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Zi Yat Heen stays true to the spirit of Cantonese food. Photo: Zi Yat Heen

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
Anthony Lam

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.

Zi Yat Heen’s deluxe appetisers. Photo: Zi Yat Heen

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,

Estrada da Baia de N. Senhora da Esperanca, S/N Taipa, Macau

+853 2881 8818

Read more about this year’s 100 Top Tables winners.
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