Japanese restaurant Mizumi newly awarded with a Michelin Star
Golden Flower awarded two Michelin Stars for fourth consecutive year
Wing Lei awarded Michelin Star for seventh consecutive year
Macau, November 6, 2015 ─ Wynn Macau is now home to four Michelin stars. Signature Japanese restaurant, Mizumi joins the Wynn Macau cluster of stars for the first time as it is newly awarded a Michelin Star in The Michelin Guide Hong Kong Macau 2016. This also marks the fourth consecutive year for Golden Flower to receive the coveted two Michelin Stars and the seventh consecutive year for Wing Lei to be awarded Michelin Star.
“We are proud that three of our restaurants have been recognized as among the best restaurants in Macau and Hong Kong. This is a particularly exceptional and exciting achievement for Chef Hiroshi and his team for being newly awarded with the accolade this year,” said Olivier Bonard, Vice President - Food & Beverage of Wynn Macau.
Chef Hiroshi Kagata has been the chef de cuisine at Mizumi since 2012. He grew up surrounded by nature in Yonago and inspired by his mother’s cooking, he would often help his mother in the kitchen as a child. He appreciates just how closely intertwined Japanese cuisine is with the four seasons. His career began at a very exclusive and traditional ryotei restaurant in Kyoto, where he learned Kaiseki cooking skills, which are unique to Kyoto, from 1987 to 1990. Chef Hiroshi then had the privilege of working with a renowned Master, from whom he learned the traditional “Tokyo” (Edo) style of cooking.
Master Chef Liu Guo Zhu is the Executive Chef of Wynn Macau’s Chinese dining operations, with a special emphasis on overseeing Golden Flower. The restaurant gives guests a rare chance to experience authentic Tan dishes, an exclusive culinary tradition from the Qing period. Master Liu joined Wynn Macau in 2009 with more than 40 years of experience in the Chinese kitchens of top Beijing establishments, including the Beijing Hotel where he prepared Tan cuisine for dignitaries including the Queen of England, former Chinese leader Deng Xiao Ping and former U.S. Secretary of State Henry Kissinger. He has also mentored hundreds of young Chinese chefs, teaching them time-honored recipes for Tan, Lu, and Sichuan styles.
Under Executive Chef Chan Tak Kwong, Wing Lei upholds the finest traditions of Cantonese cooking, offering classic dishes prepared with the freshest ingredients. Firm favorites such as the restaurant’s famous baked barbecued pork buns with a finely sweetened crust are complemented by seasonal offerings that introduce captivating new flavors to delight guests. Having been with the restaurant since it first opened in 2006, Chef Chan consistently presents each dish with exceptional flair and innovation.
