Macau Restaurants|Macau, China

Chef Tam's Seasons

Name: Chef Tam's Seasons
Telephone: 853-8889-3663

Ultra-seasonal Cantonese cuisine from a master chef

VERIFIED LUXURY

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Chef Tam’s Seasons might be venerated master chef Tam Kwok Fung most personal project yet. It draws inspiration from the 24 solar terms on the Chinese lunar calendar, a series of mini seasons historically referenced by farmers and traditional Chinese medicine practitioners. In other words, Tam’s tasting menu is about as seasonal as it gets.

Fitting right into Wynn Palace’s opulent atmosphere, the restaurant has a serious “wow” factor, awash in radiant shades of gold and champagne with a dazzling chandelier and thousands of fresh blooms. The setting befits a chef of Tam’s caliber — widely respected, he has cooked for various celebrities, world leaders and royals. Chef Tam’s Seasons is, in no uncertain terms, a landmark restaurant.

Our Inspector's Highlights

A custom-built leather door leads to the main dining area, a spacious room with warm beige and pale gold accents. The centerpiece chandelier, featuring more than 700 Murano glass butterflies, creates a breathtaking ambiance amid beautifully arranged floral art.
Tam’s dedication to seasonality shines in his degustation menus, which change about every two weeks according to the 24 solar terms on the Chinese lunar calendar. For example, the 11th micro-season, Xiaoshu, refers to the hottest, most humid days of summer. During this time, Tam serves a menu featuring poached razor clams with scallion oil, roasted baby pigeon with seasonal truffles, stir-fried French beans and lotus roots with wagyu beef in XO sauce, and more seasonal delights.
The tea selection is a cut above, with almost 50 exquisite varieties on offer, including a 1980 Liubao and bamboo-aged pu’er. The good news is that diners enjoying the degustation menus get to try three of the high-caliber teas as pairings.
With one of the most extensive Chinese wine lists in Macau, the restaurant also hits high notes with its alcoholic options. In fact, a custom-built baijiu trolley greets guests shortly after they enter. And with more than 20 wines from around the world available by the glass, there’s something special for everyone.
The Macau restaurant is surprisingly accommodating to dietary requirements and preferences. That’s a rare treat, considering how tradition-driven Cantonese cuisine can be.
Diners will be hard-pressed to pass up the à la carte menu that changes seasonally and includes a wide selection of fresh (meaning live) seafood, barbecued meats cooked in a wood-fired oven, and dim sum.

The Food

The 24 Solar Terms Degustation Menu changes every 15 days — a rapid rotation that ensures a distinct connection between what nature provides and what’s on your plate. Adzuki beans, sand ginger, winter melon — the products consistently change, giving diners something fresh to experience.
Layered, complex and sophisticated, soups are seen as an elixir in Cantonese cooking. True to form, the nourishing seasonal soup, which changes with every micro-season, is always a standout.
While the cooking adheres to Cantonese traditions, Tam isn’t afraid to incorporate outside influences, such as braised wagyu beef cheek with port wine sauce or stir-fried lobster with golden caviar, both available on the à la carte menu.
On the Cantonese restaurant’s à la carte menu, signatures such as crispy bean curd with bird’s nest, honey-glazed barbecue pork belly and steamed free-range chicken with scallion oil shine.
The afternoon dim sum menu, available from noon until 3 p.m. daily, is also excellent. Don’t miss the baked crab meat tartlets with truffle and seafood-stuffed taro puffs.

Amenities