This March, Four Seasons Hotel Macao presents the Four-Hands Culinary Extravaganza, an exclusive dining experience featuring two esteemed chefs: Chef Wang Yong, Senior Executive Chinese Chef at Four Seasons Hotel Hangzhou at West Lake, and Chef Anthony Ho Yam To, Executive Chinese Chef at Four Seasons Hotel Macao.
Taking place on March 28 and 29, this collaboration brings together the expertise behind four Black Pearl diamonds and two Michelin stars, offering an exceptional gastronomic experience.
Chef Wang Yong, a specialist in Zhejiang cuisine, has led Jin Sha at Four Seasons Hangzhou to great acclaim, earning three Black Pearl diamonds for eight consecutive years and a Michelin star.
For this event, he will showcase Jiangzhe cuisine with signature dishes such as Braised Pork Belly with Fresh Abalone and Coddled Egg with Sea Urchin.
At Zi Yat Heen, Chef Anthony Ho will present Cantonese specialties, including Kristal Caviar with Chilled South Australian Lobster and Double-Boiled Canadian Geoduck Soup with Italian Basil.
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