Sichuan Moon at Wynn Palace, where Andrea’s once stood, is brightened by a butterfly chandelier and butterfly wall mosaics. Taiwanese chef André Chiang, who creates contemporary Sichuan cuisine and is known to have rejected Michelin accolades at his previous eatery, has already collected two stars here. The 15-course degustation menu and innovative dishes encompass his “octaphilosophy”, where eight elements make up the food and ingredients.

Dishes include hot and sour soup, secret-recipe king crab leg that is briny and tender with a crisp coat and wood-roasted meat. End with the Valrhona chocolate, made spicy with lashings of peppercorn. Tea pairing is available.

Contact details

 North Esplanade, G/F, Wynn Palace, Avenida da Nave Desportiva, Cotia, Macau