[2025 Macau Restaurant] Travel Guide for Lakeview Palace (Updated May)

Yong Chui Palace received it! . This is a very special food trip 🚡 You can feel it in Macau too Authentic Jiangnan atmosphere🕊 🦄 The restaurant mainly serves new-style Gangnam cuisine Sichuan and Cantonese cuisine are secondary Enjoy delicious food in this exquisite environment 🤩 It's really a very relaxing enjoyment! 🍒Sea pie pickled pepper sauce mixed with fresh bacon The presentation is very exquisite You can smell the strong aroma The bacon is springy with the freshness of pickled pepper 🍒 Drinking incense drunk blue dragon This recipe is very special low temperature slow cooked lobster meat It tastes very tender and layered 🍒Eight treasures rich chicken The aroma overflows the moment it opens The tender and crispy taste of the chicken is hard to love Remember to book 24 hours in advance Otherwise, you won’t be able to eat this delicious bite 🍒West Lake Osmanthus Sugar Lotus Root It's really a sweet feeling of happiness Soft and delicious. It tastes sweet but not greasy 🍒Spanish 5J Ham Vegetable Rice This portion is very generous It tastes so full. ﹌ In the evening, there are musical performances on site for dining The restaurant is suitable for taking pictures everywhere, chao out video atmosphere sense pulled full It's perfect for meeting up with friends or bringing family members to feel this happy atmosphere Wing Lee Royal Palace. Wing Chui Palace Macau Cotai Sports Hall Main Road Yong Chui Palace

                   —— Wing Chui Palace · Wing Lee Royal Palace🍵🇲🇴 Recently, the Wing Lee Palace of Macau, the Wing Tsui Palace, and the Chinese tea art masters 6-hand collaboration Presenting a Spring Tea Banquet by Chef Zhu Guangpan in collaboration with the non-hereditary inheritors of Chinese green tea Zhou Yongming and Hu Guoxiong, the inheritor of West Lake Longjing fried tea Combining non-legacy aromatic tea art with extremely fresh and fragrant Jiangnan cuisine Bringing a cultural feast of tea art, tradition and innovation🎇 About the Chief Chef of Wing Lee Palace and the Master of Chinese Tea Art 👨🍳Chef Chu Guang Pan of Wing Lee Royal Palace Wing Chui Palace — with more than 16 years of experience Proficient in Huaiyang cuisine and Cantonese cuisine, he created a unique "Huai-Guangdong confluence" faction Insist on seasonal ingredients, blending authentic and innovative elements 👨🍳Zhou Yongming — The traditional Chinese green tea making technique is not also inherited Also a lecturer in tea culture in Jiangsu Province he made Biluochun for many consecutive years It is collected by the Chinese Tea Museum 👨🍳Hu Guoxiong — the first non-genetic inheritor of West Lake (Lion Peak) Longjing fried tea and senior technician The art of tea frying has been passed down from generation to generation There are 2 experience sessions before the feast begins— 🍃 Live tea frying performance Usually watching documentaries to see a lot of live viewing is really shocking except because More than imagined incense is to let the master apprentice at 200 degrees high temperature Directly fired and shocked 🍵 Lotus Tea Craft Workshop According to the "Six Records of Floating Life", he personally made "lotus package tea" to make Jiangnan green tea Biluochun tea leaves are wrapped in lotus flowers overnight so that the tea leaves completely absorb the lotus aroma After a day and night bubble out more fresh and sweet ✨Spring Taste Journey The new Jiangnan cuisine has a total of 8 dishes, paired with a variety of teas - with tea, Use seasonal ingredients to prepare dishes, use rareness as expensive, and use technique to taste 🍵 Welcome Tea — Cold Brew | Dongting Mountain Boutique Biluochun Under the guidance of the tea master, the fragrance of ancient trees is fresh and elegant, and the sweetness is obvious ✨ Spring Festival starter four platter • Tea Crispy Skin Chicken: Smoked with Biluochun really makes the skin crispy and tender meat extremely tasty • Crispy tea oil spring asparagus mixed with jade ribbon: Sauté asparagus with Longjing soaked scallops in tea oil Along with caviar on a small tart to eat refreshing and fresh • Old wine red barbecue green dumplings: Old wine stewed red roast meat buns into the smoky green dumplings Savory and with glutinous rice aroma unexpectedly delicious • Mingqian Longjing Pastry: Actually vegetable pastry with Longjing Tixiang pastry thin and crispy It doesn't taste greasy ✨ Pigeon swallowing swallow fresh in water Plants grown in water such as lotus seeds, arrowroot, horseradish and old duck are boiled into a soup with boneless pigeon meat wrapped in chicken head rice and ham to make mini pigeon legs to add freshness Paired with bird's nest, the soup is fresh and sweet and sometimes makes the water fresh and sweet It also does not lose its rich aroma 🍵 Tea at the Meal — West Lake Longjing Served with the main course, the fragrance is refreshing and refreshing ✨ Steamed white fish with chicken oil 🌟🌟🌟🌟🌟 Rare white striped fish weighing up to 10 jin is selected. I heard that transportation handles this river fish The effort is the most complicated. After marinating and steaming, it is sprinkled with chicken oil. It tastes really amazing The fish meat is tender and tasteless, with homemade green pepper and garlic sauce, which is full of freshness ✨Longjing River Shrimp Oil-stained seasonal river shrimp with Macau specialty shrimp seeds and Longjing tea to enhance the fragrance The shrimp is crispy and crispy, the tea flavor is prominent and not very greasy 🍵 Tea with Meal — Dongting Mountain Special Biluochun The palate is rich in layers ✨ Tea Smoked Spring Asparagus Stuffed Wagyu Roll 🌟🌟🌟🌟 Asparagus pre-stuffed with Wagyu Beef The chef improvised the Wagyu roll with tea-smoked and whiskey - Macallan Highland Single Malt Scotch Whiskey 12 Sherry Oak Double Cask ✨ Silverfish winter and spring come salted meat and vegetable wrapped rice The chef states that this is his hometown dish Vegetable-wrapped rice with white rice fish and a special shallot sauce—salted meat, asparagus, and pork belly are simple and delicious 🍵 After-dinner tea — West Lake Lion Bee Dragon Well The aftertaste is long ✨Longjing Tea Stewed Milk 🌟🌟🌟🌟🌟 Amazing taste—the strong flavor of Longjing tea stands out not to mention the sweetness is just right It's simply the best, silkiest and most fragrant stew 🍼 I've ever had in my life ✨Seasonal fresh fruit from the south of the Yangtze River There are super cute Easter eggs containing several small chocolates and selected mulberries, croissant honey, loquat and other Jiangnan fruits with a sweet ending                    —— 📍Wing Chui Palace (Cotai City) Ground Floor, Wynn Palace, Grand Road, Cotai City Sports Hall, Macau                    —— #lamchelin #lamchelin_macao #lamchelin_hotel #Macau itinerary #lamchelin_travel #WynnPalace #WynnPalace #LakeviewPalace #WynnDining

