The gourmet’s escapade
Set on the vibrant Cotai island, Wynn Palace is a haven of whimsical elegance where gastronomes can revel in culinary sojourns to China, America and Japan amongst luxurious amenities and priceless objet d'arts.
Few properties exude whimsicality and opulence quite like Wynn Palace. Enthroned in the midst of the bustling Cotai island, the Forbes Five-star award-winning ultra-luxe integrated resort enchants with a captivating floral theme. A palette of sumptuous gold and vermillion is accentuated by Jeff Koons’ bouquet of high-chromium Tulips, kinetic centrepieces of peonies, roses and hydrangeas by renowned floral couturier Preston Bailey, and a leisurely Skycab ride flanked by a pair of golden dragons for an unparalleled view of the iconic Performance Lake and Cotai. The je ne sais quoi extends to Wynn Palace’s 1,706 rooms and suites. Each residence is decked out in eclectic oeuvres and floor-toceiling windows offering sweeping views of Cotai’s dazzling skyline and the mesmerising son et lumière display of the Performance Lake. Top it off with a serene trip to the Spa, which is inspired by the fabled palaces of China, or indulge in a shopping escapade teeming with the world’s most luxurious brands.
While the lavish amenities are certainly highlights of Wynn Palace, the rest of the property – namely the exceptional
restaurants – is no less magnificent. Pamper your palates with cuisines from across China, America and Japan at the group’s signature brands. Mizumi and Sushi Mizumi, helmed by the illustrious chef Min Kim, exudes the concept of omotenashi with a spectacular display of teppanyaki, tempura and sushi using ingredients flown in daily from Japan. SW Steakhouse offers a theatrical dining experience and premium steak and seafood. There’s also Wing Lei Palace, which is lauded for its refined take on Cantonese cuisine, from the intricate art of dim sum to the smoky aroma of wok-fried delights.
Tales of Japan
What better way to experience a country’s culture than through its food? Executive Chef Min Kim of Wynn Palace’s Mizumi, Sushi Mizumi and Hanami can’t help but agree. “I want guests to not only taste the food, but also learn more about Japan. Cooking isn’t just about preparing food to me. It is all about understanding the Japanese way of life and how their distinctive, yet diverse cooking styles has developed over the course of history,” says Kim, with pride. He integrates this burgeoning knowledge of one of the world’s finest culinary destinations with a dedication to another Japanese tradition – the spirit of Omotenashi. While it simply means to entertain and serve diners wholeheartedly, it goes beyond good hospitality; it is anticipating what diners want and adding on to their experience.
The illustrious chef credits his early exposure to Japanese cuisine and its culture to his father. Kim spent much of his childhood in his father’s Japanese restaurant, which, coincidentally was also his kitchen. “My house was attached to the back of the restaurant and my family would prepare all three meals using the restaurant’s kitchen. The first dish I ever made was in that kitchen. It was a simple yet homely Chawanmushi. My father was the one who taught me; swirling scrambled eggs with dashi before steaming the mixture into a soft, creamy egg custard. It was akin to learning how to ride a bike – you'll never forget,” chuckles the amiable chef.
Whether his father intended to or not, his dedication to Washoku (traditional Japanese cuisine) inspired six-year-old Kim towards a career in Japanese culinary arts. Alas, life is but a dream. He made his debut at a Japanese restaurant in Australia, before cutting his teeth at the place where it all began – his father’s humble restaurant. Equipped with a never-ending zeal for the cuisine, he crossed the pond over to Tokyo and made his mark at two internationally acclaimed establishments; two Michelin-starred restaurant Narisawa and the world’s best spot for Washoku, three Michelin-starred restaurant Ryugin. It was at the latter where he had the honour of working with Tokyo’s finest chef, Seiji Yamamoto, and deepened his appreciation for the exquisite flavours of Japan’s bounteous offerings. That’s not all. He even raked in multiple awards as Executive Chef of Sake Double Bay while in Sydney.
