Located in the heart of Macau’s lively entertainment district, Drunken Fish is focusing on live seafood with a cultural immersion into the flavors, history, and art of Chinese cuisine, elevated by Zhang’s refined techniques and boundless creativity.
In Macau, where culinary innovation blends seamlessly with historical tradition, Chef Zhang Zhicheng’s Drunken Fish has quickly carved out a unique place in the city’s upscale dining scene. While Chef Zhang is revered for his skills, he is equally celebrated for his philosophy: a commitment to preserving and honoring the soul of Chinese food while embracing the adventurous spirit of modern dining.
Chef Zhang Zhicheng, born in Guangdong province, he grew up surrounded by Cantonese culinary traditions, witnessing the delicate interplay between flavors and textures that define the region’s cuisine. This early fascination with food led Zhang to pursue formal culinary training, where he not only learned the art of Cantonese cooking but developed an appreciation for the heritage and storytelling embedded within each recipe.
Zhang’s career took him through some of the finest kitchens in China, where he worked under renowned chefs and honed his craft, studying everything from the intricate knife work of Sichuan cuisine to the delicate balance of flavors in Shanghainese dishes. His journey eventually led him to Macau—a city known for its cosmopolitan atmosphere and culinary diversity—where he found his creative playground. The city’s open embrace of international culture and fusion dining inspired Zhang to launch Drunken Fish, a place where he could showcase his take on traditional Chinese flavors with a modern twist.
Chef Zhang’s culinary philosophy is deeply rooted in two principles: respect for tradition and a willingness to innovate. He speaks of his food as an “exploration of heritage,” where each dish reflects a deep understanding of traditional techniques and ingredients while inviting new interpretations. At Drunken Fish, you can see the huge water tank with live lobsters, fish, and clams. Zhang is dedicated to sourcing ingredients that carry cultural significance, whether it’s a prized variety of fish used in ancient banquets or traditional spices sourced from Chinese regions. Yet, he doesn’t stop at tradition; he pairs these ingredients with contemporary techniques and presentations that feel refreshingly modern but carry the weight of history. You can find many international dishes such as Singaporean pepper crab.
The Maotai Bar: An Ode to China’s Liquid Gold
One of the most intriguing features of Drunken Fish is its in-house bar dedicated to Maotai, China’s famed liquor known as the “king of baijiu.” With its rich, almost mystical history dating back to ancient dynasties, Maotai is not only a drink but a cultural symbol, representing prosperity, tradition, and the art of distillation perfected over centuries. At Drunken Fish, the Maotai bar serves as a luxurious nod to this heritage, offering guests a rare opportunity to enjoy one of China’s most celebrated spirits in an upscale, intimate setting.
Drunken fish team is curating a selection of varieties that represent different aging techniques, regions, and flavor profiles. The bar also serves cocktails that incorporate Maotai’s distinctive flavor, blending it with elements like green tea, lychee, and ginger for a unique twist. These creations add an additional layer to the dining experience, bridging the gap between food and drink in a way that enhances the flavors and stories behind each dish.
Live Dumpling-making service at the dining hall
Drunken Fish is an experience that captures the beauty of tradition while embracing modernity. The ambiance, from the dimly lit dining room to the carefully curated Maotai bar, creates a setting that feels both luxurious and intimate, transporting diners to a world where every detail is considered, and every dish is a story waiting to be told.
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