cuisine tan, lu (shandong) and sichuan - wynn...cuisine tan, lu (shandong) and sichuan executive...

Cuisine Tan, Lu (Shandong) and Sichuan Executive Chef of Chinese Culinary Operations

Liu Guo Zhu

Executive Chef Wang Yong Designer Wynn Design and Development Design features Inspired by the Asian dining room of a British shipping tycoon

and the Oriental aesthetic of Venice, Golden Flower presents an intimate venue that reflects China’s historic influence on the world.

Two entrances – one direct from outside for resort guests, families and officials, and one via the gaming area

Awards Two Michelin Stars, MICHELIN Guide Hong Kong Macau 2015

Two Michelin Star, MICHELIN Guide Hong Kong Macau 2014 Forbes Travel Guide Five Star Restaurant 2015 Forbes Travel Guide Five Star Restaurant 2014

Seating Capacity 89

Dining Room seats 69 Private Room seats 20

Price Range Cost per person:

Lunch: $250 – 400 Dinner: $1,000 – 1,600 Dinner (paired with wine): $1,600 – 2,000 Private room minimum charge: $ 5,000 for dinner*All prices are in MOP and subject to 10% service charge and any applicable tax.

Dining Room Hours Lunch: 11:30 am to 2:30 pm on Saturday and Sunday

Dinner: 6:00 pm to 10:30 pm, Tuesday to Sunday. Closed on Mondays

Attire Casual elegant; gentlemen are required to wear long pants, non-

sleeveless shirt and closed shoes. Sport hats are not permitted Child Access Children aged 5 and above are welcome Credit Cards China UnionPay, American Express, JCB, MasterCard, and Visa Reservations Required; reservations hotline: (853) 8986 3663 Press Contact Serena Chin, Manager – Public Relations

(853) 8986 5525 / [email protected] Location G/F, Wynn Macau, Rua Cidade de Sintra, NAPE, Macau Phone Number (853) 8986 3689 Website www.wynnmacau.com

mailto:[email protected]

http://www.wynnmacau.com/

Golden Flower Two-star Michelin restaurant celebrates Tan cuisine

Set in an opulent and exclusive dining room, the Michelin two-star Golden Flower celebrates the life of Cantonese Qing dynasty official Tan Zongjun with the authentic flavors of China’s interior -- Tan, Lu (Shandong), and Sichuan. Golden Flower is proud recipient of two Michelin stars and Forbes Travel Guide Five Star Restaurant once again this year. Weaved throughout the restaurant’s interior, menu, and ambiance is the spirit of Tan Cuisine’s inventor, Tan Zongjun, a Qing Dynasty official from Canton who took up residence in Beijing, where he discovered Lu (Shandong) cuisine. During his time in Beijing, he developed a school of cuisine that blended the best of China’s north and south, now recognized as one of northern China’s top culinary traditions, Tan cuisine. Golden Flower’s menu also celebrates the later years of Tan’s life, when he moved to Sichuan and was introduced to the spicy, vibrant flavors of Sichuanese cuisine. Wynn Macau commemorates Tan Zongjun by presenting the flavors that this noble Qing Dynasty official experienced in his lifetime. Tan Zongjun inspired several generations of chefs to uphold the traditions of Tan Cuisine, including Golden Flower’s very own Master Chef Liu Guo Zhu, who worked for more than a decade in the same kitchen as a chef from the original Tan household. Master Liu, who heads Golden Flower and oversees Wynn Macau’s entire Chinese kitchen operations, was discovered during Wynn Macau’s exhaustive two-year search for China’s best Mainland Chinese chefs. His four decades of work experience include more than twenty years at the legendary Beijing Hotel (where he cooked for Her Royal Highness the Queen of England, US Secretary of State Henry Kissinger, and Chinese leader Deng Xiao Ping); Executive Chef at the Beijing Grand Hotel; and Chief Instructor at the Chinese Culinary Institute of Hong Kong. “Tan cuisine is a school of cooking that can be enjoyed by both northern Chinese and southern Chinese because the flavors are very balanced and the cuisine protects the original flavors of our ingredients. But it is also a cuisine that is very exclusive and hard to truly understand because of the labor-intensive cooking methods involved. Also, few chefs have worked in a kitchen with a chef from the original Tan household,” says Master Liu. Master Liu has also enticed a number of Northern China’s finest chefs, who include past apprentices, to join Golden Flower, as they celebrate and revive the culinary traditions of Mainland China. “At Golden Flower, I have created a very intimate kitchen, with chefs I have known from the very beginning of their careers. We each understand our ways of thinking. We all share the same sense of responsibility. We are a family,” says Master Liu.

Signature dishes include: Sweet and sour cabbage with chili vinaigrette Braised Yoshihama abalone in brown sauce Stewed fish maw with crab claw in supreme chicken soup Braised sea cucumber with Shandong leeks Sichuan tea-smoked duck Imperial dessert Designed by Wynn Macau’s Executive Vice President of Wynn Design and Development Roger Thomas, Golden Flower’s interior reflects the exquisite, intimate nature of Tan cuisine, which was originally enjoyed in Tan’s courtyard home in Beijing. Thomas has created a venue that reflects China’s historic influence on the world, including a tea lounge and reception room that is inspired by a room from the home of British tycoon Frederick Leyland known as the “Peacock Room,” on permanent display at Washington D.C.’s Freer Gallery of Art. Other extravagant touches include a red-and-white cloisonné mosaic floor from Ravenna, Italy and Mariano Fortuny light fixtures that borrow the aesthetic of Chinese silk lanterns. Complimenting the opulent interior is tableware by award-winning designer Alan Chan and staff uniforms by Rene Ozorio, the creative director of Jim Thompson, the Bangkok-based silk design house. Wynn Macau’s tea purveyor and in-house tea sommelier (a first for Macau), present a wide variety of premium teas from China’s best-known tea regions. Working with Golden Flower’s chefs, our tea sommelier guides Golden Flower’s guests through an extensive selection of teas that best complement our Tan, Lu (Shandong), and Sichuan dishes. Guests may choose to begin their meal with Golden Flower’s unique signature blend of chrysanthemum-infused oolong tea before trying a wide range of teas, from Wu Yi Mountain teas to Iron Buddha Oolong to Aged Pu’er, with each dish or course. Highly recommended are Golden Flower’s vintage pu’er teas, aged between five to thirty years and grown in China’s southwestern Yunnan province, with large leaves often pressed into balls that taste better with age, producing amazing bold, earthly flavors with deep rich aromas. Equally enticing are Golden Flower’s pre-spring and early spring varieties of Dragon Well green tea, which come from Hangzhou’s famed West Lake and produce a wonderfully soothing and refreshing tea with an orchid-like fragrance.

