Award-winning chef André Chiang pops up at Mizumi in Wynn Macau for BROTH by André Chiang, a refined hotpot experience like no other.
Macau is probably most famous for its lively gambling and tourism industries, home as it is to numerous luxury casinos that draws punters from all over world. But keen epicureans know the Las Vegas of Asia is a lot more, aware the Chinese city offers a distinctive blend of East and West with its Portuguese heritage that comes along with a vibrant gastronomic scene as well.
And one that attracts highly feted chefs from all over to take on pop-ups and short term culinary residencies in its award-winning restaurants. Case in point – Chef André Chiang, owner of one of Taipei’s hottest restaurants RAW, has unveiled one of his latest pop-up projects in Macau with BROTH by André Chiang at Mizumi in Wynn Macau.
Seasoned gastronomes know Taiwan-born André Chiang as the chef-owner of award-winning Restaurant André in Singapore, which sadly shuttered in 2017 when he decided to return to Taiwan. He most recently made a highly-anticipated return back to Singapore with a limited-time residency at La Dame de Pic, Raffles Singapore earlier this March.
Unlike that takeover, Chef André’s pop-up at Wynn Macau’s two Michelin-starred Japanese restaurant won’t offer his famed “Octaphilosophy” culinary concept. Instead BROTH by André Chiang is an elevated hotpot experience, combining Chinese culinary traditions, precise French techniques and Pan-Asian inspirations for a truly different kind of hotpot dining.
While most other hotpots focus on the largesse of ingredients, BROTH instead builds on the most basic aspect – the stock. BROTH by André Chiang offers up a total of eight different signature Asian-inspired broths for diners to choose from. Each of these base stocks are meticulously crafted with the best ingredients.
There is the popular Ma La, which gives that popular fiery Sichuan broth with a fancy twist with bone marrow and 18 different spices for more complex, layered flavours. Another spicy option is Sichuan, rendered from green peppers and pickled chillies for both heat and a piquant tang. Also fun is Sauerkraut, which is made with Chinese-style fermented cabbage and spiked with gaoliang for a fragrant yet sourish hit.
Taiwan on the other hand draws on Chef André’s Taiwanese roots and is complex umami satay-style broth simmered from preserved vegetables and dried premium seafood. Then there’s Suki, a truffle-scented beef consommé, or Laksa, a milder version of that popular Southeast Asian noodle soup base.
For those who prefer safer, familiar flavours? There’s Hokkaido, a creamy miso and milk broth that’s totally comforting, while Herbal is a vegetarian broth base with rich mushroom notes bolstered by the sweetness of figs.
Guests get to do a tasting of all eight broths before taking their pick. They then order their choice of premium ingredients to go with their individual hotpot – ranging from seafood such as lobster and prawns to top-grade meats in beef and lamb, as well as fresh vegetables from Japan that Mizumi uses – along with a special dip prepared by Chef André (you can also build your own sauces if you so prefer).
Interestingly, service staff will cook your meats in a separate hotpot on your behalf, and likewise your choice of noodles or congee to end off your meal.
“I find that flavours get too muddled when you mix all the ingredients in one single hotpot,” explains Chef André. “This way you get to properly taste the quality of each individual ingredient even as you enjoy the broth.”
BROTH by André Chiang runs at Mizumi in Wynn Macau from 11 May for at least six months. For dining enquiries and reservations at Wynn Macau, call (853) 8986 3663.
BROTH by André Chiang at Mizumi
Address Wynn Macau, R. Cidade de Sintra, Macao (Google Maps link)
Opening Hours 5.30pm to 10.30pm Thursdays to Tuesdays; closed on Wednesdays
Tel (853) 8986 3663
Web www.wynnresortsmacau.com/en/wynn-macau/dining/mizumi-wm
Instagram @wynn.macau
Reservations book here
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