Delish Eats: Lakeview Palace, Jiangnan Cuisine Promoted at Wynn Palace

Restaurant history: Lakeview Palace opened in August 2023, with Executive Chef Wilson Fam leading a charge to expose diners to the flavours of China’s Jiangnan province, fusing influences of Jiangsu, Zhejiang, Sichuanese, and Cantonese recipes.

What’s the vibe and venue like: The Lakeview Palace is distinctly unique. Its boisterous palatial style, painted with gold and green décor and details, keeps in Wynn Palace’s aim to wow. The ambience is quiet, with faint chatter and clinks heard across the ballroom as you marvel at the nightlife light and water show from the comfort of your padded chair.

How much does it cost: Shared between two, the meal came out to MOP1,880, before the three-glass wine pairing, with prices dependent on the sommelier’s suggestions. 

What’s the menu about: French culinary techniques meet north and central regional Chinese flavours. Seasonal produce from the Yangtze River region is powerful on the menu at Lakeview Palace to promote the power of China’s fine fare.

What did we order: Lakeview Palace Platter, hot and sour soup, Chef Wilson origin recipes of lemongrass pigeon, stir-fried frog legs with green chilli and pepper, tossed scallion oil noodles with shredded chicken, handmade crystal ice powder jelly infused with lemongrass.

Lakeview Palace Platter: Among the three options on the platter, the light-torched hamachi with sesame chilli oil stole our hearts. Pairing the seawater flavours with a Sichuanese bite and vinegar pickle was sensational to introduce the meal.

Hot and sour soup: The hot and sour soup at Lakeview Palace appears basic, but holds depth with a peppery, sodium-rich, and umami base, with help from the funky mushrooms boiled in the broth. Each sip trades between a salty and spicy aftertaste. Very fun!

Lemongrass pigeon: Chef Wilson Fam’s signature truly wows. With my first-time dining on pigeon, the lemongrass, bay leaf, and lemon aromas follow through to my nose when snacking on this bird. The meat of the pigeon is gamey and smoky, richer than your usual chicken.

Stir-fried frog legs with green chilli and pepper: Again, another meat I have yet to try in my life, which too marked well. The part-fish-part-chicken taste of the frog was unique, paired with the familiar sizzle of Sichuanese peppercorns and green peppers.

Tossed scallion oil noodles with shredded chicken: In the absence of spice, the tossed noodles made me smitten with Lakeview Palace. The delicate soy flavours of the noodles tend well with the soft bite of the chicken. Salty and caramel sweet notes are pronounced.

What we liked: The service at Lakeview Palace was elite, catered by a team of genuine servicepeople obsessive over their craft. The sommelier was detailed on his suggestions and notes of each wine, but understanding of our basic knowledge, which made us feel comfortable knowing how to appreciate each glass.

What we didn’t like: Whilst not perfect, it is hard to find fault or critique of Lakeview Palace and the marvel of Jiangnan cuisine served.

What you should order: Lakeview Palace’s degustation menu aptly serves a consistent and powerful spread of classic Jiangnan dishes, savouring Chinese fine dining in style.

Location: Lakeview Palace, Wynn Palace, Avenida da Nave Desportiva, Cotai, Macau

Contact details: +853 8889 3663

This food review is based on a complimentary media tasting provided by Lakeview Palace in exchange for a truthful review and no compensation. The opinions expressed within represent the views of the author.

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