From April 18th to 19th, 2025, The Georg, a renowned one - star Michelin restaurant in Beijing specializing in Nordic cuisine, made its way to Wynn Macau for a two - day guest chef event.

Located just a few steps from the east entrance of the Forbidden City, The Georg impressively combines traditional Chinese and Nordic elements in its design. Externally, it retains recognizable structures of traditional Siheyuan, such as rooftops, eaves, and domes. Internally, it adopts a modern minimalist style that is in line with Nordic aesthetics.

The chefs at The Georg use the freshest ingredients sourced from various origins and regularly change the menu according to the seasons, allowing diners to savor the most seasonal delicacies. Chef Wang Bin of The Georg has accumulated rich experience at renowned establishments including Raffles Hotel Singapore, Park Hyatt Beijing, Brest in France, and Rosewood Beijing. Through exposure to different Western culinary cultures, he has gained a wealth of knowledge and skills.

Under Chef Wang Bin's leadership, The Georg has been awarded one Michelin star for several consecutive years since 2020 and was also honored with a Black Pearl One Diamond rating in 2023.

During this guest chef event, Chef Wang Bin presented a series of dishes that combined seasonal ingredients with Nordic flavors. "Double - style Asparagus with Colored Tomatoes and Basil" exudes the freshness of spring. It is not only colorful but also refreshing and appetizing. "Norway Lobster with White Miso, Ted Dome Cheese, and Fermented Pineapple Bread" blends the freshness of the sea, the complex aroma of fermentation, and the rich milky flavor of cheese, achieving a perfect balance between sweetness and umami.

The main course, "Wagyu Beef in Its Own Juice," maintains the tenderness and juiciness of the beef from the inside out, melting in the mouth. Paired with pickled Japanese egg yolks that have a thicker texture, slow - cooked and concentrated white onion jam that releases its sweet and caramelized flavors, and fermented pomegranate juice, the overall dish offers a rich flavor profile.

The dessert, "Contemporary Cheesecake," is rich in milky flavor. Paired with strawberry juice cooked with Italian Ginkgo Vinegar, it neutralizes the cloying sweetness of the cheesecake and adds a touch of freshness to the dessert.