Wing Lei is now under the creative direction of Chef Tam Kwok Fung, one of the most celebrated Cantonese chefs working today. Based at Wynn Palace in Macau, Chef Tam is also the visionary behind two-MICHELIN-starred Chef Tam’s Seasons, which was ranked No. 7 on Asia’s 50 Best Restaurants in 2026. His cooking is guided by seasonality, balance + precision, pairing traditional Cantonese techniques with exceptional ingredients and a contemporary point of view.

At Wing Lei, that philosophy comes to life through a Signature Tasting Menu, handmade dim sum, wok-fired specialties and a remarkable live seafood program shaped by what is freshest in the market each week. A signature is the Imperial Peking Duck, which undergoes an approximately 48-hour preparation before being finished in a traditional duck oven and carved tableside. The experience begins with the aroma of the five spices used to prepare the duck, followed by a duck consommé and duck-fat madeleine before the centerpiece arrives.

The restaurant itself is equally transportive, with gold walls, jade accents + floor-to-ceiling windows overlooking a private garden where a gilded dragon sits among century-old pomegranate trees imported from China. Mariena Mercer Boarini’s beverage program complements the menu with cocktails including the Dragon King, an East-meets-West interpretation of an Old Fashioned featuring American whiskey, Mizunara-finished Scotch, coconut-pandan shochu + black sesame.