Wynn Macau Presents “BROTH by André Chiang” An Unprecedented Hot Pot Broth Experience

  • 06-MAY-2024

Macao, May 6, 2024 — Globally renowned Chef André Chiang, Wynn Culinary Ambassador, unveils his latest pop-up project “BROTH by André Chiang” at Mizumi, Wynn Macau, starting from May 11. “BROTH by André Chiang” is a brand-new, personalized hot pot experience that focuses not only on the abundance of ingredients, but a celebration of the broth, the true soul of hot pot.

Having excelled with unrivalled success for decades and awards won in the world of hospitality, Chef André Chiang channels his worldly horizon and exposure to global cuisines, shatters geographical barriers as he presents new culinary ideas fusing Chinese culinary traditions, Pan-Asian varieties and French precision with his new BROTH. Chef André’s eight signature Asian-inspired broths highlight the best of broth-making, from long-simmering Chinese double-boiled soups to Japanese nabes, and French bouillons, developing unique flavor profiles such as Sichuan, Taiwanese, Southeast Asian into bespoke options for guests’ full enjoyment. “BROTH by André Chiang” unleashes a brand-new structure for hot pot, where fresh ingredients and homemade treats are cooked in designated broths to highlight their textures, elevating their optimal doneness with full satisfaction and accompaniment to the broths. The BROTH experience brings unprecedented depth to the conventional hot pot experience.

Each of the eight signature broths is meticulously prepared by slow-cooking bone broth daily:

  • Sauerkraut (Gao-Liang Sour Cabbage Broth), one of Chef André’s personal favorites from the array – rides on the Taiwanese tradition of pairing Sorghum spirit from Kinmen with sour cabbage and pork bone broth. Chef André recreates his hometown’s signature with the addition of the high-proof spirit into a comforting broth showcasing refreshing lacto-fermented cabbage and the lingering aroma of the grain spirit. 
  • Sichuan (Green Peppers and Pickled Chili Broth) is the highlight among the eight varieties on offer. It is inspired by the chef’s family recipe that mirrors a traditional Taiwanese recipe of ‘skinned chili pepper chicken broth’. His new creation will showcase the authentic taste of the Taiwanese original, crafted with a kombu and black-bone chicken broth accented with green Sichuan peppercorns.
  • Suki (Black Truffle Sukiyaki) is a French execution of the traditional Japanese sukiyaki broth, where Chef André begins with the addition of premium Echiré butter, beef broth simmers into a savory fusion of the Japanese meat broth accented with French truffle-laced Perigord sauce.
  • Taiwan (Taiwan Traditional Satay Broth) is an homage to chef André’s Taiwanese roots. Following the satay prototype from the Fujian province, the broth is flavored with Tianjin preserved vegetables, dried pomfret, dried squid, dried shrimps and dried oysters, a premium fusion of satay broth taste profiles from Taiwan, Shantou, and Southeast Asia, yielding to the marriage of land and sea in a complex umami-rich broth.
  • Ma La (Homemade Sichuan Mala Broth) lends the best from Sichuan numb and spicy sensations with the earthy comfort from Taiwanese mala broth, thanks to the enrichment of bone marrow and 18 varieties of spices, highlighting on complexity in mala flavor with spicy depths to enrich the broth.
  • Hokkaido (Hokkaido Miso & Milk Broth) is a creation that mirrors the Japanese traditional soy milk broth, polished with fresh dairy with the addition of miso to enhance the umami and complexity of the milky broth. The nourishing broth is the perfect match with ocean catches in the likes of collagen-rich giant grouper.
  • Laksa (Southeast Asian Curry Broth) highlights on the exotic blend of fresh herbs and spices but light on the heat and the sourness, with reminders of a flavorful Penang curry with a burst of exotic aroma.
  • Herbal (Figs and Wild Mushroom Broth) is a vegetarian-based fusion inspired by Chinese traditional herbal medicines. The use of both fresh and dried figs adds sweetness to the broth and harmonizes the aroma of the 10 types of mushrooms. The sweetness of figs and earthiness from mushrooms, accented with medicinal herbs, bring perfect alchemy to the light, sweet broth.

In true innovation to the modern-day hot pot, Chef André designed a new sequence that focuses on the high levels of comfort brought by flavorful broths. Unlike a traditional hot pot where broths take a secondary, supporting role, Chef André elevates the broth back to its primary spotlight through a creative flow of courses in his dining experience, starting with a presentation of fresh seafood, fresh meat, followed by seasonal vegetables. Following the showcase is a ‘Broth Tasting’ where guests can indulge in a sample flight of all eight broth varieties, learning their compositions to familiarize themselves to help with choosing one for their individual hot pot to come. The selected broths are prepared as guests are presented with an onslaught of Japanese appetizers, made in-house with the season’s optimal harvests, as well as an amuse bouche to whet the appetite. Guests are presented with a sharing seafood tower for their hot pot, together, served alongside a special dipping sauce developed with Chef André’s house-guarded secret recipe. The hot pot experience begins with seafood and vegetables, followed by a table-side personalized preparation of meats, where portions of meat will be prepared by skilled servers designating each type of meat with their respective meat bouillon. A true effort to enhance the meaty flavors of the unctuous meat, the table-side preparation also guarantees maximal enjoyment through the optimal doneness of each meat offering.

The experience is complete with a starch course, where a selection of noodles and rice is prepared with a pure dashi, a palate-cleansing final offering that concludes the hot pot experience. The new “BROTH by André Chiang” experience elevates the hot pot tradition with the soul of the comfort broth. Elevating the enjoyment of Chinese double-boiled broth, French meat bouillon and Japanese nabe dashi, each bearing their own respective characteristics, in a new take on hot pot that brings unprecedented satisfaction and true enjoyment of the hot pot experience that celebrates flavor and comfort, crafted by a true, seasoned master of gastronomy.

For dining enquiries and reservations at Wynn Macau, please call (853) 8986 3663. For more details, please visit https://www.wynnresortsmacau.com/en/wynn-macau.