Now, the celebrated chef leads a distinguished team of Master Chefs at Mizumi. Under his passionate tutelage, they
work seamlessly to present an authentic showcase of Japanese cuisine in three diverse cooking styles – tempura, teppanyaki and sushi. When asked about his signatures, Kim waxes lyrical over the Steam Abalone and Sea Urchin Sushi. The sumptuous dish is an unforgettable chef-d'oeuvre in which he combines his masterful skills with a profound respect for Japan’s quality produce. The abalone is slow-cooked for 10 hours to impart a succulent yet tender texture, before it’s marinated for six hours in a special soy sauce for a burst of umami. Complimenting the savoury morsels are sweet, buttery wedges of Hokkaido Uni (feathers sea urchin) – the crème de la crème of sea urchins – that’s flown in from Japan daily. Likewise, for the Shiso Tempura with Hokkaido Uni Sashimi. The herbaceous and citrusy leaves are lightly fried into a thin tempura layer that envelops generous slivers of uni. The juxtaposition of hot and cold, creamy and crisp makes foraddictive mouthfuls, all while allowing the natural flavours of the ingredients to shine. “While we present unique combinations here, the cooking method and presentation one would expect from culinary masters from Japan remains,” explains Kim.
Complimenting the elegant display of inimitable plates is the equally unforgettable and vibrant ambience. The same floral theme gets an upgrade in Mizumi with the glided cherry tree sculpture, which dazzles diners with an enthralling dance of lights and colours. It sits within a contemporary rock garden and is flanked by traditional tansu cabinets, emulating the serenity of a Japanese courtyard (albeit a modern one). It spans 108 seats, including 24 at two teppanyaki stations, complete with a dramatic orange-lacquered hood, and three private rooms for distinguished guests to savour Mizumi’s trio of Japanese cooking styles. Likewise, for Sushi Mizumi, which was awarded Forbes Travel Guide Five Star Restaurant in 2018. The modish and intimate sushi bar features a quaint 14-seater counter made from slow-growing Japanese hinoki cypress laying below a dance of brilliant golf and silver cranes. The former adds a subtle, earthy aroma to the meticulous nibbles of Edomae-style sushi, presented through an omakase experience.
What seals the deal, of course, is Kim’s passion to present the best of Japan to esteemed guests, entrenching the restaurant as the quintessential address for a gastronomic journey.
Open on Saturdays and Sundays, from 11:30am to 3:00pm (lunch) and Thursdays to Tuesdays, from 5.30pm to 11pm (dinner). Address: North Esplanade, G/F, Wynn Palace, Avenida da Nave Desportiva Cotai, Macau. Tel: +853 8889 3663. wynnpalace.com
Raising the steaks
SW Steakhouse is known for its authentic American steakhouse experience, served with a dose of theatrics. The original concept hails from the brand’s award-winning Las
Vegas establishment, and continues to uphold the tradition of dinner with a show. Expect premium, luscious cuts of American USDA prime steaks, Japanese Wagyu, Australian Rangers Valley Black Market beef as well as lobsters and other ocean delicacies, sourced from Southeast Asia and the Pacific. For entertainment, SW Steakhouse offers one-of-a-kind, three-dimensional hologram shows, including the mesmerising Lake of Dreams animation. In between the displays, diners can indulge in dry-aged bone-in rib-eye, savoured on their own or topped with a seared foie gras and peppercorn gravy, or a classic crab cake that’s been given an upgrade with the sweet, succulent chunks of Alaskan King crabmeat. The dessert and beverage menus also showcase American favourites. Think decadent funnel cakes and rare, cult distilleries such as Willet and Pappy Van Winkle, and cocktails barrel-aged for up to five weeks in American Oak barrels.
SW Steakhouse: open on Wednesdays to Mondays from 5:30pm to 11:00pm (dinner). Address: North Esplanade, G/F, Wynn Palace, Avenida da Nave Desportiva Cotai, Macau.
Tel: +853 8889 3663. wynnpalace.com
Jewel in the crown
Awash in the elaborate inflorescence of roses, hydrangeas and orchids, Wing Lei Palace is a grandeur three-tiered Cantonese restaurant. Saunter through the lavish gold and emerald chinoiserie interiors before settling down to a bevy of intricate dim sum creations, indulgent barbecue specialities and classic Cantonese fare using top-notch ingredients. The food can be paired with an array of 50 specialty teas, personally curated by Wynn Palace’s Master Tea Sommelier, to showcase the diverse flavour profiles of the age-old beverage. What’s more, out of seven private dining rooms, dressed in the style of European opera boxes, three are situated lakeside with private outdoor terraces for a unparalleled view of the Performance Lake.
Wing Lei Palace: open on Mondays to Saturdays from 11:30am to 3:00pm (lunch) and Sundays and Public Holidays from 10:30am to 3:30pm (lunch). Open daily from 5:30pm to 10.30pm (dinner). Address: West Esplanade, G/F, Wynn Palace, Avenida da Nave Desportiva Cotai, Macau. Tel: +853 8889 3663. wynnpalace.com