Dive into a world where ocean treasures meet Moutai magic, Drunken Fish at Wynn Macau transforms Chinese dining into an art form, writes RUPALI DEAN
A vibrant tribute to Chinese culture, Drunken Fish at Wynn Macau, led by Executive Chef Henry Zhang, redefines luxury dining by marrying tradition with contemporary flair. Chef Zhang’s innovative approach spotlights the ocean’s rarest treasures, enhanced with China’s revered national liquor, Moutai, creating an exceptional culinary experience.
In Chinese mythology, the creature Kun lives in deep, shadowed waters, where light barely reaches its vast form. Rising to the ocean’s surface, Kun morphs into Peng, a radiant bird soaring to lofty altitudes and casting its expansive shadow below. Symbolising transformation and boundless ambition, this legend mirrors human potential, urging us to transcend limitations. Inspired by this myth, Wynn Macau presents its latest venture, Drunken Fish, or ‘Jiu Kun,’ under Zhang’s expert vision.
This dining experience showcases a lavish seafood spread featuring prized ingredients such as French blue lobsters, Sri Lankan crabs, and Malaysia’s famed ‘king of river fish,’ all crafted using traditional Chinese techniques with modern twists. “Our philosophy respects tradition while embracing innovation,” Zhang affirms.
Exceptional Seafood, Artfully Crafted
Drunken Fish employs an array of traditional Chinese techniques that amplify the natural flavours and nutrients of the seafood. Steaming preserves freshness, while stir-frying ensures a delightful texture, and braising and poaching add layers of aromatic richness. The restaurant offers a wide range of preparations, inviting guests to explore local and global flavours, including spicy Sichuan, Hong Kong-style, and a fusion of Singaporean, Thai, and Japanese influences. This diverse approach results in a stunning variety of dishes designed to satisfy every palate.
Cooking with Moutai is an exhilarating process that demands balance to enhance rather than overpower a dish’s flavour.
A highlight of the menu is the Moutai flambé crispy chicken, a dish that harmonises tradition with innovation. The crispy skin and tender meat, infused with the distinct flavour of Moutai, create an unforgettable taste experience. Another standout is the red-spotted grouper with pickled tomato, chili, and bean sprouts, a nod to the traditional sour soup of the Miao and Dong ethnic groups of Guizhou, where the liquor subtly enhances the fish’s freshness. Additionally, the empurau, a rare Malaysian fish steamed in soy sauce using Cantonese methods, presents a remarkable delicacy, available only in select seasons and prized for its exquisite taste.
Drunken Fish at Wynn Macau offers a captivating experience that celebrates traditional Chinese flavours while embracing innovative culinary techniques and ensuring each dining experience is as engaging as it is delectable.
