Sichuan Moon: restaurant review
- Taking classics to a new level, Sichuan Moon offers an aesthetically arranged, tapas-size, multi-course degustation menu that makes it so very popular
Describing chef André Chiang’s Sichuan food as little bites may not be fully fair, but it is the chef’s aesthetically arranged, tapas-size, multi-course degustation menu that makes this restaurant so very popular – smaller morsels that do a great deal to highlight the might of this cuisine.
When Chiang is outside the city, executive chef Wilson Fam is in charge of the 104-seat restaurant, where there are six private rooms and a tea lounge for eight. Redefining Sichuan fine dining, the team takes the classics to a new level, such as by adding truffle to traditional chicken mousse in consommé, escalating zhongzi dumplings with mala spicy lobster, and rice pancake with truffle and salted egg.
Signature dishes
88 Fortune Treasures
Perigord black truffle pancake with salted egg
Burnt scallop with green chilli
Contact details
Wynn Palace, Avenida Da Nave Desportiva,
