ADVENTUROUS SEAFOOD
Drunken Fish at Wynn Macau
Executive Chef Henry Zhang Zhicheng, a well-known rising star in the culinary industry, oversees this seafood restaurant. The menu brings to the table the world’s rarest and most premium seafood.
Each dish is made with diverse cooking techniques from China and Southeast Asia creating exciting new dining experiences which encourage guests to try something new. Home to the only Moutai Bar in Macau, offers an impressive collection of Moutai liquor; Drunken Fish truly brings the spit of the sea come alive.
Where www.wynnresortsmacau. com/en/wynn-macau/dining/ drunken-fish Must Try The red-spotted grouper, complemented by pickled tomato and chili, pays homage to Guizhou’s famous sour soup, with Moutai enhancing the fish’s freshness.
Signature Drink Nuts for Moutai
Cost upwards of ₹20,000 ++ for two
BEST OF MALAYSIAN— INDIA’S FIRST KOPITIAM
Kopitiam Lah, Bengaluru
The finest showcase of Malaysian cuisine, the restaurant features classic kopitiam breakfasts, street-style bakes, and modern dinners. The atmosphere buzzes with the essence of traditional kopitiams, where the clinking of cups, fragrant spices, and joyful conversations create a vibrant community. Joonie Tan, a talented Malaysian cake artist, expertly blends her cultural heritage with India’s culinary landscape. Head Chef David D'Souza and consultant Chef Darren Teoh, Malaysia’s first two Michelin-star chef, bring exceptional craftsmanship and authentic flavours to every dish.
Where Ground Floor, 1088, 12th Main Rd, Doopanahalli, Indiranagar, Bengaluru, www.kopitiamlah.com
Must Try Nasi Lemak with beef rending
Signature Drink Kopi
Cost upwards of ₹2,400 ++ for two
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