Being the only resort in the world to garner 8 Forbes Five-Star Award for 2 consecutive years, the palatial interiors of Wynn Macau are home to more than its capacious suites and spas. Award winning fine dining restaurants, Golden Flower and Mizumi, convene under one roof for a stunning display of imperial Tan and Japanese cuisine.
Much has been said about Wynn Macau being one of the most gorgeous hotels in Asia’s resort city, Macau. But it’s only when you check into the swanky property, with a sprawling view of Nam Van Lake before you, that you realise it is no exaggeration. Opulence is the thought that comes to mind as you step into the world-class luxury integrated resort, which combines Las Vegas aesthetics with an extensive art collection, featuring Macanese silk embroidery and cloisonné camels. The iconic outdoor pool is a fine example; it is a golden-hued reimagination of a tropical oasis flanked by objet d’arts. A salon and two spas are ideal for rejuvenating weary bodies after a day of sightseeing, while any of its 1,004 rooms and suites across its two towers (Wynn and Encore) is a splendid choice for a relaxing night in.
Adding to its spectacular slew of opulent amenities are two acclaimed fine dining restaurants to pamper diners’ palates. The food at two-Michelin Golden Flower leaves a lasting impression. Helmed by Executive Chef of All Chinese Culinary Operations at Wynn Macau, Liu Guo Zhu – a master in northern Chinese cuisine – the lavish establishment, which also took home Forbes Travel Guide Five Star Restaurant, features Sichuan, Lu and the elusive Tan cuisine that’s passed down only to gifted chefs. On the other hand, Mizumi, Macau’s only two Michelin-starred Japanese restaurant, offers a multi-faceted showcase of Japan’s meticulous cuisine, from artfully prepared sushi tasting menus to delectable teppanyaki grills.
The true essence of the rare Tan cuisine
Blossoming under the brilliant culinary prowess of chef Liu Guo Zhu is the aristocratic Tan cuisine.
This story is from the July 2018 edition of Epicure Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber ? Sign In
This story is from the July 2018 edition of Epicure Magazine.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
Plant-Powered Paradise
Exploring Seoul's Burgeoning Vegetarian Food Scene
Brewing tradition, bottling innovation
Chunpoong Brewery is safeguarding a cherished Korean beverage, makgeolli, while embracing innovation for a new era.
Home is where the heart is
The best memories are often made at home, something which Hideaway, Nae:um Group's latest venue featuring a cosy design inspired by nature, is venture, aims to recreate.
The Life Aquatic
On board Oceania Cruises' Riviera, a luxurious two-week voyage along the Southeast Asian coastline delivers on its promise as a food lover's paradise at sea, offering an array of specialty restaurants, thoughtfully re-inspired menus, and a state-of-the-art cooking school.
Bright lights, big city
Going to Bangkok for an extended weekend? We've narrowed down a few places for you to swing by.
Sun, sea and banh mi
NOX Beach Club in Central Vietnam is a balmy haven for daytime escapes and after-dark events. Plus you will never go hungry here thanks to the collection of six restaurants and bars.
Laneway stars
Melbourne shines bright with its bevy of dining gems and new luxe hotels. It's time to revisit this well-loved destination.
Spiced and praised
These spice-centric East Indies Gins from Spice Island Distilling Co. have been acclaimed for their authentic excellence.
Girl power
Seoul's female bartenders liven up the city's drinking scene with their artistry and expertise.
Eye on Asia
After 25 years in Hong Kong and 12 in Singapore, British wine merchants Berry Bros.& Rudd is a seasoned player on the Asian wine landscape. Charlie Rudd, a fourthgeneration family member, now leads the charge in Asia.
