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Chef Kevin Zhu on Redefining Jiangnan Cuisine at Lakeview Palace, Wynn Palace Macau
- Faye Bradley
- 27 minutes ago
- 6 min read
MACAU
At a time when Macau's dining scene is more competitive and internationally minded than ever, standing out requires more than technical excellence — it demands a clear point of view. At Lakeview Palace, Executive Chef Kevin Zhu has found his by reimagining the culinary traditions of Jiangnan through a distinctly modern lens.
Launching this June at Wynn Palace, Zhu's new menu draws inspiration from the rivers, lakes and rich culinary heritage of eastern China's Jiangnan region while incorporating premium global ingredients and the precision of Cantonese technique.
CSP Times sat down with Chef Zhu to discuss the inspirations behind the new dishes, the art of balancing heritage with innovation, and why Macau has become the ideal place to evolve his unique culinary philosophy.
Lakeview Palace has built a reputation for refined Jiangnan cuisine — how did you approach evolving the menu while still respecting the region’s culinary traditions?
For this new menu, our goal was to craft a modern expression of Jiangnan cuisine within Macau while honouring its traditions. Given Macau's role as an international metropolis, I began by selecting premium global ingredients, then paired them with traditional Jiangnan flavour profiles and cooking techniques along with my Cantonese culinary background.
As a result, the menu seamlessly integrates elements of both Jiangnan and Cantonese traditions. A prime example is the Braised Kanto Sea Cucumber Stuffed with Shrimp, Goose and Taro Puree. It is an extension of “Braised Weng-wu Duck”, a heritage dish from the Jinling region of Nanjing. I reimagined the concept by using goose and premium sea cucumbers, integrating the essence of the Jinling culinary tradition with classic Cantonese elements. This is a modern representation of the harmony between Jiangnan and Cantonese culinary traditions.
Was there a particular ingredient, memory, or destination that inspired this new menu?
My creative journey is always anchored in a specific destination and its unique ingredients, and guided by the search for the natural connection between tradition and innovation. When developing a new menu at Lakeview Palace, I always start by focusing on the ingredients of the Jiangnan region, particularly its local seafood and fresh river catch, which we source directly. I then think of unique ways to work with these ingredients through my own culinary philosophy, shaped by Cantonese technique, to create dishes that feel both authentic and contemporary.
Can you share one dish from the new menu that you feel best represents your culinary philosophy — and why?
There are two standout creations from our new menu that I feel best represent my culinary philosophy.
The first is our signature Lakeview Palace Dim Sum Selection. Similar to Cantonese cuisine, Huaiyang cuisine also features a rich dim sum culture, though its interpretations differ in style and presentation. Our Braised Abalone and Pork Belly Puffs combine Jiangnan-style braised pork belly and premium abalone with a classic, delicate Cantonese pastry crust that resembles an abalone, showcasing the balance between Jiangnan flavours and Cantonese technique. It demands a high level of technical skill and precision, reflecting the core principles I have upheld since dedicating myself to Jiangnan cuisine.
The second dish is the Braised Kanto Sea Cucumber Stuffed with Shrimp, Goose and Taro Puree, which I mentioned earlier. Using premium Japanese sea cucumber, it reinterprets a traditional Nanjing concept through a Cantonese lens, creating a modern expression of both traditions with global ingredients.
Together, these two dishes exemplify my distinctive culinary style and represent my innovative take on Jiangnan heritage and Cantonese technique.
Macau’s dining scene is increasingly international and competitive. How do you think Lakeview Palace distinguishes itself within that landscape?
To remain relevant in Macau’s increasingly competitive and international dining scene, continuous innovation is essential. Modern interpretations of Jiangnan cuisine are still relatively uncommon here, and by establishing a distinct identity within this niche, we have built a strong foundation for long-term success.
At Lakeview Palace, our philosophy centres on the artful blend of Huaiyang cuisine with Cantonese influences, creating a seamless synergy between Huaiyang, Jiangnan, and Cantonese culinary traditions.
A clear example of this is our Jiangnan-style dim sum inspired by the rich heritage of Yangzhou. While “yum cha” is deeply rooted in Cantonese dining culture, our Jiangnan perspective at Lakeview Palace allows guests to enjoy exclusive Jiangnan specialities alongside original creations that blend Cantonese and Jiangnan pastry techniques. This unique offering has become a key attraction for discerning diners and continues to foster strong loyalty among our returning guests.
What do you hope guests feel or experience when they try this new menu for the first time?
