Zi Yat Heen: restaurant review
- Innovative Cantonese dim sum and beloved classics are presented in traditional style at Zi Yat Heen, striking a balance between authenticity and creativity
Zi Yat Heen at the Four Seasons Macao strikes a balance between authenticity and creativity: the team presents Cantonese dim sum with an innovative spin, and beloved classics in a traditional way.
At the helm is chef Charles Cheung, a four-decade veteran of Hong Kong kitchens, who has cultivated a precise execution to craft exquisite local fare.
True to the spirit of Cantonese food, seasonal produce weighs heavily in Cheung’s culinary strategy. Local mangrove crab, grouper, lobster and prawns, as well as all-time Cantonese favourites of conpoy, sea cucumber, abalone and scallops, are all sumptuous delicacies in Cheung’s skilful hands.
Signature dishes
Zi Yat Heen deluxe appetisers
Baked whole abalone puff with diced chicken
Braised Indonesian whole lobster, bean curd, minced pork, chilli sauce
Contact details
G/F, Four Seasons Hotel Macao,