For more information on Golden Flower or Wynn Macau, please contact: Serena Chin, Manager – Public Relations (853) 8986 5525,

[email protected]


Master Liu Guo Zhu

Executive Chef All Chinese Culinary Operations of Wynn Macau

Master Liu Guo Zhu is the Executive Chef of Wynn Macau’s entire Chinese culinary operations, with a special emphasis on overseeing the Michelin two-star Golden Flower. Chef Liu not only specializes in Tan cuisine, he is also a highly accomplished chef of Sichuan, Lu, and Cantonese cuisines. Master Liu joined Wynn Macau in 2009 with more than 40 years of experience in the Chinese kitchens of top Beijing establishments, including the Beijing Hotel, the Beijing Grand Hotel, and the Pine Valley Golf Resort & Country Club. The legendary Beijing Hotel is where his career began, and for decades this hotel served China’s top leaders and world-renowned dignitaries. In the 1960s, the Chinese government chose Chef Liu – then just a young teenager – to apprentice in the kitchen. The young Liu, in addition to being ambidextrous, quick on his feet, and academically gifted was a perfect fit for the Tan kitchen where he learned many of the secrets of Tan cooking directly from the chef of the original Tan household. As Chef Liu mastered the dishes and heard stories about the Qing government official from the kitchen’s elder chefs, he gained an even stronger appreciation for Tan cuisine. Armed with a firm knowledge of Tan cuisine, Chef Liu made it his mantra to uphold the traditions of the storied Tan family, particularly when the Beijing Hotel began flourishing once again in the 1970s as China opened up to the outside world. As Liu moved up the ranks at the Beijing Hotel and became a master with his own apprentices, he began cooking for foreign dignitaries like Her Royal Highness the Queen of England, US Secretary of State Henry Kissinger, and Chinese leader Deng Xiao Ping, serving them Tan dishes rarely experienced by the outside world. Always an innovator, Master Liu encouraged his team to improve upon recipes, establishing a more open, creative learning environment than the traditionally regimented Chinese kitchen. In the late 1980s, Master Liu advanced his career by taking the helm of the new Beijing Grand Hotel’s entire culinary operation, where he stayed for 14 years, developing young talent, creating new concepts, and safe guarding the cherished culinary traditions of Northern China and Sichuan. He was most recently Chief Instructor of Chinese cuisine at the Chinese Culinary Institute of Hong Kong, where he served for five years.

Chef Liu was also the first Mainland Chinese chef to receive the Rôtisseur award from the Chaîne des Rôtisseurs in 1991. This prestigious gastronomic association brings more than 80-member countries together to celebrate their passion for cuisine and wine and to give opportunities for up-and-coming chefs and sommeliers to showcase their talents through competitions.

For more information on Golden Flower or Wynn Macau, please contact: Serena Chin, Manager – Public Relations (853) 8986 5525,

[email protected]

# # #


Cuisine Japanese Chef de Cuisine Hiroshi Kagata Designer Wynn Design and Development Design features Sushi bar, robatayaki station, three teppanyaki sections and

two private rooms Two entrances – one from the garden and pool area for resort

guests, families and officials, and one via the gaming area Awards Forbes Travel Guide Four Star Restaurant 2015

Forbes Travel Guide Four Star Restaurant 2014 Seating Capacity 127

Dining Room seats 94 Private Room seats 16 Teppanyaki Room seats 17

Price Range* Cost per person:

Dinner: $1,000 – 1,400 Dinner (paired with wine): $1,400 – 1,800 Private room minimum charge: $4,000 *All prices are in MOP and subject to 10% service charge and any applicable tax.

Dining Room Hours Dinner: 5:30 pm to 11:30 pm, Wednesday to Monday. Closed on

Tuesdays. Attire Casual elegant; gentlemen are required to wear long pants, non-

sleeveless shirt and closed shoes. Sport hats are not permitted Child Access Children aged 5 years and above are welcome Credit Cards China UnionPay, American Express, JCB, MasterCard, and Visa Reservations Required; reservations hotline: (853) 8986 3663 Press Contact Serena Chin, Manager – Public Relations




Mizumi Discover the true taste of Japan

Mizumi brings something truly magnificent and exceptional to Wynn Macau’s doors. Wynn Macau is proud to present the ultimate not only in Japanese cuisine, but also one of the finest dining experiences in the world. In recognition of these exceptional dining experiences, Forbes Travel Guide has awarded Mizumi as a Four Star restaurant again this year. The menu at Mizumi is as sophisticated as it is satisfying, and includes classic entrées, sushi and sashimi, as well as the delicious flavors of tempura, teppanyaki and robatayaki. Mizumi’s menu is a reflection of traditional Japanese cuisine and chef creativity. The finest ingredients are flown in from Japan twice a week, including more than 20 varieties of fish, vegetables and fruits. Wynn Macau has a wide collection of sakes, with a current list of more than 32 varieties, including Daiginjo, Ginjo, Honjozo. In addition to these sakes, the list also features six types of shochu and two kinds of umeshu. The selection will be extended on an ongoing basis. Mizumi is characterized by the clean lines of contemporary Japanese architecture and draws inspiration from traditional cultural symbols and icons. Incorporated throughout is a blend of modern sensibility with respectful acknowledgment of Japan’s rich heritage as seen in Mizumi’s iron cherry blossom entrance gates, a symbolic nod to the gift from the Emperor of Japan to the Mall in Washington DC. Carefully chosen materials also reflect a Japanese aesthetic, as with the interwoven bamboo slats that were created by a professional boat builder to encircle the large sake barrels near the front door. These provide an excellent textural contrast to the smooth finished maple that rises almost eight feet from the floor to the top of each cask. Concepts of industrial Japan are combined by using an acrylic-paneled ceiling with metal bolts shaped in a traditional form borrowed from origami, the paper folding technique for which Japan is world famous. This sleek texture provides a strong masculine tone for the teppanyaki room which also has a glorious view of the lush landscaped garden outside. A wooden canopy over the sushi bar located in the middle of the restaurant acts as a focal point and is visible from all areas of the space. It is artwork and function wrapped into one with clean lines and spectacular design, referencing rays of sunshine. The private dining area has a unique silk wall. As guests walk around the room, the silk pattern changes in shade and provides an illuminating contrast with each step. These individual elements flow together to provide a motif of mood, fabric, architecture, cuisine, and lifestyle experiences developed from thousands of years of Japanese culture.