Because of Master Zhu, I followed him to Macau, and because of #Yong Cui Palace#, I followed him to #Wynn Palace#. Unexpectedly, our fate was not yet fulfilled. When I arrived in Macau, I found out that Master Zhu had gone on vacation, leaving behind only the Yong Cui Palace that was as lush as emerald, the lake fountain that was still sparkling outside the floor-to-ceiling glass windows, and the skyscrapers of Cotai that were still shining into the clouds. I thought I would never be able to eat Master Zhu's Jianghuai cuisine with a Cantonese foundation, but I didn't expect that the Emerald Hibiscus and Wensi Pine Leaf Crab, which were cooked with great effort, and the Huaiyang classic Yellow Croaker Lion Head, were still firmly on the menu, and the taste was still familiar. I always felt that Master Zhu should still be in the kitchen. Eight Treasure Roast Duck Shouldn’t it be the traditional Huaiyang dish Eight Treasure Duck? How did it become roast duck? ! As expected of Chef Zhu, who comes from a Cantonese background, he has combined Huaiyang and Cantonese cuisines seamlessly, and grasped the essence of both cuisines to perfection! The whole duck is boneless, and every inch of meat, from the duck breast to the duck legs, has skin that is thin and crispy, without a trace of fat under the skin. The best parts are left on the platter, and the unique sauce of Cantonese roast duck makes people salivate at the first smell. The best part is its filling! High-end ingredients such as sea cucumber, abalone, and sturgeon tendons are all mixed into glutinous rice and then fried with roast duck sauce to make eight-treasure glutinous rice. Every bite is full of surprises! When you bite it, the crust is crispy and the filling is fresh, fragrant and soft. Every bite is really unforgettable! It should have been the main dish, but it quietly appeared in the appetizer platter. It was just a roll, but it seemed like a stunning stroke, which really surprised me. Crispy Marbled Beef with Finger Lime Sauce I thought I had eaten Wagyu beef in Shanghai for so many years that it was nothing special. But after taking a bite, I found out that I was wrong again. It was obviously just A3 Wagyu, but the thin crispy coating, the bright sauce, the overly rich aroma of tangerine peel, mixed with the aroma of black pepper, and garnished with sour finger lime, the taste was neither dry nor greasy, and I couldn't find a single flaw even if I tried to be picky. There was also a Cantonese dim sum platter served before the soup. Although I believe it must have been delicious when freshly baked, it was a pity that there were too many of them. There were four kinds in total and I didn't know where to start. I would feel like I was missing out if I ate any of them first. It would have been better if they were served one by one. I could only secretly sigh that it was a pity. There is also the soft fried rice that is fried to the driest and most fragrant taste, and the walnut and black grain rice cake that is so glutinous that it sticks to your teeth… Even though the stomach is so full of carbohydrates that it is about to burst, the mouth still keeps eating uncontrollably. I took a sip of the 2003 ripe Pu'er tea, and my stomach was full and my eyes were full of greed. I was thinking about the next time I come, I look forward to meeting Master Zhu, and those Yongcui Palace signature dishes that I haven't eaten in Shanghai... For example, the crispy eel shachima, which I was curious about, hahaha, so that there will be no regrets.

