Four Seasons Hotel Macao has launched its “Awakening March” campaign, a multi-sensory celebration showcasing seasonal cuisine and wellness offerings.
Central to the initiative is Michelin-starred Zi Yat Heen, which presents an eight-week menu as part of the Passages of Spring culinary showcase across 14 Four Seasons Chinese restaurants in the Asia-Pacific region.
According to a statement from the resort, the seasonal menu features ingredients such as asparagus, bamboo shoots, and morel mushrooms, with signature dishes including Steamed Garoupa with Ham and Caviar, Sautéed Clams with Black Truffle, and Crispy Chicken with Black Truffle.
Other hotel restaurants will offer themed highlights throughout March, including Sakura-inspired desserts, afternoon teas, guest chef collaborations, and an Australian dinner buffet at Belcanção.
Beyond dining, “Awakening March” incorporates wellness experiences such as yoga sessions under full and new moons, and Ancient Indian Head Massages at the hotel spa, designed to restore balance and relaxation.
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