Guests may request specialties in advance – such as seasonal or rare items. These may be ordered or reserved for guests with special requirements. Signature dishes include: Kaiseki Course Super deluxe chef’s selection of assorted sashimi Homemade cold tofu in bamboo basket Australian wagyu beef shabu-shabu Tofu cheese cake with mango plum wine jelly

For more information on Mizumi or Wynn Macau, please contact: Serena Chin, Manager – Public Relations (853) 8986 5525,

[email protected]


Hiroshi Kagata Chef de Cuisine

Mizumi Born in Yonago, a quaint town facing the Sea of Japan which boasts one of Japan’s biggest fishing ports, Chef Hiroshi Kagata grew up surrounded by nature. Inspired by his mother’s cooking, he would often help his mother in the kitchen as a child and living in Yonago, he appreciated just how closely intertwined Japanese cuisine is with the seasons of spring, summer, autumn and winter. Throughout his career, which spans nearly three decades, Chef Hiro has worked for major hotels in Australia, Hawaii, Japan, Macau, Malaysia, Thailand and most recently Singapore. In September 2009, he joined the Pan Pacific Hotel, Singapore where he successfully re-opened the Keyaki restaurant as Executive Japanese Chef. His career began where Japan’s most traditional cuisine originated – Kyoto. It was at a very exclusive and traditional ryotei restaurant, known as Gion Toriimoto, where he learned Kaiseki cooking skills, which are unique to Kyoto, from 1987 to 1990. Chef Hiro also had the privilege of working with renowned Chef Ryoji Suzuki, who was bestowed the title of “Edo no meikou” (Tokyo Meister) for his mastery of traditional Edo cuisine. They worked together in Ginza, Tokyo and it was through him, that Chef Hiro learned the traditional “Tokyo” (Edo) style of cooking. His first foray outside of Japan was to Hawaii, where he served as Japanese chef for The Westin Hotel Kauai Island in 1990. He then moved to Australia where he worked in Cairns and later in Sydney at the Darling Harbour Nikko Hotel. It would be almost a decade later, after working for the Conrad Hotel in Bangkok, that he decided to venture into Macau, where he joined the former Crown Macau Hotel (now Altira) as Chef de Cuisine for Kira from 2007 to 2009. At Kira, he was in charge of the entire operations of the Japanese and Teppanyaki sections of the restaurant as well as other Japanese cuisine operations throughout the hotel. He joined Wynn Macau as Chef de Cuisine of Mizumi in 2012.

For more information on Mizumi or Wynn Macau, please contact: Serena Chin, Manager – Public Relations (853) 8986 5525,

[email protected]

# # #


Cuisine Italian Chef de Cuisine Anthony Alaimo Designer Wynn Design and Development Design features Open kitchen, floor-to-ceiling windows with amazing views of the

Performance Lake, 11 wraparound booths, two private rooms with balcony areas, bar

Exclusive lifts Awards Forbes Travel Guide Five Star Restaurant 2015

Forbes Travel Guide Four Star Restaurant 2014 Restaurants Particularly Pleasant, MICHELIN Guide Hong Kong Macau 2014

Seating Capacity 148 persons

Dining Room seats 96 Private Room seats 20 Balcony seats 24, Bar seats 8


Dinner: $800 – 1,200 Dinner (paired with wine): $1,200 – 1,800 Private room minimum charge: $4,000 Private room with balcony minimum charge: $8,000 *All prices are in MOP and subject to 10% service charge and applicable tax.

Dining Room / Bar Hours Dinner: 5:30 pm to 11:30 pm, Tuesday to Sunday. Closed Mondays Attire Casual elegant; gentlemen are required to wear long pants, non-

sleeveless shirt and closed shoes. Sport hats are not permitted Child Access Children aged 5 and above are welcome Credit Cards China UnionPay, American Express, JCB, MasterCard, and Visa Reservations Required; reservations hotline: (853) 8986 3663 Press Contact Serena Chin, Manager – Public Relations

(853) 8986 5525 / [email protected] Location 1/F, Wynn Macau, Rua Cidade de Sintra, NAPE, Macau Phone Number (853) 8986 3648 Website www.wynnmacau.com



Ristorante il Teatro A theatrical setting for exceptional Italian cuisine

Ristorante il Teatro – the Italian word for theater – mesmerizes you in an extraordinary evening of fine food and entertainment. Inside, our open kitchen is designed for guests to watch the chefs as they cook, while the spectacular lights, music, color and fire effects from the Performance Lake outside offer the perfect entertainment for an unforgettable dining experience. il Teatro holds the distinguished honor of being awarded as a Five Star restaurant by the Forbes Travel Guide. The team of experienced chefs is led by Anthony Alaimo, Chef de Cuisine of Ristorante il Teatro, who is responsible for bringing the colors and flavors of Italy to Macau. Ristorante il Teatro prides itself on offering discerning guests genuine Italian cuisine made with the freshest ingredients imported from around the world, and prepared by a team of experienced chefs and customer service members who are passionate about the art of fine-dining. il Teatro specializes in hand-crafted pastas, appetizers, salads, soups, Italian rice, seafood, authentic gourmet pizzas, home-made desserts, signature cocktails and a wide selection of beverages and fine wines. Menus are updated regularly to ensure optimal dining experiences for guests. The restaurant has 11 wraparound booths, eight facing the lake and three on the upper floor facing the beautiful open kitchen. There are two private dining rooms for up to 12 people each, which feature amazing views of the Performance Lake, and private balcony areas. Signature dishes include: Seafood and panzanella salad, avocado and citrus dressing Grilled lobster sausage with roasted artichokes and black garlic aioli Omaha, US Black Angus tenderloin, braised beef short rib agnolotti, porcini jus Hand cut pappardelle, Dungeness crab, saffron sauce Mediterranean seabass fillet, artichoke purée, smoked clam jus Hazelnut and crunchy gianduja, white ristretto ice-cream

