A fixture at the Four Seasons Macao Cotai Strip from day one, Zi Yat Heen was an instant success, immediately recognised for the quality of its Cantonese cooking. These days the kitchen is led by executive Chinese chef Anthony Ho, a Hongkonger who has been entranced by food since childhood, his father having worked in the F&B sector himself. Ho’s culinary philosophy is rooted in the traditional flavours of Cantonese cooking, yet he embraces innovation and aims to add to the ongoing legacy of Cantonese cuisine. Guests can savour his refined dim sum, stir-fried or steamed dishes, and terrific seafood. There are more than 700 bottles of wine to choose from, but if you require something stronger, consider the special Black Pearl and Mao-tai tasting menu.