Drunken Fish: Wynn’s New Seafood Restaurant Opens at Macau

Wynn’s latest restaurant concept, Drunken Fish, is set to surprise diners with the world’s best seafood and finest wines in a vibrant atmosphere when it opens at Wynn Macau on 28 September. Overseeing the new seafood restaurant is Executive Chef Henry Zhang Zhicheng, a well-known rising star in the culinary industry. The restaurant will soon bring the world’s rarest and most premium seafood to the table, with each dish prepared using diverse cooking techniques from China and Southeast Asia, creating exciting new dining experiences that encourage guests to try something new. Home to the only Moutai Bar in Macau, offering an impressive collection of Moutai liquor, Drunken Fish is poised to become an exciting new dining venue where the flavours of the sea truly come alive.

The restaurant’s Chinese name, “Jiu Kun,” captures the essence of China’s rich cultural heritage and represents Wynn’s vision for the future of the Drunken Fish dining experience. “Jiu” means “nine” in English and symbolises the diverse array of premium seafood dishes on offer at the restaurant. It also sounds like the Chinese word for “liquor,” inviting guests to indulge in an intoxicating journey of exceptional dishes from the sea while delving into the flavours of Moutai and fine Chinese wines. “Kun” is derived from the legendary tale of the enormous mythical fish creature – a Master of the Sea – who symbolises the vastness and extraordinary depth of the ocean. Every delicacy at Drunken Fish is a tribute to the ocean, and each delicious morsel is filled with the rich flavours of the sea.

Chef Henry Zhang was formerly at the helm of the award-winning Golden Flower Chinese restaurant, where he garnered a number of prestigious culinary honours from Forbes Travel Guide, Black Pearl Restaurant Guide, and Asia’s 50 Best Restaurants. A true perfectionist, ingenuity is at the heart of every dish he creates. Behind all of the love that he pours into the preparation of each dish is passion and persistence. Chef Zhang is a master at unleashing the potential of seafood ingredients, using innovative ways to unearth a myriad of flavours for guests to discover. At Drunken Fish, Chef Zhang will take China’s national liquor – Moutai – and cleverly infuse it into the dishes to bring out the rich aroma of the Moutai and elevate the flavours to an even higher level.

The team of chefs led by Chef Zhang at Drunken Fish sources high-quality seafood ingredients from around the world and carefully preserves the original flavours with a variety of clever cooking techniques to bring out the very best of the seafood. The team embraces traditional Chinese seafood culinary techniques while masterfully integrating innovative ideas from around the region, including the purity of Cantonese cooking, the punchy and spicy flavours of Sichuan cooking, as well as the fusion of Chinese and Western cooking from Hong Kong. Having garnered a wealth of diverse culinary experiences, the chefs are often inspired by local ingredients and utilise various cooking techniques to prepare innovative dishes. One of the most innovative techniques is Chef Zhang’s infusion of Moutai into his signature seafood dishes. The Empurau steamed with soy sauce is prepared using Cantonese steaming techniques. The Empurau is a rare Malaysian fish that can only be caught during certain seasons of the year. Every single morsel of this delicious, delicate fish is precious and truly unforgettable. Another signature dish is the Red-spotted grouper with pickled tomato, chilli, bean sprouts, and Moutai. This is a traditional fish in sour soup originally created by the Miao and Dong ethnic groups of Guizhou, China. Infused with Moutai, the aroma of the liquor brings out the ultimate freshness of the fish.

Drunken Fish is also the only restaurant in Macau to house its very own trendy Moutai Bar, which is overflowing with the intoxicating aromas of fine wines and liquors. The Moutai Bar is home to a collection of close to 100 varieties of rare Moutai liquor, including the Kweichow Moutai Collectors Association Aged, Kweichow Moutai Flying Fairy Edition Extra Aged, 2018 Kweichow Moutai Wooden Box Boutique, Kweichow Moutai VIP Special, and even more rare, limited-edition varieties of Moutai. Here, guests are welcome to indulge in the classic, bold flavours of Moutai and discover the surprising tastes of innovative Moutai-infused cocktails prepared by Mark Lloyd, Head Mixologist at Wynn Palace and Wynn Macau, who elevates the Moutai tasting experience to new heights. The bar also features a selection of award-winning wines from the Wynn Signature Chinese Wine Awards, Japanese sake, and Chinese tea cakes. These fine wines are the perfect complement to the succulent seafood dishes on offer at Drunken Fish.

The warm and inviting ambience at Drunken Fish sets the scene for the perfect dining experience to savour exceptional seafood and wine from around the world. Upon arrival, guests will be immediately drawn to the live fish tanks and open kitchen, where they can watch chefs showcase their remarkable culinary talents. Every seat offers panoramic views of the dazzling Performance Lake through the restaurant’s floor-to-ceiling windows. Guests will enjoy spectacular 180-degree views of the fountain show, the graceful dancing of light and shadows, and explosive plumes of water and fire, while dining on the world’s finest seafood fare.