- Wynn opened new seafood concept restaurant “Drunken Fish” in September.
- This is the first restaurant in Macau where guests can bid on the freshest catches, adding an interactive twist to their dining experience.
Wynn Macau introduced a new seafood concept restaurant, “Drunken Fish,” in late September.
Helmed by Executive Chef Henry Zhang Zhicheng, the restaurant brings together premium seafood from around the world, complemented by an extensive wine collection. The menu showcases a blend of diverse culinary techniques, including a bold incorporation of Moutai.
The restaurant’s modern design features hand-crafted, curved aquariums and a turquoise-themed Moutai bar. Guests can also enjoy a 180-degree view of Wynn’s iconic Performance Lake, complete with mesmerizing fountain shows.
As the first and only restaurant in Macau with a dedicated Moutai Bar, Drunken Fish houses rare Moutai spirits and offers creative Moutai cocktails crafted by Wynn’s Head Mixologist, Mark Lloyd. The restaurant also boasts a selection of premium Chinese wines curated from the “Wynn Signature Chinese Wine Awards” collection.
Drunken Fish introduces an innovative “Live Auction of Fine Seafood and Wine” held every Friday and Saturday evening. Guests can enjoy exquisite dishes while participating in live auctions of rare gourmet items, ranging from wild-caught seafood from the deep sea to fine Moutai liquor. Winning bidders have their seafood prepared to their personal preferences by Chef Zhang’s team.
According to Wynn, the restaurant’s Chinese name of “Jiu Kun” is inspired by the legendary “Kunpeng” of Chinese mythology, symbolizing boundless dreams and ambition, reflecting the restaurant’s deep connection to Chinese culture.
Drunken Fish embodies Wynn’s commitment to culinary excellence and presents a fresh, innovative addition to its dining portfolio, offering guests a surprise-filled, immersive dining experience with Wynn’s signature quality and attentive service.
