Zi Yat Heen has anchored Cantonese fine dining at the Four Seasons Macao since the Cotai Strip opened. The elegant, contemporary dining room creates a calm, spa‑like ambience. Executive Chinese chef Anthony Ho is Hong Kong‑born, with a lifelong immersion in Cantonese food courtesy of his F&B‑industry father. Ho steers the menu along a classic/modern axis, preserving time‑honoured flavours while adding contemporary flair: delicate dim sum, double‑boiled soups and a focus on fresh seafood, abalone, lobster and seasonal clay‑pot dishes.

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