The story
At the Four Seasons Hotel in Cotai, Zi Yat Heen offers a refined expression of Cantonese cuisine. The restaurant, which holds a Michelin star, is guided by Executive Chinese Chef Anthony Ho, who describes his philosophy as “Seasons and Artistry.” His approach centres on selecting pristine ingredients and applying contemporary techniques while remaining rooted in tradition. “True Cantonese culinary artistry transcends the plate itself,” Chef Ho notes. “Each thoughtful gesture and elegant detail intertwine to craft an exquisite tapestry of dining memories that linger long after the final, perfect bite.”
The dining experience includes signature dishes prepared with care and, in some cases, presented tableside. Among the standouts are Stuffed Suckling Pig, served with preserved meat, Kristal caviar and gold leaf, and Whole Roasted Peking Duck. Other highlights include whole roasted Crystal Shi-Qi Baby Pigeon, Russian Matsuba crab, and whole 25-head Yoshihama abalone with supreme oyster sauce. The dim sum selection is equally considered, featuring steamed Hokkaido scallop dumplings with French spinach and steamed prawn dumplings with bamboo shoots.
Menus range from à la carte and dim sum to Chef Ho’s tasting menu and business set lunches, with seasonal specialties offered throughout the year. The restaurant’s commitment to quality has earned it consistent recognition, including a Michelin star from 2017 through 2026, a Black Pearl diamond, and a Wine Spectator Best of Award of Excellence. In Macau’s evolving dining landscape, Zi Yat Heen stands as a destination for those who appreciate the enduring artistry of Cantonese cooking.
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