Zi Yat Heen

The story

Crafted with passion, served with love

Cantonese Tradition, Elevated

Within the Four Seasons Hotel Macao in Taipa, Zi Yat Heen has built a reputation as one of the region's most decorated Chinese restaurants. The dining room sets the tone immediately: gold and ivory tones, deeply polished wood trim, walls paneled with Chinese landscape scenes, and lanterns casting a warm glow across tables dressed in white linen and silver-tipped chopsticks. The effect is one of quiet opulence rather than showiness.

That same balance — confident without excess — defines the food.

Chef Anthony Ho and the Philosophy of "Seasons and Artistry"

Executive Chinese Chef Anthony Ho is the guiding force behind Zi Yat Heen's kitchen. Describing his approach as rooted in the selection of pristine ingredients, enriched by an Asian perspective and contemporary techniques, Chef Ho frames his work as a conversation between heritage and refined innovation. In his own words: "True Cantonese culinary artistry transcends the plate itself. Each thoughtful gesture and elegant detail intertwine to craft an exquisite tapestry of dining memories that linger long after the final, perfect bite."

It is a philosophy that has translated into sustained recognition: a Michelin star held continuously since 2017, a Forbes Travel Guide Five-Star award, a Black Pearl diamond, and Wine Spectator's Best of Award of Excellence — all current as of 2026.

What to Eat

The menu is anchored in Cantonese cuisine, with prestige ingredients given careful, unhurried treatment. Whole Roasted Peking Duck and Stuffed Suckling Pig represent the kitchen's mastery of classic roasting traditions. Whole 25-head Yoshihama Abalone arrives with supreme oyster sauce; Braised Superior Bird's Nest is paired with crabmeat. A Fried Rice with Preserved Meat, Kristal Caviar and Gold Leaf signals the kitchen's willingness to push familiar forms into something more celebratory.

Dim sum is taken seriously here. The assorted selection spans Steamed Prawn Dumpling with Bamboo Shoots, Steamed Hokkaido Scallop Dumpling with French Spinach, Steamed Pork Dumpling with Fresh Abalone, and Chaozhou-Style Steamed Pork Dumpling — a lineup that draws from both tradition and the best available produce.

For those seeking a structured experience, Chef Anthony Ho's tasting menu offers a curated path through the kitchen's strengths. Seasonal specialties and business set lunches round out the offering, making Zi Yat Heen as suited to a weekday lunch as it is to a grand occasion dinner.

The Details That Matter

A smart casual dress code is enforced, reflecting the restaurant's considered atmosphere. Private dining is available. The wine list is extensive enough to have earned repeated recognition from Wine Spectator, and a curated menu of fine teas provides an equally compelling alternative — fitting for a restaurant where the Cantonese tradition of thoughtful hospitality extends well beyond the plate.