Chef Tam's Seasons Macau

Awards

MICHELIN Guide

Two stars restaurant, 2026

All Michelin stars in Macau All Michelin stars in China All 2 stars Michelin in Macau All 2 stars Michelin in China

OAD

Asian Restaurants 2026, 21

All OAD Asian in Macau All OAD Asian in China

The World’s

50 Best

Asia`s 50 Best Restaurants 2025, #9

All Asia`s 50 Best in Macau All Asia`s 50 Best in China

La Liste

La Liste, #304

All La Liste in Macau All La Liste in China

Restaurant Ranking

Restaurant Ranking 2024, #696, PRO #17.83, USER #0.00

All Restaurant Ranking in Macau All Restaurant Ranking in China

Chef

Tam Kwok Fung

Cuisine

Cantonese

• 2026
• 2025
• 2024
• 2019

Dinner at Chef Tam’s Seasons譚卉

on 10 May 2026

by Melissa F

Back in Macau for the momentous collaboration between @cheftamsseasons, @mingles_restaurant - the only 3* restaurant in South Korea, and @onjium_restaurant where Chef @joeunhee.food just won the Asia’s Best Female Chef award! The menu thoughtfully weaved together @cheftamkwokfung’s Cantonese finesse with the modern Korean cuisine by @mingleseoul and the traditional Korean flavors by @sung252825 and @joeunhee.food.... More

Back in Macau for the momentous collaboration between @cheftamsseasons, @mingles_restaurant - the only 3* restaurant in South Korea, and @onjium_restaurant where Chef @joeunhee.food just won the Asia’s Best Female Chef award! The menu thoughtfully weaved together @cheftamkwokfung’s Cantonese finesse with the modern Korean cuisine by @mingleseoul and the traditional Korean flavors by @sung252825 and @joeunhee.food. Highlights included the Trifecta Miiuy croaker soup, Ganjang wok-fried abalone trio, stir-fried minced pigeon with Gochujang, Hanwoo striploin rolls, and the 戈渣 made with red dates & ginseng. Of course, Chef Tam’s off-menu grilled giant grouper skin and beef & pork offal pot were downright delicious as well!

The menu:

[The Cantonese-Korean Gujeopan]
(Chef Tam’s Season)
Rose wine drunken Kuruma prawn
Dried plum pickled Xinjiang radish
Pork ear terrine with fresh mint

(Mingles)
White asparagus Jangajji
Hanwoo ham broth braised turnip
Mingles style cucumber

(Onjium)
Tomato rice cake
Yukpo Yugwa
Yukjeup Naengchae

[The Jeon Trio]
（M） Shrimp & zucchini jeon
（C） Seafood caul fat roll
（O）Kongjeon with caviar

[Dual Tradition Raw Seafood]
（M） Bigfin reef squid with caviar Jeotgal
（O）Seabream sashimi
（C） Razor clam with Cantonese mustard
（C） Shunde style raw horse mackerel salad

[The Collaborative Duo]
Trifecta Miiuy croaker soup:
（O） Miiuy croaker Mandu
（M） Hanwoo brisket & black chanterelle Jidan
（C） Succulent fish maw & lamb wonton

Ganjang Wok-fried abalone trio with bottle gourd and scallion

[The Signature Main Treasures]
（M） Hanwoo striploin rolls with Namul stuffing
（C） Stir fried minced pigeon with Gochujang
（O） White Namul Gimbap with Bujigaengi Kimchi

Tangerine sorbet with Chenpi Puerh broth

[Korean-Cantonese Sweet Collection]
（C） Hawthorn and lotus leaf tea with plum
（C） Red dates & Ginseng custard
（M） Anchovy Gangjeong with Brie and honey comb
（O） Dalgwa
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Chef Tam’s Seasons x Mingles x Onjium
Cotai, Macau
#supermelMacau Less

Dinner at Chef Tam’s Seasons譚卉

on 20 Mar 2026

by David Yip

The countdown to Asia’s 50 Best Restaurants started last night for me. Chef Tam Kwok Fung of Chef Tam’s Seasons at Wynn Palace, wok-ed up his signatures and current dishes to welcome media friends and chefs.

Dinner at Chef Tam’s Seasons譚卉

on 12 Feb 2026

by David Tlai

Neighborhood+ @cheftamsseasons (譚卉）+ @angela_sy , Macao
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@cheftamkwokfung @davidtlai @wynn.palace
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2025.9.19 lunch
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Back in June, before Chef of China S1 aired, David Lai joked about being “lured” by Chef Tam Kwok Fung into joining as a contestant. By September, their six-hands dinner was already set, joined by acclaimed Taiwan pastry chef Angela Lai, winner of Asia’s Best Pastry Chef Award.
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The menu looked short—but... More

