“Updating menus in traditional Chinese restaurant can be quite challenging, as there are often up to a hundred à la carte dishes, and any changes require meticulous preparation and collaboration. At Chef Tam’s Seasons, the ability to frequently change the menu stems from cohesive teamwork, making the restaurant both intimate and intricate,” shared a MICHELIN inspector. Even now, chef Tam personally pays a visit to the market frequently, just to get the freshest ingredient of the season. “This year’s menu has seen significant progress compared to last year, with notable transformations in the à la carte items. The team is now more confident in presenting seasonal dishes.”

We talked with the MICHELIN inspectors about their experiences at Chef Tam’s Seasons, and dived into the efforts or creativity in re-inventing the traditional Cantonese cuisine.

RELATED: Here are Our MICHELIN Inspectors’ Favourite Dishes from the MICHELIN Guide Hong Kong & Macau 2025’s Newly Starred Restaurants

Arrival

Chef Tam’s Seasons, located on the first floor of Wynn Palace on the former location of now defunct two-MICHELIN-Starred restaurant Sichuan Moon by celebrity chef André Chiang. Upon its opening, Chef Tam’s Seasons retained much of the original layout and design.

“The restaurant’s décor predominantly features gold, with golden floors, curtains, and bar areas, creating a stunningly opulent atmosphere. Since Chef Tam’s Seasons centers around floral themes, the décor incorporates various floral elements throughout, from the entrance to the tables and seating areas. A charming little cart at the entrance showcases seasonal vegetables and aged Cantonese seafood dried goods.”

“We visited for lunch on a weekday, and as the first guests to arrive, I was immediately struck by seeing chef Tam personally adjusting the seating arrangement within the restaurant. Despite his fame and a seemingly packed schedule, he paid close attention to every detail in the front of the house before service began, reflecting his deep commitment to the restaurant.”

“I was particularly captivated by a dish called ge zha (deep-fried egg custard) which features a broth encapsulated within a delicate casing. Traditionally made with chicken testicles that are cooked with Jinhua ham and stewing hen, then combined with egg, starch, and lard, the dish bursts with flavour in the mouth but could be a bit greasy sometimes. However, Chef Tam innovates by transforming it into a dessert featuring almond cream—soft and rich in almond flavour, which I found to be quite appealing.”

“On my second visit, chef Tam introduced a seasonal twist on ge zha , using crab roe to create a delightful hairy crab version. The dish was perfectly hot, and the high-quality crab roe had no fishy flavour at all, melting blissfully in my mouth, complemented by Italian fruit vinegar and ginger—a truly refreshing experience. He expertly maintains the traditional craftsmanship of Cantonese cuisine while artfully integrating the concept of seasonal change.”