Here’s a polished English translation of the title: **”Wynn Palace’s Yong Cui Palace Unveils a Revitalized Menu, Blending Huaiyang and Cantonese Cuisines to Create a New Jiangnan Dining Experience”** Alternatively, a more concise version: **”Yong Cui Palace at Wynn Palace Debuts New Menu, Showcasing the ‘Huai-Canton Fusion’ — A Fresh Taste of Jiangnan”**

MacauJune 18, 2026 /PRNewswire/ — Wynn Palace’s new-style Jiangnan cuisine restaurant, “Lakeview Palace,” will launch a new menu at the end of June. The restaurant is helmed by Executive Chef Zhu Guangpan, a “rising star in the culinary world,” who continues his unique core philosophy of “Huaiyang-Cantonese Fusion.” This approach blends the delicate elegance of Jiangsu and Zhejiang regions with the fresh vitality of Cantonese cuisine, presenting a new-style Jiangnan cuisine that embodies both cultural heritage and contemporary aesthetics on a single table. Overlooking the dazzling water show of the Performance Lake and the captivating views of the Cotai Strip, the restaurant invites diners on a fresh and elegant culinary journey through Jiangnan.

Chef Zhu boasts over sixteen years of culinary mastery, beginning his career at Guangzhou’s Lei Garden, renowned as the “Whampoa Military Academy of Cantonese Cuisine.” He later served with the Michelin one-starred Xin Rong Ji’s Shanghai team, delving deep into Shanghainese and Taizhou cuisines. Subsequently, he became the youngest Chinese Executive Chef at Shangri-La Group in China and studied under Huaiyang cuisine master Hou Xinqing, dedicating years to mastering both Huaiyang and Cantonese culinary traditions. Adhering to the principle of “perfection lies in the finest details,” he uses seasonal ingredients as the core, combining meticulous knife skills with diverse cooking techniques to seamlessly integrate the refined craftsmanship of Huaiyang cuisine with the layered flavors of Cantonese cuisine, creating his distinctive “Huaiyang-Cantonese Fusion” cooking style.

This new menu, from exquisite lunch dim sum to sumptuous main courses, showcases Chef Zhu’s profound interpretation of tradition and innovation. The dim sum designs continue the refined style of Jiangnan pastries while incorporating creative concepts:

• “Braised Pork Belly and Abalone Puff”: Inspired by the classic Shanghainese braised pork belly, this dish features slow-braised pork belly and diced abalone encased in a golden, abalone-shaped puff pastry. Crispy on the outside and tender within, it offers a harmonious blend of savory and sweet, showcasing the fusion of Jiangnan and Shanghai flavors.
• “East Fujian Yellow Croaker Crystal Dumpling”: A double-layered wrapper locks in the umami flavor. The outer layer is a translucent crystal skin, while the inner layer, made from yellow croaker skin, wraps a trio of diced yellow croaker, coral trout, and water bamboo shoots. The distinct textures highlight the freshness of mountain and sea ingredients.
• “Fresh Bamboo Shoot Soup-Filled Siu Mai”: Inheriting the classic siu mai recipe from the ancient town of Shengze in Jiangnan, this dumpling uses fresh pork as the filling, enhanced with pork aspic and fresh Jiangnan bamboo shoots for added juice and flavor. It is shaped with delicate ruffled edges, restoring the classic taste and appearance of traditional siu mai.

The main courses employ diverse techniques to express the flavors of “Huaiyang-Cantonese Fusion”:

• “Macau Moonlight Scallion Oil Chicken”: Featuring premium sunflower-fed chicken, prized for its tender texture, this dish combines the mellow, soft aroma of traditional Shanghai scallions with the pungent, rich flavor of Cantonese shallots. Hot oil is used to release layers of scallion fragrance, highlighting the pure, fresh taste of the chicken. The skin is glossy and smooth, the meat tender and not dry, allowing diners by the Macau shore to savor the gentleness of Jiangnan and the delicacy of Lingnan.
• “Taro and Shrimp Stuffed ‘Wenwu’ Goose with Sea Cucumber”: Inspired by the classic Nanjing dish “Wenwu Duck,” this innovative creation uses “Magang Goose,” one of Guangdong’s four famous goose breeds, to craft a “Wenwu Goose.” Fresh bamboo shrimp are repeatedly pounded into a firm, gelatinous shrimp paste, which is then stuffed into sea cucumbers. The stuffed sea cucumbers are coated in a fluffy taro paste and deep-fried until golden and crispy, finally drizzled with a secret black pepper sauce to elevate the flavor. This dish inherits the essence of the Jinling-style “Wenwu” harmonious flavors, combined with classic Cantonese ingredients and stuffing-frying techniques, showcasing Chef Zhu’s innovative expression of “Huaiyang-Cantonese Fusion.”
• “Land of Fish and Rice Stir-Fried Crab Roe”: Taking inspiration from the classic Huaiyang dish “Land of Fish and Rice,” this dish selects seasonal live crabs, carefully extracting the roe. Finely diced fish is added, and the mixture is stir-fried slowly with 20-year-aged Shaoxing wine and a touch of vinegar to enhance the umami. The result is rich, unctuous crab roe and sweet crab meat, with a savory-sweet interplay that is clean and elegant. Served with toasted bread slices and sesame scallion pancakes, the contrast of crispy and soft textures perfectly embodies the “flavor-first” ethos of the Jiangnan water town.

Meanwhile, Chef Zhu’s series of classic signature dishes, such as “Olive Kernel Crispy Eel with Sacher Cake,” “Jadeite Egg White Wensi Tofu with Snow Crab,” and “Lingnan Three Treasures Braised Three-Bird Soup,” all follow the thread of “Huaiyang-Cantonese Fusion,” delicately interpreting the beauty of blending Jiangnan techniques with Cantonese flavors. Finding innovation within classics, they outline a new landscape for new-style Jiangnan cuisine.

For more culinary details about “Lakeview Palace,” please visit the official website at https://www.wynnresortsmacau.com/en/wynn-palace/dining/lakeview-palace.

About Wynn Palace

Wynn Palace, developed by Wynn Resorts, is the second luxury integrated resort in the Macau Special Administrative Region, following Wynn Macau. Located in the Cotai district of Macau, Wynn Palace is a 28-story property featuring 1,706 elegantly appointed guest rooms, suites, and villas, multi-purpose meeting facilities, the approximately 109,000-square-foot Wynn Esplanade shopping promenade, 12 dining outlets, and a food court with various independent restaurants and other dining options. It also boasts Macau’s largest spa, a hair salon, and a swimming pool. The vibrant entertainment experiences at Wynn Palace include an eight-acre Performance Lake featuring water, music, and light shows, a unique SkyCabin gondola ride, an immersive entertainment center, giant floral sculptures, and a curated collection of Western and Asian art.

Wynn Palace opened on August 22, 2016, and is the world’s largest Forbes Travel Guide Five-Star resort, holding the most Forbes Five-Star restaurants globally and is the only resort in the world to receive six Forbes Five-Star awards. For more details about Wynn Palace, please visit press.wynnpalace.com.