Helmed by executive chef Henry Zhang Zhicheng, a rising star in the Chinese culinary scene famed for his innovative dishes, the establishment delivers an immersive sea-themed dining experience with multiple curved aquariums. For its Moutai-themed bar, British world-class mixologist Mark Lloyd invents unique cocktails using the upscale sorghum spirit. The restaurant’s wine list also features a variety of other Chinese liquors and red and white wines from many regions in the world.
Drawing inspiration from a mythical Chinese fish creature, Kunpeng, the restaurant melds an abundance of seafood with liquors. If you visit Drunken Fish on Fridays or Saturdays, participate in one of its hallmarks: a live auction of fresh, premium seafood and wine.
Our Inspector's Highlights
- A dedicated elevator at the entrance of the hotel sends you straight to the Macau restaurant. Once you step out of it, you’re welcomed by warm wood floors and earthy ceilings. For a romantic dinner, book the window seats in advance for a spectacular view of the dancing fountain shows choreographed to music, colors and fire.
- Experience the thrill of the auctions at the seafood temple, where the freshest and rarest catches, such as groupers and parrotfish, recommended by local fishermen or sourced by chef Zhang, are up for grabs along with fine wines and Chinese Moutai. Join the excitement by placing your bid. If you win any seafood, the kitchen will expertly prepare it to your liking.
- The Moutai-themed cocktails have creative takes on the sorghum spirit — from Moutai Elixir, a tantalizing combination of black cherry and grapefruit, to Guizhou Sour, an exciting nod to the liquor’s production site. The drinks menu also contains an array of Chinese baijiu, a complex spiritwith a strong aroma (some are available by glass);reds and whites from different wine regions; sake; whiskey; and more.
- Drunken Fish’s two private dining rooms come with balconies. These rooms, reserved for those seeking a quiet and special dining experience, provide a sense of exclusivity.
- Visit the Chinese restaurant for a delightful lunch. Its diverse dim sum menu features a selection of traditional Cantonese delicacies, each bursting with the flavors of the sea. Try dumplings like whole abalone pork, golden steamed shrimp and steamed pork with sea urchins.
Things to Know
- Chef Zhang’s seamless marriage of freshness and bold flavors shines in the best-selling signature dishes, including the red-spotted grouper with pickled tomato, chili, bean sprouts and Moutai; Sri Lankan mud crab with black pepper; Australian lobster in housemade curry with egg; and sea clam with minced garlic and Moutai.
- If you fancy a poultry option among the seafood feast, you can’t go wrong with the chef’s crowd-pleaser: Moutai flambéed chicken. The crispiness of the skin and tender meat underneath it make the chicken one of the most popular dishes.
- The appetizers at Drunken Fish are a symphony of flavors. The slow-cooked abalone with crispy scallion showcases a splendid contrast of textures, while the chilled seasonal fish in Teochew style pays tribute to the original flavors of the sea. The latter is a traditional dish that used to be made by Teochew fishmen with fresh hauls. These dishes are sure to intrigue your taste buds.
- An array of seasonal seafood awaits, like Japanese snow crab, red swimming crab, Alaska king crab and Thai mantis shrimp. Malaysian empurau fish is available daily, and the only and best way to enjoy the exquisite fish is by steaming.
- The Beijing roasted duck with caviar is an indulgent, meticulously prepared dish that requires 24-hour advance booking.
Amenities
Bar
Business casual
Dinner
Gluten-free options
Lunch
Outdoor seating
Private dining
Reservations recommended 
Self-parking
Takeout
Valet parking
Vegetarian options
Getting There
1/F, Wynn Macau, Rua Cidade de Sintra, NAPE, Macau
TEL853-8986-3663
Drunken Fish
