Chef André Chiang celebrates the art of broth-making while inviting Western palates to explore the refined complexity of Asian flavors, adding a distinctive cultural layer to Macau’s culinary scene with a globally appealing, elevated experience.
The broth is elegantly made with black chicken stock
In April 2024, Chef André Chiang launched Broth by André Chiang at the Wynn Palace in Macau, presenting a highly curated hot pot experience that redefines traditional expectations of this beloved Asian cuisine. Set within Mizumi, the pop-up concept emphasizes the broth itself as the heart of each meal. Chef Chiang, well-known for his culinary innovation, offers guests a tasting journey through eight signature broths, each a unique fusion of Chinese, Japanese, and French influences, designed to highlight diverse flavors while still honoring the essence of Asian cooking traditions.
Gorgeous "Sichuan" broth at Broth by Andre Chiang
Casual Hot Pot by Chef Andre Chiang?
Hot pot, known as huǒguō (火锅) in Chinese, holds a cherished place in Chinese culture and cuisine, representing not just a method of cooking but a rich tradition of communal dining and shared experience. Rooted in ancient Chinese history, hot pot has evolved over the centuries and remains a beloved social ritual across the country.
Hot pot is often one of the most relaxed and social ways to enjoy a meal, known for its affordable and accessible options that cater to a wide range of tastes and budgets. From bustling, budget-friendly eateries to more premium setups, hot pot dining suits almost any gathering. At its core, hot pot is a communal experience, where diners gather around a simmering pot of broth to cook and share a variety of ingredients — meats, seafood, vegetables, noodles, and tofu. Each person can cook their ingredients to their preferred doneness, dipping them in sauces to customize flavors, creating an interactive and personalized experience.
Budget-friendly hot pot spots are found throughout Asia, especially in China, Taiwan, and Japan, where casual restaurants and street vendors serve up comforting hot pot meals at low prices. However, few hot pot experiences can rival the elevated concept introduced by Chef André Chiang at Broth in Macau’s Wynn Palace. While staying true to the communal, social spirit of hot pot—where friends and family gather around to cook and share ingredients—Chef Chiang has taken this simple, beloved dish to new heights. His refined, carefully crafted broths are the stars of the show, transforming familiar flavors into an elevated culinary experience.
Chef André Chiang is celebrated as one of Asia's most influential chefs, known for his artistry, dedication to craftsmanship, and a unique culinary philosophy. With an ethos rooted in authenticity, purity, and precision, Chiang has built a legacy that transcends borders and continues to inspire chefs worldwide. Originally from Taiwan and trained in France, Chef Chiang has a style that draws from his deep appreciation for both Asian and Western culinary traditions. His signature approach to cuisine combines French techniques with Asian sensibilities, a style he defines as "Octaphilosophy," which became the foundation of his internationally acclaimed Singapore restaurant, Restaurant André.
8 kinds of Broth Tasting
The dining experience begins with a "8 kinds of Broth Tasting" that allows guests to sample various broths, helping them select the ideal flavor to accompany a procession of premium ingredients. Diners enjoy seafood towers, locally sourced seasonal vegetables, and expertly curated meats that are prepared tableside to ensure each component reaches the perfect texture and flavor balance. Unique options such as the spicy Sichuan-inspired broth, the umami-rich Hokkaido miso, and a creative sauerkraut broth with Gaoliang-infused cabbage introduce adventurous layers to the palate.
Chiang’s approach at Broth not only celebrates the craft of broth-making but also challenges the Western palate to recognize the nuanced depths of Asian flavors in an elevated format. This project adds a fresh cultural dimension to Macau’s culinary scene, aligning with Chiang’s goal of sharing Asian flavors with a global audience through an experience that is both familiar and groundbreaking.
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