Autumn’s Bounty 

Wynn Palace’s Chef Tam Kwok Fung has earned numerous awards throughout his career, leading his restaurants to MICHELIN stars, Black Pearl Restaurant Guide accolades, and even a spot among Asia’s 50 Best Restaurants, as well as the personal glory of ‘Chef of the Year’ in the 2023 Black Pearl Restaurant Guide.

He has feasted prominent figures from many countries and hosted dinners for royalty. As executive chef of Chef Tam’s Seasons, the only restaurant in Macau to place on the 2024 Asia’s 50 Best Restaurants List, he honours nature’s bounty and China’s cultural legacy by creating exquisite seasonal Cantonese cuisine.  

Awarded ‘Chef of the Year’ by the Black Pearl Restaurant Guide in 2024, Chef Wu Rong has risen to be one of Asia’s foremost representatives of contemporary Fujian cuisine.

In Shanghai, he helms Meet the Bund, which has not only maintained its MICHELIN one-star rating for four years, but also joined Chef Tam’s Seasons on the 2024 Asia’s 50 Best Restaurants List.

Trained by masters in Fujian cuisine, Chef Wu believes in balancing tradition and innovation, preserving heritage while embracing new ideas, creating a dynamic showcase for the region’s unique and abundant flavours.   

Not long ago, these two came together to cook up a meal unlike any other at Chef Tam’s Seasons.  Many outstanding dishes were featured. One of them was 

Simmered Free-range Chicken with Fujian Fish Sauce.

For this dish, Chef Tam uses free-range “sunflower chicken” from Million Sunflower Garden in Guangzhou, which is given food and water made from fresh sunflowers, leaves, and stems. Therefore, the chicken has a yellow skin, crisp bones, sweet and tender meat, and a strong sunflower seed aroma in the bone marrow. For this Cantonese-Fujian collaboration, Chef Tam specially selects Fujian fish sauce to simmer the sunflower chicken. It is then served with a scallion oil-based sauce to bring out the umami flavours.

Also on the menu was Muscovy Duck Stewed with Squid and Morels, an authentic southern Fujianese soup. The pure bred Muscovy duck from Yongchun is chosen by Chef Wu for its plump meat and natural sweetness. Semi-dried Fujian Dongshan squid is added for its umami taste, alongside earthy seasonal morels to complement the meatiness of the duck.

The soup is made using traditional home-cooking methods, where the use of salt heats up the ingredients more evenly, releasing the flavorful essence of each component into the rich broth.