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

PUBLISHED : Friday, 16 March, 2018, 10:00am
UPDATED : Wednesday, 13 June, 2018, 11:56am

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.

Contact Details

G/F, Wynn Macau, Rua Cicade de Sintra, NAPE, Macau

+853 8986 3663

Sat-Sun: 11.30am-2.30pm

Tue-Sun: 6-10.30pm

Signature Dishes

Fresh clam and jasmine in chicken soup

Sweet and sour cabbage with chilli vinaigrette

Stewed fish maw with crab claw in supreme chicken soup

Overview

14 dishes

2 rooms, 12 ppl

See more of 2018’s 100 Top Tables here