Masters of Cantonese Cuisine  

This autumn, Four Seasons Hotel Macao’s award-winning Cantonese restaurant Zi Yat Heen presents a unique collaboration between its Executive Chinese Chef, Anthony Ho, and Four Seasons Hotel Hong Kong’s Executive Chinese Chef, Chan Yan Tak from Lung King Heen. Together, they create an extraordinary four-hands dinner, offering discerning diners a diverse and exceptional culinary experience that highlights the wonders of Cantonese cuisine.

Chef Anthony Ho

Representing Chinese gastronomy at its finest, Lung King Heen at the Four Seasons Hotel Hong Kong, led by Chef Tak, the Godfather of Cantonese cuisine, is the world’s first Chinese restaurant to be awarded three Michelin stars. With a detailed menu of local dim sum and seafood delights, Lung King Heen’s dishes offer a range of classic and contemporary takes on the city’s beloved Cantonese cuisine.

Zi Yat Heen at Four Seasons Hotel Macao has been the crown jewel of the establishment since its inception, having garnered Michelin stars for an impressive 15 consecutive years. In the kitchen, Chef Anthony Ho, with over two decades of culinary expertise, crafts his culinary masterpieces. Guests are treated to exquisite cuisine and exceptional service in an elegant and comfortable setting, ensuring a truly memorable dining experience.

The delightful four-hands dinner begins with Amuse Bouche: Snow crab in two ways from Zi Yat Heen’s Chef Ho. The first offering features Japanese snow crab meat and seasonal black truffle served with crispy nest which refreshes the palate. Next, crab stick with sea urchin’s umami characteristics awaken the senses for an unforgettable journey ahead. Suckling pig stuffed with fried rice, preserved meat and Kristal Caviar is a traditional Cantonese delight that requires meticulous attention to detail. Preserved meat is added for autumn to induce a comforting and warming experience.

Lung King Heen’s Chef Tak brings the delicatesteamed egg white with lobster, and white truffle to the menu. Velvety steamed egg whites form a silky base that cradles succulent pieces of lobster. The luxurious dish is elevated with the earthy aroma of white truffle, creating a harmonious blend of textures and tastes that seduce the palate. 

Chef Chan Yan Tak

Slowly braised until it reaches melt-in-your-mouth perfection, braised Australian Wagyu beef cheek in gravy introduces tender and succulent pieces of meat swimming in a rich, savoury sauce, exuding depth and layers of flavours in the mouth.