Chef Tam's Seasons
Cantonese restaurant · Zhuhai ·
Seasonal Cantonese cuisine redefining tradition with innovative dishes
Seasonal Cantonese cuisine redefining tradition with innovative dishes
"In Macau I found that Chef Tam's Seasons keeps its à la carte menu deliberately lean (under 50 items) so the team can continually introduce bold, exciting flavors; standouts include the local favorite baked baby pigeon with sand ginger and salt and the indulgent iron pot rice topped with a fresh crab roe pork patty." - Alvin Lim
"Chef Tam's Seasons, promoted to two MICHELIN Stars, offers a unique dining concept with a main menu and two set options. The restaurant highlights seasonal ingredients, such as the autumn speciality of hairy crab ge zha." - The MICHELIN Guide
"As well as the main menu, the dining concept by chef Tam Kwok-Fung features two sets – one classic, one seasonal. New à la carte items pop up every month to showcase seasonal ingredients. The traditional appetiser ge zha, or deep-fried egg custard, comes in a hairy crab version in autumn - the velvety custard bursting with crabmeat flavour is enrobed in a crispy crust. Roast spareribs in black bean honey sauce are smoky and aromatic." - Michelin Inspector
"A Macau casino-based Sichuan restaurant from acclaimed chef André Chiang that made its debut in the Michelin Guide with two stars; Chiang described the recognition as "It's fantastic." - Monica Burton
