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After a successful two-year search for Mainland China’s best chefs, an exhaustive multi-million renovation, and months of culinary research, Wynn Macau launches Golden Flower, its most ambitious and exclusive restaurant to date. Set in an opulent and exclusive dining room, Golden Flower celebrates the life of the historic Cantonese Qing dynasty official Tan Zongjun with the authentic flavors of China’s interior – Tan, Lu (Shandong), and Sichuan. Signature dishes include: Braised Jinshan shark’s fin in supreme chicken broth, Imperial dessert and many more.
Golden Flower’s very own Chinese Executive Chef Liu Guo Zhu has worked for more than a decade in the same kitchen as a chef from the original Tan household, in addition with more than 40 years of experience in the Chinese kitchens of top Beijing establishments, including the Legendary Beijing Hotel, where he cooked for Her Royal Highness the Queen of England, US Secretary of State Henry Kissinger, and Chinese leader Deng Xiao Ping; the Beijing Grand Hotel, and the Pine Valley Golf Resort & Country Club. Master Liu has also enticed seven of Northern China’s finest chefs, who include his own son Liu Jie and past apprentices, to join Golden Flower, as they celebrate and revive the culinary traditions of Mainland China. The rest of the chef team include Wang Yong – “The Rock”, Bai Ying – “The Wizened Elder”, Shi Wei Dong – “The Workhorse”, Chen Hai Song – “The Gentle Giant”, Zhang Xiao Xin – “The Artist”, Ren Jie – “The Kid Brother”.
Theodore is the Co-Founder and Managing Editor of TravelDailyNews Media Network; his responsibilities include business development and planning for TravelDailyNews long-term opportunities.
