Zi Yat Heen

Step into the realm of culinary excellence with Chef Anthony’s Tasting Menu at Zi Yat Heen. Each dish is a testament to the season’s bounty and Chef Ho’s masterful touch, from the Roasted Crystal Shi-Qi Baby Pigeon to the Sautéed Kagoshima A5 Wagyu Beef Cubes with Boletus Mushroom in an aromatic Black Pepper Sauce, and the Steamed Half Indonesian Lobster with Hua Diao Egg White, enhanced by a sublime Sea Urchin Sauce. Secure your seat for an authentic gastronomic journey that awaits.

讓紫逸軒帶你走進嚐味新境界，中餐行政總廚何鑫濤師傅首次呈獻經典美饌，每道菜色都經過精心設計，選用時令食材，從潤燒石岐玻璃乳鴿、黑椒牛肝菌羅勒葉炒鹿兒島A5和牛，到海膽汁配花雕蛋白蒸開邊印尼龍蝦，無一不體現何師傅的功架。我們誠邀你一同踏上這次尋味之旅！

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Savour the symphony of tradition and innovation with Chef Anthony Ho’s latest creation at Zi Yat Heen: Braised Spinach and Tofu in a luscious Abalone Sauce, crowned with earthy Morel Mushrooms. A dish that speaks the language of comfort with a touch of luxury.

匠心鑽研粵菜的中餐廳行政總廚何鑫濤師傅，為紫逸軒添上新菜品 –– 鮑汁羊肚菌扒菠菜豆腐，營養豐富的菠菜和豆腐以鮑汁烹調，搭配名貴而滋養的羊肚菌昇華味道層次，一道值得細細品味的佳餚。

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In the hands of our Chef Sommelier, Kaleb Paw, every pour is a story of dedication and love for the craft.

在侍酒師包賀龍的手中，每一杯酒都承載著對藝術的熱情和奉獻。

Zi Yat Heen shines bright with its Michelin Star for the 15th consecutive year in the Michelin Guide Hong Kong Macau 2024. A big round of applause for Chef Anthony Ho, Restaurant Director David Wong, and our stellar team at Zi Yat Heen! Your passion is our secret ingredient. And to our beloved guests, your unwavering support is what truly makes us sparkle!

澳門四季酒店的紫逸軒粵菜餐廳於剛公佈的《香港澳門米芝蓮指南》中，再度獲得一星殊榮，能保持連續十五年的星級評價並不容易，我們以熱烈的掌聲答謝紫逸軒團隊多年來的努力。展望未來，餐廳將在中餐廳行政總廚何鑫濤及餐廳總監黃大偉的帶領下，繼續勇闖下一個里程碑。同時，我們也衷心感謝食客堅定不移的支持，讓我們更自信地繼續發光發亮！

We are delighted to announce that Zi Yat Heen has won the SCMP 100 Top Tables 2024 Award, the ultimate dining guide for CEOs in Hong Kong and Macau. We are honoured to be included in such an exclusive list!

我們很榮幸「紫逸軒」獲入選香港及澳門極具權威度的頂尖食府餐飲指南 -- 《南華早報》2024 年度《100 Top Tables》，能夠獲得此項殊榮，是對紫逸軒的肯定和認可！

We are thrilled to welcome Chef Anthony Ho as our Executive Chinese Chef at Zi Yat Heen. With 21 years of culinary excellence and passion for authentic Cantonese cuisine, he and his team will elevate your dining experience with his innovative and surprising dishes. Join us and discover his passion and creativity at Four Seasons Hotel Macau, Cotai Strip.

我們熱烈歡迎何鑫濤師傅加入澳門四季酒店擔任中餐廳行政總廚一職！何總廚擁有21年的入廚經驗，匠心鑽研粵菜的多元化，他將秉承紫逸軒的精髓，呈現獨特而令人驚喜的菜色。請熱切期待何總廚為饕客們帶來更多精緻佳餚。

The Lunar New Year is a special time for celebrating with your loved ones and sharing the abundance and prosperity of life. At Zi Yat Heen, our Michelin-starred restaurant, we have created a menu that reflects the exquisite artistry and refinement of our cuisine. Our New Year menu includes Sautéed Pea Sprouts with Fish Maw, and Stir-Fried Lobster with Sea Urchin and Salted Egg Yolk. Come join us and feel the warmth of family and friends this New Year season.

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Nothing says “Lunar New Year” like a hearty "Prosperity P**n Choi" from Zi Yat Heen. Now you can bring home and enjoy this scrumptious dish filled with premium ingredients with your family. Quantities are limited, so order now and share the joy with your loved ones.

