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Moutai shows up throughout the menu at this seafood restaurant inside Wynn Macau, not as a party trick but as a working ingredient, flambéed over crispy chicken or folded into a sauce for red-spotted grouper. The chef's restraint with a spirit that usually announces itself in neon is the whole argument. Weekend nights bring live seafood auctions to the dining room, which raises the energy without lowering the cooking. A Forbes Four Star and a Michelin Guide selection.
The awards strongest first
- Forbes Travel Guide Forbes Four Star
- Michelin Guide Selected Restaurant
- South China Morning Post 2026 · 100 Top Tables
- The 50 The 50 Discovery
One number, weighted & current 85
How we scoreThe dishes from the writeups
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Leopard coral grouper in Moutai
“The young Beijingese chef melds global influences in dishes like leopard coral grouper in Moutai and Guizhou sour soup, or drunken freshwater prawns blanched in Moutai.”
Michelin Guide -
Drunken freshwater prawns
“The young Beijingese chef melds global influences in dishes like leopard coral grouper in Moutai and Guizhou sour soup, or drunken freshwater prawns blanched in Moutai.”
Michelin Guide -
Red-spotted grouper
“try chef Henry Zhang’s red-spotted grouper, with pickled tomato, chilli, beansprouts and a splash of Moutai liquor, which crops up throughout the menu.”
The 50 -
Empurau
“Look out for empurau, a prized Malaysian freshwater fish, or try chef Henry Zhang’s red-spotted grouper”
The 50
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