Chef Tam Kwok Fung from Chef Tam’s Seasons—a Cantonese restaurant that was awarded one MICHELIN Star in 2024 and promoted to two in 2025—is a name close to the heart of a lot of foodies. Previously the chef at Jade Dragon, which was awarded two MICHELIN Stars during his helm (now a three-MICHELIN-starred restaurant), Chef Tam then took the role of executive chef at Wing Lei Palace (now rebranded as Lakeview Palace) until Chef Tam's Seasons' grand opening in August 2023.
Throughout his culinary journey, Chef Tam has constantly delivered intricate cooking while embracing innovation, drawing a devoted following of fans. He is never hesitant to start anew. While Wing Lei Palace (now Lakeview Palace) serves classic and sophisticated Cantonese cuisine, the opportunity for quick menu updates is limited due to its large capacity and expansive seating. In contrast, Chef Tam's Seasons operates on a relatively smaller scale, granting Chef Tam the freedom and flexibility to create as he envisions—crafting a menu inspired by the 24 solar terms. According to him, this approach reflects the "rationality" of contemporary dining, emphasizing eating the right food at the right time.
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"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.
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."
The Meal
Chef Tam's Seasons currently offers lunch set menu and two dinner set menus (six to eight courses), as well as à la carte and dim sum selections. Whether you opt for à la carte or the set menu, you'll discover chef Tam's signature dishes alongside seasonal offerings.
"Unlike many traditional Cantonese restaurants that boast extensive à la carte menus, they limit their selections to around fifty dishes, which alleviates pressure in the kitchen and provides the team with the flexibility to deliver seasonal delicacies effectively." (right image: Anthony/Chef Tam's Seasons)
"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."
"Another dish that stands out was Crispy Bean Curd with Bird’s Nest , beautifully crafted to resemble a pipa (Chinese lute, a traditional Chinese musical instrument), with shredded ham resembling strings. Each bite was crispy on the outside while remaining tender inside, with the unique refreshing appeal from the bird's nest." (left image ©MICHELIN)
Conclusion
"This restaurant created quite a buzz upon its opening, driven by chef Tam's esteemed reputation and the unique concept behind the restaurant.
"However, this year we truly sensed remarkable advancements, with improved execution and consistency. The incorporation of seasonal ingredients has become even more comprehensive and dedicatedly curated, covering even to tea and alcoholic pairings to create a cohesive dining experience."
"Although Chef Tam's Seasons is smaller than some of Chef Tam's previous establishments and other Cantonese restaurants, its focus on a refined menu with regular seasonal updates creates reason to visit frequently, as each dining experience offers something new and delightful."
Tips from Inspectors
1. For first-time visitors, we recommend opting for the set menu, which features Chef Tam's signature dishes along with seasonal specialties. Please keep in mind that the set menu requires a minimum of two people. After your initial visit, we strongly encourage you to explore the à la carte options, where you'll find a delightful selection of fresh and intriguing ingredients that creatively reinterpret traditional Cantonese cuisine.2. The wine list is extensive, showcasing a variety of yellow wine and Chinese spirits from different provinces across China. Additionally, consider enhancing your experience with a tea-pairing for an additional fee, where staff will expertly brew a wide selection of teas right before your eyes.
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(Hero image ©Anthony/Chef Tam's Seasons)
