Lakeview Palace at Wynn Palace Unveils Bold New Menu Highlighting Huaiyang?Cantonese Confluence

Macao – Lakeview Palace at Wynn Palace, a modern Jiangnan dining spot, will introduce a new menu at the end of June, showcasing a bold vision for Jiangnan cuisine. Led by rising chef Kevin Zhu, the restaurant upholds its unique “Huaiyang–Cantonese Confluence” approach, seamlessly combining the fresh, delicate flavors of Jiangsu and Zhejiang with the subtlety of Cantonese dishes. This creates a contemporary Jiangnan dining experience that balances cultural richness with culinary refinement. Inspired by Jiangnan’s historic water towns, Lakeview Palace offers panoramic views of Performance Lake and the Cotai skyline, providing an immersive journey into Jiangnan’s elegance and sophistication.

Lakeview Palace, the contemporary Jiangnan dining destination at Wynn Palace

Lakeview Palace Executive Chef Kevin Zhu

With over 16 years of culinary experience, Executive Chef Zhu began his journey at Guangzhou’s renowned Lei Garden, known as a training ground for many leading Chinese chefs. He then sharpened his skills in Shanghainese and Taizhou cuisines at the MICHELIN-starred Xin Rong Ji in Shanghai. Achieving a significant milestone, he became the youngest Chinese Executive Chef in the Shangri-La Hotels & Resorts Group in China, training under the esteemed Huaiyang Cuisine Master Chef Hou Xinqing. His career has focused on mastering two of China’s most celebrated culinary traditions: Huaiyang and Cantonese cuisines. Committed to excellence through attention to detail, Chef Zhu prioritizes fresh seasonal ingredients. Using precise knife techniques and classical methods, he blends the elegance of Huaiyang cuisine with the richness of Cantonese flavors, resulting in a unique style that seamlessly combines both traditions.

Through his new menu at Lakeview Palace, Executive Chef Zhu presents a delicate selection of dim sum for lunch alongside signature delicacies, showcasing his mastery of the balance between tradition and innovation. His dim sum creations reimagine the refined artistry of Jiangnan classics with contemporary flair:

Braised Abalone and Pork Belly Puffs: Executive Chef Zhu reimagines Shanghai’s iconic braised pork belly by encasing slow-braised pork and diced abalone in a golden, abalone-shaped pastry. Crafted with meticulous precision, the puff is delicately crisp on the outside and succulent on the inside, delivering a harmonious balance of savory richness and subtle sweetness. A refined expression of both Jiangnan culinary heritage and classic Shanghainese flavors.
Crystal Skin Dumplings with Min Dong Yellow Croaker: Crafted with a delicate double-layered wrapper to preserve freshness, these dumplings feature a crystal-clear outer skin and an inner wrapper made from yellow croaker skin. Encased within is a finely diced medley of yellow croaker, leopard coral grouper, and bamboo shoots, offering distinct layers of texture and flavor. The result is a vibrant expression of the freshness and fragrance of ingredients drawn from both land and sea.
Steamed Fresh Bamboo Shoot Soup Siu Mai: Honoring the heritage of the classic siu mai of Shengze – the ancient water town of Jiangnan – this delicacy features a delicious pork filling enriched with savory aspic and fresh seasonal bamboo shoots to enhance both juiciness and depth of flavor. The beautiful, intricately pleated top – reminiscent of a lotus leaf in bloom – pays tribute to the authentic character of this regional delicacy.

The main courses highlight the harmonious confluence of Huaiyang and Cantonese culinary traditions, expressed through a diverse range of cooking techniques:

Braised Kanto Sea Cucumber Stuffed with Shrimp, Goose and Taro Purée

Poached Chicken with Scallion Oil: Selected for its fine, tender texture, the prized “Sunflower Chicken” is paired with the gentle, mellow aroma of traditional Old Shanghai scallions and the rich, spicy depth of Cantonese red shallots. Hot oil is poured over the scallions and red shallots to release layered waves of fragrance, enhancing the chicken’s naturally clean and delicate flavor. The skin is lustrous and silky, while the meat remains exceptionally tender and smooth. Set against the backdrop of Macao, this dish invites guests to savor the understated elegance of Jiangnan refinement alongside the best of Lingnan gastronomy.
Braised Kanto Sea Cucumber Stuffed with Shrimp, Goose and Taro Purée: Inspired by Nanjing’s classic “Wenwu Duck” (also known as “Civil and Martial Duck”), this dish reimagines tradition with a creative twist, transforming it into “Wenwu Goose” made from the renowned
Magang goose – one of Guangdong’s four celebrated goose varieties. Fresh bamboo shrimp is hand-pounded into a smooth, gelatin-rich paste and blended with the goose to create a refined “Wenwu goose-and-shrimp stuffing”. This mixture is delicately placed inside the Kanto sea cucumber, wrapped in a velvety taro purée, and gently deep-fried until golden and crisp. A final drizzle of house-made black pepper sauce adds a bold, savory finish. Rooted in the “wen-wu” balance of Jinling cuisine, this dish brings together classic Cantonese ingredients with traditional stuffing and frying techniques, reflecting Executive Chef Zhu’s contemporary interpretation of “Huaiyang–Cantonese Confluence”.
Jiangnan Style Sautéed Crab Roe: Paying homage to the Huaiyang classic “Fish and Rice Land”, this dish features freshly selected crab, carefully handpicked to reveal rich crab roe and delicate crab meat. Finely diced “fish rice” is folded in and gently sautéed over low heat with 20-year-aged Huadiao wine and a touch of vinegar to enhance its natural sweetness. Slow cooking yields a luscious golden crab roe with tender, sweet meat, achieving a refined balance of savory depth and clean elegance. Served alongside toasted bread and sesame scallion pancakes, this dish offers contrasting textures of crisp and soft, reflecting the Jiangnan philosophy of “letting natural flavors speak for themselves”.

In addition to these new creations, Executive Chef Zhu’s signature dishes remain popular, including the Chinese Sugar-fried Dough with Indian Almond, Quinoa, Sesame, Macadamia, and Crispy Eel; Steamed Snow Crab with Lobster Bisque Huadiao Egg White, Spinach Sauce, and Silk-thread Tofu; and Double-boiled Triple-layer Duck in Lingnan Three Treasures with Dried Tangerine Peel, Ginger, Rice Straw, and Supreme Soup. These dishes embody the philosophy of “Huaiyang–Cantonese Confluence,” skillfully blending Jiangnan culinary techniques with Cantonese flavors. While honoring tradition, they also incorporate modern innovations, offering a fresh and distinctive vision of contemporary Jiangnan cuisine.

For more information about Lakeview Palace, please visit the official website: wynnresortsmacau.com/