Neighborhood+ @cheftamsseasons (譚卉）+ @angela_sy , Macao
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@cheftamkwokfung @davidtlai @wynn.palace
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2025.9.19 lunch
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Back in June, before Chef of China S1 aired, David Lai joked about being “lured” by Chef Tam Kwok Fung into joining as a contestant. By September, their six-hands dinner was already set, joined by acclaimed Taiwan pastry chef Angela Lai, winner of Asia’s Best Pastry Chef Award.
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The menu looked short—but both chefs believe in hearty eating. David’s mushroom Wellington had evolved: Yunnan pine mushrooms, wagyu beef (a late addition), and handmade pastry by Angela. One beef-avoiding guest skipped it, leaving me to enjoy almost the whole thing.
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Next came a light-looking soup hiding dried abalone, fish maw, shark fin, and sturgeon tendon. After the buttery pastry, I was already full.
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But net-wrapped fish in tangy tomato sauce revived my appetite for several chunks of steamed Tibetan black pork. The chicken rice was a twist: crispy fried chicken with curry-fried rice mixed with chicken offal—fragrant, loose, unlike Neighborhood’s usual style.
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@susanjungfood loves chicken tails; David saved them all for her. Luckily she shared—crispy and fragrant.
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Angela’s mushroom-themed desserts included chocolate with porcini ice cream (sweet with umami), pine mushroom coffee tarts, porcini red bean cream puffs, and mung bean century egg pastries—all delightful.
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David and Chef Tam are old friends; Angela brought out their playful side. David rarely does collaborative dinners unless it’s with genuine friends. Only then can he relax and create freely~
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>>>>>>>>>>>>>>>>>>
👉🏻👉🏻👉🏻👉🏻👉🏻👉🏻👉🏻👉🏻👉🏻👉🏻
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#mrchichi_neighborhood #mrchichi_cheftamsseasons #mrchichi_macao #mrchichi#mrchichi_macau Less

Dinner at Chef Tam’s Seasons譚卉

on 25 Aug 2025

by Peter Verey

Strolled by and snagged the last available table @cheftamsseasons today for a light lunch . Chef has recently visited Yunnan province and returned armed with a bounty of mushroom , they are still available off menu so if you are popping in shortly be sure to ask for them .

Started the meal with some dim sum , bitter melon , fermented black bean and grouper is a fun bite , plenty of Unami and pairs brilliantly with their green chilli sauce .
Their har gao is pimped up with lobster and... More

Strolled by and snagged the last available table @cheftamsseasons today for a light lunch . Chef has recently visited Yunnan province and returned armed with a bounty of mushroom , they are still available off menu so if you are popping in shortly be sure to ask for them .

Started the meal with some dim sum , bitter melon , fermented black bean and grouper is a fun bite , plenty of Unami and pairs brilliantly with their green chilli sauce .
Their har gao is pimped up with lobster and bamboo .

A gift from the kitchen was a simple plate of matsutake , briefly pan fried with butter and salt . Plenty of natural fragrance .

Smoked duck leg for some protein , clean smokey flavour and still juicy .

A melange of mushrooms with tossed noodles was another simple but satisfying dish , a duo of char siu gave some fat to the plate .

Dessert , a crowd pleasing Ying:Yang of white and black sesame , which is also apparently in season . Less

Dinner at Chef Tam’s Seasons譚卉

on 25 Jul 2025

by Melinda Joe

What a feast! Great to be back in Macau for this crab-themed menu at 🌟🌟@cheftamsseasons. I was so busy gobbling I only photographed half of the dishes lol.

#cantonesecuisine #michelinstars #macau #wynnmacau #cheftamsseasons #melindajoeiseatinganddrinking

Dinner at Chef Tam’s Seasons譚卉

on 14 May 2025

by Peter Verey

The @cheftamkwokfung lunch set menu is a wallet friendly journey spotlighting local comfort food that serves to nourish . Each of the 6 courses have multiple choices so it offers plenty of flexibility .

A dim sum trio starts things off , my favourite was a seafood dumpling with turmeric skin and a little lime zest , also featured are a duo of chicken dumplings ( steamed and fried ) both with herbaceous garnishes.

The chayote and seafood broth is brimming with ingredients . New season... More

The @cheftamkwokfung lunch set menu is a wallet friendly journey spotlighting local comfort food that serves to nourish . Each of the 6 courses have multiple choices so it offers plenty of flexibility .

A dim sum trio starts things off , my favourite was a seafood dumpling with turmeric skin and a little lime zest , also featured are a duo of chicken dumplings ( steamed and fried ) both with herbaceous garnishes.

The chayote and seafood broth is brimming with ingredients . New season Chayote , fish maw , crab and scallops all float in a thick superior chicken broth .

Tender lobster is matched with an array of crunchy peas , with noticeable wok hei this is well executed .

Vegetable stir fry with dried shrimp and squid is all about texture.

Fried rice is served with Chinese toon sprouts , scallop and egg , the kitchen sent out an accompanying dish of steamed wet market grouper with white fungus and Japanese eggplant . The fish was superb .

A pleasing Mango pudding to round things out .

P.S. If you are interested in Chinese wine , the @wynndining venues are certainly the place to be . Following on from the success and spotlight of the Chinese wine awards , there is a terrific selection on offer and they now take pride of place at the start of the wine list . FOH Staff are knowledgeable with recommendations and are clearly passionate to educate in this area . Well worth exploring ! Less

Dinner at Chef Tam’s Seasons譚卉

on 16 Nov 2024

by Peter Verey

Long overdue first visit to @cheftamsseasons , primarily a grazing dim sum lunch today but it did wet the appetite to return soon and try the tasting menus and the largest list of Chinese wines that I have seen so far , plenty of experiences to unearth !

