Dragon's delight

FINEST TRADITIONS

Wing Lei at the Wynn Macau has some exciting new additions to its award-winning Cantonese menu. Besides its signature appetisers, such as drunken shrimp and marinated cucumber with home-made sauce, there are new items such as chilled bean curd with preserved egg and pork floss, and mustardflavoured shredded duck.

The restaurant is known for its dim sum, so you cannot come without trying the signature baked abalone puffs with roasted chicken or the barbecued pork buns with a sweetened crust. We also enjoyed the fresh streamed prawn dumplings with pickled vegetables and the long, thin deep-fried shrimp rolls, which are light and not oily. A new item which is bound to be popular with diners is the braised bird’s nest with sea whelk and crab meat in winter melon. It is elegantly presented with delicate flavours and a light broth. Also popular is the steamed cod fish roll with preserved tree seeds, but the dish that we would definitely go back for is the signature tea-smoked crispy chicken, with its succulent meat and crispy smoked skin. For dessert, we tried the set menu items of osmanthus milk pudding, baked walnut puff, deep-fried egg custard rice roll and seasonal fruit.

The décor is dramatic from the moment you enter – a giant crystal dragon scales the vibrant red walls, while the lush carpet is punctuated with yellows and purples. There is also great view of the city. Tracey Furniss