restaurants 2025, earning the “Best Restaurant in Macau”
honor and “Highest Climber Award”. The restaurant also received the “One-Diamond
Restaurant” award from Black Pearl Restaurant Guide this year for the first time.
Under the expertise of Executive Chef Hironori Maeda, Mizumi at Wynn Palace received its
first MICHELIN star this year, prized for its contemporary Japanese cuisine rooted in freshness
and seasonality. Chef Maeda has been recognized three times by RED U-35 (Ryorinin’s
Emerging Dream) – one of Japan’s most influential culinary competitions honoring young
chefs, and he also received honors from Forbes 30 Under 30 Asia – The Arts. For Chef Maeda,
the secret to creating contemporary Japanese cuisine lies in the freshness and seasonality of
three key ingredients. He insists on sourcing first grade Kelp, dried Bonito and
premium Binchotan charcoal flown in directly from Japan. At the center of the restaurant are
three Japanese Koi (Nishikigoi). Handcrafted using Valencian woodworking techniques, this
eye-catching centerpiece vividly captures the playfulness of Koi – a perfect reflection of the
restaurant’s personality.
The two-MICHELIN-starred restaurant Wing Lei renowned for its commitment to preserving
the traditions of Cantonese cuisine while incorporating innovative techniques. Under the
leadership of Executive Chef Chan Tak Kwong, the restaurant serves Cantonese classics
while also highlighting their cultural characteristics. Chef Tak has continued to insist upon
sourcing only the finest of ingredients to ensure each one of his dishes are of the highest
quality. As the perfect complement to his refined dishes, the centerpiece of the restaurant
features an iconic Crystal Dragon composed of 90,000 Swarovski crystals and individual
blown glass elements, attracting visitors from around the world.
Drunken Fish is Wynn Macau’s brand-new immersive seafood restaurant which opened in
September last year, overseen by Executive Chef Henry Zhang Zhicheng. The menu
celebrates the world’s finest seafood, masterfully prepared with innovative culinary techniques
and paired with an extensive selection of fine wines. The dining outlet is also home to Macao’s
only Moutai-themed bar, offering an array of premium liquors and innovative cocktails that
celebrate the essence of the iconic spirit. It is also the first restaurant in Macao where guests
can bid on the freshest catches, adding an interactive twist to the dining experience.
Since the transformation in March this year, Wing Lei Bar at Wynn Palace offers a bespoke
cocktail experience curated by Mark Lloyd who champions personality-driven mixology with
imaginative techniques and inventive flavor combinations. Under his visionary leadership, the
evolved bar shakes up the traditional hotel bar narrative and introduces a new era where flair
meets authenticity. His touch allows guests to relish the luxury of an upscale bar experience
without the stuffiness that often accompanies such venues.
Tatler Best Hong Kong & Macau comprises the Tatler Best 20 Restaurants and Tatler Best 20
Bars, unranked lists that reflect the most relevant, exciting and influential places to eat and
drink right now. The Best-in-Class awards honor standout achievements across restaurants,
bars and hotels. Winners are selected through a rigorous evaluation process involving over
200 of the region’s top venues were conducted by a panel of experts and tastemakers.
