Henry Zhang

Some chefs charge into the spotlight. Henry Zhang is not one of them. Instead, he has built his reputation on modesty and an incredible dedication to his craft, proving that true innovation doesn’t need a big show-and-tell moment or mean abandoning tradition—it means understanding it so well that you can push it forward without breaking it.

At Drunken Fish, his approach to seafood is as much about intuition as it is about technique. His Sri Lankan mud crab is prepared in a way that amplifies its natural sweetness rather than drowning it in embellishment. The red-spotted grouper is steamed with pickled tomato and chilli with a whisper of Moutai—a dish that manages to be both delicate and deeply flavourful. Meanwhile, Moutai flambé crispy chicken is a study in contrast. Crisp, rich, and carrying just the right hit of heady, aromatic depth.

But Zhang is not just a technician, he is an explorer. He is the kind of chef who doesn’t simply work with ingredients; he examines them, always searching for new ways to refine and elevate. His kitchen is not just a workplace, it’s a laboratory, where live fish tanks allow him to control quality from water to table, ensuring every dish carries the full weight of its potential. His talent does not shout—it resonates. In a city where seafood is already its bread and butter, Zhang is raising the bar not just for himself, but for Macau’s dining scene. He is not just rising—he is reshaping the conversation.