CULINARY CROSSROADS

Foodies, it is time to add Macau to your bucket list for both its burgeoning fine dining scene - and vibrant fusion local cuisine.

- KAREN TEE

As the "Las Vegas of Asia", the very mention of Macau probably evokes images of glitzy casinos and decadent hotels. But beyond this glamorous facade, this special administrative region has, over the years, also eked out a reputation as a gastronomic destination.

Over the past decade, the city's culinary landscape has evolved significantly thanks to an influx of international chefs and a growing appreciation for the south China region's unique blend of flavors.

FINE FLAVORS OF THE REGION

This has resulted in a thriving fine dining scene that is increasingly drawing foodies-in-the-know to Macau's shores. One fast rising star is the restaurant Chef Tam's Seasons at the Wynn Palace, helmed by veteran Cantonese executive chef Tam Kwok Fung.

In less than a year of its launch, the maestro has led the restaurant to a string of accolades, including one Michelin star and is listed at 49 on Asia's 50 Best Restaurants 2024 - the highest ranked in Macau.

He achieved this by overhauling the restaurant's menu every 15 days based on the concept of the 24 solar terms - or micro seasons of Chinese traditional principles of health and gastronomy. This means just about every dish can be savored just once before it disappears from the menu, unless a guest happens to dine at the restaurant more than once within a 15 day timespan.

The affable chef, who has been in Macau since 2007 and previously led sister restaurant Wing Lei Palace to earn a Michelin Star, says this is his homage to the rich heritage of Cantonese cuisine, while honoring the bounty of ingredients which can be found within the region.

"Understanding a culture's cuisine is about learning about the components of the dish, from the technique of cooking to the roots of the dishes and the ingredients used to make it," says Tam.