bodyType

customContents

entityId

entityUuid

articlePageQuery

filter

article

articleBaseAdvertisingInfoArticle

articleListArticle

articleSeoArticle

hooksArticleAcknowledgementGateOverlayArticle

hooksTrackPageViewArticle

hooksContentInterestArticle

articleLinkingDataContent

hooksAmpRedirectArticle

articleSchemaContent

liveArticle

advertZone

sentiment

contentLock

topics

types

sections

paywallTypes

createdDate

publishedDate

sponsorType

urlAlias

moreOnThisArticles

commentCount

authorLocations

authors

corrections

displaySlideShow

multimediaEmbed

printHeadline

seriesContainer

articleSpeeches

socialHeadline

headline

images

flag

firstTopic

glossary

flattenTypeIds

image

relatedLinks

relatedNewsletters

__typename

sponsor

pdfFiles

seriesReverseOrder

series

disableOffPlatformContent

published

updatedDate

summary

subHeadline

body

keywords

readingTime

customTimezone

liveContents

Tracey Furniss

Diners are transported into another world, as the spirit of Cantonese Qing dynasty official Tan Zongjun is woven throughout Golden Flower, from the ambience to the menu. He took up residence in Beijing, where he discovered Lu food and opened a school blending the best of northern and southern Chinese cuisine. The opulent interior is inspired by the Asian dining room of a British shipping tycoon and the Oriental aesthetic of Venice.
Master chef Liu Guo Zhu’s signatures include braised sea cucumber with Shandong leeks, and grilled Wagyu slices with Shandong leeks and sesame puffs. Zhu offers an eight-course tasting menu – Tan, Lu, and Sichuan and Cantonese à la carte.
Contact details
G/F, Wynn Macau, Rua Cidade de Sintra, NAPE
+853 8986 3689
Sat-Sun: 11.30am-2.30pm
Wed-Mon: 6pm-10.30pm
Signature dishes
Sweet and sour cabbage roll with mango in chilli vinaigrette
Braised Yoshihama abalone in brown sauce
Stewed fish maw with crab claw in supreme chicken broth
See more of 100 Top Tables 2020 here


Zi Yat Heen: Magnificent menus get a touch of creative flair at the Four Seasons Hotel Macao

Yí: Local markets and seasonal produce serve as inspiration for chefs Angelo Wong and Wilson Fam

Yamazato: Sushi, sashimi and other traditional Japanese favourites served in a ‘Zen garden’

Wing Lei Palace: Healthy, creative and seasonal dishes match grand surroundings

100 Top Tables 2021 - Macau

Golden Flower pays tribute to Qing dynasty icon Tan Zongjun

Golden Flower has a luxurious tea lounge. Photos: handouts

_Golden Flower - Sweet & sour cabbage roll with mango in Chili vinaigrette PHOTO Handout

Golden Flower at Wynn Macau Gallery

Golden Flower main dining area

Golden Flower tea lounge

Executive Chef - Liu Guo Zhu

Stir-fired prawns with Sichuan pepper, chili and macadamia nuts

Sweet & sour cabbage roll with mango in chili vinaigrette

Magazines

100 Top Tables


Master chef Liu Guo Zhu’s signatures include braised sea cucumber with Shandong leeks, and grilled Wagyu slices with Shandong leeks and sesame puffs



Past 100 Top Tables

100 Top Tables 2020

Golden Flower pays tribute to Qing dynasty icon Tan Zongjun

.css-1mniedq{color:inherit;font-weight:inherit;font-size:inherit;font-family:inherit;line-height:inherit;} Master chef Liu Guo Zhu’s signatures include braised sea cucumber with Shandong leeks, and grilled Wagyu slices with Shandong leeks and sesame puffs

Master chef Liu Guo Zhu’s signatures include braised sea cucumber with Shandong leeks, and grilled Wagyu slices with Shandong leeks and sesame puffs