Wing Lei Palace | Culinary Artisan: Attitude

Executive Chef Tam Kwok Fung of Wynn Palace's Chinese restaurant Wing Lei Palace possesses 35 years of experience as a chef, and has cultivated his interest in cooking from a young age. His Braised Fish Broth with Fish Maw and Vegetables uses wild-caught ocean fish to create a rich soup base, which when combined with fish maw, luffa, fungus and mandarin peel, creates a layered and rich taste. Flowers, tapestries and vases line the gold and green hallways where you can dine on fine delicacies with a front-row seat to a spectacular fountain extravaganza.