Chef Tam's Seasons — Restaurant in Cotai Landfill Zone

We had the tasting menu created by chef Tam

First we were welcomed by a small cup of tea and a small bite (節瓜釀蝦蒲) that I didn’t take a picture.

The first formal course was the infamous baked stuffed crab shell 釀蟹蓋 with pickles. 好足料 , top notch for such Cantonese recipe, though the strong seasoning covered the natural crab flavor a bit. Overall still very well done. The pickle was well made and beautifully presented to balance the richness of the crab.  The second course was a double boiled soup with fish maw, gorgon fruits and something. As good as you would imagine for classic high end Cantonese restaurant double boiled soup. We like it for the natural flavor from double boiling.

The third course was a fish dish - braised grouper, with some eggplant at the bottom. Nothing special and not that memorable

The fourth dish and also our favorite dish of the night - roast pigeon. Very crispy skin and very juicy meat, very well done.

The fifth dish was the braised abalone with pomelo skin. Braised abalone was the usual affair. The highlight was the pomelo skin, the softness of the pomelo skin absorbed all the essence in the sauce.

The last savory dish for me was the barbecue pork with prawn roe noodle. The server spent so much time to explain the lychee wood burning of the barbecue pork that hyped up all the expectations , but my portion was dry and at best mediocre unfortunately, the lychee wood scent wasn’t the best combination to bbq pork in my opinion. That said, the prawn row noodle was full of flavor and I finished the whole plate even I was quite full already.

The dinner was wrapped up with a palate cleanser in between the savory and sweet dishes, then followed by a fruit platter, Chinese sweets and a dessert cart. The fruits were of very high quality. I also like the almond dessert and the orange-infused chocolate.

Overall, this is a high quality Cantonese meal. I will come back for the pigeon, and probably try the dim sum during lunch...

Had an amazing lunch here. My friend and I had originally planned to be out and about for the day, but eventually decided to just stay indoors and go for lunch due to the rainy weather. We chose to dine here as we'd heard that this restaurant had really good food. We ordered 2 sets from the degustation menu. Do note that if you choose this option, you should have enough time for a leisurely meal as there are multiple courses which take time to serve. They clearly took pride in the quality of their ingredients and explained each dish as it was brought to the table. All the dishes were excellent, with the biggest surprises coming from dishes I thought I would be most familiar with. Even what I thought would be a simple thing (like a char siu baked pastry) was given a twist and exceeded my expectations. I was also very impressed by the fact that the menu changes every 2 weeks - it is a feat to constantly innovate and come up with new dishes at such speed without sacrificing quality. Service was excellent and staff were attentive and accomodating. In the end, we were very glad the rain gave us the chance to enjoy this...

April 2024: food was okay… service was good. The best part of the service was the dessert cart at the end. Areas we thought would have been better was the timing of the dishes (pacing). The dishes came in v close order one after the other. Would have preferred for the dishes to be better spaced out. The menu could also have an indication which dish was the house special for first timers. Lastly, we observed the staff changing the table cloth for another table after the guest left. Surrounding, there were other tables of guests still eating. While the tables were rather spaced out and the table cloth was new, I felt that it would have been better not to have table cloth because the perceived dust flying into the food when the tablecloth was flung is...