Chef Tam's Seasons

Environment: In Wynn Palace, the environment is great, and the smell of money is everywhere! However, the environment has not been good in the past two years, and there are not many guests in the hotel. But Tan Hui is basically full, which means it is very popular! Taste: Asparagus fried small green dragon Lobster is chewy, sweet, and asparagus is tender! Juicy pigeon legs Wow, it's really great, juicy, crispy skin and tender meat. Crispy and delicious! I can eat a few legs like this!) Hahaha Service: The service is impeccable, there is no fault to find, and the explanation is very good! The pre-meal tea and post-meal tea are also very distinctive! Value for money: The single set meal of 888 Portuguese patacas was ordered, and two more people were added. The service fee is equivalent to more than 900 yuan per person! It is still a relatively high value for money!

Last year, the Sichuan Moon restaurant at Wynn Palace in Macau was renovated and opened as Chef Tan's restaurant Tan Hui. The restaurant's decoration design retains the luxurious characteristics of Wynn. The flower art on the door is decorated with real flowers. From time to time, a special florist will come to do the display design. As soon as you enter the door, you can see the store's special ingredients and dry goods series, which makes people addicted. The characteristics of Tan Hui Restaurant are dishes produced according to the 24 solar terms, presented at the Chinese table. At the same time, each dish in each menu retains two flavors, so that guests who order dishes can choose. Seafood is determined by Chef Tan's daily visit to the vegetable market to see the ingredients of the day. It is a seasonal feature. Not only in the dish design, you can see how many Cantonese classic dishes are stunningly presented in another form in Chef Tan's hands, and the luxurious fireworks are overwhelming. A Michelin Chinese restaurant worth checking in Macau.

Helmed by Chef Tan, one of the most highly-rated Chinese chefs, Tan Hui Restaurant at Wynn Palace Macau is a true speedster, having secured two Michelin stars just a year and a half after opening! Chef Tan is a master of pushing boundaries, akin to the culinary world's artificial intelligence. With tens of thousands of ingredient combinations in his head, he perfectly blends traditional Cantonese flavors with innovative ideas. Even regular customers struggle to grasp the menu, and every visit feels like a blind-box experience. Start by stimulating your taste buds with the appetizer: the Caviar and Scallion Oil Razor Clams are seared with scallion oil and topped with W3 French goldfish roe, creating a burst of texture and a refreshing seafood sweetness. The Marinated Foie Gras and Shrimp Toast features a base of French toast, filled with shrimp paste and meat, and topped with delicately braised foie gras, creating a layered, crispy exterior and soft interior. The essence of Guangdong's "autumn fattening" tradition lies in this bowl of partridge soup with black tiger mushrooms, southern dates, and fish maw: the black tiger mushrooms are fresh, the large pieces of fish maw are stewed until tender, and the partridge meat is fresh and tender. It warms the stomach and replenishes collagen. The hot dish, Steamed Fresh Sea Fish with Tangerine Peel and Chicken Sauce, features sashimi-grade pomfret from Oita Prefecture, Japan. Tangerine peel and chicken oil are specially added during steaming to enhance the flavor, and the dish is paired with chicken mushrooms and butter. The richness of the butter and the freshness of the chicken mushrooms permeate the fish, amplifying the pomfret's natural sweetness and enhancing its texture. The fish is so tender that it crumbles with a pinch, with no fishy smell at all. The subsequent hot dishes were equally exquisite: Baked Porcini Mushroom Stuffed Crab Shells were made with king crab meat and coated in a Japanese aseptic egg gratin, resulting in a cloud-like tenderness. The Braised Abalone and Chicken Mushrooms were inspired by Hong Kong banquets of the 1980s, with the pan-roasting technique coating the abalone in rich gravy, while the chicken mushrooms, soaked in the sauce, resembled tender chicken. The Blue Lobster Clay Pot with Purple Sweet Potatoes was a rare sight, as the aloof blue lobster seemed so down-to-earth. After three rounds of drinks, pepper soup with pickled cabbage and Kurobuta pork, paired with Hsinchu rice noodles, warmed the stomach and sobered up the hangover. The pickled cabbage enhanced the Kurobuta's freshness, while the Hsinchu rice noodles, soaked in the broth, were chewy and tender. The desserts progressed in layers: the sweet and sour tangy kumquat sorbet cleared the lingering taste; the kudzu rice stewed with autumn pears, slow-cooked with blue algae and kudzu rice and Sichuan fritillaria, made the pears crispy and soft, and refreshingly sweet. Finally, Chef Tan's signature pumpkin ganache with royal nectar finished the meal. Japanese pumpkin diced and deep-fried until crispy on the outside and soft on the inside, then dipped in Spanish royal nectar, the sweetness was gentle but not cloying, perfectly complementing the meal's savory flavors. Tan Hui #TanHui #MichelinRestaurant #Michelin