🎡 Now, the cable car of Wynn Palace has opened to the second floor, allowing you to easily enjoy the fun without queuing! The cable car has just been opened for a few days and there are currently fewer people. You can go directly to the second floor to take the cable car. The queue length on the second floor is only one-fourth of that on the first floor, making your journey more convenient. 🚶‍♂️ The elevator entrance is next to Yongcui Palace. After entering Yongli, you will see clear signs guiding the direction of the cable car. Although the front desk said that room cards are still required, no one usually checks them on weekdays when there are few people. It is recommended that you go and check out the situation first before deciding whether to queue up. 🏨 #Macau #Wynn Palace #Cable Car

I came to this Chinese restaurant in Wynn Palace in Macau a long time ago. It was called "Wynn Palace" at that time. Now it is renamed "Yongcui Palace", which specializes in Jiangnan cuisine😉 As soon as I arrived, I was amazed by the magnificent decoration of Yongcui Palace😍 From the entrance to the restaurant, it is very grand, and it feels like dining in a palace💚 The biggest selling point of the restaurant must be the super large floor-to-ceiling glass windows that allow you to enjoy the fountain show, which is so spectacular! 🤩 Yongcui Palace is spacious and has a high ceiling, which is very comfortable~😌 The staff's service attitude is also very good and enthusiastic☺️ We ordered: 🤍Gold Medal Pork Leg and Radish Crisp 🤍Crab Roe Dumplings 🤍Shanghai Pan-Fried Buns 🤍Yangzhou Fresh Meat Steamed Dumplings 🤍Shanghai Fried Noodles The food quality is very high, and every dim sum is delicious! 👍🏻 Among them, the most recommended is the "Gold Medal Leg and Radish Crisp", which has a crispy outer layer, sweet fillings, and a rich taste~😋 After the meal, the restaurant will also serve exquisite small cakes, the taste is very special, not sloppy, very delicious~🤍 I hope to go to Macau again in 2024 and eat more delicious food😍 Yongcui Palace Address: Wynn Palace, Macau Sports Center Avenue #2024TravelWish #WeekendTour #OverseasTour #Macau #MacauFood #MacauWeekendTour #WynnPalace #Yongcui Palace #wynnpalace #MacauRestaurant #macau

Yongcui Palace is the new restaurant of Chef Wilson, formerly of Sichuan Moon. It has traces of Sichuan, Cantonese, Huaiyang, and Jiangsu and Zhejiang cuisines, and is located at the former location of Wing Lei Palace. "Scorched Yellowtail with Red Oil", raw yellowtail slices cooked in Sichuan red oil, served with Italian vinegar, and a few shreds of lemon leaves, every bite is very filling "Shanghai-style pickled pepper soy sauce mixed with fresh abalone", the emerald green layer is actually cucumber jelly. When eating, scrape off a layer of jelly, add white braised fresh abalone and secret spicy sauce to make it refreshing and tasty 👍 "Moutai Chili Chocolate Ice Cream" is a special dessert with a strong Moutai flavor and an occasional spicy taste. It is worth a try! Overall it's good, no matter the check-in, taking photos or the taste 😌 MOP700 per person