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    Drunken Fish

    Henry Zhang Zhicheng

    In Residence

    Henry Zhang Zhicheng

    Chef

    1. 01CuisineGlobal Seafood with Moutai Infusion
    2. 02CityMacau, Macau
    Drunken Fish

    Moutai worked through seafood

    • Wine Spectator · Tier 2
    • Michelin Plate · 2026
    • SCMP 100 Top Tables Restaurants · 2026
    • Wine Spectator Best of Award of Excellence · 2026
    • Wine Spectator Best of Award of Excellence · 2025
    • Michelin Plate · 2025
    • Michelin Plate · 2024

    Moutai at the pass

    The grouper meets pickled tomato, chili, bean sprouts and Moutai before Henry Zhang Zhicheng, Executive Chef at Drunken Fish in Macau, lets the dish settle into its sour heat. Zhang has held this post since 2024, after leading kitchens in Beijing and Macau, including a private kitchen in a historic Beijing siheyuan and an Executive Chef role at Ying Jee Club. His first restaurant focused on crayfish, opened when he was nineteen, and that early narrowing of attention still feels relevant here. Drunken Fish asks for range, but not looseness. The menu moves through Cantonese, Sichuan, Northern Chinese and Southeast Asian references, then fixes them to seafood and baijiu with a firm hand. At the pass, Zhang’s task is not simply to add Moutai to fish. He has to decide where the spirit belongs, where it should lift the sauce, where it should perfume a flame, and where the seafood should remain in front.

    Seafood worked through baijiu

    The restaurant’s method turns on a direct idea: the old Chinese habit of drunken seafood, recast with Moutai as ingredient, aroma and bar language. Red-spotted grouper arrives with Moutai, plus pickled tomato, chili and bean sprouts. Crispy chicken takes the spirit through a flambé. Sri Lankan mud crab goes to the table with black pepper, while Boston lobster is set against homemade curry and abalone is slow-cooked before crisp scallion cuts through the richness. These are not quiet plates, but the structure is readable. Acid, heat, shellfish sweetness, fermented depth and baijiu fragrance each have a station to hold. The room also carries live auctions of premium seafood and rare Moutai liquor, a piece of theatre that changes the raw material before the kitchen begins its work.

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    A room built around glass and water

    The room keeps the kitchen’s signal in view. Hand-bent curved glass aquariums give the seafood program a physical presence, not as decoration alone, but as a reminder of the material moving through the bench. A turquoise Moutai bar pulls the eye toward the liquor program, while the dining room looks out across Performance Lake through a wide sweep of glass. Service runs in an upscale casual register, with à la carte and family-style formats that suit a table built for sharing crab, lobster, chicken and fish. The atmosphere is lively, sometimes ceremonial, and the design points back to the work: water, glass, bottle, flame, sauce, shell.

    Macau seafood, one spirit at a time

    Drunken Fish sits inside Wynn Macau, yet its point of view is more specific than resort dining usually allows. It binds Macau’s seafood appetite to China’s baijiu culture and gives Zhang a kitchen where a single ingredient can recur without becoming a gimmick. The grouper, the pickled tomato, the chili, the bean sprouts and the Moutai.

    Questions

    Frequently asked

    Who is the chef at Drunken Fish?

    Henry Zhang Zhicheng is the Executive Chef at Drunken Fish in Macau. He has held the post since 2024, after working in Beijing and Macau, including at Ying Jee Club and in a private kitchen in a historic Beijing siheyuan.

    What is the restaurant known for?

    Drunken Fish is built around seafood and Moutai. The menu moves across Cantonese, Sichuan, Northern Chinese and Southeast Asian references, with dishes such as red-spotted grouper with pickled tomato, chili, bean sprouts and Moutai, Moutai flambé crispy chicken, Sri Lankan mud crab with black pepper, Boston lobster with homemade curry, and slow-cooked abalone with crispy scallion.

    What kind of booking policy does Drunken Fish have?

    Reservation is essential at Drunken Fish.

    Is there a dress code?

    The dress code at Drunken Fish is smart casual.

    Where is Drunken Fish located?

    Drunken Fish is in NAPE at R. Cidade de Sintra, Macao, inside Wynn Macau.

    The field

    How it compares

    PlaceCuisineNotesAwards
    Drunken FishGlobal Seafood with Moutai InfusionNAPE, $$$$·
    8 1/2 Otto e Mezzo Bombana (Macau)Modern Sicilian Italian Fine DiningMacauMichelin 1 Star
    Alain Ducasse at MorpheusContemporary French Fine DiningMacauMichelin 2 Stars
    Chef Tam's SeasonsModern Cantonese Fine DiningMacauMichelin 2 Stars, World's 50 Best
    Jade DragonThree Michelin-Star Cantonese Fine DiningMacauMichelin 3 Stars, World's 50 Best
    Palace GardenModern Cantonese Fine DiningMacauMichelin 1 Star
    Robuchon au DômeContemporary French Fine DiningMacauMichelin 3 Stars

    In residence

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