Wynn Macau Unveils Drunken Fish, Marking A New Era In Macau’s Dining Landscape

MACAU: Inspired by the legend of Kunpeng, Drunken Fish embodies transformation and reinvention, reflecting its innovative dining experience. In Chinese legend, Kun is an extraordinary creature of colossal size, dwelling beneath the churning waves of the ancient, uncharted seas.

With each movement, it stirs the waters, where light barely penetrates, creating an ethereal glow around its immense form. As it breaks the surface, Kun transforms into Peng, a majestic bird that ascends to unimaginable heights. Its wings unfurl like vast clouds, casting shadows over the mountains and valleys below.

The journey from oceanic depths to boundless skies embodies a tale of transformation and transcending boundaries. Kun’s narrative reflects human potential, urging us to see beyond our limitations and embrace the greatness we can achieve.

This metamorphosis is driven by a profound desire to explore, discover, and evolve into something greater. Kun serves as a poignant reminder that, like it, we too possess the capacity to venture beyond our confines. Inspired by this mythical creature, Wynn Macau’s latest concept, Drunken Fish—or ‘Jiu Kun’ in Chinese, where ‘jiu’ signifies ‘nine’ or ‘liquor’—is a celebration of culinary indulgence.

Led by acclaimed executive chef Henry Zhang Zhi-cheng, the restaurant promises to elevate Macau’s gastronomy with globally sourced seafood, avant-garde techniques, and creative pairings; from exquisite French blue lobsters to tender Sri Lankan crabs and Malaysia’s ‘king of river fish.’ Each dish is a masterful blend of traditional Chinese cooking techniques and modern innovation.

As Chef Zhang eloquently states, ‘Our philosophy revolves around honouring traditional methods while embracing creativity.’ Dining here isn’t just a meal; it’s an exhilarating journey into the future of food. One of Drunken Fish’s standout features is its interactive dining experience, making waves as Macau’s first restaurant to host a ‘Live Auction of Fine Seafood and Wine.’ Guests can bid on exquisite seafood and premium Moutai liquor, creating an electrifying atmosphere in the dining room.

Once the catch is secured, Chef Zhang skilfully crafts bespoke dishes tailored to each guest’s tastes. Additionally, Drunken Fish proudly distinguishes itself as the sole venue in Macau specializing in freshly prepared seafood dim sum, available daily for lunch, promising an extraordinary culinary experience.

Stepping into the restaurant is akin to entering an enchanting underwater realm, where the ambiance is a visual masterpiece. Sleek, hand-bent aquariums ripple seamlessly throughout the space, immersing guests in a serene aquatic environment. The Performance Lake stands as the restaurant’s breath-taking centerpiece, offering an uninterrupted 180-degree view of mesmerizing water displays that captivate diners throughout the evening.

The menu at Drunken Fish is a delightful testament to bold yet sophisticated seafood creations. A highlight is the Sri Lankan mud crab, elegantly prepared with a signature black pepper sauce infused with exquisite Kobe beef, enhancing the dish with an extraordinary umami richness. Another exceptional offering is the Australian lobster, lovingly crafted with homemade curry and egg, skillfully blending Indian, Japanese, and Malaysian influences to accentuate the lobster’s natural sweetness. Culinary enthusiasts will find joy in exploring Zhang’s signature dishes, such as the red-spotted grouper.

This creation harmoniously combines pickled tomato, chili, and Moutai, paying homage to the traditional sour fish soup cherished by Guizhou’s ethnic Miao and Dong communities. Not to be missed is the Moutai flambé crispy chicken, featuring succulent Cantonese three yellow chicken, a captivating dish that leaves a lasting impression. Each plate tells a story, rendering an unforgettable dining experience that tantalizes both the palate and the senses.

About the author: Akanksha Dean is an independent chef & food & travel writer, is the first Indian to have trained at Osteria Francescana, in Modena, Italy, rated as the world’s best restaurant in the World’s 50 Best Restaurants, in 2016 and 2018 and currently in the Best of The Best Category.