Kwok-Fung Tam

The Ascent

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.

The Work Today

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.

Career - Executive Chef, Chef Tam's Seasons, Wynn Palace, Macau - Executive Chinese Chef, Mei Jiang Restaurant, The Peninsula Bangkok (1999–2005) - Executive Chinese Chef, Jade Dragon, Macau

Signature

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

Recognition

Recognition for this kitchen sits across guides, lists, and competition. Kwok-Fung's honors include Two Michelin stars for Chef Tam's Seasons (2025), One Michelin star for Chef Tam's Seasons (2024), Asia's 50 Best Restaurants recognition for Chef Tam's Seasons (2024), Gold Medal, fifth World Championship of Chinese Cooking (2005), and Best Chinese Restaurant for Mei Jiang Restaurant.

FAQ What is Kwok-Fung Tam's day job? Kwok-Fung Tam is Executive Chef. Where did Kwok-Fung Tam work before? Earlier in his career, Kwok-Fung Tam worked at Mei Jiang Restaurant, The Peninsula Bangkok and Jade Dragon. What recognition has Kwok-Fung Tam received? Two Michelin stars for Chef Tam's Seasons (2025).