All the dim sum were excellent today , a goose and celery spring roll was very crisp and satisfying.
The pork steamed bun leant traditional and was largely sugar free , the char Siu filling was excellent.
Lamb and fennel dumpling did... More

Long overdue first visit to @cheftamsseasons , primarily a grazing dim sum lunch today but it did wet the appetite to return soon and try the tasting menus and the largest list of Chinese wines that I have seen so far , plenty of experiences to unearth !

All the dim sum were excellent today , a goose and celery spring roll was very crisp and satisfying.
The pork steamed bun leant traditional and was largely sugar free , the char Siu filling was excellent.
Lamb and fennel dumpling did not have the shape of Xiao long bao but did also have the piping hot liquid centre which was decidedly moorish .
Finally a crab and truffle tartlet which gave vol au vent vibes but all the ingredients stood out alongside the very short pastry .

The main dish for today is my fav winter preparation from the region , a lamb belly claypot with bamboo , mushroom, Chinese lettuce . While the weather is still too warm for this dish to be truly nourishing the soul , I could not resist ordering it . I make sure to order this at least 3-4 times over the “winter” months , love it ! Less

Dinner at Chef Tam’s Seasons譚卉

on 06 Oct 2024

by David Yip

I was privileged to witness the collaboration of Executive Chef Tam Kwok Fung x Chef-owner Wu Rong in the Wynn Guest Chef Dining Series.

While chef Tam needs no introduction—especially within Cantonese gastronomy in Asia—chef Wu Rong is an elusive Fujian Masterchef behind a number of famous Fujian restaurants in China. He is also shifu to chef Chen Zhiping of famed Meet The Bund in Shanghai.

The dishes of chef Wu were executed in the purest Fujian tradition—subtle, balanced and highly... More

I was privileged to witness the collaboration of Executive Chef Tam Kwok Fung x Chef-owner Wu Rong in the Wynn Guest Chef Dining Series.

While chef Tam needs no introduction—especially within Cantonese gastronomy in Asia—chef Wu Rong is an elusive Fujian Masterchef behind a number of famous Fujian restaurants in China. He is also shifu to chef Chen Zhiping of famed Meet The Bund in Shanghai.

The dishes of chef Wu were executed in the purest Fujian tradition—subtle, balanced and highly refined in flavour. Meanwhile, chef Tam’s versatility shone through Cantonese dishes done in his signature style—experimental, innovative and sometimes witty.
#chefcollaboration #cantonesefood #fujianfood #michelinstar #asias50bestrestaurants #eat #food #foodporn #foodstagram #foodie #foodies #foodpics #foodlover #foodgasm #foodforfoodies #macaurestaurant Less

Dinner at Chef Tam’s Seasons譚卉

on 08 Apr 2024

by Bennet Chui

Salted egg yolk layered cake

Dinner at Chef Tam’s Seasons譚卉

on 08 Apr 2024

by Bennet Chui

Stir fried lobster with celery and sweet peas

Dinner at Chef Tam’s Seasons譚卉

on 07 Apr 2024

by Bennet Chui

Wok-fried rice with toon sprouts, scallop and egg

Dinner at Chef Tam’s Seasons譚卉

on 07 Apr 2024

by Bennet Chui

Stir fried barbecued pork and egg gravy with rice noodles

Dinner at Chef Tam’s Seasons譚卉

on 07 Apr 2024

by Bennet Chui

Simmered angled luffa with black fungus and grouper fillet in fish broth

Dinner at Chef Tam’s Seasons譚卉

on 06 Apr 2024

by Bennet Chui

Wok-fried pork with chives, dried shrimp and millet pepper

Dinner at Chef Tam’s Seasons譚卉

on 06 Apr 2024

by Bennet Chui

Double boiled pork shank with barley, lentils and superior sea cucumber

Dinner at Chef Tam’s Seasons譚卉

on 06 Apr 2024

by Bennet Chui

Baked barbecue pork tartlet

Dinner at Chef Tam’s Seasons譚卉

on 06 Apr 2024

by Bennet Chui

Seafood dumpling with turmeric & lime, shredded chicken & yellow chives roll, spicy wagyu dumpling

Dinner at Chef Tam’s Seasons譚卉

on 05 Apr 2024

by Bennet Chui

Shrimp & chives dumpling, fish dumpling with aged tangerine reel & celery

9 / 10

Long and fantastic lunch at Sichuan Moon

Top list

on 24 Mar 2019

by Peter Chang

An amazing preview of André Chiang's new Sichuan restaurant at Wynn Palace Cotai. There is so much food, and currently there is only one menu. It is difficult for most people to finish it all, and the meal easily takes 4 hours with the wine pairing.

One of the best new restaurant openings of 2019 for sure.

Full account of the lunch is here: http://www.diarygrowingboy.com/2019/03/over-moon.html