Lakeview Palace, the contemporary Jiangnan dining destination at Wynn Palace Macau, will unveil a newly curated menu at the end of June, revealing a bold new vision for Jiangnan cuisine. Helmed by rising culinary star Executive Chef Kevin Zhu, the restaurant continues to champion its distinctive “Huaiyang–Cantonese Confluence” philosophy, elegantly blending the fresh, delicate flavors of Jiangsu and Zhejiang with the subtle nuances of Cantonese cuisine to create a modern Jiangnan dining experience that balances cultural depth with refined culinary artistry. Evoking the charm of Jiangnan’s historic water towns, Lakeview Palace offers sweeping views of the dazzling Performance Lake and the vibrant Cotai skyline, taking guests on an immersive culinary journey into the sophistication and elegance of Jiangnan.
Kevin Zhu – Executive Chef of Lakeview Palace
With over 16 years of culinary expertise, Executive Chef Zhu began his culinary career at Guangzhou’s prestigious Lei Garden, widely revered as the nurturing ground for many of China’s leading chefs. He later refined his mastery of Shanghainese and Taizhou traditions at the MICHELIN-starred Xin Rong Ji in Shanghai. He went on to achieve a notable milestone as the youngest Chinese Executive Chef within the Shangri-La Hotels & Resorts Group in China, where he further honed his craft under the mentorship of renowned Huaiyang Cuisine Master Chef Hou Xinqing. His career has since been dedicated to the mastery of two of China’s most celebrated culinary traditions: Huaiyang and Cantonese cuisines. Guided by a philosophy that excellence lies in the finest details, Executive Chef Zhu places a strong emphasis on the use of fresh seasonal ingredients. Through precise knife work and a broad repertoire of classical techniques, he unites the elegance and refinement of Huaiyang cuisine with the depth and complexity of Cantonese flavors, creating a signature style defined by a seamless convergence of the two traditions.
Through his new menu at Lakeview Palace, Executive Chef Zhu presents a delicate selection of dim sum for lunch alongside signature delicacies, showcasing his mastery of balancing tradition and innovation. His dim sum creations reimagine the refined artistry of Jiangnan classics with contemporary flair:
- Braised Abalone and Pork Belly Puffs: Executive Chef Zhu reimagines Shanghai’s iconic braised pork belly by encasing slow-braised pork and diced abalone in a golden, abalone-shaped pastry. Crafted with meticulous precision, the puff is delicately crisp on the outside and succulent within, delivering a harmonious balance of savory richness and subtle sweetness. A refined expression of both Jiangnan culinary heritage and classic Shanghainese flavors.
- Crystal Skin Dumplings with Min Dong Yellow Croaker: Crafted with a delicate double-layered wrapper to preserve its freshness, this dumpling features a crystal-clear outer skin and an inner wrapper made from yellow croaker skin. Encased within is a finely diced medley of yellow croaker, leopard coral grouper, and bamboo shoots, offering distinct layers of texture and flavor. The result is a vibrant expression of the freshness and fragrance of ingredients drawn from both land and sea.
- Steamed Fresh Bamboo Shoot Soup Siu Mai: Honoring the heritage of the classic siu mai of Shengze – the ancient water town of Jiangnan – this delicacy features a delicious pork filling enriched with savory aspic and fresh seasonal bamboo shoots to enhance both juiciness and depth of flavor. The beautiful, intricately pleated top – reminiscent of a lotus leaf in bloom – pays tribute to the authentic character of this regional delicacy.
Jiangnan Style Sautéed Crab Roe
The main courses highlight the harmonious confluence of Huaiyang and Cantonese culinary traditions, expressed through a diverse range of cooking techniques:
- Poached Chicken with Scallion Oil: Selected for its fine, tender texture, the prized “Sunflower Chicken” is paired with the gentle, mellow aroma of traditional Old Shanghai scallions and the rich, spicy depth of Cantonese red shallots. Hot oil is poured over the scallions and red shallots to release layered waves of fragrance, enhancing the chicken’s naturally clean and delicate flavor. The skin is lustrous and silky, while the meat remains exceptionally tender and smooth. Set against the backdrop of Macao, this dish invites guests to savor the understated elegance of Jiangnan refinement alongside the best of Lingnan gastronomy.
- Braised Kanto Sea Cucumber Stuffed with Shrimp, Goose and Taro Purée: Inspired by Nanjing’s classic “Wenwu Duck” (also known as “Civil and Martial Duck”), this dish reimagines tradition with a creative twist, transforming it into “Wenwu Goose” made from the renowned Magang goose – one of Guangdong’s four celebrated goose varieties. Fresh bamboo shrimp is hand-pounded into a smooth, gelatin-rich paste and blended with the goose to create a refined “Wenwu goose-and-shrimp stuffing”. This mixture is delicately placed inside the Kanto sea cucumber, wrapped in a velvety taro purée and gently deep-fried until golden and crisp. A final drizzle of house-made black pepper sauce adds a bold, savory finish. Rooted in the “wen-wu” balance of Jinling cuisine, this dish brings together classic Cantonese ingredients with traditional stuffing and frying techniques, reflecting Executive Chef Zhu’s contemporary interpretation of “Huaiyang–Cantonese Confluence”.
- Jiangnan Style Sautéed Crab Roe: Paying homage to the Huaiyang classic “Fish and Rice Land”, this dish features freshly selected crab, carefully handpicked to reveal rich crab roe and delicate crab meat. Finely diced “fish rice” is folded in and gently sautéed over low heat with 20-year aged Huadiao wine and a touch of vinegar to enhance its natural sweetness. Slow cooking yields a luscious golden crab roe with tender, sweet meat, achieving a refined balance of savory depth and clean elegance.
Steamed Fresh Bamboo Shoot Soup Siu Mai
Served alongside toasted bread and sesame scallion pancakes, this dish offers contrasting textures of crisp and soft, reflecting the Jiangnan philosophy of “letting natural flavors speak for themselves”.
In addition to these new creations, Executive Chef Zhu’s popular signature dishes such as the Chinese Sugar-fried Dough Made with Indian Almond, Quinoa, Sesame, Macadamia and Crispy Eel; Steamed Snow Crab with Lobster Bisque Huadiao Egg White, Spinach Sauce with Silk-thread tofu; Double-boiled Triple-layer Duck in Lingnan Three Treasures, Dried Tangerine Peel, Ginger, Rice Straw Made Supreme Soup and more – are all rooted in the philosophy of “Huaiyang–Cantonese Confluence”, offering a delicate interpretation of the harmony between Jiangnan culinary techniques and Cantonese flavors. While respecting tradition, these dishes also introduce contemporary innovation, presenting a fresh and distinctive vision of modern Jiangnan cuisine.
For more information about Lakeview Palace, please visit the official website: https://www.wynnresortsmacau.com/en/wynn-palace/dining/lakeview-palace