For more information on Ristorante il Teatro or Wynn Macau, please contact: Serena Chin, Manager – Public Relations (853) 8986 5525,

[email protected]


Anthony Alaimo Chef de Cuisine

Ristorante il Teatro Anthony Alaimo is Chef de Cuisine at Ristorante il Teatro. Anthony joined Wynn Las Vegas in 2006 and from there joined the opening team for Wynn Macau in February 2007, as Senior Sous Chef for Ristorante il Teatro. An Italian American raised in Brooklyn, New York, he was introduced to Italian cuisine by his family and started working in local neighborhood Italian restaurants at the age of 15. Anthony worked at AAA Five Diamond Award-winning Palio restaurant in Manhattan while studying at Johnson and Wales University in Rhode Island and upon graduation gained further experience in New York under legendary chef Anthony Bourdain. He moved to Las Vegas to become Chef Tournant for acclaimed chef and restaurateur Todd English in the Bellagio’s Italian restaurant, Olives, for two years, followed by four years with the respected culinary team created by Sirio Maccioni and Marc Poidevin at fine dining Five Diamond-rated restaurant Le Cirque. Following his six years in Las Vegas, Anthony was appointed Executive Sous-Chef at the multiple award-winning Azul at the Mandarin Oriental Miami, where he honed his skills in Mediterranean cuisine.

For more information on Ristorante il Teatro or Wynn Macau, please contact: Serena Chin, Manager – Public Relations (853) 8986 5525,

[email protected]

# # #


Cuisine Cantonese Executive Chef Chan Tak Kwong Designer Wynn Design and Development Design features Dramatic crystal dragon in main dining room, five private

rooms Two entrances – one direct from outside for resort guests,

families and officials, and one via the gaming area Awards One Michelin Star, MICHELIN Guide Hong Kong Macau 2015

Forbes Travel Guide Five Star Restaurant 2015 Forbes Travel Guide Five Star Restaurant 2014

Seating Capacity 186

Dining Room seats 134 Private Room seats 52


Lunch: $200 – 350 Dinner: $600 – 1,000 Dinner (paired with wine): $1,000 – 1,500 Small private room minimum charge: $1,500 for lunch, $3,000 for dinner Regular private room minimum charge: $2,500 for lunch, $5,000 for dinner *All prices are in MOP and subject to 10% service charge and any applicable tax.

Dining Room Hours Lunch: 11:30 am to 3:00 pm from Monday to Saturday

10:30am to 3:30pm on Sunday and Public Holiday Dinner: 6:00 pm to 11:00 pm

Attire Casual elegant; gentlemen are required to wear long pants, non-

sleeveless shirt and closed shoes. Sport hats are not permitted Child Access Children welcome Credit Cards China UnionPay, American Express, JCB, MasterCard, and Visa Reservations Required; reservations hotline: (853) 8986 3663 Press Contact Serena Chin, Manager – Public Relations




Wing Lei Michelin-star restaurant presents classic Cantonese cuisine

with a modern flair Wing Lei is Wynn Macau’s signature Chinese restaurant, and proud recipient of the prestigious Michelin-star award and Forbes Travel Guide Five Star restaurant award once again this year. Wing Lei has received the coveted Michelin award for six consecutive years. Wing Lei prides itself on offering high-end, classic Cantonese cuisine, featuring both regular and seasonal menus. Classic dishes are repackaged into appealing sizes and portions. The chefs take note from Japan and western countries in order to meet customers’ diversified appetites. A delightful array of dim sum, barbecued dishes, soup, abalone, and main courses offer a gastronomical experience, prepared by the dedicated team of professional chefs and customer services staff. Wing Lei’s décor is an evocative blend of traditional and modern Chinese design characteristics, touched with a Western influence through a palette inspired by Vincent Van Gogh’s painting Sunflowers. Yellow with touches of flame coral in a sea of creamy textures, the room exudes masculinity with elements of sparkle, glowing in color and light. The iconic Moon Gate welcomes guests, while heroic-scaled Cloisonné horses add a touch of drama. Immediately visible upon entering the main dining room, the centerpiece of the restaurant is an iconic flying dragon composed of 90,000 Swarovski crystals and individual blown glass elements. The dragon symbolizes happiness, luck, and activity, main themes that are carried throughout the entire Wynn Macau resort. Hundreds of tiny lights illuminate the sculpture, bringing life to the undulating creature. The flooring is based on a fret design from a Ming dynasty screen, while the polished chrome of the wall lights and mirrored surfaces enhance the texture and beauty of the space. The main dining area can seat 134 people (27 tables). There are five private dining rooms which can accommodate 5 to 10 people each. All private rooms have floor-to-ceiling windows looking onto the garden and Nam Van Lake beyond. Most are equipped with flat screen TVs and private washrooms. Signature dim sum, served during lunch time, includes: Steamed prawn dumplings with pickled vegetables Baked barbecued pork buns with sweetened crust Signature dishes include: Steamed Macau sole in soy sauce Steamed cod fish roll with preserved tree seeds Tea-smoked crispy chicken Barbecued Pata Negra pork with maple syrup

Apart from Wing Lei signature dishes, not to be missed are the Wing Lei Signature Tea and the XO sauce. The Wing Lei Signature Tea is a unique blend available exclusively at Wing Lei. It combines a mixture of flowers, fruits and different types of tea leaves. The XO sauce for each table is a house-blend of high quality ingredients.

