One of the most exciting openings of the last 12 months, Drunken Fish promises a vibrant seafood experience, pairing the world’s finest catches with premium wines and the lively Chinese liquor, Mao-tai. Rising star chef Henry Zhang Zhicheng, formerly of the award-winning Golden Flower (which preceded Drunken Fish on the same spot), infuses Kweichow Moutai brand Mao-tai into signature dishes like empurau steamed with soy sauce and red-spotted grouper with pickled tomato, elevating the flavours without allowing the fierce spirit to overpower the ingredients. Drunken Fish also features Macau’s only Mao-tai bar, boasting nearly 100 varieties, including rare editions. If you’d prefer something less intense, award-winning wines, sake and Chinese tea are also available.