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To help you get to our hotel, here is the name and address in our local language

Hotel Name
永利澳門
Hotel Address
澳門外港填海區仙德麗街
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CELEBRATING ASIA'S 50 BEST RESTAURANTS 2018 AND 2019

From savory Cantonese and other dazzling Chinese regional specialties to delicate Japanese flavors and exceptional western cuisines, Wynn Macau and Wynn Palace are obsessed with the perfection of culinary taste and experience. As the 2018 and 2019 official venue partner for the highly acclaimed Asia's 50 Best Restaurants Awards, Wynn Macau is proud to be amidst the best-in-class culinary talents across the regions.


THE INGREDIENT CHALLENGE
For the celebration, our chefs invited some of Asia's Best Female Chefs to an exciting Ingredient Challenge.


FRAGRANT EXPLORATIONS
MASTER CHEF LIU GUO ZHU, GOLDEN FLOWER

It requires a skillful master to evoke the delicately fragrant aroma of the osmanthus flower. Chinese regional cuisine Master Chef Liu is anticipating what fantastic, aromatic encounter Vicky Lau, Asia's Best Female Chef 2015, will create with it for her collaboration.

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FRAGRANT EXPLORATIONS
MASTER CHEF LIU GUO ZHU, GOLDEN FLOWER

It requires a skillful master to evoke the delicately fragrant aroma of the osmanthus flower. Chinese regional cuisine Master Chef Liu is anticipating what fantastic, aromatic encounter Vicky Lau, Asia's Best Female Chef 2015, will create with it for her collaboration.

LEARN MORE >

TANGERINE INSPIRATION
CHEF SHI WEI DONG, ANDREA'S

Flesh, juice, and peel – the enticing flavors and textures of the tangerine are popular in many Chinese regional cuisines. Chef Shi of Andrea's is interested to see what talented French chef Vicky Lau, Asia's Best Female Chef 2015, has been inspired to create with this delicious fruit.

LEARN MORE >

TANGERINE INSPIRATION
CHEF SHI WEI DONG, ANDREA'S

Flesh, juice, and peel – the enticing flavors and textures of the tangerine are popular in many Chinese regional cuisines. Chef Shi of Andrea's is interested to see what talented French chef Vicky Lau, Asia's Best Female Chef 2015, has been inspired to create with this delicious fruit.

LEARN MORE >

A SWEET-SCENTED DISCOVERY
CHEF VICKY LAU, ASIA'S BEST FEMALE CHEF 2015

Chef Lau has proudly accepted dual challenges from Golden Flower at Wynn Macau and Andrea's at Wynn Palace. In combining her ingredients, she found inspiration for a dessert that features both the fragrant osmanthus flower and the luscious tangerine.

LEARN MORE >

A SWEET-SCENTED DISCOVERY
CHEF VICKY LAU, ASIA'S BEST FEMALE CHEF 2015

Chef Lau has proudly accepted dual challenges from Golden Flower at Wynn Macau and Andrea's at Wynn Palace. In combining her ingredients, she found inspiration for a dessert that features both the fragrant osmanthus flower and the luscious tangerine.

LEARN MORE >

THE OCEAN'S PRECIOUS GIFT
CHEF MIN KIM, MIZUMI

In Japanese cuisine, the exquisite abalone can be prepared in many ways, and it is usually reserved for important guests and celebrations. Chef Kim is looking forward to the techniques that Lanshu Chen, Asia's Best Female Chef 2014, has chosen for its preparation.

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THE OCEAN'S PRECIOUS GIFT
CHEF MIN KIM, MIZUMI

In Japanese cuisine, the exquisite abalone can be prepared in many ways, and it is usually reserved for important guests and celebrations. Chef Kim is looking forward to the techniques that Lanshu Chen, Asia's Best Female Chef 2014, has chosen for its preparation.

LEARN MORE >

THE UMAMI OF LAND AND SEA
CHEF LANSHU CHEN, ASIA'S BEST FEMALE CHEF 2014

Mizumi has challenged Chef Chen to interpret the exquisite umami of abalone in a delightful new way. Famous for her culinary combinations of texture and scent, Chef Chen has designed an entrancing, enlightening dish using a range of natural, earthy ingredients.

LEARN MORE >

THE UMAMI OF LAND AND SEA
CHEF LANSHU CHEN, ASIA'S BEST FEMALE CHEF 2014

Mizumi has challenged Chef Chen to interpret the exquisite umami of abalone in a delightful new way. Famous for her culinary combinations of texture and scent, Chef Chen has designed an entrancing, enlightening dish using a range of natural, earthy ingredients.

LEARN MORE >

A PERFECT BALANCE
CHEF NICHOLAS OLIVAS, RISTORANTE IL TEATRO

One ingredient, balanced with precise mastery, can define a dish's flavor. Chef Olivas uses crab tomalley to create luxurious and authentic Italian cuisine. Now, he has asked Margarita Forés, Asia's Best Female Chef 2016, to find a new way for this ingredient to sparkle.

LEARN MORE >

A PERFECT BALANCE
CHEF NICHOLAS OLIVAS, RISTORANTE IL TEATRO

One ingredient, balanced with precise mastery, can define a dish's flavor. Chef Olivas uses crab tomalley to create luxurious and authentic Italian cuisine. Now, he has asked Margarita Forés, Asia's Best Female Chef 2016, to find a new way for this ingredient to sparkle.

LEARN MORE >

IMPRESSIVELY DISTINCT
MARGARITA FORÉS, ASIA'S BEST FEMALE CHEF 2016

Crab tomalley can add a magnificent flavor to dishes. When Ristorante Il Teatro proposed that Chef Forés use it for her theme, she was delighted. Crab tomalley is her favorite ingredient – and it's perfect for creating delectable Italian cuisine.

LEARN MORE >

IMPRESSIVELY DISTINCT
MARGARITA FORÉS, ASIA'S BEST FEMALE CHEF 2016

Crab tomalley can add a magnificent flavor to dishes. When Ristorante Il Teatro proposed that Chef Forés use it for her theme, she was delighted. Crab tomalley is her favorite ingredient – and it's perfect for creating delectable Italian cuisine.

LEARN MORE >