For more information on Wing Lei or Wynn Macau, please contact: Serena Chin, Manager – Public Relations (853) 8986 5525,

[email protected]


Chef Chan Tak Kwong Executive Chef

Wing Lei Executive Chef Chan Tak Kwong is at the helm of Wynn Macau’s Michelin-star Wing Lei restaurant. Chef Chan joined the Wynn Macau pre-opening team in 2006. Since then, he and his team at Wing Lei have worked extraordinarily hard to ensure the traditions of Cantonese cuisine are upheld, the ingredients are always of premium quality and the presentation of each dish is always exceptional. Chef Chan has been passionate about food since he was a young child. He knew from a very early age that cooking was his calling. Originally from China, Chef Chan moved to Hong Kong as a teenager and began his career working as a kitchen apprentice. Thanks to his dedication and passion, he was invited to work in Japan in 1988, and spent nearly a decade working for Cantonese restaurants across the country. From Japan, Chef Chan moved to China, where he learned the cooking styles of Beijing, Shanghai and Shenzhen. His extensive knowledge of China’s regional styles of cooking serves him well at Wing Lei, where he caters to mainland Chinese clientele. Just prior to joining Wynn Macau, he worked for Ah-Yat Abalone Restaurant in Shanghai, which specializes in serving the world’s most premium dishes such as bird’s nest, abalone and the finest of seafood. At Wing Lei, Chef Chan also dedicates his time nurturing the talented young chefs in the kitchen. Under his supervision, Wing Lei’s chefs showcase their talents and express refreshing cuisine concepts to guests.

For more information on Wing Lei or Wynn Macau, please contact: Serena Chin, Manager – Public Relations (853) 8986 5525,

[email protected]

# # #


Cuisine Chinese and international Designer Roger Thomas and Hirsh Bedner Associates Design features Café Encore is a twist on a classic European café,

inspired by Italian art It includes a magnificent painted tapestry of a lavish

Venetian dining scene and an original late 17th century Italian Putto (Cherub)

Awards Restaurants Particularly Pleasant, MICHELIN Guide Hong Kong

Macau 2013 Seating Capacity 72 seats Price Range Cost per person: $250 – 400

*All prices are in MOP and subject to 10% service charge

and any applicable tax.

Dining Room Hours 6:30am – 3:00am daily Attire Casual Child Access Children are welcome Credit Cards China UnionPay, American Express, JCB, MasterCard, and

Visa Reservations Available; reservation hotline (853) 8986 3663 Press Contact Serena Chin, Manager – Public Relations

(853) 8986 5525 / [email protected] Location G/F, Wynn Encore, Rua Cidade de Sintra, NAPE, Macau Phone Number (853) 8986 3616 Website www.wynnmacau.com



Café Encore Café Encore presents a distinguished menu of fresh and delicious Chinese dishes. The enticing Chinese cuisine includes fresh seafood, delicious rice and noodle dishes, and specialties from the wok, as well as savory dim sum and delectable desserts. As an exciting contrast to the Asian cuisine, Café Encore’s European design is a twist on a classic Parisian café, which draws deeply on Italian art influences. Beyond its delicious dishes, Café Encore is a feast for the eyes. Guests who dine in Café Encore are treated to a magnificent painting inspired by Venetian artist Paolo Caliari, whose famous paintings of feasts are among the most important in European art history and one of which hangs opposite the Mona Lisa at the Louvre. The tapestry at Café Encore is a magnificent banquet scene from the late 16th century showing Venetian grandees of the renaissance, beautifully dressed ladies loaded with jewels, bishops, priests and gods dining on the most spectacular food, all dressed as they would be in the late 16th century. The art in Café Encore continues with an Italian putto, a late 17th century Venetian cherub. A mirrored sun over the putto gives a complete view of this rare antiquity. At the end of Café Encore, a silhouette of a 5th century Greek vase is filled with fruit, grapes and leaves, inspired by the Caravaggio painting, “Supper at Emmaus,” currently in the National Gallery in London. Signature dishes include: Coriander sautéed clams Salted codfish a Braz Pan-fried Macanese King prawns Macanese curry crab Baked duck rice ‘Portuguese style’

For more information on Café Encore or Wynn Macau, please contact: Serena Chin, Manager – Public Relations (853) 8986 5525,

[email protected]


Chef Jose Lei Weng Keong Chef de Cuisine

Café Encore

Chef Jose Lei is the Chef de Cuisine of Café Encore. With over 21 years’ experience in the

culinary industry in Macau, he has mastered an array of culinary expertise in Chinese,

Western, Portuguese and Macanese cuisine as well as pastry creations. Born and raised in

Macau, Chef Lei is devoted to refining his skills in the art of Macanese cuisine.

Having worked previously at the Educational Restaurant of the Institute of Tourism Studies, a

reputable training unit for hotel and culinary students, he helped to nurture young talent by

sharing his insights and experience.

Relentless hard work and perseverance are Chef Lei’s keys to success, he said, “You should

never stop learning.” Chef Lei has studied hard throughout his career. Wynn Macau has fully

supported his development, enabling him to obtain a Diploma degree in Western Culinary

Skills from the Institute of Tourism Studies in 2014.

Chef Lei has worked in various divisions of the Food & Beverage department at Wynn

Macau since he joined in 2010, including the Banquet and Catering Kitchen, Main Kitchen

and Café Esplanada. He said, “I love the fact that here at Wynn I am given complete

freedom to create, to make the best dish I possibly can.” In 2013, Chef Lei was promoted to

Chef de Cuisine at Café Encore, presenting the most authentic Portuguese and Macanese

gourmet dishes. Meanwhile, continues to raise his team’s standards to a higher level through

constant training, upholding traditional cooking techniques of various cuisines and ensuring

the high standard of food quality.

