Macau's Golden Flower Opens

After a successful two-year search for the Mainland China's best chefs, a multi-million renovation, and months of culinary research, Wynn Macau launches Golden Flower, its most ambitious and exclusive restaurant to date. Set in an opulent dining room, Golden Flower celebrates the life of the historic Cantonese Qing dynasty official Tan Zongjun with the authentic flavours of China's interior, Tan, Lu (Shandong), and Sichuan. Tan Zongjun inspired several generations of chefs to uphold the traditions of Tan Cuisine, including Golden Flower's Chinese executive chef Liu Guo Zhu, who worked for more than a decade in the same kitchen as a chef from the original Tan household. Master Liu has four decades of work experience including more than twenty years at the legendary Beijing Hotel (where he cooked for Her Royal Highness the Queen of England, US Secretary of State Henry Kissinger, and Chinese leader Deng Xiao Ping); Executive Chef at the Beijing Grand Hotel; and Chief Instructor at the Chinese Culinary Institute of Hong Kong. The restaurant also boasts Macau's first tea sommelier.

Signature dishes include:

Braised Jinshan shark's fin in supreme chicken broth

Braised Yoshihama abalone in brown sauce

Sweet and sour cabbage with chilli vinaigrette

Stock boiled mandarin fish fillet with ginger

Imperial dessert

Stewed fish maw with crab claw

Braised sea cucumber with Shangdong leeks

Deep-fried and braised stuffed prawns "two ways"

Sichuan tea smoked duck

Award-Winning Chef @ Royal Pacific

Award-winning Chef Kin Yip Yeung has joined The Royal Pacific Hotel as Chinese cuisine head chef. In his new position Yeung will assume responsibility for the hotel's banquet room cuisine where he will put his considerable talents to good use. Prior to joining Yeung worked for Tim's Kitchen for seven years where he helped the restaurant gained two Michelin stars for the restaurants in Hong Kong and Macau.

Signature dishes include Crab Claws with Winter Melon or Egg White, Stir-fried Giant King Prawns, Braised Pomelo Skins with Duck Web, Braised Pork Knuckles, Stir-fried Fish Bites with Asparagus, Stir-fried Pigeon Meat with Vegetables, and Fried Curry Rice with Minced Beef. 

La Baita Opens

La Baita restaurant on Queens' Road East has opened serving Northern Italian cuisine. The restaurant features fresh, homemade pasta that's hand-made daily, fish and seafood feature prominently in the menu. A set lunch menu is offered daily for $128 for two courses and $158 for three. Tasting size portions of complimentary pastas, risottos and antipasti are served between 5:30-7:00pm with beverages at the bar, and the wine list comprises 60 exclusive wines available only at La Baita.

Signature dishes include: Soft Polenta with Smoked Ricotta Cheese and Sautéed Pork Cheek; Handmade Bigoli with Duck Ragout; Duck Breast with Honey and Black Pepper, String Beans and Grilled Polenta; and Tomato, Mozzarella, Italian Sausage and Porcini Mushroom pizza.

Dim Sum in the Sky

The art of Dim Sum is now extended to the Sheraton's Sky Lounge featuring a new exotic range of exquisite little gourmet treats, be it Chinese or Western, sweet or savoury. Over eleven items are available.

Free Flow Brunch

RED SoHo has introduced a weekend free flow brunch featuring a three-course menu, plus unlimited sparkling wine, mimosas & Bloody Mary's priced at $498 per person. A discount will be given to all Pure cardholders. 

Get Shucked

Azure has introduced a menu designed for oyster lovers. The culinary team has incorporated oysters into appetisers, soups and entrees, including Conpoy Essence Tempura Oyster with Tomato & Baby Spinach Salad, Roasted Cornish Hen with Oyster Pancake & Kale and Braised Wagyu Beef Cheek with Oyster stuffed Fuzzy Melon & Mixed Mushrooms. This exclusive menu is priced at $380 (3-courses), $420 (4-courses) or $570 (6-courses) per person. 

Domani's Semi-Buffet Brunch

Every Saturday and Sunday, Domani offers a weekend "semi-buffet" brunch. From 12 noon until 3pm, guests may choose from an assortment of approximately 20 appetisers and 15 desserts. And  dependent upon the package chosen, one of either four pizzas, four pastas or four main dishes from the restaurant's regular menu can be selected as a main course, with the entire package ranging from $348 per person to $448 per person. For an additional $198 per person free flow of water, soft drinks, beer, prosecco and house red and white wines is available. This promotion begins 30 January.