Grand Finale

Wrapping up my 3-day Macau vacation in April was a sumptuous lunch at the revamped Golden Flower at Wynn Macau. The restaurant which used to be famous for its rendition of “Imperial Tan Cuisine” has taken a new direction since the young chef Zhang Zhicheng (a.k.a. “Little Chubby” 小胖) took over the helm a couple of years ago.  

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.