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Wynn Marks 20 Years in Macau Through the Culinary World of Wynn Palace

Words: Pasuta Phongam Photos: Wynn Palace

From Chef Tam’s seasonal Cantonese cooking to Lakeview Palace’s modern Jiangnan cuisine and the theatrical SW Steakhouse, Wynn Palace reflects the evolution of Wynn’s dining vision in Macau.

Wynn Macau When Wynn Macau opened in 2006, it introduced a new expression of integrated hospitality to the city, bringing together art, design, entertainment and ambitious dining under one roof. Twenty years later, that vision continues across Wynn Resorts Macau, with Wynn Palace shaping its own culinary identity on the Cotai skyline.

Wynn Palace Opened in 2016, Wynn Palace approaches dining with the same sense of spectacle that defines the resort. Restaurants are conceived as complete environments, where cuisine, interior design and service contribute equally to the experience. Across three distinct dining rooms—Chef Tam’s Seasons, Lakeview Palace and SW Steakhouse—the resort moves from season-led Cantonese cooking to contemporary Jiangnan flavours and the polished theatre of an American steakhouse.

At the centre of Wynn Palace’s culinary landscape is Chef Tam’s Seasons, led by Cantonese master chef Tam Kwok Fung. Inspired by the 24 solar terms of the traditional Chinese calendar, the restaurant responds to subtle changes in temperature, climate and produce throughout the year.

Rather than treating seasonality as a broad theme, Chef Tam builds it into the rhythm of the kitchen. Carefully sourced ingredients are handled with restraint, allowing familiar Cantonese techniques to appear precise and contemporary without losing their cultural foundations.

The dining room carries the idea into its design. Gold and jade tones are softened by floral compositions, while a chandelier formed from more than 700 Murano glass butterflies brings movement overhead. Beyond the windows, the Performance Lake adds another layer of theatre to a restaurant already rich in detail.

Chef Tam’s Seasons holds two MICHELIN Stars and was ranked No.7 in Asia’s 50 Best Restaurants 2026, retaining its title as The Best Restaurant in Macau. The recognition confirms its place not simply as a hotel restaurant, but as one of the region’s defining destinations for contemporary Cantonese cuisine.


Across the resort, Lakeview Palace takes a different approach to Chinese dining. Overlooking the Performance Lake, the restaurant is led by Executive Chef Kevin Zhu, whose cooking draws on the traditions of Huaiyang cuisine and the produce of Jiangsu and Zhejiang.

Precise knife work, carefully judged textures and measured seasoning shape the menu, with influences from Sichuan and Guangdong introduced without obscuring its Jiangnan character. The result is modern Chinese cuisine that feels elegant yet grounded in regional technique.

Its gold and emerald-green interior references the landscapes of Jiangnan, while floor-to-ceiling windows place the lake and Cotai skyline directly within the dining room. As daylight fades and the fountains begin, the setting shifts naturally from a refined lunch destination to a more atmospheric evening space.

Lakeview Palace demonstrates how Wynn’s culinary direction extends beyond individual dishes. Cuisine and setting are closely aligned, creating a restaurant in which the view is not simply decorative but part of the pacing and character of the meal.

At SW Steakhouse, Wynn Palace turns to the classic American steakhouse and gives it a distinctly theatrical edge. Led by Executive Chef Helder Sequeira Amaral, the restaurant focuses on premium steaks and seafood, allowing the quality of each ingredient to lead rather than relying on excessive technique.

The room balances dark wood, polished metal and softly lit contemporary details, creating a setting that feels glamorous without becoming overly formal. Yet the restaurant’s defining feature appears when the lights dim: at regular intervals, the centre of the dining room transforms into a stage for a short theatrical performance. It brings an unexpected sense of movement to the traditional steakhouse format, placing dinner somewhere between fine dining and live entertainment. Recognised with a Forbes Travel Guide Five-Star award, SW Steakhouse captures Wynn Palace at its most expressive—polished, generous and designed around a strong sense of occasion.

At Mizumi, Executive Chef Hironori Maeda approaches Japanese cuisine through seasonality, precision and respect for ingredients. Awarded One MICHELIN Star for the second consecutive year, the restaurant moves between carefully composed kaiseki dishes and refined expressions of Japan’s culinary traditions, each prepared with quiet attention to detail.

Together, all fours restaurants reveal the breadth of Wynn Palace’s dining identity. Chef Tam’s Seasons reconsiders Cantonese cuisine through the Chinese calendar; Lakeview Palace brings regional Jiangnan cooking into dialogue with its lakeside setting; and SW Steakhouse pairs premium ingredients with immersive theatre.

As Wynn marks 20 years in Macau, its culinary story continues to be shaped by chefs, regional traditions and dining rooms conceived as destinations in their own right. At Wynn Palace, the experience moves beyond luxury as decoration. It is found in the precision of the cooking, the choreography of service and the considered relationship between food and place. Wynn Palace Macau Reservations: +853 8889 3663

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