Set in an opulent and exclusive dining room, the Michelin two-star Golden Flower celebrates the life of Cantonese Qing dynasty official Tan Zongjun with the authentic flavors of China's interior -- Tan, Lu (Shandong), and Sichuan. Golden Flower is proud recipient of two Michelin stars and Forbes Travel Guide Five-Star Restaurant once again this year.
Weaved throughout the restaurant's interior, menu, and ambiance is the spirit of Tan Cuisine's inventor, Tan Zongjun, a Qing Dynasty official from Canton who took up residence in Beijing, where he discovered Lu (Shandong) cuisine. During his time in Beijing, he developed a school of cuisine that blended the best of China's north and south, now recognized as one of northern China's top culinary traditions, Tan cuisine. Golden Flower's menu also celebrates the later years of Tan's life, when he moved to Sichuan and was introduced to the spicy, vibrant flavors of Sichuanese cuisine. Wynn Macau commemorates Tan Zongjun by presenting the flavors that this noble Qing Dynasty official experienced in his lifetime.
Designed by Wynn Design and Development, Golden Flower's interior reflects the exquisite, intimate nature of Tan cuisine, which was originally enjoyed in Tan's courtyard home in Beijing. Thomas has created a venue that reflects China's historic influence on the world, including a tea lounge and reception room that is inspired by a room from the home of British tycoon Frederick Leyland known as the "Peacock Room," on permanent display at Washington D.C.'s Freer Gallery of Art. Other extravagant touches include a red-and-white cloisonné mosaic floor from Ravenna, Italy and Mariano Fortuny light fixtures that borrow the aesthetic of Chinese silk lanterns. Complimenting the opulent interior is tableware by award-winning designer Alan Chan and staff uniforms by Rene Ozorio, the creative director of Jim Thompson, the Bangkok-based silk design house. Wynn Macau's tea purveyor and in-house tea sommelier (a first for Macau), present a wide variety of premium teas from China's best-known tea regions. Working with Golden Flower's chefs, our tea sommelier guides Golden Flower's guests through an extensive selection of teas that best complement our Tan, Lu (Shandong), and Sichuan dishes. Guests may choose to begin their meal with Golden Flower's unique signature blend of chrysanthemum-infused oolong tea before trying a wide range of teas, from Wu Yi Mountain teas to Iron Buddha Oolong to Aged Pu'er, with each dish or course. Highly recommended are Golden Flower's vintage pu'er teas, aged between five to thirty years and grown in China's southwestern Yunnan province, with large leaves often pressed into balls that taste better with age, producing amazing bold, earthly flavors with deep rich aromas. Equally enticing are Golden Flower's pre-spring and early spring varieties of Dragon Well green tea, which come from Hangzhou's famed West Lake and produce a wonderfully soothing and refreshing tea with an orchid-like fragrance.