Lei of the Land
- brittanypanter
- 2014年5月30日
- 讀畢需時 3 分鐘
If you grew up in America, the mention of Cantonese food may conjure images of lazy Susans, red paper lanterns and Chinese takeout boxes. It was these experiences that led to assumptions, one being that Chinese cuisine wasn't particularly glamorous and was in fact not even closely related to fine dining. Obviously growing up in a small town with nothing more than the average cookie cutter restaurant offering nondescript greasy noodles helped with my distorted conception.
After moving to Hong Kong my idea of Cantonese food quickly changed. And after visiting Wing Lei, I am ashamed to admit that I ever thought of this fare as anything less than remarkable.
Wing Lei, one of four signature restaurants located in the Wynn, Macau, was awarded a Michelin star in 2010 and still has it thanks to Executive Chef Chan Tak Kwong, who has been serving up traditional Cantonese cuisine since it opened in 2006.
Wing Lei’s interior is an adaptation of both traditional and contemporary Chinese decor. Bright red dominates the main color scheme, and the flying dragon, made up of 90,000 Swarovski crystals, on the wall opposite the entrance symbolizes happiness and luck and dominates overall.
For lunch we tried a wide range of appetizers, dim sum and a dessert platter. The first round was a beautifully prepared plate with drunken shrimp, chilled sliced sea cucumber and a smoked bean curd sheet wrapped around mushrooms and sweetened carrot. The drunken shrimp were fantastically fresh and had both a hint of sweetness and a dash of raw alcohol. I was a bit apprehensive about trying sea cucumber for the first time, but I was pleasantly surprised. Sea cucumber will never really look particularly appetizing to average Western eyes, but It was both smokey and fresh tasting. The jelly-like texture, however, would take some getting used to. The bean curd wrap was both earthy and sweet and a perfect option for vegetarians.
Prawn dumplings with pickled vegetables were first up for our dim sum selection. The prawns were sweet and the vegetables were subtle and not overpowering. Our next dish was a type of soy milk bath with layers of delicate bean curd piled in the centre. The salty bean curd sheets were a nice compliment to the light and creamy base. The baked abalone puff with roasted chicken was essentiallly a small pie with a slice of abalone on top. It was intensly savory with a buttery flaky pastry. The baked barbecue pork buns are one of their signature dishes. They have a sugary coating making them sweeter than normal, but a combination that works.
My favorite dish by far was the steamed cod fish roll with preserved tree seeds, another Wing Lei signature dish. I wasn’t quite sure what to expect from the tree seeds or where they would fit in with the dish. Wrapped inside a moist cod fillet, the preserved tree seeds were incredibly savory and the fish was soft and full of flavor.
The dessert platter contained osmanthus milk pudding, a baked walnut puff, a deep-fried egg custard roll and seasonal fresh fruit. Creamy and smooth, the pudding was similar to panna cotta and had a light floral taste. It was my favorite from the selection. The baked walnut puff wasn’t too heavy and had a nice texture, and the cannoli-like custard roll was crispy on the outside with a rich creamy filling.
Wing Lei offers attentive service (my cup of Wing Lei signature tea never fell below the halfway mark) and delectable food, all in an elegant environment. And with the five private dining rooms it would be the perfect place for a special occasion.
Open from 11:30am to 3pm Monday to Saturday
10:30am to 3:30pm Sunday and Public Holiday
6pm to 11pm daily
For reservations call (853) 8986-3688