When guests experience Lakeview Palace for the first time, I hope they are immediately struck by a sense of distinctiveness. While they may be familiar with Jiangnan or Cantonese cuisine, what we present here is uniquely driven by original creativity and my personal culinary philosophy. Each dish reflects careful thought and craftsmanship, allowing guests to connect directly with that intention through the food.
For example, our Chinese Sugar-fried Dough Made with Indian Almond, Quinoa, Sesame, Macadamia and Crispy Eel is a playful yet refined twist on tradition. Another example is the Jingling-style Salty Braised Goose Platter from the new menu, which uses premium Lion Head goose wings and webs from Chaoshan, Guangdong, but employs traditional Jiangnan salt-braising technique to develop its rich flavour profile.
Through these details in our dishes, I hope guests can recognise my personal and signature culinary style. Each dish should offer not just flavour, but a deeper connection to the philosophy behind my craft.
Are there any underrated Jiangnan ingredients or techniques you wish more international diners knew about?
Many of our international guests may not be familiar with the distinct ingredients, techniques, or the remarkable “visible” and “invisible” knife work that define Huaiyang and Jiangnan cuisine. Through carefully selected dishes, I aim to introduce these culinary traditions in ways that feel both engaging and accessible.
For instance, Huaiyang cuisine is most commonly known for “San Tou,” or “Three Heads”: braised pig’s head, Lion’s Head meatballs, and fish head. Each of these can be developed into a wide range of dishes, showing the depth and versatility of the cuisine.
We also highlight “silent mastery” of knife work, which we call the “invisible” knife work. In fish preparation, the bones are removed entirely by hand rather than with a knife. Another example is our Double-boiled Triple-layer Duck Soup with Lingnan Three Treasures, where a duck, chicken, and pigeon are fully deboned while leaving the skin intact.
In contrast, “visible” knife work is demonstrated through ingredients like tofu. Our Steamed Snow Crab with Lobster Bisque, Huadiao Egg White, Spinach Sauce with Silk-thread Tofu features tofu shredded as fine as hair to showcase extraordinary precision.
Beyond technique, we also focus on seasonal Jiangnan ingredients. For instance, “Seven Heads and One Elder” refers to eight iconic spring wild vegetables prized for their freshness, while the “Eight Water Immortals” highlight aquatic vegetables such as fox nuts, arrowhead, and water bamboo. These are highly distinctive to the Jiangnan region and often entirely new even to experienced diners.
Through these elements, I hope our international guests gain a deeper appreciation of Jiangnan’s culinary artistry.
Where are your top five favourite restaurants in Macau right now?
• Restaurante Litoral (海灣葡國菜): I appreciate its authentic representation of Portuguese cuisine.
• Lung Wah Tea House (龍華茶樓): I am drawn to its nostalgic, heritage-rich atmosphere.
• Luk Kee (六記): I favour their traditional bamboo-pressed (jook-sing) noodles.
• Riquexó (利多餐室): I admire its authentic, home-style Macanese flavours and heritage.
• Wing Lei at Wynn Macau (永利軒): I have a huge respect for its masterful execution of traditional Cantonese cuisine.
How has working in Macau influenced your cooking style?
Working at Wynn has given me a profound sense of creative freedom, which has significantly reshaped my culinary philosophy. As an international hub, Macau provides access to exceptionally rare and premium global ingredients, which allow me to create dishes that would be difficult to achieve in a more traditional restaurant setting. More importantly, I’ve been able to bring greater depth, layering, and originality to my work.
Being in Macau has allowed me to fully shape my signature style, which blends the best of Cantonese and Huaiyang traditions. This city has provided me with the ideal platform to redefine contemporary Jiangnan cuisine and establish a distinct identity for Lakeview Palace.
What was the biggest challenge in creating this new menu?
The greatest challenge was to achieve a seamless balance between two distinct culinary traditions. It required preserving the essence of Jiangnan cuisine, including its ingredients and flavour profiles, while thoughtfully incorporating Cantonese techniques and presentation, which called for deep cultural understanding.
However, this new menu also represents my personal strength. Without a deep foundation of Jiangnan cuisine or guidance from my renowned mentors, it would have been very difficult for me to execute this challenge. For me, success lies in recognising the core strengths of both traditions and bringing them together in a way that feels natural and cohesive, and I was able to transform this challenge into an opportunity to create dishes that are deeply rooted in heritage while remaining true to their distinct traditions.