There’s a lot of change in the F&B offerings @wynn.macau this year but it’s great to have Wing Lei celebrating 15 straight years at the Michelin 2 star level . It’s a blessing to have such a quality venue where you can pop in for a 40 minute lunch and be completely satisfied .

The Ha Gao looked pristine and tasted just as good .
The carp fish balls in fish broth are probably not everyone’s favourite as the dish is unapologetically fish forward but i very much enjoy it .
Layered bean curd skin with fish paste in soy soup was new to me and i will certainly order again .
While bean curd skin was also the carrier for a nice traditional melange of crab meat and matsutake , can’t fault .

Suckling pig and toast was sandwiched with mango and cucumber , this traditional suckling pig preparation almost tasted western and gave nostalgic Porchetta sandwich vibes which brought me back to many a farmers market .

Chilled abalone marinated in sake lees rounded out the lunch , the abalone was super tender and almost creamy .