Golden Flower: restaurant review | South China Morning Post

Showcasing mainly Sichuan, Shandong and northern Chinese cuisines – and doing so in a beautifully elegant and refined ambience – is Wynn Macau’s appropriately named Golden Flower.

Talented executive chef Henry Zhang transforms his ingredients into multiple layers of flavour. His degustation menu begins with a welcome tea and concludes with dessert – in between enjoy luxurious elements, from caviar, abalone and sea conch, to geoduck, fish maw, sea cucumber and yellow croaker.

With two private rooms, the restaurant’s modern Chinese garden setting has a dreamy and operatic vibe, while offering privacy and intimacy.

Signature dishes

Slow-cooked abalone, crispy scallion

Braised sea cucumber, Shandong leek

Yellow croaker, garlic and peppercorn

Contact details

G/F, Wynn Macau,

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