Chef Tam's Seasons presents a six-hand collaboration with Joo Ok and 7th Door

The experience at Chef Tam’s Seasons centres on some of the most coveted ocean ingredients, including sturgeon and caviar

On September 4 and 5, Chef Tam’s Seasons, Tatler Best Macau Restaurant of the Year 2026 and holder of two Michelin stars, will host an exclusive six-hands collaboration that gathers three culinary talents in one kitchen. Chef Shin Chang-ho of New York’s two-Michelin-starred Joo Ok and chef Kim Dae-chun of Seoul’s one-Michelin-starred 7th Door will join executive chef Tam Kwok Fung to curate a menu inspired by the versatility of sturgeon and caviar, guided by seasonal, locally-sourced ingredients.

The experience is part of Wynn’s ‘Best Ingredient Series,’ an ongoing culinary event that brings together the talents behind acclaimed, world-renowned institutions around the world to collaborate on themed dining experiences.

Above Chef Tam’s Seasons (Photo: courtesy of Chef Tam’s Seasons)

Chef Tam’s Seasons (Photo: courtesy of Chef Tam’s Seasons)

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The menu is build around a head-to-tail concept that uses every part of a sturgeon, exploring the ingredient in its entirety through the rich traditions of Cantonese cuisine and the evolving landscape of contemporary Korean gastronomy. The experience at Chef Tam’s Seasons centres on premium sturgeon and caviar sourced from Frosista, a leading Chinese producer that supplies Michelin-starred restaurants and luxury hotels across countries and regions worldwide.

The three chefs will bring their distinct culinary perspectives to the table, interpreting sturgeon and caviar in a variety of forms and textures, transforming the prized catch into a cross-cultural dialogue that celebrates craftsmanship, seasonality and innovation.

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Chef Tam's Seasons presents an exclusive six-hand collaboration with Joo Ok and 7th Door