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Chef Tam Kwok Fung loves to create. It is indeed fortuitous for connoisseurs that his passion finds expression in the kitchen. From the meticulous selection of ingredients to innovative flavor pairings and plating, one can sense the ambition that puts him in the ranks of two-Michelin-starred chefs.
With a keen interest in the intricate link between Chinese food and Traditional Chinese Healing Herbal, Chef Tam not only studies the healing properties of his ingredients but also collaborates with the faculty of Chinese Medicine at the Macau University of Science and Technology when designing the tonic soup menu. The fruit of Chef Tam’s commitment is a comprehensive selection of Southern and Northern cuisine with particular attention to seasonality and nutritional values.
The rapid success of Jade Dragon from its opening in 2012, leading to its two-star status since 2016 testifies to Chef Tam and the team’s dedication. But the Chef prefers to let his food speak for itself – whether it’s the delicate sweetness of grouper steamed with egg white and hua diao wine, the irresistible smoky succulence of his barbecued Iberico pork or the refreshing marriage of plum wine jelly and tomatoes. “My goal”, Chef Tam asserts, “is that in every dish I will succeed in demonstrating a deep understanding of the inner characteristics of our superior seasonal produce.”