Macau’s contemporary Jiangnan dining destination, Lakeview Palace at Wynn Palace, is set to introduce a newly curated menu at the end of June, showcasing a refined interpretation of Jiangnan cuisine through the restaurant’s signature “Huaiyang–Cantonese Confluence” philosophy.
At the helm of the culinary program is Executive Chef Kevin Zhu, a rising talent with more than 16 years of experience specializing in Huaiyang and Cantonese cuisine. Drawing on his training at renowned establishments including Lei Garden in Guangzhou and the Michelin-starred Xin Rong Ji in Shanghai, Zhu brings a modern perspective to two of China’s most celebrated culinary traditions.
The refreshed menu highlights Lakeview Palace’s commitment to blending the delicate flavors of Jiangsu and Zhejiang with the depth and complexity of Cantonese cooking. The result is a dining experience that balances tradition, innovation, and seasonal ingredients while reflecting the elegance associated with the Jiangnan region.
Among the standout additions are several dim sum creations designed to reinterpret regional classics. The Braised Abalone and Pork Belly Puffs offer a modern take on Shanghai-style braised pork belly, pairing slow-braised pork with diced abalone inside a crisp, golden pastry. The Crystal Skin Dumplings with Min Dong Yellow Croaker feature a delicate double-layered wrapper filled with yellow croaker, leopard coral grouper, and bamboo shoots, delivering layers of texture and flavor. Meanwhile, the Steamed Fresh Bamboo Shoot Soup Siu Mai pays tribute to the traditional siu mai of Jiangnan’s historic water towns, combining pork, savory aspic, and seasonal bamboo shoots beneath an intricately pleated top.
The main course selections further showcase the restaurant’s distinctive culinary approach. The Poached Chicken with Scallion Oil combines prized Sunflower Chicken with the aromas of Old Shanghai scallions and Cantonese red shallots, highlighting both Jiangnan refinement and Lingnan flavors. Another signature dish, Braised Kanto Sea Cucumber Stuffed with Shrimp, Goose and Taro Purée, reimagines the classic Nanjing “Wenwu Duck” using Magang goose, shrimp paste, sea cucumber, and taro purée finished with house-made black pepper sauce.
Seafood lovers can look forward to the Jiangnan Style Sautéed Crab Roe, inspired by the Huaiyang classic “Fish and Rice Land.” Prepared with handpicked crab roe and meat, aged Huadiao wine, and finely diced “fish rice,” the dish emphasizes natural sweetness and delicate flavors. It is served with toasted bread and sesame scallion pancakes for added texture and contrast.
In addition to the new offerings, guests can continue to enjoy some of Chef Zhu’s signature creations, including Chinese Sugar-fried Dough with Indian almond, quinoa, sesame, macadamia and crispy eel; Steamed Snow Crab with Lobster Bisque Huadiao Egg White; and Double-boiled Triple-layer Duck in Lingnan Three Treasures Supreme Soup.
Overlooking the Performance Lake and the Cotai skyline, Lakeview Palace continues to position itself as a destination for modern Jiangnan cuisine, offering guests an immersive culinary journey that celebrates both heritage and innovation.
For more information, visit Lakeview Palace at Wynn Palace.
