Wing Lei

I checked in at Wing Lei because of the giant dragon inlaid with more than 90,000 Swarovski crystals. This dragon is rare. There is one here and one at Wynn Las Vegas. Wing Lei is a two-star Michelin restaurant in Macau. It has been cultivating the essence of Cantonese cuisine for more than ten years. It has been constantly improving and presenting a pleasing state. The products are online and the service is also remarkable. Thank you Miss Diana for your careful introduction. Miss Celia’s tea pairing is excellent. Brother Ivan’s service is very thoughtful. Finally, I would like to give my personal opinion. The lobster noodles are rich in flavor, but a little salty. There was an omission in the bill. This is not right.

Macau Cantonese cuisine is very comfortable to eat. There are more people in Macau than usual around the Chinese New Year, and the restaurant reservation queue is very long. But the environment and service of the restaurant are very good. The dishes are also quite good. "Cantonese steamed grouper" The grouper is quite awesome, tastes very good and is very fresh! "Beef cubes with green peppers" The beef is slightly salty but tastes good. "Crispy pork belly" The pork is very tender and the skin is very crispy

There are many choices, and I recommend a few that seem special. I like Qiongzhou pepper cakes and spicy soup dumplings the most. Although the pepper cakes are not spicy enough, they are thin, crispy and fragrant, and the standard is really good. There are also crab meat pumpkin dumplings that reveal large orange pumpkin pieces and white crab insides. The taste is sweet and a bit different. Asparagus and fresh shrimp dumplings are chewy and juicy. The rice noodle rolls have thin skin.

It is also a place on the star-picking journey. The style of the private rooms is classical, with good sound insulation and polite service. It specializes in Cantonese cuisine and dim sum. The Tea King Chicken is very special, the meat has the flavor of tea, the skin is very crispy and soft, the chicken is relatively firm, and the fat and lean parts are just right. The shrimp dumplings have thin skin and the shrimp meat is plump and chewy. The crab roe steamed siu mai, black pork barbecued pork buns, and snow shadow roasted buns are so delicious that one person can eat two or more. Mango pudding as a dessert is considered to be the end of the meal. The product is also very delicate, the taste is impeccable, and the price is relatively reasonable.

The soup is pork belly and ginkgo, and the skin of the crispy chicken makes a crackling sound when you bite it. If I can't finish the meat, I will just eat the skin. The black-faced pork barbecue pork is too big for us to finish. The taste is good, but a little too sweet. Many people recommend the shrimp dumplings. Although theirs is also good, I have eaten too many good Michelin restaurants so the feeling is not so obvious to me. The garlic beef tenderloin uses good marbled beef. At our request, two hot dishes were chosen to be spicy, with green peppers and chili peppers. The chili pepper mixed with beef tasted very good. It has the fragrance of Cantonese cuisine and the spiciness we like. It is very harmonious and quickly sold out. The mango pudding is very rich.