Wynn Macau is charting an exhilarating new course in the city’s culinary landscape with the opening of immersive seafood destination Drunken Fish. The restaurant made a big splash through a grand launch celebration with nearly 100 food and beverage industry representatives, gourmands, media and VIPs from The Haute Dining Club of Trip.Gourmet on October 19.
Inspired by the legend of Kunpeng, the concept behind the restaurant’s Chinese name symbolises transformation and reinvention, a theme that reverberates throughout the entire experience. Under the leadership of renowned executive chef Henry Zhang Zhi-cheng, Drunken Fish redefines what it means to dine, with globally sourced seafood, cutting-edge techniques and innovative pairings that promise to elevate Macau’s culinary scene to unprecedented heights.
Executive chef of Drunken Fish, Henry Zhang Zhi-cheng (Photo: Wynn Macau)
The grand opening of Drunken Fish (Photo: Wynn Macau)
One of Drunken Fish’s most unique features is its interactive dining experience. It’s Macau’s first restaurant where guests can bid on rare seafood and fine Moutai liquor at a “Live Auction of Fine Seafood and Wine”, cultivating a vibrant energy in the dining room. Zhang then transforms the catch into bespoke dishes for each guest. The restaurant also stands out as the only one in Macau specialising in seafood dim sum, prepared fresh every day for lunch.
Auction at Drunken Fish (Photo: Wynn Macau)
Live Auction of Fine Seafood and Wine every Friday and Saturday evening (Photo: Wynn Macau )
Private dining room at Drunken Fish (Photo: Wynn Macau)
The space itself is a visual feast. Sleek, hand-bent aquariums ripple throughout the restaurant, evoking the sensation of being submerged in an underwater world. The Performance Lake, which serves as the restaurant’s centrepiece, offers diners a 180-degree view of captivating water shows that unfold throughout the evening.
Red-spotted grouper, pickled tomato, chilli, bean sprouts and Moutai (Photo: Wynn Macau)
Sri Lankan mud crab with signature black pepper (Photo: Wynn Macau)
Drunken Fish’s menu is a showcase of daring yet refined seafood dishes, with standouts such as the Sri Lankan mud crab with signature black pepper. This dish is elevated with a Kobe beef-infused black pepper sauce for a rich umami twist. Another must-try is the Australian lobster with homemade curry and egg, which marries Indian, Japanese and Malaysian curry flavours to highlight the lobster’s natural sweetness.
Food lovers will also enjoy tucking into Zhang’s signature dishes, such as the red-spotted grouper with pickled tomato, chilli and Moutai, inspired by the traditional sour fish soup of Guizhou’s ethnic Miao and Dong groups. Another standout is the Moutai flambé crispy chicken, which features Cantonese three yellow chicken.
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