Zi Yat Heen: one of the best Macau has to offer
12 Apr 2019
Address GF, Four Seasons Hotel, Estrada da Baia de N. Senhora da Esperanca, Cotai, Macau
Zi Yat Heen, a Michelin-starred Cantonese restaurant at Four Seasons Hotel Macao, is known for two things: exquisite high-end Cantonese dishes and specialty teas, often paired with each dish. The spacious interiors are grand and golden, with a stunning glass wine cellar feature housing the restaurant’s impressive wine collection.At the helm is Cheung Chi Choi, Chinese kitchen executive chef, who has led his team to retain the one star rating for the 10th year. “My cooking philosophy is to preserve classic Cantonese cuisine and culture, insisting on the traditional techniques. At the same time, I maintain an innovative spirit to keep up with today’s expectations surrounding Cantonese food: a combination of presentation, aroma and taste balanced with healthful qualities.”
Dim sum recommendations
We began our meal with the Dim sum combination, featuring a selection of signature dim sum. We loved the Baked whole abalone puff with diced chicken, with its perfect juxtaposition of tender abalone and crispy puff. My personal favourite was the Steamed rice roll with crispy seafood rolls. The rolls’ outer layer was perfectly fried with succulent seafood inside, and despite the deep fried nature of the dish, the taste was refreshing rather than oily.
Another must try is the Crispy scallop with fresh pear, which according to Cheung, is a very traditional dish. In his version, he adds a drop of lemon juice before serving to further enhance the taste of the scallop.Beyond Cantonese
Also excellent was the Braised lobster with bean curd and minced pork in chilli sauce. This is a unique addition to Zi Yat Heen’s menu and according to Cheung is not available at many Cantonese restaurants. The dish features a gentle kick of Szechuan spice, which is balanced by the velvety bean curd. Reminiscent of mapo tofu it pairs well with the classic bowl of steamed rice.A hint of Cheung’s days in Japan revealed itself in the Crispy beef tenderloin served with curry sauce. The beef is fried tempura style for a crispy exterior and a tender interior with the sauce served on the side. The generous portion and the combination of curry and crispy batter makes this one of the heavier dishes on the menu.
A favoured dessert, especially among the Tai Tai crowd, due to its reputed benefits for the skin is the Double-boiled bird’s nest, egg white and milk custard. The custard steamed perfectly (a skill not easy to master), combined with the bird’s nest, created two smooth and silky layers that blended perfectly together when eating.
Overall, we thought it was worth the trip to Macau and would recommend Zi Yat Heen for a fabulous and traditional Cantonese dining experience with a few fancy and unexpected, but delightful, surprises.