Cover (Photo: courtesy of Wynn Palace)
(Photo: courtesy of Wynn Palace)
1 / 1
Tatler+
Chef Tam Kwok Fung’s new restaurant draws inspiration from 24 solar terms and celebrates the flavours of Cantonese cuisine
Cantonese master chef Tam Kwok Fung of Wynn Palace is set to open a new restaurant. Nestled within the luxury resort in Cotai, Macau, Chef Tam’s Seasons is the chef’s latest venture, where his decades of culinary expertise are matched with inspiration from the 24 solar terms in Chinese philosophy.
Following six fruitful years at the property’s Wing Lei Palace—earning the restaurant a Michelin Star, placement on the Asia’s 50 Best Restaurants list for five consecutive years, and most recently, the Chef of the Year award in China’s Black Pearl Restaurant Guide—chef Tam’s reputation has been cemented thanks to his delicate balance of innovative cuisine and Cantonese classics.
True to its name, the restaurant places a strong emphasis on seasonality as the menu changes. And in keeping with Wynn Palace’s flower-themed interiors, Chef Tam’s Seasons allows superb dining experiences to bloom with beauty and consistent evolution, an ethos that matches both the restaurant and the luxury resort.
Above Crispy coconut custard (Photo: courtesy of Wynn Palace)
Above Baked chicken puffs with spring onion (Photo: courtesy of Wynn Palace)
Crispy coconut custard (Photo: courtesy of Wynn Palace)
1 / 2
According to Chinese philosophy, a year is divided into four seasons, and within each season there are six micro-seasons. The 24 solar term intervals—each amounting to 15 days—impact crop cycles and harvest timelines around the world, resulting in seasonal availability of premium ingredients.
A true master of Cantonese gastronomy, chef Tam has mastered the art of creativity, whilst never steering far from the seasons. A consistently rotating menu allows the chef and his team to keep thinking, learning, and experimenting within small time frames to create dishes that meet diners’ expectations.
In addition to an a la carte menu and degustation menus that change with the 24 solar terms, chef Tam crafts tailored menus for his guests, designing dishes that are season-driven but fittingly matching with dietary preferences. “Designing menus for our guests is a crucial part of facilitating and creating a spectacular dining experience. It also allows us as chefs to be on our toes to learn how to be creative within the boundaries,” said Tam. The bespoke menu option will feature a seasonal collection of dishes for a personalised dining experience.
Above Baked stuffed crab shell (Photo: courtesy of Wynn Palace)
Above Baked baby pigeon with sand ginger and salt (Photo: courtesy of Wynn Palace)
Baked stuffed crab shell (Photo: courtesy of Wynn Palace)
1 / 2
Within the abstract concept, chef Tam flaunts his playful side in his creations. Over the course of his career, he has mastered the art of Cantonese feasts—designing a menu filled with light flavours and contrasting, complex plates, with simple preparation highlighting the natural potential of seasonal ingredients, and the art of tea and wine pairing to enhance the experience.
Tea plays a vital role in Cantonese dining, and an unequivocal support to a remarkable dining experience. Chef Tam’s Seasons showcases a unique tea pairing menu. Guests are served a welcome tea to entice the palate and whet the appetite, while artisanal brews are prepared table-side throughout the meal. Alongside prized wines sourced from around the world, the restaurant also features a unique Baijiu trolley, with a valuable collection of Chinese Baijiu, ranging on flavour profiles displayed in the custom-built trolley to be served with a series of bar snacks designed by the chef.
Highlighting the true wisdom of Chinese culture with a sharp focus on seasonality, Chef Tam’s Seasons elevates Cantonese cuisine with the utmost respect for fine ingredients and presents truly remarkable dining experiences, whatever the time of year.
