Melissa F

The latest restaurant concept at @wynn.macau is Drunken Fish #九鯤 by Chef @zhangzhicheng587 who was formerly at the helm of the acclaimed Golden Flower! As its name suggests, the restaurant aims to showcase the best seafood from around the world and is home to the only Moutai Bar in Macau with an extensive collection of close to 100 varieties. I’ve always loved Chef Zhang’s dishes and he’s demonstrated how precise he is when it comes to cooking seafood. Everything was fantastic but the shark fin soup with oyster and the lobster sashimi cooked in chicken oil were the stand outs. And while the restaurant is focused on seafood, you can also try the chef’s signature crispy chicken which has even gotten better than the last time I had it!

Our menu:

魚子醬配粉絲
韭菜油蟶子皇
嫩蔥油西施舌
木薑油山蘇葉
生蠔湯乾撈魚翅
雞油過橋龍蝦
“九鯤”脆皮雞
鮑魚燒土豆
•
Drunken Fish 九鯤
Macau
#supermelMacau Less

A glorious evening at the launch event of the new L’Or de Jean Martell at @wynn.palace! Held at the Illuminarium with a 360-degree visual experience, we enjoyed an immersive 4 hands dinner between @cheftamkwokfung of @cheftamsseasons and @_adam_wong_ of @forumrestaurant1977 paired with a variety of Martell collection. The newest collection - L’Or de Jean Reserve du Chateau - is created with 1,400 eaux-de-vies and has been released in extremely limited quantities of just 1,000 individually. To round off the wonderful night, we also got to try 3 unique cocktails made with Martell Noblige by Asia’s Best Bar @barleonehk!

The menu:

🥃 Above Board by Bar Leone

煙韻魚香 紫蘇蟹卷
Smoked Cod Fish with Shiso and Alaskan Crab Roll

🥃 Martell Cordon Bleu

鮮松茸花膠春卷
Fish Maw Spring Roll with Fresh Matsutake

🥃 Martell XXO

煙燻新西蘭羊架
Smoked New Zealand Lamb Rack

乳燕歸巢-炒官燕鴿子蛋
Stir-Fried Bird’s Nest with Quail Egg

🥃 L’Or de Jean Martell

鴨肝牛奶吐司伴干邑葡萄
Duck Liver Brioche Toast with Cognac-Infused Grapes

🥃 L’Or de Jean Martell - Reserve du Chateau

26頭吉品鮑魚伴岩米
Ah Yat 26-Head Kippin Abalone with Rock Rice

芋蓉布甸
Baked Taro and Sago Pudding Infused with Martell Noblige

杏仁茶凍
Sweeten Almond Cream Jelly Infused with Martell Noblige
•
Martell x Wynn
Cota, Macau
#supermelMacau Less

Lunch has just gotten a lot more exciting at @feuillehk with its new lunch menu (HK$588 pp) which includes this super gorgeous Pigeon Pithivier! A brainchild of Chef @david_toutain in Paris, the restaurant is vegetal focused with locally sourced ingredients and a zero waste approach. The menu follows the lifecycle of a plant - starting with the themes of “Grains & Seeds”, “Leaves, Stems & Roots” before finally ending with “Flowers & Fruits”. I absolutely loved my meal at Chef David’s 2* restaurant in Paris, and the good news is that he will be back in town from Oct 28th to Nov 1st so don’t miss this chance to try some of his signatures from Paris!

The Feuille lunch menu:

𝐆𝐫𝐚𝐢𝐧𝐬 & 𝐒𝐞𝐞𝐝𝐬
Quinoa - Sweet Potato - Shallot
Madras Curry - Chili Péyi - Garlic

Juniper - Oyster - Shallot (3 pcs $358)

𝐑𝐨𝐨𝐭𝐬, 𝐒𝐭𝐞𝐦𝐬 & 𝐋𝐞𝐚𝐯𝐞𝐬
Feuille Bread - Chinese Chive Pil Pil
Cucumber - Sériole - Assam Lemon

Common Rue - Sea Bass - String Bean
OR
Pumpkin - Spiny Lobster - Saffron ($288)

Cep Mushroom - Pigeon Pithivier - Broccolini

𝐅𝐥𝐨𝐰𝐞𝐫𝐬 & 𝐅𝐫𝐮𝐢𝐭𝐬
Vanilla - Fig - Guava
•
1*, Feuille
Central, Hong Kong
#supermelHK #supermelCentral Less

The latest restaurant concept at @wynn.macau is Drunken Fish #九鯤 by Chef @zhangzhicheng587 who was formerly at the helm of the acclaimed Golden Flower! As its name suggests, the restaurant aims to showcase the best seafood from around the world and is home to the only Moutai Bar in Macau with an extensive collection of close to 100 varieties. I’ve always loved Chef Zhang’s dishes and he’s demonstrated how precise he is when it comes to cooking seafood. Everything was fantastic but the shark fin soup with oyster and the lobster sashimi cooked in chicken oil were the stand outs. And while the restaurant is focused on seafood, you can also try the chef’s signature crispy chicken which has even gotten better than the last time I had it!

