One Visit To Drunken Fish Is Enough For Macau To Be Unforgettable

The walls are lined with bottles of China’s most iconic Moutai, while the legendary Chinese mythical fish, Kunpeng, stands as a commanding centrepiece. From waters around the world to the restaurant’s tables, exquisite seafood such as French blue lobsters, Sri Lankan crabs, and the Malaysian Empurau are infused with Moutai to create some of the most daring and unforgettable dishes. It’s an ambitious concept, but it’s an idea that could have only been thought of by executive chef Henry Zhang Zhicheng, a prodigy who opened his first crayfish restaurant at 19 and, at 28, led the two-Michelin-starred Ying Jee Club.

His signature dishes include the sea clam with minced garlic Moutai, Australian lobster with homemade curry, and the black pepper Sri Lankan mud crabs. But signature or not, it’s hard to pick a favourite here. There’s also the applewood-smoked Indian threadfish spring roll, topped with caviar and parmesan cheese, that delivers layer upon layer of umami, and the Alaskan king crab leg, stir-fried in truffle oil and coated in a silky salted egg yolk sauce that ignites pure euphoria. Every dish is a maximalist’s dream for the palate.

Cleanse the richness with China’s most prestigious wines, recognised by the Wynn Signature Chinese Wine Awards, or go the extra mile with Moutai-infused cocktails at the restaurant’s trendy Moutai Bar—a first in Macau.

Every Friday and Saturday evening, Drunken Fish will host a Live Auction of Fine Seafood and Wine, where guests will have a chance to bid for rare, wild-caught seafood from the deep sea or fine Moutai liquor. In a city that thrives on the thrill of luck and risk, the competition will be nothing short of intense. The prize-winning catch is then turned into a one-of-a-kind creation by chef Zhang and his team for the victorious guest. Only one can take the cake.

For reservations and enquiries, contact +853 8986 3663 or click here.