White Truffles and Company

A few weeks ago we were back at Neighborhood for another epic meal. After our meal at Belon in late September, we plotted for another dinner gathering and this casual bistro helmed by our friend and chef David Lai was our choice. And it came right at the prime of the traditional white truffles season so we ended up having a few dishes that were served with the piece of white truffles we picked from Chef David’s stash which he got from his supplier regularly.

Quick Stay at Palace

In between two excellent meals at two separate Wynn properties in Macau the kind hotel PR team put us in a suite at Wynn Palace on the Cotai side. We have visited the hotel briefly previously but this is the first time we were staying there.

Tan Lunch at Golden Flower

The next day after our dinner at Wing Lei Palace we went across the bridge back to Macau Peninsula for lunch at Wynn Macau’s Golden Flower (京花軒), another restaurant by the same group. But unlike Wing Lei Palace which put more focus on Cantonese cuisine, Golden Flower specializes in Tan Cuisine (譚家菜), a cross-regional style of cooking combining Northern and Southern Chinese cuisines with an imperial touch given its root from a high scholar family in the Qing Dynasty Imperial Court some centuries ago.

Cantonese Dinner at Wynn Palace

We made our way to yet another Macau trip this time mainly for a single reason, that is to have dinner at Wing Lei Palace, where Chef Tam Kwok-fung (formerly of Jade Dragon at City of Dreams Macau) has moved across and took the helm at the kitchen there a few months ago. We left office on the dot, hopped on to the Macau-bound ferry and made it to Wynn Palace hotel right on time for our late dinner.

Snake Soup and Much More...

If I really need to find one reason to join the recent dinner at Cuisine Cuisine hosted by the PR team of Mira Dining (not that it’s really necessary), that would be for the rare opportunity to try Chef Lee Yuk Lam’s famous snake soup. Chef Lee (李煜霖師傅), or Lam-gor as some people affectionately call him since his days of being a resident chef for the rich and famous and also at a hidden speakeasy, is known for his preparation of fine-dining Cantonese dishes, and among them, the Imperial Scholar Snake Soup. It’s often said he’s one of the few chefs who mastered the art of making the most true-to-tradition version of this dish, which is popular among locals during the colder season.