Our menu:

魚子醬配粉絲
韭菜油蟶子皇
嫩蔥油西施舌
木薑油山蘇葉
生蠔湯乾撈魚翅
雞油過橋龍蝦
“九鯤”脆皮雞
鮑魚燒土豆
•
Drunken Fish 九鯤
Macau
#supermelMacau Less

A glorious evening at the launch event of the new L’Or de Jean Martell at @wynn.palace! Held at the Illuminarium with a 360-degree visual experience, we enjoyed an immersive 4 hands dinner between @cheftamkwokfung of @cheftamsseasons and @_adam_wong_ of @forumrestaurant1977 paired with a variety of Martell collection. The newest collection - L’Or de Jean Reserve du Chateau - is created with 1,400 eaux-de-vies and has been released in extremely limited quantities of just 1,000 individually. To round off the wonderful night, we also got to try 3 unique cocktails made with Martell Noblige by Asia’s Best Bar @barleonehk!

The menu:

🥃 Above Board by Bar Leone

煙韻魚香 紫蘇蟹卷
Smoked Cod Fish with Shiso and Alaskan Crab Roll

🥃 Martell Cordon Bleu

鮮松茸花膠春卷
Fish Maw Spring Roll with Fresh Matsutake

🥃 Martell XXO

煙燻新西蘭羊架
Smoked New Zealand Lamb Rack

乳燕歸巢-炒官燕鴿子蛋
Stir-Fried Bird’s Nest with Quail Egg

🥃 L’Or de Jean Martell

鴨肝牛奶吐司伴干邑葡萄
Duck Liver Brioche Toast with Cognac-Infused Grapes

🥃 L’Or de Jean Martell - Reserve du Chateau

26頭吉品鮑魚伴岩米
Ah Yat 26-Head Kippin Abalone with Rock Rice

芋蓉布甸
Baked Taro and Sago Pudding Infused with Martell Noblige

杏仁茶凍
Sweeten Almond Cream Jelly Infused with Martell Noblige
•
Martell x Wynn
Cota, Macau
#supermelMacau Less

Stepping into the autumn 🍁 season at refined kappo restaurant @zuicho! Kappo means “to cut and to cook” where guests can observe and interact with the chefs from across the counter in a less formal setting. Awarded 1 Michelin Star since 2021, the brand has since expanded to Tokyo, Singapore and Macau.

The Kizashi 兆 menu:

«Starter»
Persimmon - Tiger prawn - Walnut puree

«Fried»
Satsuma wagyu - Tenderloin

«Soup»
Horsehair crab noodle

«Sashimi»
Seasonal seafood

«Hotpot»
Pike eel - Matsutake mushroom

«Simmered»
Sweet fish

«Sushi»
Sea urchin - Tuna

«Takikomi rice»
Golden-eye snapper

«Dessert»
Homemade dessert
•
1*, Zuicho
Sheung Wan, Hong Kong
#supermelHK #supermelSW Less

The latest menu at @tatediningroom oozes with elegance from new creations showcasing seasonal autumn ingredients to the Chinese tea program by new sommelier Maxim. Our menu started with a selection of amuse bouche presented on a gorgeous circular Chinese fan, followed by the Ode to Century Egg which has been a long time favorite at the restaurant. The Ode to Lobster showcased a decadent lobster with intricate layers of sauces and caviar, while the Ode to Mushroom was paired with an irresistible Yunnan red mushroom jus. My absolute favorite of the night was the Ode to Scallop with a rich scallop veloute poured over a savory scallop & black garlic soufflé! Our meal then finished with an elegant lotus flower tea ceremony complemented with petit fours from the most gorgeous dessert trolley ever - what a perfect way to end the night.

The Jade menu:

I. ODE TO CENTURY EGG
Century Egg Mimosa with Cured Swordfish and Delicate Osmanthus Jelly

II. ODE TO LANGOUSTINE
Chilled Langoustine with Lobster Ginger Salad, Yellow Wine Mayonnaise and Oyster Sauce

III. ODE TO MUSHROOM
Shiltake Mushroom tenderly braised with Earthy Mushroom Ragout and Sticky Rice

IV. ODE TO SCALLOP
Soufflé of Black Garlic with Scallop Velouté

V. ODE TO OLIVES
Fire Roasted Kinki Fish with Pickled Olive Leaf Fish Ballotin and Green Olive Extraction Sauce

VI. ODE TO PIGEON
Steamed Breast of Pigeon with Chicken Mousse and Green Sichuan Pepper Pigeon Jus

Aromatic Aged Pure Breed Da Hong Pao 2008 Gelato

VII. ODE TO FIGS
Goji Berry Aged Mandarin Peel Fig Compote with Fig Mousse and Yogurt Meringue

Lotus Pond Mignardises Temptations
•
2*, Tate Dining Room
Sheung Wan, Hong Kong
#supermelHK #supermelSW Less

