Wynn Macau's Drunken Fish redefines Chinese dining with bold seafood creations and Moutai-infused dishes crafted by Executive Chef Henry Zhang, 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. At Drunken Fish, this unique liquor is used in two signature offerings, demonstrating the culinary finesse required to incorporate Moutai’s distinct, pungent essence without it overshadowing the seafood’s natural taste.
Savour the Experience
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 dining experience that celebrates traditional Chinese flavours while embracing innovative culinary techniques. The warm and welcoming setting, accentuated by custom hand-bent aquariums and a chic turquoise Moutai bar, creates an ideal atmosphere for seafood lovers. With a menu that skilfully blends familiar and daring dishes, each visit promises a memorable journey for the senses. Interactive auctions of fresh seafood and exclusive liquors on weekend evenings add to the allure, ensuring each dining experience is as engaging as it is delectable.
(Awarded the "Best Food Writer in the Country" by the Indian Culinary Forum, WACS, and the Ministry of Tourism, Rupali Dean writes on food and travel.)
