Yí

The story

Crafted with passion, served with love

A Skybridge Stage for Contemporary Chinese Cuisine

On the 21st floor of Morpheus at City of Dreams, Yí occupies a position that is as considered as everything else about it. The restaurant sits on a skybridge, and the dining room itself was designed by the late Dame Zaha Hadid — a golden semi-domed ceiling arches overhead, water elements cast shimmering light across wood and stone surfaces, and the seating takes its sculptural cues from the image of a dragon guarding the feast. Tableware carries zodiac motifs, and on the 23rd floor a monumental KAWS piece anchors a private space where architecture, art, and food converge.

Chef Angelo Wong and the Logic of the Seasons

Executive Chef Angelo Wong has spent more than 20 years working in Chinese cuisine, and at Yí his organizing principle is the traditional Chinese calendar's 24 solar terms. Each month, the menu shifts in step with the seasons, built around the finest ingredients available at that moment — sustainable seafood, premium global delicacies, and local Macanese produce — and served in artisanal wood-fired ceramics. To guarantee freshness, the kitchen visits local markets daily and keeps no freezers. The result is a tasting menu — offered in six or eight courses — whose flavors move across China's great gastronomic regions: Cantonese, Sichuan, Chaozhou, Hunan, and Shandong all inform the cooking, while Chef Wong's contemporary techniques keep the experience firmly in the present.

The eight-course menu is the recommended way to experience the full range of what the kitchen is doing, though the six-course format offers the same seasonal philosophy in a shorter arc. A curated collection of rare wines and spirits, recognized by the Wine Spectator Best of Award of Excellence, runs alongside both menus, and a dedicated tea program is available for those who prefer it.

Recognition That Reflects the Detail

Forbes Travel Guide has awarded Yí its Five-Star rating for 2026 — the guide's highest distinction — citing the quality of the tasting menu, the Zaha Hadid interiors, and service that anticipates needs before they are expressed: magazines for solo diners, a power bank for a low phone, ginger tea if a guest seems under the weather. That kind of attention is not incidental; it is the same care that governs how ingredients are sourced and how each plate is composed. The restaurant also appears in the Michelin Selected Restaurants 2026 list, the Black Pearl Restaurant Guide, and among the Best Chef Awards 2025 honorees, a breadth of recognition that speaks to consistency across every dimension of the experience.

Dress code is smart casual; children ten and older are welcome in the main dining room, with private dining rooms available for younger guests.