Golden Flower Macau

Awards

OAD

Asian Restaurants 2024, 118

All OAD Asian in Macau All OAD Asian in China

La Liste

La Liste, #276

All La Liste in Macau All La Liste in China

Restaurant Ranking

Restaurant Ranking 2024, #2030, PRO #16.67, USER #18.50

All Restaurant Ranking in Macau All Restaurant Ranking in China

Chef

Zhang Zhi Cheng

Cuisine

Chinese Cuisine, Chinese

• 2024
• 2023

Dinner at Golden Flower 京花軒

on 05 Mar 2024

by Peter Verey

With a slew of Beijing and Sichuan style dishes to choose from , I somehow accidentally on purpose tend to order the same dishes every time I visit Golden Flower.

The must order is the golden bronze Chicken wing , sprinkled with Sichuan pepper and stuffed with birds nest . It is unctuous to eat .

The yellow croaker and fish maw soup provides a collagen hit , lightened with white pepper and spring onion .

Kung pao prawn is one handsome prawn in a deep flavoured sweet and sour sauce that has no... More

With a slew of Beijing and Sichuan style dishes to choose from , I somehow accidentally on purpose tend to order the same dishes every time I visit Golden Flower.

The must order is the golden bronze Chicken wing , sprinkled with Sichuan pepper and stuffed with birds nest . It is unctuous to eat .

The yellow croaker and fish maw soup provides a collagen hit , lightened with white pepper and spring onion .

Kung pao prawn is one handsome prawn in a deep flavoured sweet and sour sauce that has no resemblance to the fluorescent sauce from the food courts of our youth .

A stellar fried rice with minced sea cucumber , abalone and prawn ticks the box .

Always finish with the homemade yoghurt with Beijing glutinous rice pastries . As good yoghurt is not imported into Macau , this is a simple pleasure . Less

Dinner at Golden Flower 京花軒

on 17 Dec 2023

by David Yip

Part 2/2

On first impression, Chef Zhang Zhicheng (小胖師傅) may come across as cocky. But after speaking with him over dinner, I think I mistook precocious confidence for arrogance. At 30, his understanding of flavour and technique sets him apart from his peers—and perhaps even from chefs a generation or two before him. So is he exceptional? Not yet; but he is definitely a name I’d keep an eye on.

His curiosity for his craft amazed me. We spoke about how he managed to achieve new flavours... More

Part 2/2

On first impression, Chef Zhang Zhicheng (小胖師傅) may come across as cocky. But after speaking with him over dinner, I think I mistook precocious confidence for arrogance. At 30, his understanding of flavour and technique sets him apart from his peers—and perhaps even from chefs a generation or two before him. So is he exceptional? Not yet; but he is definitely a name I’d keep an eye on.

His curiosity for his craft amazed me. We spoke about how he managed to achieve new flavours without bastardising them; or how he created better textures without additional steps. While Chef Zhang’s tastebuds inclined towards the heavy and robust more than I would like, it didn’t mar my enjoyment of his work. The first bite of each dish was enough to arrest my attention, and the flavours unraveled themselves layer by layer as I progressed.

Afterwards, he texted me several times, enquiring earnestly, in detail, on ways to improve the dishes. An oversized ego would never have stooped to such actions. While clearly conscious of his talent, Chef Zhang is sincere about wanting to be a better chef.
#macaufood #macaurestaurant #macaufoodie #macaufoodlover #eat #food #foodporn #foodstagram #foodpics #foodlover #foodgasm #chinesefood #chef #foodforfoodie Less

Dinner at Golden Flower 京花軒

on 17 Dec 2023

by David Yip

Part 1/2

On first impression, Chef Zhang Zhicheng (小胖師傅) may come across as cocky. But after speaking with him over dinner, I think I mistook precocious confidence for arrogance. At 30, his understanding of flavour and technique sets him apart from his peers—and perhaps even from chefs a generation or two before him. So is he exceptional? Not yet; but he is definitely a name I’d keep an eye on.

His curiosity for his craft amazed me. We spoke about how he managed to achieve new... More

Part 1/2

On first impression, Chef Zhang Zhicheng (小胖師傅) may come across as cocky. But after speaking with him over dinner, I think I mistook precocious confidence for arrogance. At 30, his understanding of flavour and technique sets him apart from his peers—and perhaps even from chefs a generation or two before him. So is he exceptional? Not yet; but he is definitely a name I’d keep an eye on.

His curiosity for his craft amazed me. We spoke about how he managed to achieve new flavours without bastardising them; or how he created better textures without additional steps. While Chef Zhang’s tastebuds inclined towards the heavy and robust more than I would like, it didn’t mar my enjoyment of his work. The first bite of each dish was enough to arrest my attention, and the flavours unraveled themselves layer by layer as I progressed.

Afterwards, he texted me several times, enquiring earnestly, in detail, on ways to improve the dishes. An oversized ego would never have stooped to such actions. While clearly conscious of his talent, Chef Zhang is sincere about wanting to be a better chef.
#macaufood #macaurestaurant #macaufoodie #macaufoodlover #eat #food #foodporn #foodstagram #foodpics #foodlover #foodgasm #chinesefood #chef #foodforfoodie Less