Wynn Macau’s two-Michelin-star Golden Flower restaurant served an exclusive menu, designed by its chef Liu Guozhu, of Tan imperial cuisine and guest chef Lan Minglu from Sichuan, paired with the aromatic Chinese liquor Wuliangye.
Lan is from Lanting Thirteen Chefs restaurant that has been one of the 50 most influential restaurants in mainland China for five consecutive years.
Earlier this week, Liu partnered with Lan to deliver an eight-course meal that showed off the variations of Sichuan spices when prepared with different ingredients, the impressive preparations behind every dish in Tan cuisine, and how five-grain Wuliangye liquor with such a high alcoholic percentage eventuates the flavour of those dishes.
This photo shows five types of Wuliangye that were used in a liquor pairing menu for the exclusive meal at Golden Flower restaurant in Wynn Macau earlier this week.
Poached red-spotted garoupa in pickled vegetable and chili is paired with a shot of 50° Wuliangye 15 Years for the exclusive menu at Golden Flower.Photos: Monica Leong
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