For more information on Café Encore or Wynn Macau, please contact: Serena Chin, Manager – Public Relations (853) 8986 5525,

[email protected]

# # #


Cuisine International Designer Wynn Design and Development Design features Outdoor seating overlooking the sculptured garden and swimming

pool Seating Capacity 124

Dining Room seats 100 Outdoor seats 24

Price Range Cost per person: $200 – 350

Buffet: $185 - $288 for adults, $88 - $148 for children *All prices are in MOP and subject to 10% service charge and any applicable tax.

Dining Room Hours Daily

6:30 am to 12:00 am daily Breakfast menu: 6:30 am – 10:30am, Monday to Sunday A la carte menu: 11:00 am – 12:00 am

Attire Casual Child Access Children are welcome Credit Cards China UnionPay, American Express, JCB, MasterCard, and Visa Reservations Available; reservation hotline (853) 8986 3663 Press Contact Serena Chin, Manager – Public Relations




Café Esplanada

Casual Dining in Ultimate Elegance

Café Esplanada, an international cafe at Wynn Macau, offers an eclectic menu of Mediterranean and Western dishes, Asian noodles and South-East Asian specialties, as well as Korean and Macanese. Guests can also enjoy savory and irresistible desserts at Café Esplanada, which is located on the ground floor, overlooking the pools and gardens. Signature dishes include: Café Esplanada Cobb salad Hainanese chicken rice Dolsot bibimbab African chicken

For more information on Café Esplanada or Wynn Macau, please contact: Serena Chin, Manager – Public Relations (853) 8986 5525,

[email protected]


Gil Raposo Chef de Cuisine Café Esplanada

Gil Raposo is the Chef de Cuisine at Café Esplanada, leading an experienced team of chefs to provide an extensive and eclectic menu of Mediterranean and Western dishes, Asian noodles and South-East Asian specialties. Chef Gil was born in Portugal and was introduced to cooking by his family at an early age. His childhood was filled with memories of his mother’s delicious cooking. After graduating in Culinary Arts from the Escola de Hotelaria e Turismo de Lisboa, Chef Gil spent four years as Commis in some of the finest international hotels in Portugal, including the Four Seasons Hotel Ritz Lisbon, before moving to the Suite Hotel S. Rafael, CS group, as Executive Chef. In 2007, he was invited to return to the Four Seasons Hotel Ritz Lisbon as Sous Chef. Chef Gil made his foray into Asia in 2008, joining the opening team of the Four Seasons Hotel Macau as Chef de Cuisine, in charge of the Buffet Restaurant Belcancão, Splash Restaurant and Windows Lounge. He then opened his own Portuguese restaurant in Macau before joining Wynn Macau as Chef de Cuisine at Cafe Esplanada in 2013. Chef Gil hones his professional skills by competing in regional and international competitions. In 2000, he participated in the Culinary Olympics in Erfurt, Germany, where he represented Portugal and won the Silver Medal. At Café Esplanada, Chef Gil introduces authentic Portuguese dishes from his hometown alongside gourmet Macanese fare, blended with Mediterranean style and classic Western favors, allowing guests to enjoy a diverse array of delicious cuisines.

For more information on Café Esplanada or Wynn Macau, please contact: Serena Chin, Manager – Public Relations (853) 8986 5525,

[email protected]

# # #


Cuisine Chinese Chef de Cuisine Leung Wai Mun Designer Wynn Design and Development Design features Open kitchen at the center of the restaurant, with a wood-fired

brick oven as the centerpiece Restaurant connected with an open view of the casino area

Seating Capacity 221

Dining Room seats 196 Bar seats 25


*All prices are in MOP and subject to 10% service charge and any applicable tax.

Dining Room Hours 24 hours, daily

Breakfast menu: 6:30 am – 11:30 am A la carte menu / Beijing duck: 11:30 am – 11:00 pm Supper menu: 11:00 pm – 6:30 am

Attire Casual Child Access Guests must be aged 21 or over Credit Cards China UnionPay, American Express, JCB, MasterCard, and Visa Reservations Not required Press Contact Serena Chin, Manager – Public Relations




Red 8

Marvelous Open Kitchen Adds Extra Spice to Fast, Fine Chinese Dining Experience

Red 8, one of the two casual dining eateries at Wynn Macau, has an exciting interior design and menu to quickly serve excellent quality meals. Skilled chefs are offering up a visual feast in a marvelous open kitchen, as they prepare a wide variety of dim sum and specialty Cantonese and Northern Chinese noodles. Wynn Macau prides itself on handpicking the best chefs to create fulfilling dining experiences for its guests. “Special care has been paid to create an amazing dining experience, where guests can enjoy an even greater selection of fine Chinese cuisine, and also be able to feel the excitement and energy of the action in the kitchen,” said Chef de Cuisine. “We’ve created a fresh experience for our customers, who are continually delighted with the taste and speed of Red 8.” Guests are able to select from many menu items, including specialty noodles from the Northern region of China, Beijing-style dim sum, and authentically prepared Beijing duck. To surpass guests’ expectations in bringing the menu to life, chefs from Beijing and Shanghai have joined the Red 8 kitchen team. Signature dishes include: Classic Beijing duck from the wood fire oven with condiments Fresh crab congee Shrimp wontons with noodles Chilled marinated chicken with Huadiao wine Steamed Shanghainese dumplings with minced pork The fine Chinese dining takes place in a casual elegant setting and serves treats around the clock every day. The open kitchen at the center of Red 8’s design gives a more than 270 degree view, which allows guests to enjoy the spectacle as the skilled chefs practice their art. The centerpiece of the open kitchen is a wood-fired brick oven for cooking Beijing duck in the traditional way. The apple wood used for fuel is flown from California, and gives the Beijing duck a unique aroma.