🧑‍🍳｜A visit to Wynn Palace is a must-try. Emerald hues drift in the glass cup, and chopstick tips skim the exquisite seasonal scenery from the bowl. Chef Tan, with his blade like a brush, paints a culinary landscape on the bone china canvas: 🥂｜The Cantonese-style appetizers "Braised Foie Gras and Shrimp Toast" and "Caviar, Scallion Oil, and Razor Clams" are irresistible, but unfortunately, they're all gone. The "Partridge Soup with Black Tiger Mushrooms, Southern Dates, and Fish Maw" is both appetizing and refreshing, and one sip will dispel the fatigue and sleepiness of a long day of travel. 🦞｜Today's "Chef Tan's Selection" There's "Baked Stuffed Crab Shell with Porcini Mushrooms," "Steamed Fresh Sea Fish with Tangerine Peel and Chicken Sauce," "Roasted Abalone with Chicken Mushrooms," and "Sizzling Green Dragon with Vegetables." Each dish is like an open folding fan, its ribs concealing a gustatory poetry spanning the four seasons. Lobster, shrouded in amber light, crackles into a crimson glow, fish maw and chicken soup evoke a golden sea shrouded in morning mist, and abalone nestled with chicken mushrooms creates a refreshing mountain charm... 🎃｜Thanks to "Pumpkin Go Zha" for sending me off to a sweet dream... And last but not least, the wine pairing is excellent! 🥂🥂 #LocalFood #RomanticDateRestaurant #HotelAddicted #CantoneseCooking #FoodieFestival

At the end of May, I came to Macau from Hong Kong, specifically for this long-awaited "King meets King" summit meeting, an eight-course taste adventure: a textbook of borderless fusion, which should be my four-hand peak so far this year. • Chef Tan: A "top stream" in the Chinese catering industry, he has worked in the Peninsula Hotel in Thailand for many years. The Thai royal family and celebrities are all his fans. "Tan Hui" opened in Macau in 2023 and won one Michelin star in just one year. It was promoted to two Michelin stars in 2025. In the same year, it broke into the 9th place in Asia's 50 Best Restaurants. He is famous for "injecting the essence of Cantonese cuisine into an international perspective" and is the highest-paid Chinese chef. • Chef Ton: Chef of the Michelin one-star restaurant "Nusara" in Bangkok, he will be in charge of Le Dû, the top restaurant in Asia's 50 Best in 2023. He is known for "deconstructing Thai spice philosophy" and is good at reconstructing traditional flavors with local ingredients. He is a "border-breaking pioneer" among young Thai chefs. Appetizers: Cantonese and Thai trio: dumplings/siu mai/barbecued pork, butterfly pea dumpling skin wrapped with scallops and shrimp; siu mai with crispy skin, minced pork and cherry shrimp inside, Spanish black pork neck barbecued pork topped with Thai sauce, sour, fresh and crispy collide in one bite, the Thai soul lives in the Cantonese dim sum shell. The second dish is Chef Tan's off menu. He bought local crab roe from the market in the morning. The crab roe is as solid as amber. Thai sweet and spicy sauce replaces traditional aged vinegar. The fruit acid neutralizes the greasy feeling of crab roe. Chef Tan uses his experience as a royal chef to balance the "seafood + spices". The grilled eggplant with pigeon egg salad that subverts the taste experience is also a must. Thai long eggplant is grilled until charred and topped with homemade Thai chili sauce. French blue lobster is willing to play a supporting role, interweaving with the runny pigeon egg and the dense texture of eggplant. This bowl of rice net covered with curry crab abalone is very Sawadeeka. The red/yellow/green rice net made of chili powder + turmeric powder + green bitter leaf is fried until crispy. The bottom layer of special curry is boiled for 8 hours. The bowl hides South African dried abalone and Alaskan crab meat. When eating, break the rice net, and the fresh aroma of abalone crab meat and the strong aroma of Thai spices collide passionately. Cantonese fermented black bean soup is used as the base, and Thai ugly lemon leaves and lime juice are added. The fat of sashimi-grade seven-star pomfret melts in the hot and sour soup, and the red, yellow and green spices are like colorful fireworks. Japanese Wagyu beef fillet and Guangdong sand-fried white eel make up this top-notch beef stir-fry. Wild basil leaves are stir-fried, and Thai stir-fry sauce (fish sauce + chili + garlic) wraps the fat. Paired with coconut fragrant rice rolls, the springy and tender, spicy and coconut fragrance bloom on the tip of the tongue. The secret of the fried rice with ginger paste is the wok flavor. The rice is wrapped in egg liquid and each grain is distinct. The salt and pepper turbot is fried until the scales are crispy and the mouth is full of crispness. The Thai dessert sago coconut ice cream, with sago as the base, uses the fragrance of raw chestnuts and a hint of saltiness to make it more luxurious. #Michelin restaurant #Michelin two stars #Cantonese cuisine #Tan Hui