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.
Bu hikaye Epicure Magazine dergisinin July 2018 sayısından alınmıştır.
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Bu hikaye Epicure Magazine dergisinin July 2018 sayısından alınmıştır.
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