這個新年，您只需安坐家中，便能品嚐到由紫逸軒星級主廚團隊以名貴食材製作的新春開運盆菜，快把寓意團圓、盆滿缽滿的盆菜帶回家中，與親朋一同分享這佳節的喜悅。數量有限，欲購從速。

🛒: https://bit.ly/3w0lLIy
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We’re feeling sparkly today because Zi Yat Heen just got One Diamond in the Black Pearl Restaurant Guide 2024 for the 7th year in a row! We’re shining brighter than ever thanks to our amazing team and our loyal fans. You are the real gems! 💎

今天我們很榮幸再次獲得《黑珍珠餐廳指南》的肯定，連續七年榮獲一鑽殊榮！感謝一直默默耕耘的紫逸軒團隊，以及多年來支持我們的食客。新的一年，讓我們一起昂首邁步前行，繼續創出更多佳績！

Introducing the cosy delights of winter at Zi Yat Heen. Warm up with decadent dishes including the braised Mangrove crab, tender braised beef short rib, and comforting double-boiled pigeon in coconut soup. Join us for a nourishing experience with your loved ones.

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Indulge in the exquisite flavours of Zi Yat Heen's latest specialities and savour the exquisite whole lobster meticulously braised with chicken fillet, Matsutake mushroom in ground bean sauce. Elevate your dining experience with the finest Cantonese culinary artistry.

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Experience the culinary artistry of Zi Yat Heen's new signature dishes, presenting the Crispy Fish Maw stuffed with Crab Meat, Shrimp Mousse in Abalone Sauce – a delightful blend of textures and flavours. Join us for a taste adventure.

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Embark on a culinary journey with Zi Yat Heen as we proudly unveil our exquisite new set of signature dishes! First up, indulge in the sublime flavours of our Poached Fresh Wild Star Garoupa Fillet in Shallot Oil and Crushed Pata Negra – a harmonious blend of freshness and decadence that will elevate your dining experience to new heights. Join us in savouring the artistry of Cantonese cuisine at its finest!

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Embrace the season of Autumn with the much-anticipated Hairy Crab season at Zi Yat Heen! Join us for Chef Charles Cheung's sumptuous menu, featuring sought-after Jiangsu delicacies like minced yellow croaker ball, supreme crab roe; and braised Inaniwa noodles with perilla, conpoy, and crab meat. An exquisite crab feast awaits!
Reservations: (853) 2881 8818

秋意漸濃，紫逸軒迎來令人愛不惜手的大閘蟹，橘紅色的蟹黃、白玉般的脂膏、鮮甜潔白的蟹肉，張志才師傅更特別準備了多款蟹粉菜餚，包括蟹粉扒黃魚獅子頭及紫蘇葉蟹粉瑤柱燴稻庭麵，打造了這場集色、香、味的蟹宴。
預訂請電 (853) 2881 8818。

Join us in extending a warm welcome to Chef Tam Chudaree Debhakam to Four Seasons Hotel Macau, Cotai Strip! Just two days left until our extraordinary culinary collaboration at Zi Yat Heen with Chef Charles Cheung.

Reservations: bit.ly/3QlbBdx
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Join us for an extraordinary culinary collaboration at Michelin-starred Zi Yat Heen as Chef Charles Cheung and renowned Chef Tam Chudaree Debhakam of BaanTepa come together for an exclusive evening. For one night only on October 27, explore a fusion of Thai and Cantonese cuisine, creating a multi-course menu that promises an unforgettable culinary journey.

Reservations: bit.ly/3QlbBdx
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Autumn's flavours take centre stage Zi Yat Heen. Experience the richness of the season on your palate with our Autumn-inspired menu, featuring mouthwatering delights like Stir-Fried Iberico Pork Collar with Aged Black Garlic, Figs, and Gold Leaf; Braised Mangrove with Crispy Rice in Supreme Soy Sauce and the nourishing Double-Boiled Black Trumpet Mushroom Soup with Conch and Teals.
秋天是豐收的季節，紫逸軒帶來一系列秋饗限定美饌，包括無花菓金箔黑蒜黑毛豬肩肉、頭抽脆米燴大肉蟹、法國喇叭菌響螺燉水鴨湯等，在這個漸涼的天氣中，為您暖暖胃。

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Each signature mooncake is an exquisite masterpiece, meticulously crafted by our Michelin-starred chefs at Zi Yat Heen. We use only the finest ingredients and traditional techniques to ensure perfection in every bite. Order online: bit.ly/fsmgifts

紫逸軒每一個月餅都是主廚們以優質的材料純手工製作，傳統手藝代代相傳，蘊藏著廚師們最真摰的祝福。
購買連結: bit.ly/fsmgifts

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Join us in commemorating the 15th anniversary of Four Seasons Hotel Macau, Cotai Strip and Zi Yat Heen! Indulge in a special celebratory set menu featuring beloved dishes that have captured the hearts of our guests over the years. This exclusive set menu is only available until September 30th, priced at MOP 1,515+10% per person.
Book your table now and relive the memories with us!
Reservations: (853) 2881 8818

與澳門四季酒店同步開業的紫逸軒餐廳，即將迎來它的十五週年，從只是第一次光臨餐廳的客人，到成為餐廳的常客，紫逸軒不同年代的經典菜色，陪伴著各位渡過開心難忘的十五個年頭。我們特意挑選了無論是過去或現在都深受食客喜愛的菜色，讓您一同細味紫逸軒的經典。
十五週年套餐由即日起至9月30日期間供應，每位澳門幣1,515元, 預訂請致電2881-8818。以上價格需另加10%服務費。

Embrace tradition this Mid-Autumn Festival by sharing mooncakes, a symbol of completeness and reunion in Chinese culture. Elevate your celebration with exquisite handmade mooncakes from Michelin-starred Zi Yat Heen, including Egg Custard Mini Mooncakes, and White Lotus Seed Paste with Double Egg Yolks Mooncakes.

