A Must-Try Flavor for Chinese Cuisine Lovers. Wynn Palace's Wynn Palace

Susu loves food, especially Chinese cuisine, because a single ingredient can be transformed through various cooking methods and textures, which is truly fascinating.

Wynn Palace is one of Susu's favorite Chinese restaurants in Macau. Apart from being helmed by the renowned Michelin chef, Chef Tam Kwok Fung, the service is also top-notch. The smartest way to order here is to give the restaurant your budget and let them create a menu, ensuring you get the most seasonal dishes.

On this day, Susu and some friends came to Wynn Palace for a New Year's reunion meal.

Wynn Palace is located in the south wing of Wynn Palace. If you are driving, park in the south wing parking lot. For tourists, the signage inside Wynn Palace is very clear, making it easy to find.

At the entrance, a friendly hostess greeted us and led us to our seats.

The restaurant's décor, dominated by peacock green and gold, resembles the jewels of an imperial era—bright, elegant, and refined. At the end of the restaurant is a large floor-to-ceiling window overlooking the famous Lake of Dancing Water, allowing guests to enjoy the show while dining. If you come for dinner, you can also witness the spectacular water dance that blends water and fire with light effects, which is extremely stunning.

The tableware and menu also feature peacock green as the main color, elegant and tasteful. The napkins are embroidered with peacock feathers, which are very beautiful.

First, the server presented Wynn Palace's welcome tea, 'Golden Fortune Tea,' along with a professional tea master who explained that it is a blend of black tea, green tea, oolong tea, French roses, and golden osmanthus. The taste is sweet and smooth, preparing your appetite.

The tea master also mentioned that two other teas had been paired with our menu: Taiwan High Mountain Sweet Stem Oolong and Sai Pearl Guanyin King. They would be served at the appropriate time because behind each cup of tea lies much knowledge; pairing different teas with food can create different experiences.

On the table, there were already Wynn Palace's homemade special dipping sauces: yellow chili, raw chili soy sauce, and XO sauce, along with Susu's favorite crispy caramel walnuts.

The menu clearly listed all of today's dishes, which felt very exclusive.

Dim sum arrived, one portion per person: abalone siu mai, crab meat tart, and spring rolls with chicken and chives.

The traditional siu mai was topped with tender and flavorful South African abalone—a great combination and texture. The crab meat tart had a crispy exterior and was filled with a mix of Alaskan crab and hairy crab meat, very sweet and fresh.

Watercress, fish maw, and seafood soup.

When it was served, Susu was pleasantly surprised; it was the first time trying a green soup. Scooping with a spoon revealed generous amounts of fish maw and seafood. One sip was refreshingly sweet with a rich texture. The green soup is made by sautéing fresh watercress, blending it with broth, then adding fish maw and seafood. This is definitely a low-key luxurious representative of Cantonese cuisine.

Salt and pepper local small seafood.

Susu loves salt and pepper dishes because they are crispy and flavorful. The chef used the day's fresh mantis shrimp and river fish 'shat tsui' fish, which were bouncy and delicious. Could I have another serving? XD

Chicken broth and ham simmered with baby mustard greens and Chinese yam.

Chicken broth with fresh vegetables is also one of Susu's favorites, as it brings out the original taste of the vegetables. The Chinese yam is healthy with a soft, powdery texture, while the baby mustard greens are crunchy and tasty—this was Susu's first time trying them in Macau.

It turns out that baby mustard greens come from Sichuan and are a type of mustard green, rich in nutrients. If you've eaten too much and feel bloated, they can help with digestion, detoxification, and relieving stagnation. The thick root is surrounded by many green buds, like children clustering around their mother, hence the name 'baby vegetable' (er cai). Truly a learning experience!

Sliced grouper in pickled vegetable soup with rice noodles.

The grouper slices were very tender and smooth, and the pickled vegetable had just the right sourness. If you don't want rice, you can choose this.

Truffle crispy rice with roasted goose rice.

At Wynn Palace, this is a main dish Susu cannot resist. Topped with freshly shaved fragrant truffles, the roasted goose is made with lychee wood grilling—crispy skin and thick meat—paired with aromatic crispy rice and fried rice. Who can resist such temptation? Susu certainly can't.

Homemade kumquat ice cream.

Sweet and refreshing with a strong citrus aroma, it provided the perfect end to the meal.

In summary, while Wynn Palace is not cheap, it is absolutely worth the price. If you are a Chinese cuisine lover, you simply must not miss it.