Located at Wynn Palace Macau, the philosophy of Chef Tam’s Seasons follows the 24 solar terms of the traditional Chinese calendar. The menu evolves with the rhythm of nature, allowing seasonal ingredients to guide the cooking and giving each visit a sense of timeliness and renewal.

Chef Tam Kwok Fung is celebrated for his daily visits to the market, where he seeks out the finest seasonal produce and transforms it into dishes that feel spontaneous yet precise. This passion has given rise to a much-loved Hidden Menu, created from the day’s best ingredients and offering a sense of discovery with every visit. Alongside it, the restaurant’s signature dishes ensure that whether diners return often or arrive for the first time, the experience is equally joyful—rooted in freshness, creativity, and a deep respect for the craft of Cantonese cuisine.

A defining highlight is the Sea Cucumber Stewed with Roasted Goose Jus and Spring Onion, a dish that Chef Tam himself regards as one of his most satisfying new creations. The fragrance of roasted goose jus permeates the perfectly rehydrated plum blossom sea cucumber, enhancing the dried delicacy’s natural complexity. Three layers of spring onion—aromatic oil, fresh stalks, and crisped shallots—add contrast and lift. The result is a structure of flavour that feels elegant, measured, and deeply assured.

The dining room is set with an opulent palette of gold, jade, and floral motifs, but the essence lies in its service—graceful, attentive, and attuned to detail. Every element works together to create a dining experience that is refined, seasonal, and deeply memorable.