Chef Manav Tuli brings a taste of LEELA to Macau

MICHELIN-recommended modern Indian LEELA, led by Chef Manav Tuli in partnership with JIA Group, is expanding to Macau at Wynn Palace Resort’s Gourmet Pavilion in May. The Gourmet Pavilion showcases diverse Asian cuisines, represented by its Chinese name, Fu Le Ting, symbolising a flavourful dining experience. Head Chef Pavendra Singh Rana, with 18 years of experience, is set to enhance Leela Macau’s menu with classic favourites and new exclusive dishes, promising a unique culinary journey for guests.

• Baked Chettinadu Samosa (MOP 108): Crispy samosa cones are stuffed with onion chutney and shredded duck leg, a flavorful twist on a traditional Indian favourite originating from the Chettinad region of Tamil Nadu.
• Chestnut Paneer Tikka (MOP 128): Homemade paneer cheese cubes seasoned with fenugreek and turmeric, inspired by dishes from northern India.
• Prawn Balchao (MOP 168): Succulent black tiger prawns prepared in the piquant Balchao style, a traditional Goan dish famed for its spicy tang.
• Goan Beef Chili Fry (MOP 98): Experience a burst of flavours with this exclusive Leela Macau creation featuring tender beef stir-fried with ginger, Kashmiri chili, and bell peppers, inspired by the vibrant flavors of Goa.
• Hyderabadi Bone Marrow & Beef Cheek Biryani (MOP 288): A true signature masterpiece, this dish presents a fusion of flavours with bone marrow, succulent beef cheek, and an array of aromatic spices emblematic of Hyderabadi cuisine.
• Pork Cheek Vindaloo (MOP 128): Another exclusive Leela Macau dish, featuring tender pork cheek cooked to perfection with mustard seeds, cumin, turmeric, and fiery chili pepper – a nod to traditional Vindaloo flavours.
• Peshwari Naan (MOP 68): Inspired by the culinary heritage of the Peshawar region, this handmade-to-order naan bread is elevated with almonds, golden raisins, and coconut.
• Kandhari Lamb Chops (MOP 288): Succulent marinated lamb chops infused with ginger juice, aromatic garam masala, and the sweet tang of pomegranate, a tribute to the robust flavours of Kandahar.
• Baked Saffron Kheer with Fennel Pistachio Cake (MOP 68): A sweet symphony of flavours comprising baked rice pudding infused with saffron, served alongside a fennel pistachio cake and a scoop of masala chai ice cream.

There are no advance reservations at Leela Macau so guests are advised to walk in or queue for a table. For enquiries, please contact +853