For more information on Red 8 or Wynn Macau, please contact: Serena Chin, Manager – Public Relations (853) 8986 5525,

[email protected]


Leung Wai Mun Chef de Cuisine

Red 8 Leung Wei Mun, Chef de Cuisine of Red 8, has spent his career developing the art of Chinese cuisine. With over 25 years in the dining industry, he has regularly returned to Hong Kong, between periods cooking around the world. Leung Wai Mun started his career in 1976 as a pastry cook in Hong Kong’s Ruby Restaurant. His journey in the art of Chinese cuisine took him abroad bringing his culinary expertise and traditions to Zurich Hotel International, in Switzerland, and Ming Seafood in Indonesia, where he worked over a number of years. He then returned to Hong Kong and took a leading role at the famous Fortune House, in Fung Wong Village. Throughout his career, Chef Leung has continued to refine the experience of fine Chinese dining, from overseeing menu design, and planning Chinese culinary festivities, to the supervision of banquet events, and kitchen operations. He consistently takes an interest in staff training and skill development in his kitchen, ensuring a high standard of food quality and at the same time safe guarding the traditional techniques of Asian cuisines.

For more information on Red 8 or Wynn Macau, please contact: Serena Chin, Manager – Public Relations (853) 8986 5525,

[email protected]

# # #


Cuisine Chinese regional hand-pulled and cut noodle dishes Chef de Cuisine Liu Jie Designer Roger Thomas and Hirsh Bedner Associates Design features 99 Noodles serves up traditional Chinese hand-pulled

and cut noodle dishes in fanciful Chinoiserie-inspired interiors

With a colorful “dance of the chopsticks” all around, the bright, colorful environment is a perfect accompaniment to delicious noodles.

Seating Capacity 30 seats Price Range Cost per person: $150 – 250


Dining Room Hours Daily: 11:00 am to 1:00 am

A la carte and Lunch/Supper: 11:00 am to 1:00 am

Attire Casual Child Access Guests must be 21 years of age or older Credit Cards China UnionPay, American Express, JCB, MasterCard,

and Visa Reservations Not required Press Contact Serena Chin, Manager – Public Relations

(853) 8986 5525 / [email protected] Location G/F, Encore at Wynn Macau, Rua Cidade de Sintra,

NAPE, Macau Phone Number (853) 8986 3663 Website www.wynnmacau.com



99 Noodles Located in the Encore gaming hall, 99 Noodles specializes in delicious Chinese regional hand-pulled and cut noodle dishes in a fanciful Chinoiserie-inspired environment. Stepping into 99 Noodles, guests enter the elegant world of 18th-century French Chinoiserie, in which the design motifs of the Orient were interpreted by Europeans. The French Chinoiserie inspiration reveals itself in the intimate environment through motifs of golden bells, calligraphy and golden Parisian birds, creating an environment of exquisite comfort. Giant colorful chopsticks crisscross the walls as a playful tribute to the eating utensil of choice in the restaurant. With this colorful “dance of the chopsticks” all around, the bright, colorful environment is a perfect accompaniment to delicious noodles. 99 Noodles features an interactive menu offering guests an opportunity to create their own noodle dishes with a choice of nine artisan hand cut noodles, nine sumptuous hot broths and a selection of garnishes and sauces. 99 Noodles also features appetizers and specialty dishes from the Northern provinces. The flavorful dishes at 99 Noodles are all prepared under the careful eye of master Chef de Cuisine Liu Jie. Prior to joining Wynn Macau, Chef Liu headed the opening team of the Kai Xuan northern Chinese restaurant at the Hong Kong Jockey Club in Beijing and served as its Chinese Executive Chef for two years. As one of the capital’s most exclusive restaurants, Kai Xuan often attracted a number of celebrities. Signature dishes include: Pan-fried Chinese puffs filled with chives and scrambled eggs Beef brisket broth with noodles in tomato soup Shredded chicken and cucumbers with cold noodles, “Sichuan-style” Sauteed pork belly and mushroom noodles in yellow oil Fried tip-end noodles with minced pork and green beans

For more information on 99 Noodles or Wynn Macau, please contact: Serena Chin, Manager – Public Relations (853) 8986 5525,

[email protected]


LIU JIE Chef de Cuisine

99 Noodles Liu Jie is Chef de Cuisine at 99 Noodles, where he leads a very experienced team of chefs from China’s Gansu and Shanxi provinces – both famous for making the country’s best noodles. His chefs work round the clock to prepare nine different styles of noodles and nine varieties of broths. One team of chefs works overnight just to prepare the chicken broth, while the following day, another team makes noodles by hand. Chef Liu began his career at the Beijing Grand Hotel where he learned how to prepare a variety of Chinese cuisines. He devoted more than 17 years to learning the laborious techniques of meticulous cooking styles, and upon hearing how appreciative hotel guests were of his work, he developed a passion for cooking. He also discovered just how important it is to bring out the flavors and character of the region where his cuisine comes from and has embraced this as his own philosophy for cooking. In 2007, Chef Liu became Chinese Executive Chef for the Kai Xuan northern Chinese restaurant at the Hong Kong Jockey Club in Beijing. As one of the capital’s most exclusive restaurants, Kai Xuan often attracted many renowned celebrities. Then in 2009, Chef Liu joined Wynn Macau, where he was instrumental in the opening of Golden Flower as Chef de Cuisine. During his time at Golden Flower, he assisted Master Liu Guo Zhu, Executive Chef of Wynn Macau’s Chinese culinary operations to raise the bar of Chinese cuisine, and the restaurant went on to receive the coveted Michelin award. Recognized for his talents in cooking a variety of cuisines and also passionate about noodles, Chef Liu naturally moved on to oversee 99 Noodles.

