ON FRIDAY and Saturday nights, as evening falls over Wynn Macau and the light-and-water show of Performance Lake comes to life, Drunken Fish transforms into a high-spirited live auction house, as premium seafood and fine liquors and wines go under the hammer.
The idea of singing for your supper may be unnerving for even the most musical of us, but what if you had the chance to bid for your dinner, perhaps landing a luxury meal for under market value? Drunken Fish is betting that diners will love some good-natured bidding wars to enjoy exclusive culinary experiences through auctions of seafood and wine. Think limited-edition Moutai Chinese liquor and rare seafood like Malaysia’s seasonal empurau fish and Sri Lankan mud crab up for grabs. To win the night’s spoils, diners simply raise their paddle and submit their bid, the highest offer receiving the prize.
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Place your bets for rare Malaysian empurau fish
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Australian lobster curry with egg
Once the gavel falls, diners work with Drunken Fish’s executive chef Henry Zhang Zhicheng to transform their catch into a gastronomic masterpiece. Whether your tastebuds lean towards Hong Kong-style wok-fried dishes, steamed preparations swimming in soy sauce, or the restaurant’s signature black pepper recipe, the auctioned item is sure to please the palate.
How’s that for a bit of dinner theatre? — G.B.
Hidden in Plain Sight
ASIDE FROM THE AUCTIONEERING, WYNN OFFERS SOME OF MACAU’S FINEST CHINESE CUISINE—AND CHINESE WINES.
In-the-know foodies come to Wynn Macau and Wynn Palace for more than the twin resorts’ glamour and shine. Their culinary stars include the excellent Golden Flower and Wing Lei, but the properties also house unmissable newer offerings. In addition to Henry Zhang Zhicheng’s Drunken Fish where his northern Chinese roots meet southern sensibilities, Tam Kwok Fung is constantly updating his Cantonese menu at Chef Tam’s Seasons with haute ingredients that reflect the finest produce of the moment, like super-fresh hairy crab or wild jade fungus.
Meanwhile at Broth by André Chiang, the celebrated Taiwanese chef serves up his creative take on hot pot. I started with a tasting of nine different stocks like the mala-laden Sichuan, but was also enamoured of the Sauerkraut (gao-liang pickled cabbage) and Herbal (fig and wild mushroom). Add-ons include the coyly labelled turkey “fries” (err, those are the private parts of gobblers). This is one pop-up we’re hoping will become a permanent fixture.
In all the restaurants, look for Wynn Signature Chinese Wine Award winners including the highly prized Fei Tswei Marselan Reserve 2021 from a boutique family-owned vineyard in Ning Xia, voted Best Wine of China by an international jury earlier this year. The next edition to be unveiled in April 2025 promises to highlight even more enological progress by China. — V.V.V.
BOOK YOUR STAY AT WYNN MACAU VIA AGODA.COM
BOOK YOUR STAY AT WYNN MACAU VIA BOOKING.COM
Photos courtesy of Drunken Fish.
The information in this article is accurate as of the date of publication.
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Written By
Gayatri Bhaumik
Gayatri Bhaumik is a professional writer and communicator, and an avid traveller. Always ready ..Read More
