Drunken Fish

The story

Crafted with passion, served with love

An International Seafood Feast Unlike Any Other

Drunken Fish occupies the first floor of Wynn Macau, reached by a dedicated elevator that opens onto warm wood floors and earthy ceilings. The room's centerpiece is a sweeping 180-degree view of Performance Lake, where fountain shows choreographed to music, colour and fire unfold throughout the evening — window seats, bookable in advance, put you front and centre.

The design draws on underwater life: hand-bent curved aquariums line the space, giving the dining room a sense of movement and depth that sets the tone before a single dish arrives.

Chef Zhang and the Art of the Catch

Executive Chef Zhang Zhi Cheng leads the kitchen. Described by the restaurant as "a rising star in the culinary world," Chef Zhang approaches each ingredient with dedication and a delicate touch, sourcing the freshest and rarest catches — groupers and parrotfish recommended by local fishermen, French Blue Lobster, Sri Lankan crab — and transforming them into what Forbes Travel Guide, which awarded Drunken Fish a Four-Star rating, calls "culinary masterpieces."

Current menu highlights include red-spotted grouper with pickled tomato, chilli and Moutai; brown marble grouper with chilli oil; Sri Lanka mud crab with signature black pepper; Boston lobster with homemade curry and egg; and Thai mantis shrimp wok-fried Hong Kong-style with garlic flakes. The dim sum lunch menu — available Tuesday to Sunday — features whole abalone pork dumplings, golden steamed shrimp, and steamed pork with sea urchins.

Macau's First Live Seafood Auction

Drunken Fish is the first restaurant in Macau to hold a live seafood auction at the table. Premium and rare catches, along with fine wines and Chinese Moutai, go under the gavel during dinner service. Guests place bids, and whatever they win is prepared by the kitchen to their specification — an interactive format that turns the meal into a shared event.

The Moutai Bar

At the Moutai Bar, Head Mixologist Mark Lloyd has built a cocktail programme around China's national spirit. The Moutai Elixir combines the sorghum base with black cherry and grapefruit; the Guizhou Sour nods to Moutai's production region. Beyond cocktails, the drinks list spans rare Moutai expressions, Chinese baijiu (several available by the glass), wines from multiple regions, sake and whiskey — a serious collection for a serious bar.

Recognition and Private Dining

Alongside the Forbes Four-Star distinction, Drunken Fish appears in the Michelin Guide Hong Kong Macau 2026, the SCMP 100 Top Tables 2026, and Tatler's Best 20 Restaurants in Macau, among other recognitions. For guests seeking a quieter setting, two private dining rooms with balconies are available — a genuinely exclusive option within an already theatrical space.