Kwok-Fung Tam

Chinese cookery in hotel dining rewards control across banquet polish, regional reference, and repeatable service. In the early career of Kwok-Fung Tam, that register was tested in Bangkok: as Executive Chinese Chef at Mei Jiang Restaurant, The Peninsula Bangkok (1999–2005), he developed a precise, polished command of Chinese cuisine before continuing as Executive Chinese Chef at Jade Dragon in Macau. The current work is carried through Chef Tam's Seasons, Wynn Palace, where Kwok-Fung is Executive Chef.

Seasonal menu planning gives Cantonese form a working structure rather than a decorative theme. At the restaurant, the main menu, a classic set, a seasonal set, and new à la carte items each month create separate lanes for continuity and change, allowing seasonal ingredients to enter service without breaking contact with established Cantonese forms. Ge zha, described as deep-fried egg, is one signature work noted at the restaurant.

Kwok-Fung Tam is known for the signature dish Ge zha.

Recognition for this kitchen sits across guides, lists, and competition.