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Interview: Chef Tam Kwok Fung of Chef Tam's SEASONS in Macau

Crafting Cantonese Cuisine in Harmony with the 24 Solar Terms




"We change the menu every half moon. This allows us to reflect China’s 24 seasonal divisions."

In Macau's Wynn Palace, the elegant Cantonese dining experience of Chef Tam’s Seasons epitomizes seasonality—one of Chef Tam’s core culinary principles. At first glance, Macau’s mild climate might seem unlikely to support this, yet the city's global supply network, especially in the hotel sector, enables restaurants to source ingredients from all over the world. For Chef Tam, this diversity is not a limitation but an opportunity, offering a nearly boundless selection of ingredients—some even rare in Korea—readily available.


For Chef Tam, seasonality extends beyond mere changes in weather; it’s a reflection of nature’s pulse. The local markets, alive with produce from Yunnan mushrooms to Guangdong vegetables and fresh seafood, provide endless inspiration. Each season, each market day offers something new—not only in ingredients but in the mood and preferences of the guests. Tam’s vision of seasonality mirrors the rhythms of both the natural world and human experience, transforming his menus into a journey through the seasons of life itself.



At Chef Tam’s Seasons, he adds a touch of his own story to every Cantonese dish. “My approach to Cantonese cuisine was profoundly shaped by my time in Bangkok, at the Mandarin Oriental and the Peninsula Hotel,” he reflects. “Since I began cooking, I’ve always respected traditional Cantonese techniques, never straying from the essential flavors. But presenting Cantonese food abroad challenged me to consider how a global audience perceives our culture and tastes. This led me to rethink not the flavors, but how to express them, especially when crafting a menu that appeals to people from different cultures.” While he eschews fusion cuisine, Chef Tam relishes the challenge of interpreting Cantonese dishes through local ingredients, allowing each dish to resonate with the cultural landscape around him.




Chef Tam’s dedication to detail and consistency, values he honed during his time in Thailand, is also part of his distinctive leadership. In the 1990s, his kitchen staff in Bangkok was mostly local, so Tam learned Thai to connect with his team and taught them precise Cantonese cooking techniques. “Creating precise recipes and teaching thoroughly became essential. Many chefs keep their methods secret, but I’ve always believed in training a team that can replicate our flavors exactly—even when I’m not there.” Thanks to this disciplined approach, his restaurant soon became one of Bangkok’s top Cantonese destinations, a turning point in establishing his reputation.


Chef Tam's culinary journey is rooted in his philosophy of consistency, culture, and respect for both tradition and innovation. Through his dedication, each dish at Chef Tam’s Seasons tells the story of a chef who has made seasonality, global perspectives, and local authenticity his signature style, creating an experience as refined and balanced as the 24 solar terms themselves.




Crafting Tradition and Innovation: Chef Tam’s Signature Cantonese Touch


Chef Tam brings his own style to each dish, delicately balancing it with Cantonese tradition. He admits that while this can be challenging, he firmly believes that the heart of Cantonese cuisine lies in “the seasoning techniques that bring out the flavors.” Reflecting on his journey, he explains, “As chefs gain experience, they pick up different techniques—some from French cuisine, others from Japanese. But the ultimate goal is that when people taste the dish, they feel, ‘This is Cantonese.’ That’s my priority.” His cooking methods remain rooted in traditional Cantonese principles, yet his approach to ingredients is open-minded. From asparagus to South American produce, Tam stays true to Cantonese flavors, finding joy in expanding the culinary boundaries of his cuisine.




Sustainability is another cornerstone of Chef Tam’s philosophy. He notes that Cantonese cooking has long embraced sustainable practices. Stock-making, for example, is fundamental in Cantonese cuisine, providing depth to many dishes. His kitchen is always stocked with a range of broths—chicken, dried seafood, or seasonal crab, each simmered to perfection. This approach reduces waste, as even the bones and less prime cuts of meat and vegetables are used, ensuring every ingredient is maximized. Chef Tam’s restaurant also employs AI-driven systems to monitor food waste, with daily reports that analyze ingredient usage and help the kitchen operate with efficiency and minimal waste. This marriage of heritage, innovation, and attentiveness to diners’ needs defines Chef Tam’s commitment to a sustainable dining experience.


When envisioning the future, Chef Tam has a clear sense of purpose. “Many colleagues I started with have moved on to direct restaurant groups or work with food companies, stepping away from the kitchen. But I still find fulfillment in being physically present in the kitchen. I do it because I love it. Teaching young chefs, seeing them grow, and watching them lead their own kitchens brings me joy. Occasionally, I’d love to dine at their restaurants, but since we all work evenings, it’s rare. Instead, we connect late at night in local spots, sharing stories and our shared passion for food. Those moments are a profound source of joy and inspiration for me.” For Chef Tam, each plate is a connection to tradition, a nod to the present, and a vision for the future of Cantonese cuisine.



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