Cover Poached chicken with scallion oil (Photo: courtesy of Lakeview Palace)
Poached chicken with scallion oil (Photo: courtesy of Lakeview Palace)
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Lakeview Palace
Championing its distinctive Huaiyang-Cantonese confluence philosophy, Lakeview Palace celebrates both cuisines in its latest menu
Lakeview Palace, Wynn Palace’s destination for contemporary Jiangnan dining, has unveiled a new curated menu that embodies its distinctive Huaiyang-Cantonese confluence philosophy. Helmed by executive chef Kevin Zhu, the restaurant blends the fresh flavours of Jiangsu and Zhejiang with the nuances of Cantonese cuisine to create a contemporary dining experience that balances cultural depth with refined culinary artistry. The restaurant embodies this place-driven approach in location and interior, which draws its aesthetic from the historic water towns of Jiangnan, with floor-to-ceiling windows offering sweeping views of the hotel’s Performance Lake and the Cotai skyline.
Zhu brings 16 years of culinary expertise to the table, having honed his skills at prestigious destinations around Guangzhou, Shanghai and within properties of the Shangri-La Hotels & Resorts Group in China. It is here that Zhu acquired his mastery of Huaiyang cuisine, under the mentorship of the renowned chef Hou Xinqing. Zhu believes excellence lies in the finest details, emphasising the use of fresh seasonal ingredients whenever possible while employing a broad repertoire of classical techniques to create a signature style defined by the interplay of Huaiyang and Cantonese flavours.
Above Crystal skin dumplings with Min Dong yellow croaker, river shrimp siu mai with lava egg yolk and flaky pastry with braised abalone and pork belly (Photo: courtesy of Lakeview Palace)
Crystal skin dumplings with Min Dong yellow croaker, river shrimp siu mai with lava egg yolk and flaky pastry with braised abalone and pork belly (Photo: courtesy of Lakeview Palace)
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The new menu bears all the hallmarks of this philosophy, which features a selection of dim sum for lunch alongside Lakeview Palace’s signature delicacies. Highlighted dim sum includes flaky pastry with braised abalone and pork belly, a reinterpretation of Shanghainese braised pork belly that encases slow-braised pork and diced abalone in a golden, abalone-shaped pastry; the crystal skin dumplings with Min Dong yellow croaker is a double-wrapped creation that features a clear outer skin and an inner wrapper made from yellow croaker skin; while the steamed fresh bamboo shoot soup siu mai honours a traditional recipe from Shangze and features a pork filling enriched with fresh bamboo shoots.
Above Kanto sea cucumber filled with goose and shrimp, wrapped with deep-fried taro purée(Photo: courtesy of Lakeview Palace)
Kanto sea cucumber filled with goose and shrimp, wrapped with deep-fried taro purée(Photo: courtesy of Lakeview Palace)
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Main courses are where the unique blend of Huaiyang and Cantonese culinary traditions truly shine. Poached chicken with spring onion oil is made with ‘sunflower chicken,’ a type of poultry priced for its tender texture, which is paired with the aromas of spring onions and Cantonese red shallots. Meanwhile, the Kanto sea cucumber filled with goose and shrimp wrapped with deep-fried taro purée is inspired by Nanjing’s classic Wenwu duck, or ‘civil and martial duck,’ here it is made using prized Magang goose and paired with fresh bamboo shrimp paste and house-made black pepper sauce.
Above The entrance to Lakeview Palace (Photo: courtesy of Lakeview Palace)
The entrance to Lakeview Palace (Photo: courtesy of Lakeview Palace)
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The Jiangnan-style sautéed crab roe pays homage to the Huaiyang classic ‘fish and rice land,’ a dish that traditionally showcases the bounties of rivers and land in the Jiangnan region. Here, Lakeview Palace puts an elevated twist on the recipe, crafting the dishes using fresh crab meat and roe, finely diced Chiu Chow ‘fish rice’ (referring to the fact that fish was the equivalent of rice to the Chiu Chow people), 20-year-aged huadiao wine and a dash of vinegar.
In addition to new creations, signature dishes such as Chinese sugar-fried dough, steamed snow crab with lobster bisque, and more remain on the menu.
Lakeview Palace
Chinese
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$ $ $ $
West Esplanade, G/F, Wynn Palace, Avenida da Nave Desportiva, Cotai, Macau
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