Sichuan fare goes upmarket
Michelin-star chef Andre Chiang and his culinary team are working with Wynn Palace in Macao to launch Sichuan Moon, which focuses on modern Sichuan cuisine paired with rare Chinese tea. One of the highlights is "88 fortune treasures", a selection of eight cold dishes that reveal the flavors of Sichuan cuisine. Other must-tries include "secret-recipe" king crab legs, which blend Pixian county broad-bean sauce with Cantonese "typhoon shelter powder" crab. Chiang also gives traditional mapo tofu a modern twist by using tender tofu, hard tofu, Japanese egg tofu and black tofu in the dish.
Avenida Da Nave Desportiva, Cotai, Macao. 853-8889-3663.
China Daily