Mooncake redemption vouchers will be available for purchase at Zi Yat Heen starting from August 31, 2023, or by ordering online: bit.ly/fsmgifts

在這個中秋佳節，與您一同細味紫逸軒自家製的酥皮迷你奶黃月餅及雙黃白蓮蓉月餅，願大家人月兩團圓，在節日中享受與家人團聚的珍貴時刻。

紫逸軒月餅券於2023年8月31日起接受訂購，或可透過以下連結購買 : bit.ly/fsmgifts

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Introducing our tantalizingly fresh seasonal menu at Zi Yat Heen! Indulge in a symphony of flavours, crafted with love by Chef Charles. From vibrant Sautéed lobster fillet with bitter squash and black bean chili sauce, to braised Nippon sea cucumber with five grains in abalone sauce, each dish tells a story of the season. Come, savour the essence of summer with us!

張志才師傅配合時序轉變推陳出新，為紫逸軒帶來全新的夏日時令菜單，無論是豉椒雷公涼瓜紫蘇葉炒龍蝦球，或是京燒日本關東遼參配鮑汁燴五穀，均採用時令食材，完美呈獻粵菜講究的「清而不淡、濃而不膩」的特色，讓饕客細細品味，探索著每道菜色背後的故事!

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We are honoured to be recognised at the Trip.com Group Gourmet Global Restaurant Awards 2023, with Zi Yat Heen heen receiving the Diamond Restaurant Award!
Congratulations to Chef Charles Cheung, Restaurant Director David Wong, and the team at Zi Yat Heen for this great achievement!

For one day only, Zi Yat Heen will be serving these homemade glutinous rice dumplings, a tradition to celebrate Dragon Boat Festival this Thursday.
In addition to stuffing salted egg yolk, dried shrimp and mushrooms, Chef Charles' rendition adds a premium touch to this staple "zongzi" with abalone and conpoy wrapped in lotus leaf.

紫逸軒特意準備了自家制的粽子來增添端午節的節日氣氛，粽子除了選用傳統的餡料 : 咸蛋黃，蝦乾及鮮冬菇，張志才師傅更加入鮑魚及瑤柱，提升口感之餘，更顯名貴。

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Zi Yat Heen launches three new signature dishes in celebration of its 14th consecutive Michelin Star recognition. Presenting to you today is this 'Pan-fried Kagoshima Wagyu A5 beef cubes', exuding elegance in simplicity. Beautifully marbled beef is precisely cut to be lightly cooked and sealing in moisture, complemented with Japanese pumpkin gravy sauce, bursting in flavours to melt on the palate.

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A culmination of expanding his creative possibilities, Chef Charles debuts his rendition of pairing Cantonese cuisine with spirits at Michelin-starred Zi Yat Heen, particularly The Macallan Double Cask 18 Years Old. Embark on a “Star-Studded Parinings” journey, taking place from 12 May to 28 May at Zi Yat Heen.

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Crafted without compromise. Please savour The Macallan responsibly.

Celebrate mom this Mother’s Day with a touch of Four Seasons magic. Chef Charles will be preparing decadent dishes fit for quality time together here at Zi Yat Heen, including this Steamed Star Garoupa Fillet, Egg White in Aged Hua Diao Wine.

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We are honoured to retain our Michelin Star recognition for the 14th consecutive year at the Michelin Guide Hong Kong Macau 2023. Congratulations to Chef Charles Cheung, Restaurant Director David Wong and the team at Zi Yat Heen! Most of all, thanks to all our guests for your continuous support!

Leave us a comment below with your message to the team!

我們很榮幸保持連續14年的米芝蓮星級殊榮，恭喜主廚張志才師傅、餐廳總監黃大偉和紫逸軒團隊，並感謝一直以來支持我們的每一位客人！

請留下你們對我們的說話，一同分享這分喜悅！

Savour authentic Cantonese dining in our award-winning Zi Yat Heen, and indulge in the Spring specialties menu, including these poached razor clams in yuzu sauce, among a decadent selection of dishes presented by Chef Charles Cheung.

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A delightful and refined seafood masterpiece by Chef Charles Cheung from Zi Yat Heen, the steamed fresh crab claw with egg white has been crafted to attract the eyes and satisfy the palates.

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