Tan cuisine at Golden Flower offers the best from north and south
Chinese restaurant prepares intricately delicate dishes and offers Tan, Lu, Sichuan and Cantonese á la carte items
The Golden Flower’s décor is inspired by the Asian dining room of a British shipping tycoon. At the entrance, the impressive collection of vases is reminiscent of the “Peacock Room” in the Freer Gallery of Art in Washington DC, while the vibrant rosette mosaics on the floors are from Italy.
However, the food is distinctly Chinese, with Tan cuisine created by Tan Zongjun, a scholar who had a keen interest in gastronomy. He combined north and south, and using supreme chicken stock as its base, created a series of intricately prepared dishes. We recommend master chef Liu Guozhu’s eight-course classic menu or choices of Tan, Lu, Sichuan and Cantonese à la carte items.
G/F, Wynn Macau, Rua Cicade de Sintra, NAPE, Macau
+853 8986 3663
Fresh clam and jasmine in chicken soup
Sweet and sour cabbage with chilli vinaigrette
Stewed fish maw with crab claw in supreme chicken soup
2 rooms, 12 ppl
See more of 2018’s 100 Top Tables here