The latest restaurant concept at @wynn.macau is Drunken Fish #九鯤 by Chef @zhangzhicheng587 who was formerly at the helm of the acclaimed Golden Flower! As its name suggests, the restaurant aims to showcase the best seafood from around the world and is home to the only Moutai Bar in Macau with an extensive collection of close to 100 varieties. I’ve always loved Chef Zhang’s dishes and he’s demonstrated how precise he is when it comes to cooking seafood. Everything was fantastic but the shark fin soup with oyster and the lobster sashimi cooked in chicken oil were the stand outs. And while the restaurant is focused on seafood, you can also try the chef’s signature crispy chicken which has even gotten better than the last time I had it!

Our menu:

魚子醬配粉絲
韭菜油蟶子皇
嫩蔥油西施舌
木薑油山蘇葉
生蠔湯乾撈魚翅
雞油過橋龍蝦
“九鯤”脆皮雞
鮑魚燒土豆
•
Drunken Fish 九鯤
Macau
#supermelMacau Less

A glorious evening at the launch event of the new L’Or de Jean Martell at @wynn.palace! Held at the Illuminarium with a 360-degree visual experience, we enjoyed an immersive 4 hands dinner between @cheftamkwokfung of @cheftamsseasons and @_adam_wong_ of @forumrestaurant1977 paired with a variety of Martell collection. The newest collection - L’Or de Jean Reserve du Chateau - is created with 1,400 eaux-de-vies and has been released in extremely limited quantities of just 1,000 individually. To round off the wonderful night, we also got to try 3 unique cocktails made with Martell Noblige by Asia’s Best Bar @barleonehk!

The menu:

🥃 Above Board by Bar Leone

煙韻魚香 紫蘇蟹卷
Smoked Cod Fish with Shiso and Alaskan Crab Roll

🥃 Martell Cordon Bleu

鮮松茸花膠春卷
Fish Maw Spring Roll with Fresh Matsutake

🥃 Martell XXO

煙燻新西蘭羊架
Smoked New Zealand Lamb Rack

乳燕歸巢-炒官燕鴿子蛋
Stir-Fried Bird’s Nest with Quail Egg

🥃 L’Or de Jean Martell

鴨肝牛奶吐司伴干邑葡萄
Duck Liver Brioche Toast with Cognac-Infused Grapes

🥃 L’Or de Jean Martell - Reserve du Chateau

26頭吉品鮑魚伴岩米
Ah Yat 26-Head Kippin Abalone with Rock Rice

芋蓉布甸
Baked Taro and Sago Pudding Infused with Martell Noblige

杏仁茶凍
Sweeten Almond Cream Jelly Infused with Martell Noblige
•
Martell x Wynn
Cota, Macau
#supermelMacau Less

Lunch has just gotten a lot more exciting at @feuillehk with its new lunch menu (HK$588 pp) which includes this super gorgeous Pigeon Pithivier! A brainchild of Chef @david_toutain in Paris, the restaurant is vegetal focused with locally sourced ingredients and a zero waste approach. The menu follows the lifecycle of a plant - starting with the themes of “Grains & Seeds”, “Leaves, Stems & Roots” before finally ending with “Flowers & Fruits”. I absolutely loved my meal at Chef David’s 2* restaurant in Paris, and the good news is that he will be back in town from Oct 28th to Nov 1st so don’t miss this chance to try some of his signatures from Paris!

The Feuille lunch menu:

𝐆𝐫𝐚𝐢𝐧𝐬 & 𝐒𝐞𝐞𝐝𝐬
Quinoa - Sweet Potato - Shallot
Madras Curry - Chili Péyi - Garlic

Juniper - Oyster - Shallot (3 pcs $358)

𝐑𝐨𝐨𝐭𝐬, 𝐒𝐭𝐞𝐦𝐬 & 𝐋𝐞𝐚𝐯𝐞𝐬
Feuille Bread - Chinese Chive Pil Pil
Cucumber - Sériole - Assam Lemon

Common Rue - Sea Bass - String Bean
OR
Pumpkin - Spiny Lobster - Saffron ($288)

Cep Mushroom - Pigeon Pithivier - Broccolini

𝐅𝐥𝐨𝐰𝐞𝐫𝐬 & 𝐅𝐫𝐮𝐢𝐭𝐬
Vanilla - Fig - Guava
•
1*, Feuille
Central, Hong Kong
#supermelHK #supermelCentral Less