Core Insights - The Macau W Hotel has appointed Chef Zheng Guoxiong as the Executive Chinese Chef, introducing a new menu at the restaurant "Hua" inspired by the philosophy of "eating with the seasons" [1][4] - Chef Zheng brings over 28 years of culinary experience from Michelin-starred restaurants in Hong Kong, Taiwan, and Singapore, aiming to blend modern cooking techniques with traditional flavors [1][4] Menu Highlights - The new menu, available from November 10, features a creative fusion of Eastern and Western culinary cultures, with signature dishes such as Black Truffle Sauce Stir-fried Abalone Fillet and Celery Oil Poached Western Australian Lobster [2][4][8] - Each dish is crafted with seasonal ingredients, ensuring both quality and flavor, while the presentation follows a minimalist design that complements the restaurant's modern aesthetic [4][5] Restaurant Experience - "Hua" is located on the 40th floor of the Macau W Hotel, offering stunning views of the Cotai skyline and cityscape, designed to provide an engaging modern Cantonese dining experience [5][21] - The restaurant features a main dining area and three private rooms, one of which includes an open kitchen for an immersive dining experience [6] Culinary Philosophy - Chef Zheng emphasizes storytelling through food, aiming to evoke emotions and memories while showcasing Macau's unique cultural blend [4][6] - The menu reflects a commitment to culinary craftsmanship, with dishes like Caviar Butterfly Dumplings and Gold Leaf Fresh Sea Urchin showcasing intricate techniques and cultural integration [10][19]