(Last updated: December 1, 2025)
Some restaurants at Wynn Palace feel like they’re trying to dazzle you from the moment you walk in. Chef Tam’s Seasons doesn’t bother. It just assumes you’ll be dazzled anyway.
The room is softly lit, spotless and unmistakably Wynn Palace. Gold and cream cover almost everything, with curved booths, butterfly panels, enormous floral arrangements and two bronze guardian lions watching over the dining room.
It should be too much, but Wynn excess often works. Everything looks expensive because it probably is, and even bad photos look good in here.
Chef Tam Kwok Fung doesn’t really need an introduction in Macau. He’s been earning Michelin stars for years, sauntering from one top-tier Cantonese dining room to the next, leaving behind a trail of trophies and loyal diners.
His cooking is characterized by precision and restraint, although not everything worked that afternoon.
The Soup of the Day ($80) was so mild and forgettable that I’m half-convinced it was designed to make the next dish look better. 2.5 stars.
But the Baked Seafood Rice with Avocado ($180) started steering things back on track.
It’s creamy but surprisingly light, with the texture doing far more work than the flavour. Good, although probably not something I’d order twice. 4 stars.
The standout, and the reason to come, was the Sweet and Sour Iberico Pork ($220). Crispy at first bite, then juicy, then soft enough to melt away if you give it a second.
The dried pineapple adds sweetness, while the bell pepper stops the sauce from becoming too sugary. For once, “sweet and sour” doesn’t mean neon glaze followed by a sugar crash. Don’t rush this one. 4.5 stars.
Dessert was another pleasant surprise. The deep-fried Pistachio Custard arrived looking like something off a dim sum cart but tasted like a pastry chef was having fun.
Warm, creamy, almost like an ice cream centre that forgot it was supposed to be cold. I couldn’t fully explain it — and honestly still can’t — but it blew my mind.
And please, for the love of good dining, don’t skip the dessert cart. Usually these things feel like a hotel obligation, a few polite sweets to round off the bill. Not here.
These were some of the best desserts I’ve eaten in Macau, be it Chinese, Western, or whatever. Treat the cart like a proper course.
Expect to spend around $700 per person at Chef Tam’s Seasons. Skip the soup, order the Iberico pork and leave plenty of room for dessert. The man’s two Michelin stars were clearly deserved.
I’ll be back for the set meal next time.