For more information on 99 Noodles or Wynn Macau, please contact: Serena Chin, Manager – Public Relations (853) 8986 5525,

[email protected]

# # #


Nature Lobby Bar Designer Wynn Design and Development Design features Outdoor seating overlooks sculptured garden and swimming pool

view Seating Capacity 58

Dining Room seats 26 Bar seats 6 Outdoor seats 26



Bar Hours Daily

3:00 pm – 1:00 am from Sunday to Thursday 3:00 pm – 2:00 am on Fridays, Saturdays and eve of public holidays

Attire Casual Child Access Guests must be 18 years of age or older Credit Cards China UnionPay, American Express, JCB, MasterCard, and Visa Reservations Not required Press Contact Serena Chin, Manager – Public Relations




Cinnebar

Chic, Stylish Design Complements Signature Cocktails Cinnebar, a chic lobby bar, has a stylish design matched by distinctive signature cocktails and a wide selection of drinks. The tasteful design of Cinnebar is characterized by a warm glow of fuchsia, with vivid orange, honey onyx and accents of red cinnebar. The Italian honey onyx emits a warm glow, inviting even the most discerning into Wynn’s newest lounge where the trendy and beautiful go to see and be seen. Hot orange and vibrant pink among hints of Asian cinnebar wood create a sophisticated escape from the hustle and bustle of Macau’s busy and stressful streets. This glamorous location entices guests to quench their thirst and relax either for a moment or to be captivated for an evening. The alluring onyx serves as a perfect bar backdrop, providing inspiration for Cinnebar’s artful and creative bartenders, in the creation of their cocktail masterpieces which are as exquisite as the ambience of the bar. Relaxing in the casual yet elegant setting, guests can enjoy delectable cocktails prepared using distinctive ingredients. Cinnebar also boasts a wide and luxurious selection of the finest malt whiskeys, wines and Champagnes. Signature cocktails and mocktails include: Berry Infusion Fiesta Fatale Ginger Lemongrass Margarita Berry Sparkle Cucumber Cooler Conveniently located on the ground level along the famed Wynn Esplanade, Cinnebar is an excellent venue for pre-dinner drinks. Offering both indoor and outdoor seating, opening onto Wynn Macau’s elegantly sculpted garden and pool area, guests can enjoy themselves in a tranquil and elegant atmosphere. While they enjoy their drinks, guests can sample complimentary snacks prepared by the dedicated Wynn Macau chef’s team. A selection of delicious home-made snacks is offered, to perfectly match the special cocktails, as well as the finest malt whiskeys, wines and Champagnes. The bartenders’ team is dedicated to discovering new creations and perfecting classic signature drinks in the bar menu which is updated periodically. In addition to the splendor of the bar are the beautiful and professional cocktail attendants, wearing hip and trendy designs by Hong Kong’s renowned designer, Ranee K.

For more information on Cinnebar or Wynn Macau, please contact: Serena Chin, Manager – Public Relations (853) 8986 5525,

[email protected]

# # #


Nature Lobby Bar Designer Roger Thomas Design features The jewel-box inspired décor transforms Bar Cristal at Wynn from

a classic lobby bar into a work of art. Designed around a spectacular19th-century antique French chandelier, Bar Cristal at Wynn is the perfect place to enjoy a premium cocktail or glass of Champagne.

Seating Capacity 26 Price Range Cost per person: $100 – 140


Bar Hours 5:00 pm – 1:00 am from Sunday to Thursday

5:00 pm – 2:00 am on Fridays, Saturdays and eve of public holidays

Attire Casual Child Access Guests must be 18 years of age or older Credit Cards China UnionPay, American Express, JCB, MasterCard and Visa Reservations Not required Press Contact Serena Chin, Manager – Public Relations

(853) 8986 5525 / [email protected] Location G/F, Encore at Wynn Macau, Rua Cidade de Sintra, NAPE,

Macau Phone Number (853) 8986 3828 Website www.wynnmacau.com



Bar Cristal at Wynn

Located in Encore, Bar Cristal at Wynn’s jewel-box inspired décor turns a classic lobby bar into a work of art crowned with a 19th-century antique French chandelier. Lined with Venetian silk and illuminated with sparkling crystals and mirrors, it is the perfect place to indulge in a premium cocktail or glass of champagne from Bar Cristal at Wynn’s extensive collection of Champagne Cristal by the bottle. Hidden behind exquisitely carved glass doors, Bar Cristal at Wynn is a shimmering space that recalls the era when Venice commanded the greatest shipping fleet in the world and had ties to Asia—a time when Marco Polo’s drawings and descriptions of Chinese art greatly influenced Venetian design. Even the luxurious silk fabric lining the walls is patterned on a 17th-century, Chinese-inspired Venetian design. Roger Thomas’ design inspiration was to bring a piece of Venice back to Asia. The centerpiece of Bar Cristal at Wynn is the antique chandelier made with French crystal in the style of the Napoleonic period. Crystals on the chandelier reflect every light in the room and all around Venetian mirrors highlight the chandelier, surrounding guests with sparkles.

As a counterpoint to the historic Venetian design references, Bar Cristal at Wynn features one of the great classic designs of the 20th-century—the Bruno chair, designed by Mies van der Rohe in 1928 for the world fair in Spain. Crafted, polished-steel orange crate tables with tempered glass tops provide guests with yet another interesting contrast.

For more information on Bar Cristal at Wynn or Wynn Macau, please contact: Serena Chin, Manager – Public Relations (853) 8986 5525,

[email protected]

# # #


Nature Casino lounge Designer Wynn Design and Development Design features Casual setting overlooking the exciting casino area Seating Capacity 28 Price Range Cost per person: $100 – 140


Lounge Hours 10:00am to 2:00am daily Attire Casual Child Access Guests must be 21 years of age or older Credit Cards China UnionPay, American Express, JCB, MasterCard, and Visa Reservations Not required Press Contact Serena Chin, Manager – Public Relations




Wing Lei Lounge

Relax in comfort Sharing its name with - and located only a stone’s throw from - the exceptional Michelin-star signature restaurant of the same name, Wing Lei Lounge offers guests a little piece of Utopian heaven where they can escape from the stress and hassle of reality for however long they desire. Whilst boasting a world class selection of wines and liquors, it is the cocktails and homemade snacks which make this lounge a cut above the rest and a popular gathering point. Professional and accommodating staff strive to create a serene atmosphere, where you can walk inside, relax in extreme comfort and let the beverage of your choice take you to an even greater level of relaxation.

For more information on Wing Lei Lounge or Wynn Macau, please contact: Serena Chin, Manager – Public Relations (853) 8986 5525,

[email protected]

# # #


cuisine tan, lu (shandong) and sichuan - wynn...cuisine tan, lu (shandong) and sichuan executive...

Documents